Ntsuab Tshuaj yej Extract vs Matcha Extract

Cov khoom noj khoom haus, kev ua haujlwm, thiab kev lag luam tshuaj pleev ib ce tau tso siab ntev rau cov tshuaj yej ntsuab (Camellia sinensis) rau nws cov bioactive polyphenols, tshwj xeeb tshaj yog epigallocatechin-3-gallate (EGCG), feem ntau tau kawm catechin rau antioxidant, anti-inflammatory, thiab metabolic cov txiaj ntsig. Txawm li cas los xij, thaum tus tsim qauv yuav tsum xaiv ntawmNtsuab tshuaj yej Extract EGCG hmoovthiab Matcha Extract, qhov kev txiav txim siab tsis tseem ceeb. Txawm hais tias ob qho tib si los ntawm tib tsob nroj, lawv sib txawv hauv cov tshuaj lom neeg, bioavailability, kev tswj hwm, thiab kev siv. Tsab ntawv xov xwm no muab cov ntaub ntawv pov thawj, ua pov thawj-raws li kev sib piv los pab cov hom lag luam xaiv cov khoom muaj txiaj ntsig zoo thiab ua kom muaj txiaj ntsig zoo tshaj plaws.

 

 Green Tea EGCG Powder

EGCG (Epigallocatechin Gallate) yog cov catechin tshaj plaws hauv cov tshuaj yej ntsuab, suav txog kwv yees li 50-80% ntawm tag nrho cov catechins hauv nplooj tshiab.

Yuav kom tau Green Tea EGCG Powder ntawm Ntau dua lossis sib npaug li 90% purity, peb siv cov kuab tshuaj rho tawm (dej lossis aqueous ethanol) ua raws kab chromatography, crystallization, lossis membrane sib cais. Cov txheej txheem no tshem tawm cov fiber ntau, chlorophyll, thiab tsis yog - phiaj xwm catechin feem, yielding tus qauv, EGCG-enriched extract. Cov lus qhia tshwj xeeb rau kev lag luam EGCG hmoov:

ib. Purity: 50-98% EGCG (los ntawm HPLC)

b. Caffeine:<1% (decaffeinated grades) or <5% (regular grades)

c. Lwm yam catechins:<5% combined

d. Qhov tsos: Tawm -dawb mus rau hmoov dawb

 Matcha Extract

Matcha tsis yog ib qho extract hauv qhov kev nkag siab zoo; nws yog cov hmoov av nplua nuj (5-}10 microns) uas ua los ntawm cov nplooj ntsuab nplooj (tencha). Cov txheej txheem shading (20-30 hnub ua ntej sau) nce chlorophyll, theanine, thiab caffeine cov ntsiab lus thaum txo iab catechins.

Thaum sau npe tias "Matcha Extract," qhov no yog hais txog cov ntsiab lus tau txais los ntawm dej / ethanol rho tawm ntawm nplooj matcha. Lus Cim: Qee qhov kev lag luam "matcha extracts" tsuas yog cov tshuaj yej ntsuab extracts rebranded nrog ntxiv chlorophyll. Cov qhabnias matcha-raws li extracts khaws cov yam ntxwv catechin-theanine- caffeine profile txawv los ntawm cov tshuaj yej ntsuab extracts. Cov muaj pes tsawg leeg ntawm cov qhabnias matcha extract:

ib. Yog ': 8-15%

b. Tag nrho cov catechins: 30-50%

c. Theanine: 3-8%

d. Caffeine: 2-4% muaj pes tsawg leeg

e. Chlorophyll: 0.5% -2%

f. Dietary fiber ntau:<5% (water/ethanol extraction removes insoluble fiber)

1. Green Tea EGCG Powder:High Purity nrog Absorption Challenges

Dawb EGCG muaj tsawg qhov ncauj bioavailability nyob rau hauv tib neeg, nrog systemic exposure feem ntau ncav cuag tsuas yog 0.1-2% ntawm cov tshuaj noj. Cov teeb meem tseem ceeb rau kev nqus:

ib. Efflux transporters (P-glycoprotein, MRP2) hauv enterocytes

b. Kev ceev ceev glucuronidation thiab sulfation hauv daim siab thiab hnyuv

c. Tsawg plab hnyuv permeability

d. Tsis zoo stability: Degrades nyob rau hauv 2 teev ntawm pH 7.4, 37 degree

Thaum tsim nrog bioavailability enhancers, ntshiab EGCG hmoov tuaj yeem ua tiav qhov kev raug mob ntau dua:

