BLACK TEA THEAFLAVINS: A REVIEW OF THE EVIDENCE
AbstractTea brewed from the plant Camellia sinensis is the second most popular beverage consumed worldwide after water. The first two leaves and the leaf bud are mainly used for commercial tea production, and depending on the variation of processing techniques, it is primarily categorized into -white tea, green tea, oolong tea, and black tea. Different varieties of tea are known for their contribution in little to a large amount of bioactivity or sensory attributes due to variation in the chemical constituents, thus providing health benefits. Throughout the years green tea has been extensively investigated by researchers for its health benefits; however, black tea is now emerging as more beneficial to health and catching serious attention by researchers. Apart from the methylxanthines, amino acids, phenolics, and catechins, the two major components, i.e., the TFs and TRs are solely responsible for black tea’s characteristic color and taste and are proven to have health benefits. This review aims to provide available information on Theaflavins (TFs), their bioactivity, and, most importantly, the various methods for the extraction of TFs of black tea.
Article Information
9
1508-1523
674 KB
471
English
IJPSR
Dwaipee De and Sonali Ray ⋆
Tea Chemistry & Pharmacology Laboratory, Department of Tea Science, University of North Bengal, Siliguri, West Bengal, India.
sonaliray@nbu.ac.in
11 June 2021
27 July 2021
28 July 2021
10.13040/IJPSR.0975-8232.13(4).1508-23
01 April 2022
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