Theaflavin

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[ CAS NO. ] 4670-05-7
[ Molecular Formula ] C29H24O12
[ Molecular Weight ] 564.499
[ Appearance ] Orange-yellow needle-like crystals
[ Purity ] ≥98%

[ Function ]
1. Promotes the activation and phosphorylation of nitric oxide synthase, thereby enhancing the elasticity and resilience of blood vessel walls and promoting vasodilation;
2. Regulates blood lipids, reducing intestinal cholesterol absorption and preventing hyperlipidemia, atherosclerosis, or coronary heart disease;
3. Possesses strong antioxidant properties, scavenging free radicals in the body;
4. Inhibits the influx of extracellular calcium through voltage-gated calcium channels, helping to protect cardiomyocytes;
5. Reduces liver damage caused by alcohol or toxins, promoting hepatocyte repair;
6. May delay the progression of neuropathy such as Alzheimer's disease through antioxidant mechanisms;
7. Enhances immunity and improves the body's disease resistance;
8. Has anti-inflammatory properties, reducing inflammatory responses by inhibiting the production of inflammatory mediators;
9. Inhibitory effects against certain bacteria and viruses, potentially helping to enhance the body's immunity;
10. May help improve insulin sensitivity and increase glucose metabolism, thus having a positive impact on the prevention and management of diabetes;

About Theaflavin
Theaflavin is natural active ingredients produced during tea fermentation, especially abundant in black tea. Their core functions include antioxidation, cardiovascular protection, antibacterial and anti-inflammatory effects, and metabolic regulation. They also play a supporting role in boosting immunity, delaying aging, and preventing chronic diseases.
Theaflavin possess strong antioxidant properties, capable of scavenging free radicals and reducing oxidative stress damage. Studies have shown that their antioxidant capacity is higher than that of vitamin C and vitamin E, which can slow cell aging and reduce the risk of diseases caused by oxidative damage (such as cancer and neurodegenerative diseases).
Theaflavin exerts their antioxidant effects through pathways such as regulating the activity of biological enzyme systems in the body, directly eliminating free radicals, complexing with metal ions, and preventing the oxidation of low-density lipoprotein (LDL).
Theaflavin can inhibit the absorption of cholesterol in the intestines and promote the metabolism of LDL ("bad cholesterol"), thereby reducing the risk of atherosclerosis. Through anti-inflammatory and vasodilatory effects, they can help lower blood pressure, prevent thrombosis, and reduce the probability of cardiovascular and cerebrovascular diseases.
Theaflavin has inhibitory effects on various bacteria (such as Staphylococcus aureus and Escherichia coli) and viruses, and can help alleviate problems such as oral inflammation and intestinal infections. In addition, they can inhibit the release of inflammatory factors, providing some relief for chronic inflammation (such as arthritis).
Theaflavin can enhance the activity of lipases, promote fat metabolism, and reduce fat accumulation. Some studies suggest that long-term intake of theaflavins may help improve obesity and type 2 diabetes by regulating blood sugar and insulin sensitivity.