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primary topic: Theaflavins as characteristic polyphenols formed during black tea fermentation: Formation chemistry, functional properties, and future food applications

Theaflavins as characteristic polyphenols formed during black tea fermentation: Formation chemistry, functional properties, and future food applications
type: AcademicArticle
type: Article
abstract: Theaflavins are characteristic polyphenols formed during black tea fermentation. They play an important role in tea color and quality. With the increasing global consumption of black tea, interest in fermentation-derived polyphenols has grown. Recent studies have examined the chemical properties and reported bioactivities of theaflavins. However, current findings remain scattered and lack a unified food chemistry perspective. This review summarizes the formation chemistry of theaflavins during black tea fermentation. It compares the key factors affecting their composition and abundance, including catechin precursors, enzymatic oxidation, and fermentation conditions. Structural features of different theaflavin derivatives are discussed. Particular attention is given to galloylated theaflavins, which show higher reactivity in experimental systems. Reported bioactivities are briefly addressed to illustrate structure-activity relationships. Challenges related to production standardization, stability, and bioaccessibility are also highlighted.
date: 2026-05
volume: 518
is part of: Food Chemistry
status: peerReviewed
status: published
author list: authors
type: EPrint
type: ArticleEPrint
is part of: repository
subject: Biomedicine
subject: Nutrition

Food Chemistry
type: Collection
issn: 03088146

Yuxuan Zhao
type: Person
given name: Yuxuan
family name: Zhao

Hui Cao
type: Person
given name: Hui
family name: Cao

Jingyimei Liang
type: Person
given name: Jingyimei
family name: Liang

Jianbo Xiao
type: Person
given name: Jianbo
family name: Xiao

HTML Summary of #28575 Theaflavins as characteristic polyphenols formed during black tea fermentation: Formation chemistry, functional properties, and future food applications
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primary topic: Theaflavins as characteristic polyphenols formed during black tea fermentation: Formation chemistry, functional properties, and future food applications

Biomedicine
type: Concept
preferred label: Biomedicina @es

Nutrition
type: Concept
preferred label: Alimentación @es