Effects of Key Components on the Antioxidant Activity of Black Tea.

Foods · 2023 · PMC10453510 · PMID 37628133

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a decreasing trendno p-value reported

Most polyphenols show a decreasing trend during black tea processing; catechins are oxidized to form theaflavins, thearubigins, and theabrownins [ 14 ].

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showed a trendno p-value reported

Thearubigins showed a trend of increasing first, then decreasing.

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