Tea polyphenols have a strong antioxidant effect. Its antioxidant capacity is 4-6 times that of synthetic antioxidants BHT and BHA, 6-7 times that of VE, and 5-10 times that of VC. , and the dosage is small: 0.01-0.03% can work without the potential toxic and side effects of synthetics; catechins have a protective effect on pigments and vitamins in food, allowing the food to maintain its original color for a longer period of time It can effectively prevent food and edible oils from spoiling and eliminate odors.