Formulation technology	Bioavailability nce (vs. free EGCG)
Nrog piperine (dub kua txob extract)	2-5×
Nrog quercetin	3-8×
Phospholipid complex	5-10×
Nano{0}}encapsulation (liposomes)	3-8×
Nrog gallic acid	2-3×

 Kev txiav txim siab tseem ceeb rau B2B Formulators

ib. Qhov teeb meem kev ruaj ntseg: Unformulated EGCG degrades sai heev nyob rau hauv aqueous ib puag ncig (t₁/₂<2 hr at physiological pH)

b. Cov kev daws teeb meem: Phospholipid complexation thiab nanocarrier systems ho txhim kho stability thiab permeability

c. Daim ntawv thov -kev xaiv tshwj xeeb:

- Cov ntawv siv tshuaj ntau npaum li cas (cov ntsiav tshuaj/capsules): phospholipid complex nyiam

- Daim ntawv thov kua / dej haus: nanoliposome los yog cyclodextrin inclusion complex pom zoo

2. Matcha Extract: Tsawg EGCG ib Gram tab sis Mqhov kawgCov teebmeem

Matcha extract muaj lwm cov catechins (EC, EGC, ECG) thiab theanine, nrog rau fiber ntau - khi phenolics. Cov khoom no tuaj yeem:

ib. Sib tw rau efflux transporters (P-gp, MRP2), muaj peev xwm nce net nqus ntawm tus kheej catechins

b. Hloov cov plab hnyuv microbiota muaj pes tsawg leeg, ua rau tsim cov bioactive metabolites (piv txwv li, luv- saw fatty acids, -valerolactones)

c. Muab kev tso tawm kom ruaj khov raws li GI ib puag ncig, tsuas yog 67% ntawm matcha qhuav tawm hauv plab, thiab 86% hauv plab + cov hnyuv; qhov seem 14% (xws li fiber ntau- khi phenolics) mus txog txoj hnyuv loj

d. Xa ntau dua tag nrho polyphenol raug, matcha qhia 2.6 × siab dua tag nrho phenols tshaj Sencha nyob rau hauv lub plab, thiab 3.4 × siab dua nyob rau hauv txoj hnyuv theem.

 Kev txiav txim siab tseem ceeb

Txawm li cas los xij, cov qib EGCG tiag tiag los ntawm matcha extract tseem qis dua los ntawm kev ua kom huv, txhim kho EGCG formulations ntawm ib -mg-EGCG hauv paus, vim qis EGCG concentration ib gram thiab tsis muaj lub hom phiaj bioavailability li.

3. Yuav xaiv li cas

A. Rau cov teebmeem hauv lub cev (metabolic syndrome, tiv thaiv- mob, thiab kev tiv thaiv neuroprotection)

ib. Cov khoom pom zoo: Green Tea EGCG Powder nrog bioavailability enhancers (phospholipid complex, nanocarriers, los yog piperine)

b. Vim li cas: Cov teebmeem hauv lub cev xav tau cov ntshav plasma EGCG siab. Txhim kho formulations ua tiav 4-5 × siab dua AUC piv rau EGCG dawb.

B. Rau cov teebmeem hauv plab (colonic antioxidant kev ua, prebiotic-zoo li cov teebmeem, thiab lub plab microbiota modulation)

ib. Cov khoom pom zoo: Matcha extract

b. Vim li cas: Fiber- khi phenolics ncav cuag txoj hnyuv, hloov cov plab hnyuv microbiota, nce luv- cov saw fatty acids (SCFAs), thiab muab kev tso tawm raws li txoj hnyuv.

C. Rau tag nrho cov polyphenol raug (broad-cov txiaj ntsig antioxidant)

ib. Cov khoom pom zoo: Matcha extract

b. Vim li cas: Matcha muab ntau dua tag nrho cov phenols, flavonoids, thiab kev ua haujlwm antioxidant thaum lub sij hawm zom zaub mov piv rau cov tshuaj yej ntsuab.

