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      Research progress on theaflavins: efficacy, formation, and preparation

      review-article
      Author(s): a , b , *
      Publication date (Electronic):
      Journal: Food & Nutrition Research
      Publisher: Taylor & Francis
      Keywords: Theaflavins, bio-activity, formation, preparation

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          ABSTRACT

          Background: Theaflavins (TFs) are a category of natural compounds characterized with the benzotropolone skeleton. The prominent benefits of TFs have been well documented. Amount of research were conducted and excellent achievements were disclosed during the past years. However, as far as we know, there is no comprehensive review about TFs.

          Scope and a pproach: This review summarized the recent research progress. The activity of TFs on anti-oxidation, anti-mutagenicity, hypolipidemic, anti-inflammatory, anti-cancer, anti-viral effect as well as the epidemiological cure were sorted. Converging pioneer literature and deduction, the underlying formation mechanism of TFs was proposed. Subsequently, acquisition of TFs was pointed out to be the fundament for further research. Accelerated by enzyme, bio-synthesis of TFs were reviewed simultaneously. At the end, employing modern analysis instrument and technology, isolations of TFs were enumerated.

          Key f indings and c onclusions: Structure of the skeleton as well as functional groups were paramount related with the bio-activity of TFs. Meanwhile, oxidation pathway of two catechin molecules to form TFs were hypothesized. Also, ascertainment of the several therapeutic efficiency of the family members of TFs would be the next step in the future.

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          Short- and long-term black tea consumption reverses endothelial dysfunction in patients with coronary artery disease.

          Stephen Duffy, John Keaney Jr, Monika Holbrook … (2001)
          Epidemiological studies suggest that tea consumption decreases cardiovascular risk, but the mechanisms of benefit remain undefined. Endothelial dysfunction has been associated with coronary artery disease and increased oxidative stress. Some antioxidants have been shown to reverse endothelial dysfunction, and tea contains antioxidant flavonoids. Methods and Results-- To test the hypothesis that tea consumption will reverse endothelial dysfunction, we randomized 66 patients with proven coronary artery disease to consume black tea and water in a crossover design. Short-term effects were examined 2 hours after consumption of 450 mL tea or water. Long-term effects were examined after consumption of 900 mL tea or water daily for 4 weeks. Vasomotor function of the brachial artery was examined at baseline and after each intervention with vascular ultrasound. Fifty patients completed the protocol and had technically suitable ultrasound measurements. Both short- and long-term tea consumption improved endothelium- dependent flow-mediated dilation of the brachial artery, whereas consumption of water had no effect (P<0.001 by repeated-measures ANOVA). Tea consumption had no effect on endothelium-independent nitroglycerin-induced dilation. An equivalent oral dose of caffeine (200 mg) had no short-term effect on flow-mediated dilation. Plasma flavonoids increased after short- and long-term tea consumption. Short- and long-term black tea consumption reverses endothelial vasomotor dysfunction in patients with coronary artery disease. This finding may partly explain the association between tea intake and decreased cardiovascular disease events.
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            Theaflavins in black tea and catechins in green tea are equally effective antioxidants.

            Lai Kwok Leung, Yalun Su, Ruoyun Chen … (2001)
            Green tea catechins, including (-)-epicatechin (EC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG), are oxidized and dimerized during the manufacture of black tea and oolong tea to form orange-red pigments, theaflavins (TF), a mixture of theaflavin (TF1), theaflavin-3-gallate (TF2A), theaflavin-3'-gallate (TF2B) and theaflavin-3,3'-digallate (TF3). The present study was designed to compare the antioxidant activities of individual TF with that of each catechin using human LDL oxidation as a model. All catechins and TF tested inhibited Cu(+2)-mediated LDL oxidation. Analysis of the thiobarbituric acid-reactive substances (TBARS) and conjugated dienes produced during LDL oxidation revealed that the antioxidant activity was in the order: TF3 > ECG > EGCG > or = TF2B > or = TF2A > TF1 > or = EC > EGC. Four TF derivatives also demonstrated a dose-dependent antioxidant activity in Cu(+2)-mediated LDL oxidation at concentrations of 5-40 micromol/L. These results demonstrate that the TF present in black tea possess at least the same antioxidant potency as catechins present in green tea, and that the conversion of catechins to TF during fermentation in making black tea does not alter significantly their free radical-scavenging activity.
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              In vitro anti-influenza virus and anti-inflammatory activities of theaflavin derivatives.

