Instant Black Tea Powder Strong Black Tea Flavor With Moderate Polyphenols And Catechins

Product Description

Instant Black Tea Powder Strong Black Tea Flavor With Moderate Polyphenols And Catechins

Black Tea Theaflavins

Product Introduction

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% Theaflavins

Molecular Structure of Active Ingredients

HPLC Chromatogram of 60% Theaflavins

Physiological Functions

Theaflavins, found in black tea, are attributed to various potential health benefits:

Antioxidant Properties: Theaflavins act as antioxidants, helping to combat oxidative stress and reduce cell damage caused by free radicals in the body.

Cardiovascular Health: Research suggests that theaflavins may contribute to cardiovascular health by potentially lowering cholesterol levels, improving lipid metabolism, and supporting blood vessel function.

Anti-Inflammatory Effects: They exhibit anti-inflammatory properties, which could be beneficial in reducing inflammation-related conditions in the body.

Antimicrobial Activity: Theaflavins possess antimicrobial properties that may help combat certain bacteria, viruses, and fungi, potentially aiding in fighting infections.

Potential Anticancer Properties: Studies have shown that theaflavins might have anticancer effects, although further research is needed to understand their full potential in cancer prevention or treatment.

Bone Health: Some studies suggest that theaflavins may have a positive impact on bone health by promoting bone formation and density.

Immune System Support: They are believed to support the immune system, potentially enhancing its function.

These potential benefits make theaflavins an area of interest in scientific research for their role in promoting health and preventing certain diseases. However, more extensive studies are necessary to fully comprehend and validate these effects.

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

Theaflavins are a class of polyphenolic compounds primarily found in black tea. These compounds are formed through the oxidation of catechins, which occurs during the fermentation process that transforms green tea leaves into black tea. Theaflavins are known for their antioxidant properties and are believed to contribute to many of the potential health benefits associated with black tea consumption.

Research suggests that theaflavins exhibit various biological activities, including anti-inflammatory, antimicrobial, and anticancer effects. They have been studied for their potential role in reducing the risk of chronic diseases such as cardiovascular conditions by helping to improve lipid metabolism and decrease oxidative stress. Additionally, theaflavins have been investigated for their impact on promoting bone health and supporting immune function.

The distinctive reddish color of black tea and its astringency are attributed to the presence of theaflavins. These compounds not only contribute to the sensory characteristics of black tea but also offer promising avenues for further exploration in the field of health and wellness due to their potential therapeutic properties.