Phyto Chemicals for Green Tea
phyto chemicals for camellia sinensis

Herbal Extracts


Green Tea Extract 95% in India

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Botanical Name: Camellia sinensis
English/Common Name: Green Tea
Ayurvedic Name: Chaya
Parts used:
Principal Constituents: Total Polyphenols (Epigallocatechin Gallate, Epigallocatechin, Epicatechingallate, Epicatechin, Catechin, Gallocatechin gallate, Gallic acid, Alkaloids (Caffeine, Theobromine, Theophylline),                   

Phyto chemicals for green tea
 Green Tea

This species is an evergreen shrub or tree growing 60-150 centimeters in height.

Leaves are simple, alternate. The full grown tea leaf is from 5-10 cm long, dark green in color, glossy on the upper surface, lanceolate or elliptical in outline, and blunt or acuminate at the apex, tapering at the base into short stalk; margin is distantly and shortly serrate, the serrations terminating in characteristics, glandular teeth that readily break off and are often absent from mature leaves.

>> Flowers are white, fragrant, solitary or 2-4 together.
>> Fruits are depressed capsules, 3-cornered, 3 seeded.

phytochemicals for green tea
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Chemical composition / key active constituents:
All chemicals listed pertain to the leaves unless otherwise specified, as the leaves are the part used. Alkaloids (Caffeine, theobromine, theophylline), tannins (catechins, especially (-) epigallocatechin, gallocatechins, gallate(EGCG) and Phenolic acids (Caffiec, ferulic).

In black tea caffeine is present to an extent of 1-5%. Also present the isomeric dimethylaxanthine, theobromine and theophylline. 80% of caffeine is extracted during normal brewing. Caffeine and its metabolites do not accumulate in the body. They are demethylated, oxidized and excreted as methyuric acid. It has been found that caffeine from tea is assimilated very slowly as compared to caffeine from coffee or its aqueous solutions. Soluble polyphenols, mainly catechol tannins constitutes 10-20% w/w of black tea. Much of these are derived by oxidation of flavonols, flavandiols and theogallin during its preparation. Thearubigins constitutes a major part in black tea. Theaflavins are faiercely astringent. Caffeine enhances biosynthesis of catecholamine and polyphenols inhibit their degradation. Among the flavor substances present in combined from such alcohols as hex-3-en-1-ol, benzyl alcohol, and 2-phenyl-ethanol, as well as linallol in black tea and geraniol in green tea.


Centuries of Ayurvedic medical experience using Camellia sinensishave revealed it to have
Pharmacological value as an astringent, bitter, thermogenic, antioxidents.

  • Anti – oxidant:
    EGCG is a potent antioxidant. EGCG is 200 times more powerful that vitamin E in neutralizing the pro- oxidents and free radicals that attacks lipids in the brain, in vivo. It is 20 times more potent than vitamin E in reducing formation of peroxides in lard by the Active Oxygen Method, in vitro.
    Used primarily for its free radical fighting capabilities; EGCG protect against digestives and respiratory.
  • Cancer:
    Helps block the cancer promoting actions of carcinogens, ultraviolet light, and metastatis.
  • Diabetes:
    Tea contains ant diabetic polysaccharides. Water, Diethyl Ether & N- Butanol successively used extraction solvents for isolation of polusccharides.
  • Nervous system:
    Caffeine stimulates mantel alacrity and increases discrimination ability. Relieves muscular and mental fatigue. Possesses antispasmoditic , anti-inflammatory and muscle relaxant properties. Promotes cerebration, preserves metal equilibrium and induce tranquility. Beneficial in headache, neuralgia and nervous depression. The cup that cheers, thus, gets sound biochemical basis and acts as a mood elevator. The stimulation effect of tea does not have subsequent depression or hangover.
  • Circulatory System:
    Reduces high total and LDL- cholesterol levels, high blood pressure (suppresses angiotensin 1 converting enzyme), and reduce platelet aggregation. Tea flavonoids (catechol) posses anti- coagulant, anti- tuourgenic, capillary and blood vessels strengthening, and antibacterial properties.
  • Food poisoning:
    Inhibiting pathogenic bacteria that cause food poisoning.


  • External uses:
    Astringent, bitter, thermogenic. Has been used as poultice to reduce swellings. Green tea contains poly phenols which act as antioxidants, which can be used in various sun care products, shampoos, hair rinses, conditioning creams, and lotions, etc. Blocks the attachment of the bacteria associated with dental carries to the teeth. The leaf juice is also applied to cuts and injuries as haemostatic and has been used in treating hemorrhages.
  • Internal uses:
    Appetizer, Digestive, Carminative, Diuretic, Diaphoretic, Detergent, Resolvent And Nervine Tonic.

250 mg to 500 mg EGCG content daily, or desired. Usage ranges from 250 mg to 2.5 g per day of EGCG content in studies reporting significant results.

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Patented products protected by valid patents are not offered for sale in countries where the sale of such products constitutes patent infringement and the liability for patent infringement is exclusive at buyer's risks.

These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.


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