The most important is polyphenol.

最重要的是酚。

The total polyphenol content of 85 tea samples was also analysed.

同时还对85份茶叶样本中的多酚含量进行了分析研究。

Conclusion: tea polyphenol can improve the sugar tolerance in rats.

结论：茶多酚能改善大鼠的糖耐量。

Ingredients: collagen, VC, green tea polyphenol, amino acid peptide etc.

成份：胶原蛋白、VC、白毫银针多酚、氨基酸肽等。

Our analysis of tea beverages found that the polyphenol content is extremely low.

我们对茶饮料的分析发现茶多酚含量是极低的。