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Theaflavins in tea
Theaflavin is a golden yellow pigment present in black tea, which is a fermentation product of tea. Theaflavin is a polyphenol hydroxyl with the structure of the tea phenol ketone substances, accounting for 0.5% to 2% or so, will make the tea soup colour bright, and has a strong taste, can play a role in protecting cardiomyocytes, regulating blood lipids, vasodilatation and other effects.
1.The protection of cardiomyocytes: theaflavin can inhibit the voltage-gated control of calcium channels involved in the external calcium inward flow, helping to protect cardiomyocytes. Theaflavin also has a strong antioxidant effect, can remove free radicals in the body, help to enhance the activity of endogenous superoxide dismutase, reduce the content of lipid peroxidation reaction product malondialdehyde, help to enhance the myocardial antioxidant capacity, better protection of cardiomyocytes.
2.Regulation of blood lipids: theaflavin is known as the soft gold in tea, has a unique hypolipidemic effect, can reduce intestinal cholesterol absorption, to prevent hyperlipidemia, atherosclerosis or coronary heart disease.
3.Diastolic blood vessels: theaflavin can promote the activation of nitric oxide synthase and phosphorylation, and thus enhance the elasticity and toughness of the blood vessel wall, promote vascular expansion.