Theabrownins and tea polyphenols are both important ingredients in tea, they have different roles and functions in tea, the specific differences are as follows:
1. Definition and source
Tea polyphenols
Definition: Tea polyphenols is a general term for a variety of phenolic substances in tea, which is the key to the colour, aroma, taste and efficacy of tea.
Source: Tea polyphenols are mainly found in tea leaves and are natural components of tea.
Theabrownins
Definition: Theabrownins is a general term for a series of natural pigments that are biologically active in the body of tea leaves, mainly composed of water-soluble pigments and fat-soluble pigments.
Source: Theabrownins are formed by enzymatic oxidation or non-enzymatic oxidation of tea polyphenolic compounds, and are the products of tea processing.
2. Composition
Tea polyphenols
The main components of tea polyphenols include catechins, flavonoids, anthocyanins and phenolic acids.
Among them, the content of catechins is the highest, accounting for 60%~80% of tea polyphenols.
Theabrownins
Theabrownins are mainly composed of theaflavins, thearubigins and theaflavins.
Theabrownins are the main components of tea pigments, accounting for more than 85% of the total amount of tea pigments.
3. Properties and Functions
Tea polyphenols
Tea polyphenols have antioxidant, anti-inflammatory, antibacterial and other biological activities.
However, tea polyphenols are very easy to be oxidised and denatured in the air, and are easy to absorb water in the air and sticky, not easy to save.
The pH value of tea polyphenols is between 4.0 and 6.0. which is weakly acidic and has a stimulating effect on the stomach.
Theabrownins
Theabrownins have pharmacological effects such as anti-lipid peroxidation, enhancement of immunity, hypolipidemic, two-way regulation of blood pressure and blood lipids, anti-atherosclerosis, lowering blood viscosity and improving microcirculation.
Theabrownins are stable in the air, have bactericidal effect, and have warming effect on the stomach.
Theabrownins has a pH value between 8.0 and 10.0. which is weakly alkaline.
4. Application and Prospect
Tea polyphenol
Tea polyphenols are widely used in food, health products, cosmetics and other fields because of their antioxidant, anti-inflammatory and other biological activities.
However, the instability of tea polyphenols and the stimulating effect on the stomach limit some of its applications.
Theabrownins
Theabrownins have a broad application prospect in the fields of medicine and health care products due to their stable, safe and efficient properties.
The weak alkalinity of Theabrownins and its warming effect on the stomach also make it more suitable for use as a health care product.