Theaflavins is a product of tea fermentation that can be extracted from the black tea, and can also be synthesis from catechin by chemical or biological methods. It can be roughly divided into two categories:Ester theaflavins with Gallate ester (TF-3-G、TF-3'-G、TFDG) and Non-ester theaflavins without Gallate ester (TF). Theaflavins' value lies in its functions of anti-oxidant, hypolipidemic, anti-cancer, low-Cholesterol etc. This article focuses on the enzymatic degradation of Ester theaflavins into TF, and ...
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