              Mian Zu, Fan Yang, Weiling Zhou … (2012)
              The theaflavins fraction (TF80%, with a purity of 80%) and three theaflavin (TF) derivatives from black tea have been found to exhibit potent inhibitory effects against influenza virus in vitro. They were evaluated with a neuraminidase (NA) activity assay, a hemagglutination (HA) inhibition assay, a real-time quantitative PCR (qPCR) assay for gene expression of hemagglutinin (HA) and a cytopathic effect (CPE) reduction assay. The experimental results showed that they all exerted significant inhibitory effects on the NA of three different subtypes of influenza virus strains [A/PR/8/34(H1N1), A/Sydney/5/97(H3N2) and B/Jiangsu/10/2003] with 50% inhibitory concentration (IC(50)) values ranging from 9.27 to 36.55 μg/mL, and they also displayed an inhibitory effect on HA; these inhibitory effects might constitute two major mechanisms of their antiviral activity. Time-of-addition studies demonstrated that TF derivatives might have a direct effect on viral particle infectivity, which was consistent with the inhibitory effect on HA. Subsequently, the inhibitory effect of TF derivatives on the replication of the viral HA gene as assayed by qPCR and on the nuclear localization of the influenza virus vRNP further demonstrated that they may primarily act during the early stage of infection. Interestingly, besides the activity against functional viral proteins, TF derivatives also decreased the expression level of the inflammatory cytokine IL-6 during viral infection, expression of which may result in serious tissue injury and apoptosis. Our results indicated that TF derivatives are potential compounds with anti-influenza viral replication and anti-inflammatory properties. These findings will provide important information for new drug design and development for the treatment of influenza virus infection. Copyright © 2012 Elsevier B.V. All rights reserved.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Food Nutr Res
                Journal ID (iso-abbrev): Food Nutr Res
                Journal ID (archive): ZFNR
                Journal ID (publisher-id): zfnr20
                Title: Food & Nutrition Research
                Publisher: Taylor & Francis
                ISSN (Electronic): 1654-661X
                Publication date Collection: 2017
                Publication date (Electronic): 3 July 2017
                Volume: 61
                Issue: 1
                Electronic Location Identifier: 1344521
                Affiliations
                [ a ] Key Laboratory of Tea Processing Engineering of Zhejiang Province, Tea Research Institute, Chinese Academy of Agricultural Sciences , HangZhou, China
                [ b ] National Engineering Technology Research Center for Tea Industry , HangZhou, China
                Author notes
                CONTACT Hua-Feng He captainhuafeng@ 123456tricaas.com Tea Research Institute, Chinese Academy of Agricultural Sciences , HangZhou 310008, P. R. China
                Article
                Publisher ID: 1344521
                DOI: 10.1080/16546628.2017.1344521
                PMC ID: 5510227
                PubMed ID: 28747864
                SO-VID: cc8f0064-3d8b-4fc2-9c02-e5f6df0a71da
                Copyright © © 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
                License:

                This is an Open Access article distributed under the terms of the Creative Commons Attribution License ( http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                Date received : 21 December 2016
                Date accepted : 15 June 2017
                Page count
                Figures: 4, References: 80, Pages: 10
                Funding
                Funded by: The Central Public-interest Scientific Institution Basal Research Fund
                Award ID: No.1610212016020
                Funded by: The Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences
                Award ID: CAAS-ASTIP-TRICAAS
                Funded by: The Key Research & Development Program of Zhejiang Province
                Award ID: No.2015C02001
                This work was financially supported by the Central Public-interest Scientific Institution Basal Research Fund (No.1610212016020), the Key Research & Development Program of Zhejiang Province (No.2015C02001) and the Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-TRICAAS).
                Categories
                Subject: Review Article
                Subject: Review Article

                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: theaflavins,bio-activity,formation,preparation
                Data availability:
                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: theaflavins, bio-activity, formation, preparation

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