It is generally accepted that during the fermentation stage of black tea manufacture, flavan-3-ols (also known as catechins) of green tea leaf are oxidized enzymically and chemically to give rise to theaflavins and thearubigins (Roberts 1962; Sanderson 1972). Theaflavins possess a benzotropolone skeleton that is formed from co-oxidation of appropriate pairs of catechins, one having a vic-trihydroxyl structure, and the other having an ortho-dihydroxyl group. Several major theaflavins and related compounds have been structurally characterized. Theaflavin (TF), theaflavin-3-gallate(TF-3-G), theaflavin-3’-gallate(TF-3’-G), theaflavin-3, 3’-gallate (TFDG) and epitheaflavic acid are examples (Colier et al 1973).
Theaflavin-3, 3’-gallate (TFDG)
20% ~ 80% Black Tea Theaflavins
Molecular Structure of Active Ingredients
HPLC Chromatogram of Black Tea P.E. 60% Theaflavins
Theaflavins are the most important active constituents of in black tea extract. Theaflavins (TFs) possess various health and medicinal actions and will serve as effective anti-cardiovascular and blood vessel of brain, anti-atherosclerosis and anti-hyperlipodemia agents. American contemporary pharmacological studies show that TFs are more likely to be a new kind of anti-cardiovascular and blood vessel of brain drug and also to be natural aspirin.
- Be widely used as anti-oxidant and functionals
- The multifunctional green food additives & raw material of health food
- Intermediate of the medicine
Natrual herbal ingredient of TCM