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Theaflavins, Thearubigins, and Theasinensins

  • Wojciech KochEmail author
Living reference work entry

Abstract

Tea, except water, is the most widely consumed beverage across the world. It contains many active substances, among which polymeric polyphenols (theaflavins, thearubigins, and theasinensins) are dominant in fermented teas. Theaflavins and thearubigins are the major polyphenolic compounds in black tea, whereas theasinensins are the most characteristic for oolong tea. All of these classes of polyphenols have complicated structure and complex route of synthesis, in which polyphenol oxidase is a crucial enzyme. The aim of the present chapter is to provide a summary on the current knowledge on theaflavins, thearubigins, and theasinensins associated with chemical structure, molecular action pathways, and health benefits based on the scientific evidences available on the literature.

Keywords

Black tea Catechins Theaflavins Thearubigins Theasinensins 

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Copyright information

© Springer Nature Singapore Pte Ltd. 2020

Authors and Affiliations

  1. 1.Department of Food and NutritionMedical University of LublinLublinPoland

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