eprintid: 28575 rev_number: 7 eprint_status: archive userid: 2 dir: disk0/00/02/85/75 datestamp: 2026-05-15 23:30:13 lastmod: 2026-05-15 23:30:14 status_changed: 2026-05-15 23:30:13 type: article metadata_visibility: show creators_name: Zhao, Yuxuan creators_name: Liang, Jingyimei creators_name: Cao, Hui creators_name: Xiao, Jianbo title: Theaflavins as characteristic polyphenols formed during black tea fermentation: Formation chemistry, functional properties, and future food applications ispublished: pub subjects: uneat_bm subjects: uneat_sn divisions: uneatlantico_produccion_cientifica full_text_status: none keywords: Theaflavins; Black tea fermentation; Catechin oxidation; Formation chemistry; Structural features; Food polyphenols 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 publication: Food Chemistry volume: 518 pagerange: 149568 id_number: doi:10.1016/j.foodchem.2026.149568 refereed: TRUE issn: 03088146 official_url: http://doi.org/10.1016/j.foodchem.2026.149568 access: close language: en citation: Artículo Materias > Biomedicina Materias > Alimentación Universidad Europea del Atlántico > Investigación > Artículos y libros Cerrado Inglés 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. metadata Zhao, Yuxuan; Liang, Jingyimei; Cao, Hui y Xiao, Jianbo mail SIN ESPECIFICAR (2026) Theaflavins as characteristic polyphenols formed during black tea fermentation: Formation chemistry, functional properties, and future food applications. Food Chemistry, 518. p. 149568. ISSN 03088146