Tea polyphenols (tea poRyphenoR TP) is a pure natural compound extracted from tea, accounting for about 18% to 36% of the dry weight of tea. It is also known as tea tannins and tea tannins. Generic term for polyhydroxyphenolic compounds.

The antioxidant effect of tea polyphenols is more than 20 times that of the traditional antioxidants vitamin C and vitamin E. Tea polyphenols can improve the body's immunity. When tea polyphenols are used in combination with vitamin E, the addition of vitamin E enhances the ability to scavenge free radicals, inhibits the generation of hydroperoxides, reduces the ability of tea polyphenols to scavenge free radicals, and plays a protective role. Polyphenols may repair damaged vitamin E.

Therefore, the combination of tea polyphenols and vitamin E not only has a significant synergistic antioxidant effect, but also has a stronger color protection effect than vitamin C after adding vitamin E to the meat. The color loss caused by polyphenols is further compensated, and the meaty sensory quality is improved.

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