Theaflavin
Structural formula | |||||||||||||
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General | |||||||||||||
Surname | Theaflavin | ||||||||||||
other names |
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Molecular formula | C 29 H 24 O 12 | ||||||||||||
Brief description |
red solid |
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properties | |||||||||||||
Molar mass | 564.49 g mol −1 | ||||||||||||
Physical state |
firmly |
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Melting point |
237-240 ° C |
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solubility |
poorly soluble in hexane |
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safety instructions | |||||||||||||
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Toxicological data | |||||||||||||
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions . |
Theaflavin is a chemical compound from the group of polyphenols . It forms the basic structure of the theaflavins .
Occurrence
Theaflavin occurs naturally in black tea ( Camellia sinensis ) and is responsible for its color and taste. Its synthesis takes place through the enzymatic oxidation of epicatechin via quinones.
properties
Theaflavin is a red crystalline solid.
literature
- R. Aneja, K. Odoms, AG Denenberg, HR Wong: Theaflavin, a black tea extract, is a novel anti-inflammatory compound. In: Critical care medicine. Volume 32, Number 10, October 2004, pp. 2097-2103, PMID 15483420 .
Individual evidence
- ↑ a b c d e f data sheet Theaflavin, analytical standard at Sigma-Aldrich , accessed on July 25, 2017 ( PDF ).
- ↑ a b c Shmuel Yannai: Dictionary of Food Compounds with CD-ROM, Second Edition . CRC Press, 2012, ISBN 978-1-4200-8351-4 , pp. 1875 ( limited preview in Google Book Search).
- ↑ Burkhard Fugmann, Susanne Lang-Fugmann, Wolfgang Steglich: RÖMPP Encyclopedia Natural Products, 1st Edition, 2000 . Georg Thieme Verlag, 2014, ISBN 3-13-179311-2 , p. 645 ( limited preview in Google Book Search).