Pure Black Tea Extract

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Product Specification: 40% Theaflavine (HPLC) Latin Name: Camellia sinensis O. Ktze. Product Type: White or Off-white Powder Powdered Extract Part of the Plant Used: Leaf Extract Method: Water/Grain alcohol Introduction: It is generally accepted that during the fermentation stage of black tea manufacture, flavan-3-ols (also known as catechins) of green tea leaf are oxidized enzymically and chemically to give rise to theaflavins and thearubigins (Roberts 1962; Sanderson 1972). Theaflavins possess a benzotropolone skeleton that is formed from co-oxidation of appropriate pairs of catechins, one having a vic-trihydroxyl structure, and the other having an ortho-dihydroxyl group. Several major theaflavins and related compounds have been structurally characterized. Theaflavin (TF), theaflavin-3-gallate(TF-3-G), theaflavin-3`-gallate(TF-3`-G), theaflavin-3, 3`-gallate (TFDG) and epitheaflavic acid are examples (Colier et al 1973). Function: Theaflavins are the most important active constituents of black tea extract. Theaflavins (TFs) possess various healthy and medicinal actions and will serve as effective anti-cardiovascular and blood vessel of brain, anti-atherosclerosis and anti-hyperlipodemia agents. American contemporary pharmacological studies show that TFs are more likely to be a new kind of anti-cardiovascular and blood vessel of brain drug and also to be a kind of natural aspirin. Application: 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

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