Tea polyphenols are employed as antioxidants. in view that loads of the tea polyphenols include extra than two ortho-hydroxy polyphenols and possess sturdy hydrogen supply capability, they're a really perfect antioxidant. most of the four primary catechins, the antioxidant capacity is EGCG>EGC>ECG>EC. becoming an antioxidant for shiny foods, its remarkable antioxidant traits, which is powerful is extra most efficient than artificial antioxidants 2,6-di-tert-butyl-four-methyl phenol (BHT) and butylated hydroxyfennel (BHA). The antioxidant aftereffect of tea polyphenols is applicable to meat product processing, oil storage, baked food, dairy food, fried meals, along with different beverage formulations. while freezing clean fish, including tea polyphenol antioxidants can steer clear of the oxidation of fish more fats.