Tea Polyphenols and Tea Polysaccharide
In China, the birthplace of tea culture, the history of drinking tea can be dated back to several thousand years ago. Modern scientific research shows drinking tea is of great benefits. For example, it can lower the risk of cardiovascular and cerebrovascular diseases; it deals with stress; it can promote the immune system; it helps to loose weight; it relieves fatigue... All these benefits are attracting more attention to tea. Correspondingly, the research on tea is getting hot. (This picture is Xi'an Victar Organic Green Tea Planting Base)
Modern scientific research suggests that there are over 450 kinds of organic chemical components and over 40 kinds of inorganic mineral elements in tea. While today, I’d like to introduce two active ingredients, tea polyphenols and tea polysaccharide.
Tea polyphenols is the generic term of polyphenols in tea. It is the main source of tea’s color, fragrance and flavour. As fortea polysaccharide, it’s full name is tea polysaccharide complex. So the most essential difference between tea polyphenols and tea polysaccharide lies in that tea polyphenols is a compound while tea polysaccharide is a complex.
They are also different in color. There are brownish red tea polyphenols, brownish yellow tea polyphenols and light green tea polyphenols, while tea polysaccharide ranges from light yellow to grayish brown. Sometimes, tea polysaccharide is also grayish white.
In addition, tea polyphenols and tea polysaccharide differ in effect. Tea polyphenols has the effect of anti-oxidant, anti-sepsis, anti-arrhythmic and anti-atherosclerosis. It can also clear free radicals in the body. For tea polysaccharide, it has the function of anti-oxidant and anti-thrombus. It can also regulate the immune system, lower heart rate, blood sugar and blood fat. Besides, tea polysaccharide can also be used in the treatment of diabetes.
Last but not least, tea polyphenols is usually extracted from fresh leaves of tea while tea polysaccharide is from old leaves.