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The active ingredient in tea, tea polyphenols, is an antioxidant substance. In areas where tea is often drunk, the rate of cancer is less among its residents.

White fluid powder, melting point 120~125℃, low toxicity, is a good antioxidant. It is widely used in polypropylene resin.

Through the reduction reaction of antioxidants, reduce the oxygen content in and around the food.

Antioxidants can be divided into synthetic antioxidants (such as BHA, BHT, PG, etc.) and natural antioxidants (such as tea polyphenols, phytic acid, etc.) according to their sources.

It has good stability, can coexist with food, and has no effect on the sensory properties (including color, aroma, taste, etc.) of food;

In order to adapt to the evolution from marine life to terrestrial life, land plants began to produce antioxidants such as vitamin C, polyphenols and tocopherols that marine life did not have. Over...

Antioxidants are substances that block the ill effects of oxygen. It is a type of substance that can help capture and neutralize free radicals, thereby eliminating the damage caused by free radical...