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The objective of the current study is to characterize the reaction products of theaflavin 3,3'-digallate, one of the major characteristic polyphenols of black tea, with hydroxyl radicals generated by hydrogen peroxide, with the aim of gaining insights into specific mechanisms of antioxidant reactions in physiological systems. Two major reaction products were isolated and identified using high-field...
Theaflavins and thearubigins are major pigments of black tea. In the course of studies on the oxidation mechanism of tea polyphenols, a new type of tea pigment, theadibenzotropolone A, together with theaflavin 3-gallate were formed by the reaction of (-)-epicatechin (EC) and (-)-epigallocatechin gallate (EGCG) with horseradish peroxidase in the presence of H 2 O 2 . The structure of...
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