A Review of the Phytochemistry, Pharmacology and Properties of Black Tea in Health
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Abstract
Black tea (Camellia sinensis L.) is renowned for distinct organoleptic properties attributed to the post-fermentation process. Several studies have shown that the plant contains various chemical components, including theabrownins, thearubigins, theaflavins, TPs-2, TPs-1, Kaempferol, Quercetin, Myricetin, Arginine, Alanine, and GABA. Other compounds present include Theanine, Epigallocatechin gallate (EGCG), Epigallocatechin Gallate Derivative (EGCGD), Gallocatechin, and Gallic acid. These compounds are presumable responsible for the numerous health advantages of black tea, including anti-oxidant, anti-obesity, anti-cholesterol, and anti-diabetic qualities. The plant has also attracted significant attention globally due to the diverse range of bioactive chemicals, each of which has a distinct pharmacological impact. Therefore, this review aimed to offer additional details regarding the pharmacological effects, advantages, and mechanism of action for black tea in humans.
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