Thursday, June 25, 2015

Theabrownin in tea

Tea pigments have several components: theaflavins, thearubigins and theabrownin.

Theabrownin is the main bioactive component derived from the process of fermentation of black pu-erh tea.

It was formed during oxidation of polyphenols of tea leaves. It was reported that the cellulases and pectinases produced by microorganisms, together with polyphenol oxidase, play an important role in theabrownin formation.

The tea pigment theabrownin gives pu-erh its characteristics brown color and plays an important role in the sensory properties of the final product but its pharmaceutical-like properties are not well understood.

Theabrownin are characterized by high molecular weight and complex structure. They dissolve easily b water and not in organic solvents like ethyl acetate.

Animal studies showed that theabrownin has a significant blood lipid-lowering in hyperlipidemic rats. It was hypothesized that TB would regulate the activity of key enzymes involved in lipid metabolism and accelerate the catabolism of exogenous cholesterol.
Theabrownin in tea

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