Theaflavins is derived during the fermentation stage of black tea manufacture. It contains flavan-3-ols (also known as catechins) of green tea leaf are oxidized enzymically and chemically to give rise to theaflavins and thearubigins. Theaflavins possess a benzotropolone skeleton that is formed from co-oxidation of appropriate pairs of catechins, one having a vic-trihydroxyl structure, and the other having an ortho-dihydroxyl group. Several major theaflavins and related compounds have been structurally characterized. Theaflavin (TF), theaflavin-3-gallate(TF-3-G), theaflavin-3’-gallate(TF-3’-G), theaflavin-3, 3’-gallate (TFDG) and epitheaflavic acid are examples




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