Abstract Background Thearubigins (TRs) is a type of heterogeneous mixture from black tea,
usually accounts for 60–70% of dry substance of black tea infusion. It is an important tea …

Theabrownins (TBs) are heterogeneous mixtures of water-soluble brown tea pigments, and
important constituents to evaluate the quality of dark tea. TBs have numerous hydroxyl and …

Thearubigins (TRs) are chemically ill-defined black tea pigments composed of numerous
catechin oxidation products. TRs contain oligomeric components; however, the …

Theaflavins are the characteristic polyphenols in black tea which can be enzymatically
synthesized. In this review, the effects and molecular mechanisms of theaflavins on obesity …

Theasinensin A is an important quality chemical component in tea, but its taste
characteristics and the related mechanism are still unclear. The bitterness quantification and …

Amidst the increasing demand for premium dark tea, the utilization of Aspergillus niger-
inoculated fermentation has emerged as a potential solution to address the challenges …

Catechins, among the most active components in tea, effectively alleviate obesity. Catechins
are primarily classified into four types based on the presence or absence of the C-3 galloyl …

Tea polyphenols (TPP) are key contributors to the beneficial health effects of green tea and
black tea. However, their molecular mechanisms of action remain unclear. This article …

Flavan-3-ol oligomers (FLOs), including proanthocyanidins (PAs) and theasinensins (TSs),
contribute greatly to the flavor and bioactivity of the tea beverage. Ultrahigh-performance …

Catechins, due to their high antioxidant capacity, are ones of the most common ingredients
of human diet (eg tea, fruits, cacao) of the well-known health benefit properties. Catechins …