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Quote by User: Content These are polyphenolic compounds which occur in plants naturally One of these polyphenol oxidase causes darkening of certain vegetables when these vegetables are cut by a knife thus rupturing cell wall exposing chemical to oxygen It is also responsible for turning freshly picked tea leaves black as in black tea this process is explained elsewhere in The Tea Man s Tea Talk Content Class of polyphenol present in high concentrations in green tea but found in varying levels in other teas derived from teaplant Content The class of polyphenol found in tea which function as antioxidants Content Catechins are a category of polyphenols In green tea catechins are present in significant quantities more specifically epicatechin EC epigallocatechin EGC epicatechin gallate ECG epigallocatechin gallate EGCG EGCG makes up relating to 10 50 of total catechin content appears to be most powerful of catechins with antioxidant activity relating to 25 100 times more potent than vitamins C E
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