Pure Black Tea Extract

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