Black Tea Theaflavins(TFS)

Black Tea Theaflavins are a class of compounds with benzophenone structures, including theaflavin (TF1), theaflavin-3-gallate (TF2A), and theaflavin-3 There are four main ingredients including ´-gallate (theaflavin-3´-gallate, TF2B) and theaflavin-digallate (theaflavin-3,3′-digallate, TF3). These compounds are the main representatives of theaflavins in black tea and play an important role in the color, aroma and taste of black tea.
The discovery and research of theaflavins are closely related to the fermentation process of black tea. These compounds are formed during the oxidative condensation process of simple catechins and gallocatechins. The content of theaflavins in black tea is generally 0.3% to 1.5%, which has a decisive impact on the quality of black tea.
Theaflavins have a variety of potential health functions, including antioxidant, anti-cancer, hypolipidemic, cardiovascular disease prevention, antibacterial and antiviral, anti-inflammatory and deodorant. Recent studies have also shown that theaflavins have a significant inhibitory effect on halitosis, especially the removal of methylmercaptan. These functions make theaflavins a research hotspot that has attracted much attention and has broad application prospects in the tea industry and health care products.
In tea processing, the discovery of theaflavins is closely related to the study of the fermentation process of black tea, which also provides an important theoretical basis for the improvement of tea processing technology. In general, the discovery and research of theaflavins provide important scientific support for the development of the tea industry and the improvement of the quality of tea products.