Identification of the Thearubigins as Polymeric Proanthocyanidins

The quality of black tea is often related to pigments called theaflavins and thearubigins. Chemical examination of the thearubigins shows that they are polymeric proanthocyanidins.

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Bibliographische Detailangaben
Veröffentlicht in:	Nature (London) 1969-02, Vol.221 (5182), p.742-744
Hauptverfasser:	BROWN, A. G., EYTON, W. B., HOLMES, A., OLLIS, W. D.
Format:	Artikel
Sprache:	eng
Schlagworte:	Humanities and Social Sciences multidisciplinary Science Science (multidisciplinary)
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	The quality of black tea is often related to pigments called theaflavins and thearubigins. Chemical examination of the thearubigins shows that they are polymeric proanthocyanidins.
ISSN:	0028-0836 1476-4687
DOI:	10.1038/221742a0