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Table 3 Theaflavin content of the two black tea extracts evaluated in the present study, determined by HPLC analysis

From: Phytochemical-rich foods inhibit the growth of pathogenic trichomonads

  Low-theaflavin black tea extract High-theaflavin black tea extract
Theaflavin (TF) 2.30 ± 0.13 15.3 ± 1.0
Theaflavin-3-gallate (TF3G) 6.39 ± 0.18 25.2 ± 1.2
Theaflavin-3,3-digallate (TF33G) 5.35 ± 0.21 51.7 ± 2.5
Total theaflavins 14.04 ± 0.50 92.2 ± 4.7
  1. n = 3 for low theaflavin black tea extract, n = 2 for high-theaflavin black tea extract. Listed values are in % (w/w)