Metadata
Author: ParaCrawl Corpus
Data
English[en]
Uses: Tea polyphenols have strong antioxidant, the antioxidant capacity of the synthetic antioxidant BHT, BHA 4-6 times, 6-7 times a VE, VC 5-10 times, and with less: 0.01- 0.03% to work, without the potential side effects of compounds; and tea pigment on food pigments and vitamins have a protective effect, so that in the long period of time to maintain the original color of the food and nutrition, can effectively prevent the food , edible oil corruption, and eliminate the odor.
Chinese[zh]
茶多酚具有很强的抗氧化作用,其抗氧化能力是人工合成抗氧化剂BHT、BHA的4-6倍,是VE的6-7倍,VC的5-10倍,且用量少:0.01-0.03%即可起作用,而无合成物的潜在毒副作用;而茶素对食品中的色素和维生素类有保护作用,使食品在较长时间内保持原有色泽与营养水平,能有效防止食品、食用油类的腐败,并能消除异味。