Theaflavins

Prodcut Name: Theaflavins
Botanical Source: Camellia sinensis O. Ktze.
Part Used: Leaf
CAS No.: 4670-05-7
Specification: Theaflavins 20%, 40%, 60%, 80%
Test Method: HPLC

  • Description
  • Packing
  • Theaflavins


    Theaflavins (TF) and its derivatives, known collectively as theaflavins, are antioxidant polyphenols that are formed from the condensation of flavan-3-ols in tea leaves during the enzymatic oxidation (sometimes erroneously referred to as fermentation) of black tea. Theaflavin-3-gallate, theaflavin-3'-gallate, theaflavin-3-3'-digallate are the main theaflavins. Theaflavins are types of thearubigins, and are therefore reddish in color. Epigallocatechin gallate (EGCG) will metabolize into some theaflavins in the liver. Those molecules contain a tropolone moiety.

    Prodcut Name: Theaflavins

    Botanical Source: Camellia sinensis O. Ktze.

    Part Used: Leaf

    CAS No.: 4670-05-7

    Specification: Theaflavins 20%, 40%, 60%, 80%

    Test Method: HPLC

    Main ingredients: theaflavin (TF), theaflavin-3-gallate (TF-3-G), theaflavin-3,3-double gallate (TFDG)


         Theaflavins Benefits     

    Theaflavins is made from the leaves of the tea plant, scientifically known as Camellia sinensis. The tea plant originates from Asia, where it has been used as a beverage and in herbal medicine for thousands of years. The flavor of tea varies greatly depending on how long the leaves have been cured. White tea is cured for the shortest time, while black tea is cured for the longest time.

    The curing process changes the composition of the tea leaves by oxidizing its components. Fresh tea leaves contain a high level of chemicals known as catechins, which are converted to theaflavins. In particular, flavan-3-ols oxidize to form theaflavins with the help of enzymes such as polyphenol oxidases. The most prominent theaflavins include theaflavin-3-gallate, theaflavin-3-3'-digallate and theaflavin-3'-gallate.

    Theaflavins are primarily responsible for the darker color and stronger flavor of black tea. The sinensis and assamica varieties of tea have been the traditional sources of black tea. However, these varieties have also been used recently to produce white and green tea.

    Theaflavins also have significant biological effects, which have been scientifically studied since the 1960s, beginning with paper chromatography and spectroscopy. The formation of theaflavins was first studied in vitro in 1983, and quantification methods have used on theaflavins since 1995.

    Uses of Tea Theaflavins

    The management of cholesterol levels is one of the most common reasons to take tea theaflavins. Theaflavins may also support the heart and digestive system as well as provide antioxidant support.


  • Below 5KG

    Aluminum foil bag inside, carton outside

    Above 6~25KG

    Double sealed PP bags inside, fiber drum outside

    Drum Volume

    25KG Drum: 37cm*37cm*51cm

    10KG Drum: 30cm*30cm*40cm

    Carton Volume

    1KG Carton: 200mm*200mm*260mm

    5KG Carton: 250mm*330mm*270mm

    Remark

    We could pack as your requirements, and OEM & ODM welcome.

     

     

Hot Tags: theaflavins, China factory supplier, high quality, high purity, best selling, excellent price

Feedback