 

 Green Tea EGCG Powder

Khoom noj khoom haus	Kev tsim nyog	Sau ntawv
Capsules (vegan / gelatin)	Zoo heev	Sau qhov hnyav 200-600 mg; siv cov qib decaffeinated rau cov qauv yav tsaus ntuj
Cov ntsiav tshuaj (direct compression)	Zoo	Yuav tsum tau excipients; iab saj tsis yog qhov teeb meem hauv cov ntsiav tshuaj nqos
Stick packs (cov hmoov sib tov)	Zoo heev	Nws tuaj yeem ua ke nrog vitamin C, zinc, quercetin, lossis xylitol
Gummies	Fair (tsuas yog koob tshuaj tsawg)	Yuav tsum tau npog qhov ncauj qhov ntswg; ib txwm max 50 mg EGCG ib gummy
Chewables	pluag	Muaj zog iab yog qhov nyuaj rau daim npog qhov ncauj

A. Qhov zoo:

ib. Ua tau raws li kev sim tshuaj EGCG qib: Kev siv tshuaj rov ua dua (600-800 mg / hnub siv hauv tib neeg kev tshawb fawb)

b. Decaffeinated qib muaj: Caffeine<1%; suitable for evening use and sensitive populations

c. Clean- daim ntawv tshaj tawm: Ntsuab tshuaj yej extract (tus qauv rau 90-98% EGCG)

d. cGMP-tus phooj ywg: Kev muaj peev xwm sib npaug ntawm cov khoom siv

e. Tau tshaj cov ntawv pov thawj: Neeg tsis noj nqaij, Halal, Kosher, thiab cGMP muaj

f. Predictable saj profile: High-purity EGCG tshem tawm caffeine iab, gallic acid qaub, thiab oxidation tawm- sau ntawv

B. Qhov tsis zoo:

ib. iab, astringent saj: Intrinsic molecular khoom (activates TAS2R39 iab receptors; precipitates salivary proline- nplua nuj proteins); yuav tsum tau daim npog qhov ncauj rau qhov ncauj dissolving hom ntawv

b. Kev ruaj ntseg tsis zoo hauv plab: 80% degrades hauv 1 teev ntawm pH 7.4, 37 degree; xav tau cov txheej txheej enteric lossis nqus tau zoo rau cov txheej txheem bioavailability

c. Tus nqi siab dua ib kg: Piv rau qis -purity ntsuab tshuaj yej extracts (45-60% catechins); qhia txog kev ua kom huv ntxiv (chromatography, crystallization)

C. Stability & Formulation Notes:

EGCG is sensitive to light, temperature, and pH >6

ib. Pom zoo preservative: ascorbic acid (vitamin C) txhim kho kev ruaj ntseg thaum lub sij hawm zom mov

b. Cov tswv yim txhim kho bioavailability:

- HPMCP enteric txheej: 4-11 × kev txhim kho

- -Cyclodextrin encapsulation: mus txog 14.4% absorption vs . 2.8% rau unformulated

- Hlau oxide chitosan nanoparticles: 8.5 × bioavailability txhim kho

 Matcha Extract

Khoom noj khoom haus	Kev tsim nyog	Sau ntawv
Ua ntej- workout blends	Zoo	Ntuj caffeine + theanine + EGCG muab so kom txaus; txhawb endurance, rog oxidation, thiab rov qab
Kev txhaj tshuaj tiv thaiv kab mob	Ncaj ncees	Tsis yooj yim kom ua tiav siab EGCG yam tsis tau xa cov caffeine ntau dhau
Tag nrho - khoom noj khoom haus	Zoo heev	Ntxuav-label positioning; "matcha +" formulations ua raws li cov neeg siv khoom nyiam rau tag nrho - cov khoom xyaw zaub mov
Protein hmoov	Zoo	Pairs zoo nrog vanilla los yog chocolate masking; coj mus muag zoo piv txwv muaj

A. Kev txwv qhov tseem ceeb

Txhawm rau ua tiav lub hom phiaj EGCG koob tshuaj (piv txwv li, 500 mg) los ntawm matcha extract:

Matcha Extract Qib	Xav tau Extract	Caffeine xa tawm (2-4%)
12% EGCG (tseem ceeb)	4.2 g	84-168 mg
8% EGCG (conservative)	6.25 g	125-250 mg

