Theaflavin

Theaflavin is a type of polyphenol found predominantly in black tea. It is one of the main components that contribute to the color, flavor, and potential health benefits of this type of tea. Theaflavins are formed from the condensation of flavan-3-ols during the enzymatic oxidation (fermentation) process of tea leaves.

Chemistry

Theaflavins are a group of molecules and include Theaflavin (TF1), Theaflavin-3-gallate (TF2A), Theaflavin-3'-gallate (TF2B), and Theaflavin-3,3'-digallate (TF3). These molecules are larger than the original catechins from which they are synthesized, and they are also more highly oxidized.

Health Benefits

Theaflavins have been studied for their potential health benefits. They have been found to have antioxidant properties, which means they can neutralize harmful free radicals in the body. They also have potential anti-inflammatory effects and may help to reduce the risk of chronic diseases such as heart disease and cancer. Some research suggests that theaflavins may also have antiviral and antimicrobial properties.

Production

Theaflavins are produced during the fermentation process that turns green tea into black tea. The enzymes in the tea leaves oxidize the catechins, which then condense to form theaflavins and thearubigins. Theaflavins are responsible for the characteristic color and flavor of black tea.

See Also

• Polyphenol
• Black tea
• Green tea
• Antioxidant
• Free radicals

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