Theaflavins

Compoundantioxidant

Reddish polyphenols formed during black tea oxidation from catechin precursors (including EGCG). Studied for cardiovascular markers and lipid metabolism. Unique to fermented/oxidized teas — not present in green tea.

Food sources

Black Tea

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Chemistry

IUPAC name: 3,4,6-trihydroxy-1,8-bis[(2R,3R)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-2-yl]benzo[7]annulen-5-one
Formula: C29H24O12
PubChem: CID 135403798 →

Source: PubChem (NIH, public domain)

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PubChem CID 135403798 →

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