Cov ntsiab lus: Ib khob kas fes muaj 95-200 mg ntawm caffeine. Qib caffeine no muaj teeb meem rau:

ib. Kev siv yav tsaus ntuj (kev cuam tshuam pw tsaug zog)

b. Caffeine-cov neeg muaj kev ntxhov siab (jitters, ntxhov siab vim)

c. Cov neeg muaj kev txwv caffeine

B. Qhov zoo ntawm Matcha hauv Formulations

ib. Ntuj caffeine + L-theanine synergy: Muab lub zog ruaj khov yam tsis muaj jitters lossis tsoo

b. Huv - daim ntawv lo sib xws: Ib qho - cov lus tshaj tawm muaj txiaj ntsig thov kom pom tseeb - tsom rau cov neeg siv khoom

c. Multifunctional: Muab xim (chlorophyll), tsw (grassy), thiab ua haujlwm sib txuas (catechins, theanine, fiber) los ntawm ib qho khoom xyaw

d. Txhawb nqa rov qab: EGCG txo qis kev tawm dag zog-induced oxidative stress thiab o

e. Kev them nyiaj yug rog oxidation: EGCG + caffeine synergistically ua kom cov metabolism thiab rog hlawv thaum lub sijhawm ua haujlwm

C. Formulation Considerations

ib. Saj masking: Pairs zoo nrog vanilla, chocolate, cinnamon, los yog chai spices

b. Particle loj: Finer grind blends smoothly nrog tsawg clumps

c. Protein compatibility: Dissols zoo nyob rau hauv ob qho tib si whey thiab nroj tsuag -raws li protein cov khoom xyaw

d. Kev tswj hwm Caffeine: Siv qib decaffeinated rau yav tsaus ntuj cov qauv lossis caffeine- cov neeg muaj kev ntxhov siab

e. EGCG dosing: For high EGCG requirements (>300 mg / serving), xav txog purified EGCG hmoov ua lwm txoj

 

 Matcha extract dominates pawg no rau qhov laj thawj zoo:

1. Ib txwm soluble hauv dej thiab mis nyuj (tsis muaj teeb meem los nag)

2. Muab cov xim ntsuab txaus nyiam (thov rau "superfood" zoo nkauj)

3. Zoo tsw profile los ntawm theanine (tsis tas yuav iab masking)

4. Ua raws li cov neeg siv khoom xav txog ntawm "dawb daim ntawv lo" thiab "tseem ceeb"

5. Cov khoom lag luam ua tau zoo: Matcha lattes thiab npaj tau- rau- haus (RTD) teas, protein bars (ntsuab swirl nyhuv), lub zog zom thiab mint ntsiav tshuaj, yogurt thiab smoothie mixes, thiab ice cream thiab khov khoom qab zib.

 Green Tea EGCG Powder hauv Khoom Noj:Nyuaj tab sis ua tau

EGCG powder is rarely used directly in beverages because of extreme bitterness at >50 mg ib servings. Txawm li cas los xij, cov kev daws teeb meem tshiab muaj nyob:

Technology	Daim ntawv thov	Kev ua tau zoo
-cyclodextrin encapsulation	Tshem tawm npaj txhij-rau- haus (RTD) tshuaj yej	Zoo; daim npog qhov ncauj bitterness, tuav clarity
Nano{0}}emulsions	Cov dej ua haujlwm	Zoo heev; txhim kho solubility thiab stability
Liposomal encapsulation	Siab -kho kev noj qab haus huv kawg	Zoo heev; kuj txhim kho bioavailability
Flavour-masking systems	Gummy, chewables	Hloov pauv; ntxiv tus nqi

Kev pom zoo: Siv matcha extract rau tsw -cov khoom ua haujlwm tom ntej. Txuag Ntsuab Tshuaj yej EGCG Powder rau siab - daim ntawv thov muaj zog uas yuav tsum tau xoom xim hloov thiab meej koob, thiab npaj rau encapsulation los yog tsw-masking technology.

