4 relations: Black tea, Derivative (chemistry), List of phytochemicals in food, Theaflavin.
Black tea
Black tea is a type of tea that is more oxidized than oolong, green, and white teas.
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Derivative (chemistry)
In chemistry, a derivative is a compound that is derived from a similar compound by a chemical reaction.
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List of phytochemicals in food
While there is ample evidence to indicate the health benefits of diets rich in fruits, vegetables, legumes, whole grains and nuts, no specific food has been acknowledged by scientists and government regulatory authorities as providing a health benefit.
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Theaflavin
Theaflavin (TF) and its derivatives, known collectively as theaflavins, are antioxidant polyphenols that are formed from the condensation of flavan-3-ols in tea leaves during the enzymatic oxidation (sometimes erroneously referred to as fermentation) of black tea.
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Redirects here:
3-Isotheaflavin-3-gallate, C36H28O16, TFMG, Theaflavin 3-gallate, Theaflavin-3'-monogallate.