thearubigins
Thearubigins are a class of high molecular weight polyphenolic compounds found in tea, especially in black tea. They are produced during the enzymatic oxidation (commonly described as fermentation) of catechins and related polyphenols in tea leaves, a processing step that converts green into darker, fully oxidized teas. Thearubigins contribute to the characteristic brown-red color and to the body and aroma of the brew.
Chemically, thearubigins are a heterogeneous group rather than a single defined compound. Their exact structures are
In terms of occurrence and measurement, thearubigins are most abundant in fully oxidized teas and their relative
Health-related discussions about thearubigins are inconclusive. Like other tea polyphenols, they exhibit antioxidant activity in various