 

 Green Tea EGCG Powder

A. Cov txiaj ntsig kho kom zoo nkauj pov thawj (cov pov thawj kho mob):

ib. Photoprotection: Txo UVB-induced matrix metalloproteinase (MMP-1, MMP-3) qhia nyob rau hauv ib tug concentration-dependent yam ntawm 0.1-1% concentration

b. Anti- pob txuv: Inhibits Cutibacterium pob txuv loj hlob; tuaj yeem pab tswj xyuas sebum ntau lawm

c. Anti-glycation: Tiv thaiv collagen cross-txuas thiab AGE tsim los ntawm kev ntxiab reactive dicarbonyl hom

d. Anti-inflammatory: Txo PGE2, IL-6, thiab lwm yam pro-inflammatory cytokines hauv keratinocytes

e. Scar modulation: Tej zaum yuav pab tswj cov caws pliav ntau dhau los ntawm kev hloov kho TGF- 1 kev taw qhia (ceeb toom: tsis yog lub qhov txhab kho qhov txhab)

B. Formulation zoo:

ib. Pure EGCG yog xim tsis muaj xim thiab tsis muaj ntxhiab ntawm kev siv qib (0.1-0.5%)

b. Dej- soluble thiab sib xws nrog cov dej hauv dej feem ntau

c. ruaj khov ntawm pH 4-6 nrog chelators (EDTA, citric acid); zoo stability ntawm pH<4

d. Tsis cuam tshuam nrog titanium dioxide lossis zinc oxide hauv cov tshuaj pleev thaiv hnub

e. Haum rau cov tshuaj pleev ib ce, toners, gels, emulsions, thiab daim npog ntsej muag

 Matcha Extract

A. Cov txiaj ntsig:

ib. Muab kev ua haujlwm antioxidant (txawm tias qis dua ib mg dua li EGCG purified)

b. Caffeine cov ntsiab lus muaj ib ntus de-puffing effect (qhov muag cream)

c. Chlorophyll muab me me los tiv thaiv - inflammatory thiab deodorizing zog

d. Cov xim ntsuab ntsuab txaus siab rau "kev zoo nkauj huv" kev lag luam

B. Cov kev sib tw tseem ceeb hauv kev tsim:

ib. Chlorophyll ua rau lub ntsej muag ntsuab uas tej zaum yuav tsis xav tau hauv kev tawm mus - ntawm cov khoom (tseem siv tau rau hauv lub qhov ncauj qhov ntswg lossis cov av nplaum ntxuav)

b. Fiber ntau (los ntawm tag nrho matcha) tuaj yeem nyob hauv gels thiab tshuaj pleev, ua rau sedimentation

c. Batch-rau-batch xim variation (problematic rau hom xim sib xws)

d. Kev ruaj ntseg qis dua: chlorophyll yees duab- oxidation ua rau cov xim xim av dhau sijhawm

C. Qhov twg matcha extract ua haujlwm hauv tshuaj pleev ib ce:

ib. Ntsuab av nplaum qhov ncauj qhov ntswg (xim yuav tsum)

b. Exfoliating cleansers (cov khoom siv tau txais)

c. Novelty K-cov khoom zoo nkauj (pob tshab gels nrog pom ntsuab hais)

d. Cov ko taw cream thiab tshuaj txhuam cev

 

 

 Kev sib piv

Kev cia khoom	Green Tea EGCG Powder (Ntau dua lossis sib npaug li 95%)	Matcha Extract (15% EGCG)
Ambient, qhuav, tsaus nti (hmoov)	18-24 lub hlis	12-18 lub hlis
Ambient, qhuav, lub teeb - raug (hmoov)	18-24 lub hlis (maj mam daj)	6-12 lub hlis (ntau dua vim yog chlorophyll)
Cov tub yees (2-8 degree)	24-36 lub hlis	18-24 lub hlis
Hauv kev daws teeb meem (pH 4-6, aqueous, nrog chelators, 25 degree)	4-8 lub lis piam	1-2 lub lis piam
Hauv kev daws teeb meem (pH 7 lossis siab dua)	Hnub rau lub lis piam (hloov oxidation)	Hnub (tsis ruaj tsis khov)

 Stability enhancers rau kua formulations:

ib. Ntxiv 0.05-0.1% EDTA (disodium lossis tetrasodium)

b. Tswj pH ntawm 4.0 thiab 5.5 (citrate tsis)

c. Siv amber los yog opaque ntim

d. Xav txog nitrogen daim pam thaum tsim khoom

e. Rau EGCG hmoov: Cyclodextrin encapsulation ho txuas ntxiv cov tshuaj ruaj khov (lub sijhawm nyob ntawm kev tsim thiab ntim)

 Xaus

Rau cov tshuaj ntsiav thiab cov khoom sib xyaw qhuav, ob qho tib si cov khoom xyaw yog siv tau rau hauv cov ntawv siv tshuaj qhuav (capsules, ntsiav tshuaj, stick packs). Txawm li cas los xij, matcha extract degrades sai dua li purified EGCG hmoov thaum raug lub teeb los yog noo noo, vim chlorophyll residual thiab lipids.

