Perhaps the biggest use and benefit of tea extracts is the concentration of bioactive compounds naturally found in tea. The chemical composition of tea is quite complex, consisting of polyphenols, catechins, caffeine, amino acids, carbohydrates, protein, chlorophyll, volatile compounds, fluoride, minerals and other undefined compounds. Among these, the polyphenols constitute the most interesting group of components making up approximately 36% of the dry weight of the tea leaf. The simplest polyphenolic compounds in tea are the catechins, which are colorless, astringent and water-soluble. Six of these occur in considerable quantities in the tea beverage: catechins, epicatechin (EC), gallocatechin (GC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG).
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