Tea-catechins｜3.Deodorizing effect

Bad odors, and life threatening odors

Bad odor, can roughly be classified into two categories: The 1st category is the amines（such as trimethylamine and ammonia）which cause the unpleasant smell from rotten fish. The 2nd bad odor category is the sulphurs, which cause the unpleasant smell of rotten meat and eggs (methyl mercaptan). These odors are generally just unpleasant, but volatile substances like formaldehyde can actually be dangerous. People who have serious reactions to these chemical substances may suffer from internal disorders.

Tea catechins, clean the air

Eliminating odor using aromatics or deodorizing substances merely catch the odor component, they do not solve the root problem. The chemical deodorant mechanism in tea catechins however is different. Tea catechins remove the smell itself by creating ionic and chemical bonds to trap the odor component. This is both safe and effective.

Experiments show the Deodorizing effect of tea catechins.

The Deodorizing effect of tea catechins on several bad odor components was investigated: (A) Garlic smell (B) trimethylamine (smell of rotten fish), (C) methyl mercaptan (smell from rotten garbage). Tea catechins were mixed into solutions containing each of the above odor components. Results of the analysis were expressed as the % deodorized of the remaining amount in the air of the sealed container. All showed clearly that tea catechins have high deodorant activity. Tea catechins act effectively to combat bad breath and odor.

(C)Deodorizing effect on methyl mercaptan