 

 Tebchaws Asmeskas (FDA / DSHEA)

A. Green Tea EGCG Powder

ib. GRAS raws li txoj cai: Feem ntau lees paub tias muaj kev nyab xeeb (GRAS) rau kev siv hauv cov dej haus tsawg dua lossis sib npaug li 0.5% qis dua 21 CFR §182.20 (cov roj tseem ceeb, oleoresins, thiab cov khoom siv ntuj tsim)

b. Khoom noj khoom haus: Tsis tas yuav muaj kev pom zoo ua ntej; yuav tsum ua raws li cGMP (21 CFR 111)

c. Daim ntawv lo: Yuav tsum tshaj tawm raws li "Green tea extract" nrog cov qauv EGCG cov ntsiab lus (piv txwv li, "tus qauv rau 95% EGCG")

d. Cov qauv / kev ua haujlwm thov: Tso cai nrog FDA tsis lees paub ("Cov lus no tsis tau raug tshuaj xyuas los ntawm FDA ... ")

e. Cov lus ceeb toom tseem ceeb: Cov EGCG muaj kuab heev (Ntau dua lossis sib npaug li 95%) lossis cov khoom siv cov thev naus laus zis tshiab tuaj yeem xav tau kev txiav txim siab GRAS ywj pheej

B. Matcha Extract

ib. Pure matcha hmoov: Muab faib ua cov khoom noj ib txwm siv lossis cov khoom noj khoom haus

b. Matcha extract: Ua raws li cov cai tib yam li cov tshuaj yej ntsuab extract

c. EGCG tshaj tawm: Tsis tas yuav tsum tau tshwj tsis yog tus qauv

d. Caffeine nthuav tawm: Pom zoo yog tias cov ntsiab lus caffeine ntau dua 10 mg / noj (piv txwv li, rau ua ntej- cov khoom ua haujlwm)

 European Union (EFSA / Novel Food)

A. Green Tea EGCG Powder

ib. EFSA kev xav txog kev nyab xeeb (2018): Txog 800 mg / hnub EGCG los ntawm cov tshuaj suav tias muaj kev nyab xeeb rau cov neeg laus; Kev ceeb toom qhia saum toj no 800 mg vim muaj peev xwm ua rau cov ntshav transaminase nce

b. EU Txoj Cai (EU) 2022/2340 (muaj txiaj ntsig Lub Kaum Ob Hlis 2022):

- Cov zaub mov ntawm tus kheej yuav tsum muaj<800 mg EGCG

- Cov ntawv sau yuav tsum tshaj tawm: qhov siab tshaj plaws txhua hnub, EGCG cov ntsiab lus ib feem, thiab ceeb toom kom tsis txhob haus 800 mg lossis ntau dua ntawm EGCG txhua hnub

c. Txoj Cai (EC) Tsis Muaj 1925/2006: Yuav tsum ua raws li cov khoom noj ntxiv

d. Novel Food status: Feem ntau tsis tas yuav tsum muaj cov tshuaj yej ntsuab ib txwm siv; Txawm li cas los xij, qee qhov siab -purity lossis tshiab- cov ntsiab lus tshwj xeeb yuav xav tau Novel Food ntsuam xyuas raws li Txoj Cai (EU) 2015/2283

B. Matcha Extract

ib. Matcha hmoov: Tsis suav tias yog tshiab (cov khoom noj ib txwm nrog ua ntej xyoo 1997 noj keeb kwm)

b. Matcha extract labeling: Yuav tsum tsis txhob dag cov neeg siv khoom

c. EFSA Tshooj 13 daim ntawv thov kev noj qab haus huv: Tsis muaj matcha-cov ntaub ntawv kho mob tshwj xeeb pom zoo; Cov tshuaj yej ntsuab catechin cov lus thov tseem tab tom tshuaj xyuas

 

Kev xaiv ntawm Green Tea Extract thiab Matcha Extract thaum kawg yog nyob ntawm koj cov hom phiaj khoom, lub hom phiaj kev lag luam, thiab cov qauv tsim.

