In December 2023, Foods magazine published a study on the main components of the antioxidant activity of black tea.
Many components (such as tea polyphenols, catechins, theaflavins, theasinensins, thearubigins, flavonoids, gallic acid, etc.) of black tea have antioxidant activities. However, it is not clear which components have a greater influence on the antioxidant activity of black tea.
To this end, the antioxidant activity and content of polyphenols, catechins, theaflavins, thearubigins, theabrownins, TSA, total flavonoids, amino acids, caffeine and total soluble sugar of 51 varieties of black tea were analyzed.
This study began in 2020, and was carried out by different researchers from Chinese institutions such as the Tea Research Institute, the Ministry of Agriculture and Rural Affairs and the Chinese Academy of Agricultural Sciences in Hangzhou.
Access the full text of the article at the following link:
https://www.mdpi.com/2304-8158/12/16/3134/pdf?version=1692608131
Wang, W.; Le, T.; Wang, W.; Yu, L.; Yang, L.; Jiang, H. Effects of Key Components on the Antioxidant Activity of Black Tea. Foods 2023, 12, 3134.
You have more references in our “Benefits of Tea” section.