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2 articles for “theaflavin (TF)”
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Clinical Utility of Black Tea Polyphenols in Chemoprevention and Therapeutics Against Cancer
Abstract: Tea is the second-most preferred beverage produced from Camellia sinesis. It is cultivated in more than 30 countries. Several scientific studies have specified that polyphenolic compounds in tea may reduce the risk of a variety of infirmity including cancer. Most of the research evidences are available from green tea but limited information is available from black tea. Several studies have investigated both in vitro and in vivo models including rats, …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 11, Issue 3, 2021 · pp. 7–14 Read article
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Black Tea: Leveraging Human Health from Indian Perspective
Abstract: Tea, the most preferred drink in the world after water, has been under intense research in recent years due to its fascinating chemical composition. Major polyphenolic compounds— theaflavins (TF), residual catechins, thearubigins as well as theanine and caffeine—present in black tea (BT) contribute to color, distinctive flavor and play significant roles both for quality of tea and act as a safeguard against many ailments. Antioxidants present in BT act against …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 8, Issue 2, 2018 · pp. 53–60 Read article