Fine chemicals, Thearubigin, Meladoinins, Cafestol, Cas: 12698-96-3

Structure thearubigen

Research Biochemical

Description

Cas: 12968-96-3   Formula: C19H22O7
Thearubigin is a powerful anti-oxidant.
Thearubigins are polymeric polyphenols that are formed during the enzymatic reaction during the fermentation reactions in black tea. Thearubigins are red in color and are responsible for much of the staining effect of tea. Fermentation is aiming to promote the oxidization of polyphenols, which will produce thearubigin and theaflavin. Thearubigin exists in black tea, is a kind of golden pigment produced in fermentation. Beside of adjusting the color of tea liquid, thearubigin has many health benefits. It can combine with cholesterol in stomach and intestines, and reduce the amount of cholesterol absorbed from food. Thus thearubigin is helpful for protecting your heart from hyperlipidemia and heart disease without any side-effect. This efficacy is because of thearubigin’s ability of weakening FAS (fatty acid synthetase). FAS is the primary enzyme of producing fat. That’s also the reason why thearubigin can help reducing the amount of triglyceride in blood. Thearubigin also reduces osteoporosis in rat models.
Store in a cold dry place.

structure melanoidins

Description

Cas: Not known
Melanoidins are brown, high molecular weight products of Maillard reaction, which takes place during thermal processing of food. They are formed in a multistage reaction between reducing sugars and compounds possessing free amino groups and found in roasted coffee, bakery products, cooked meat, beer, honey, sweet wine, processed tomatoes, and fiber. Nowadays, melanoidins have attracted a lot of attention, not only as a functional food ingredient, but also as a potential pro-healthy dietary supplement. In this field, their antioxidant, antimicrobial, anticancer, and detoxifying activity have been described. Based on recent research developments, an overview of the biological properties of melanoidins with implications for human health is presented. Coffee melanoidins were obtained by ultrafiltration (10 kDa cutoff) and subsequent diafiltration. Pure melanoidins were isolated from melanoidins after overnight incubation in 2 M NaCl and then filtered over an ultra-fine filter.