Factory Supply Black Tea Extract 10% 30% 40% Theaflavin Powder

Theaflavins are a group of complex phenolic compounds formed primarily during the oxidation or fermentation process of tea leaves, especially black tea. They are responsible for the characteristic reddish-brown color, flavor, and aroma of black tea. Theaflavins are composed of several subtypes, including theaflavin (TF), theaflavin-3-gallate (TF3G), theaflavin-3'-gallate (TF3'G), and theaflavin-3,3'-digallate (TFDG).
These compounds are formed through the enzymatic oxidation of catechins, primarily epigallocatechin-3-gallate (EGCG), during the fermentation stage of tea processing. Theaflavins are highly bioactive and have been associated with numerous health benefits, such as antioxidant activity, cardiovascular health support, and anti-cancer effects.
Theaflavins contribute significantly to the unique flavor profile of black tea, adding notes of malty sweetness and richness to the beverage. The level and type of theaflavins in tea vary depending on the type of tea plant, processing method, and fermentation conditions.

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Function

Antioxidant: Helps fight free radicals and reduce oxidative stress.

Heart Health: Supports healthy cholesterol levels and cardiovascular function.

Cancer Prevention: Potentially inhibits cancer cell growth.

Liver Protection: Helps prevent liver damage.

Skin Improvement: Maintains skin moisture and health.

In summary, theaflavins are beneficial for antioxidant protection, heart health, cancer prevention, liver protection, and skin improvement.

Specification

Item	Standard	Results
Appearance	Reddish Brown Powder	Complies
Odor	Characteristic	Complies
Theaflavin	≥40%	By HPLC
Loss on Drying	≤ 5.0%	3.95%
Residue on Ignition	≤5.0%	2.89%
Sieve Analysis	100% pass 80 mesh	Complies
Heavy metals	≤ 10ppm	Complies
As	≤ 2ppm	Complies
Pb	≤ 2ppm	Complies
Hg	≤ 1ppm	Complies
Microbiology
Total bacterial count	≤ 1000CFU/g	Complies
Yeasts & mold	≤ 100CFU/g	Complies
E.coli	Negative	Complies
Salmonella	Negative	Complies

Application

Quality Indicator in Tea:Theaflavins are a key component of black tea, contributing to its characteristic reddish-brown color and rich flavor.

Their presence and concentration are often used as a quality indicator in the evaluation of black tea.

Antioxidant Properties:Theaflavins exhibit strong antioxidant activities, scavenging free radicals and reducing oxidative stress.

This can potentially aid in preventing cellular damage and maintaining overall health.

Potential Health Benefits:Studies suggest that theaflavins may support cardiovascular health by reducing cholesterol levels.

They also show promise in cancer prevention, though further clinical research is needed.

Scientific Research:Theaflavins are used in scientific research to study their effects on various biological processes.

They are often isolated and purified for use in laboratory experiments.

In summary, theaflavins are not only a key component of black tea, contributing to its quality, but also possess antioxidant properties and potential health benefits that are being actively investigated in scientific research.