Theaflavins
Theaflavins — black tea pigments creating brisk taste. Cholesterol-lowering and cardiovascular benefits.
Quick Facts
- Chemical Formula
- C₂₉H₂₄O₁₂
- Typical Amount per Cup
- 6.00 mg
Description
Orange-red pigments formed during tea oxidation when catechins (primarily EC and ECG) are enzymatically coupled by polyphenol oxidase. Theaflavins give black tea its bright, coppery color and brisk, lively taste. They account for 0.3-2% of dry weight in black tea. Higher theaflavin content correlates with tea quality — 'bright' and 'brisk' are positive descriptors in black tea grading. Theaflavins are unique to oxidized teas and absent in green tea.
Health Benefits
Cholesterol management by reducing LDL absorption, cardiovascular protection, potent antioxidant activity comparable to EGCG, anti-inflammatory properties, supports metabolic health.