Catechins and Theaflavins: An Overview on Therapeutic Application


  • Ashim Kumar Sen Department of Pharmacy, Sumandeep Vidyapeeth Deemed to be University, Piparia, Vadodara - 391760, Gujarat
  • Dhanya B. Sen Department of Pharmacy, Sumandeep Vidyapeeth Deemed to be University, Piparia, Vadodara - 391760, Gujarat
  • Aarti S. Zanwar Department of Pharmacy, Sumandeep Vidyapeeth Deemed to be University, Piparia, Vadodara - 391760, Gujarat
  • Ramachandran Balaraman Department of Pharmacy, Sumandeep Vidyapeeth Deemed to be University, Piparia, Vadodara - 391760, Gujarat
  • Umang Shah Ramanbhai Patel College of Pharmacy, Charotar University of Science and Technology, CHARUSAT Campus, Changa, Petlad, Anand, Gujarat - 388421
  • Rajesh A. Maheshwari Department of Pharmacy, Sumandeep Vidyapeeth Deemed to be University, Piparia, Vadodara - 391760, Gujarat



Catechins, Flavonoids, Plants, Secondary Metabolites, Theaflavins


Flavonoids are a sort of natural substance which are basically plant secondary metabolites having a polyphenolic structure present in a wide range of food products. Flavonoids have become a vital constituent in nutraceutical, pharmacological, therapeutic, and cosmetic fields. This is owing to their capability to regulate essential cellular enzyme activity along with anti-cancer, anti-oxidative, anti-mutagenic, and anti-inflammatory effects. Through the revelation of a minimal cardiovascular death rate and the deterrence of CHD, research on flavonoids has gotten a boost. The functional mechanisms of flavonoids are still not completely known. Molecular docking and bioinformatics information are also been used to forecast potential flavonoid functions. Flavonoids are divided into several categories. Catechins and Theaflavins (TF’s) are two types of flavonoids that have been discussed in this review. ROS scavenging property of tea catechins and polyphenols have been demonstrated in vitro, and they may also serve as indirect antioxidants via their influence on transcription features and enzyme actions. There are a number of antioxidant polyphenols called collectively as “theaflavins” that are produced during the enzymatic oxidation (sometimes referred to mistakenly as “fermentation”) of black tea leaves by flavan-3-ol condensation Theaflavin-3-gallate, theaflavin-3’-gallate, and theaflavin-3-3’-digallate are the major theaflavins.


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How to Cite

Kumar Sen, A., Sen, D. B., Zanwar, A. S., Balaraman, R., Shah, U., & Maheshwari, R. A. (2022). Catechins and Theaflavins: An Overview on Therapeutic Application. Journal of Natural Remedies, 22(3), 330–346.



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