Name: (-)-Epigallocatechin Gallate

Polyphenols (Tea Polyphenols) is tea polyphenols in general, including flavanols, anthocyanins, flavonoids, flavonols and phenolic acids and the like. Mainly flavanol (catechin) type, accounts for 60 to 80% catechin. Substances known as polyphenols or tannin tea tea tannin, is one of the main ingredients of tea color, flavor formation, but also one of the main ingredients in tea health functions. Studies have shown that polyphenols and other active substances with detoxification and anti-radiation effect, can effectively prevent radioactive substances invade the bone marrow, and strontium 90 and cobalt-60 can rapidly excreted, the health and medical profession as "radiation nemesis."

Supplier: Amygdalin, epigallocatechin gallate, hydroxycamptothecin, deacetylbaccatin, glycyrrhetinic acid, aminolevulinic acid methyl ester hydrochloride

Molecular formula: C22H18O11 Molecular weight: 458.38 CAS No.: 989-51-5 Product Spec.: EGCG 90% Physiological Functions Modern research and scientific data demonstrates that the beneficial effects of green tea are largely due to its main catechin, Epigallocatechin Gallate (EGCG). EGCG makes up about 30%-50% of the total catechin content and has an antioxidant activity about 25-100 times more potent than Vitamin C and E. Recent research has also indicated that there may be positive effects of EGCG in the field of disease risk reduction regarding cancer and cardiovascular disease. Further research has revealed additional findings where green tea, green tea extract and its constituents can also contribute: Product characteristic *A very pure and refined off-white compound with strong healthy function, which can be added to a broad range of dietary supplements, food products and beverages without a major impact on their color and taste. * Much cheaper than other companies price with the same quality. Inner Packing ---- Pack in plastic & aluminum pouches of 10kg/pouch. Outer Packing ----Paper drums of 20kg/drum (2 pouches in a drum).

Supplier: Amygdalin, EGCG, epigallocatechin gallate, polyphenols, 10-hydroxycamptothecin, 10-deacetylbaccatin iii, glycyrrhetinic acid, 5-aminolevulinic acid methyl ester hydrochloride

Hesperetin is a bioflavonoid and, to be more specific, a flavanone. Hesperidin (a flavonone glycoside) is water-soluble due to the presence of the sugar part in its structure, so on ingestion it releases its aglycone. Although not as juicy or delicious as the inside of an orange, the peel is edible, and has been consumed particularly in environments where there is scarcity of resources and where maximum nutritional value must be derived and minimal waste generated (for example, on a submarine). The peel of an orange has increased vitamin C and fiber. Most of the vitamin C is located in the zest rather than the pith. However, high concentrations of pesticides have been found in orange peels.Some organizations recommend that one should only consume the peels of organically grown and processed oranges, where chemical pesticides or herbicides would not have been used on the peel.Orange peel contains citral, an aldehyde that antagonizes the action of vitamin A. Therefore, anyone eating orange peels should make certain that their dietary intake of Vitamin A is sufficient.

Rhubarb is a group of plants that belong to the genus Rheum. They are herbaceous perennial plants growing from short, thick rhizomes. They have large leaves that are somewhat triangular-shaped with long fleshy petioles.They have small flowers grouped in large compound leafy greenish-white to rose- red inflorescence. The active ingredient of rhubarb is chrysophanol / chrysophanic acid which impart cathartic and laxative properties. It is hence useful as a cathartic in case of constipation.

Daidzein has both weak estrogenic and weak anti-estrogenic effects. Daizein has also antioxidant activity. Foti P. et al of the Department of Food Science and Microbiology (University of Milan) compared the antioxidant activity daidzein and genistein. antioxidant activity in primary and cancer lymphocytes. Their results showed that daidzein is just as effective as genistein in protecting cells against oxidative damage of DNA. The antioxidant activity of daidzein was measured at concentration which could be obtained by consumption of soy products.