Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun organic chemistry An
antioxidant polyphenol found intea ; any derivative of this compound
Etymologies
Sorry, no etymologies found.
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Examples
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Modern scientific research has shown the health benefits of tea can be attributed to catechins, other polyphenols and flavonoids, like theaflavin, which have all been shown to possess highly anti-oxidative properties.
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Brief enzyme action produces a yellowish compound theaflavin, center that is both very bitter and astringent.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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More extensive enzyme action produces a compound theaflavin digallate, right that is moderately bitter and astringent.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Brief enzyme action produces a yellowish compound theaflavin, center that is both very bitter and astringent.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The addition of ice to normally brewed tea tends to make the tea cloudy, due to the formation of particles of a complex between caffeine and theaflavin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The addition of ice to normally brewed tea tends to make the tea cloudy, due to the formation of particles of a complex between caffeine and theaflavin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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More extensive enzyme action produces a compound theaflavin digallate, right that is moderately bitter and astringent.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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* In addition to its theaflavin content, Thea-Stat also contains other compounds typically found in green tea including epigallocatechin gallate, a powerful antioxidant.
Wil's Ebay E-Store 2010
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* In addition to its theaflavin content, Thea-Stat also contains other compounds typically found in green tea including epigallocatechin gallate, a powerful antioxidant.
Wil's Ebay E-Store 2010
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These include ensuring the identity of the raw tea product; testing for adulterants such as pesticides and heavy metals; and confirming the amount of antioxidants, including catechin, theaflavin and xanthine alkaloids and polyphenols, so manufacturers can be certain that the product they offer is exactly what they say it is.
NutraIngredients-USA RSS caroline.scott-thomas@decisionnews.com 2010
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