Yog tias koj qhov tseem ceeb yog…	Cov khoom xyaw pom zoo
Siab - koob EGCG rau cov teebmeem hauv lub cev (metabolic, anti-inflammatory, neuroprotection)	Ntsuab tshuaj yej Extract hmoov nrog bioavailability enhancers
Npaj- rau- haus dej haus los yog khoom noj khoom haus uas tsw thiab xim tseem ceeb	Matcha Extract
Ntshiab, xim -dawb los tiv thaiv- cov tshuaj tiv thaiv kev laus los yog tshuaj pleev thaiv hnub	Ntsuab tshuaj yej Extract hmoov
Ib "dawb daim ntawv lo" tag nrho - qhov chaw muab zaub mov ntxiv	Matcha extract (los yog matcha hmoov)
Caffeine-dawb lossis tsawg- caffeine formulations	Green Tea Extract Powder (qib decaffeinated)
Tus nqi -kev ua tau zoo ntawm siab- potency capsules	Ntsuab tshuaj yej Extract hmoov
Kev noj qab haus huv hauv plab hauv zos lossis prebiotic- hom kev siv	Matcha extract
Cov ntaub ntawv qhuav qhuav (capsules, ntsiav tshuaj, stick packs)	Ob leeg: tab sis tiv thaiv matcha los ntawm lub teeb thiab noo noo

Puas yog koj tsim cov tshuaj ntxiv, khoom noj khoom haus, lossis cov khoom siv tshuaj pleev ib ce thiab xav tau siab tshaj - zooNtsuab tshuaj yej Extract EGCG hmoovlos yog Matcha Extract?

Txawm hais tias koj xav tau cov qib purity tshwj xeeb, kev hloov pauv bioavailability - txhim kho kev sib xyaw, lossis kev txhawb nqa rau koj cov qauv, peb nyob ntawm no los pab.

Tiv tauj peb hnub no:shaw@inhealthnature.com. Thov ib tus qauv lossis sib tham txog koj qhov project nrog peb pab neeg ua haujlwm.

 

Cov ntaub ntawv

1. Mereles, D., & Hunstein, W. (2011). Epigallocatechin-3-gallate (EGCG) rau kev sim tshuaj: ntau qhov kev poob siab dua li cov lus cog tseg? International Journal of Molecular Sciences, 12(9), 5592-5603.

2. Lambert, JD, & Elias, RJ (2010). Cov tshuaj antioxidant thiab pro-oxidant kev ua ub no ntawm ntsuab tshuaj yej polyphenols: Lub luag haujlwm hauv kev tiv thaiv qog noj ntshav. Archives of Biochemistry thiab Biophysics, 501(1), 65-72.

3. Koch, W., et al. (2020). Ntsuab tshuaj yej extracts los ntawm txawv keeb kwm - variability ntawm catechins thiab caffeine ntsiab lus. Khoom noj khoom haus, 9(3), 338.

4. Hsu, S. (2005). Ntsuab tshuaj yej thiab daim tawv nqaij. Phau ntawv Journal of the American Academy of Dermatology, 52(6), 1049-1059.

5. Granja, A., et al. (2022). EGCG nanocarriers: Ib lub tswv yim zoo los txhim kho bioavailability thiab kho tau zoo ntawm cov tshuaj yej ntsuab polyphenols. Phau ntawv Journal of Controlled Release, 348, 111-130.

6. Zhang, Y., et al. (2024). Matcha ntsuab tshuaj yej: Bioactive Cheebtsam, cov txiaj ntsig kev noj qab haus huv, thiab lub plab microbiota hloov kho - Kev tshuaj xyuas dav dav. Food Research International, 175, 113-124.

7. EFSA Vaj Huam Sib Luag ntawm Zaub Mov Ntxiv thiab Flavorings (2022). Kev nyab xeeb ntawm cov tshuaj yej ntsuab catechins los ntawm cov khoom noj khoom haus. EFSA Journal, 20(6), e07334.