Description
Black tea polyphenol ---- theaflavin
Theaflavins, known as soft gold in tea, have the unique function of lowering blood lipids. Theaflavins can not only reduce the absorption of cholesterol in food with the cholesterol in the intestines, but also inhibit the synthesis of human cholesterol.Black tea is a kind of fully fermented tea, which is made from the buds and leaves of tea plant as raw materials, through withering, rolling (cutting), fermentation, drying and other typical process refining. In the process of processing black tea, the chemical reaction of tea polyphenols catalyzed oxidation was taken place. The chemical composition of fresh leaves changed greatly, the tea polyphenols were reduced by more than 90%, and the new ingredients such as theaflavin and theaflavin were produced.
Theaflavin (Theaflavin) is a golden yellow pigment existing in yellow tea and black tea. It is the product of tea fermentation. In biochemistry, theaflavins are substances with polyphenolic hydroxyl groups.
Theaflavins, known as soft gold in tea, have the unique function of lowering blood lipids. Theaflavins can not only reduce the absorption of cholesterol in food with the cholesterol in the intestines, but also inhibit the synthesis of human cholesterol.
