Theabrownin
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Theabrownin is a polymeric chemical compound found in pu-erh tea[1] that can attenuate hypercholesterolemia.[2] During microbial fermentation, catechins and their gallate derivatives from green tea (like theaflavins (TF), thearubigins (TR)) get fermented into theabrownin.
References
[edit]- ↑ Hu, Simin; Li, Xiaolei; Gao, Chuangchuang; Meng, Xianyu; Li, Mingchao; Li, Yuqian; Xu, Tianrui; Hao, Qian (2022). "Detection of composition of functional component theabrownins in Pu-erh tea by degradation method". Food Science and Human Wellness. 11 (3): 643–647. doi:10.1016/j.fshw.2021.12.021.
- ↑ Huang, Fengjie; Zheng, Xiaojiao; Ma, Xiaohui; Jiang, Runqiu; Zhou, Wangyi; Zhou, Shuiping; Zhang, Yunjing; Lei, Sha; Wang, Shouli; Kuang, Junliang; Han, Xiaolong; Wei, Meilin; You, Yijun; Li, Mengci; Li, Yitao; Liang, Dandan; Liu, Jiajian; Chen, Tianlu; Yan, Chao; Wei, Runmin; Rajani, Cynthia; Shen, Chengxing; Xie, Guoxiang; Bian, Zhaoxiang; Li, Houkai; Zhao, Aihua; Jia, Wei (2019). "Theabrownin from Pu-erh tea attenuates hypercholesterolemia via modulation of gut microbiota and bile acid metabolism". Nature Communications. 10 (1) 4971. Bibcode:2019NatCo..10.4971H. doi:10.1038/s41467-019-12896-x. PMC 6823360. PMID 31672964.
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