Black Tea Theaflavins

Latin Name:  Camellia  sinensis O. Ktze.

Family:   Theaceae

Part of the Plant Used :  Leaves

Category:

Description

Product Introduction

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).

 Active Ingredients

Theaflavin (TF)

Theaflavin-3-gallate(TF-3-G)

Theaflavin-3’-gallate(TF-3’-G)

Theaflavin-3, 3’-gallate (TFDG)

 

Product Specification

20% ~ 80% Black Tea Theaflavins

 

Molecular Structure of Active Ingredients  

 

 

 

HPLC Chromatogram of Black Tea P.E. 60% Theaflavins 

 

 

Physiological Functions

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.

Applications

  • 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

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