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Product name: Neotheaflavin
Synonym name: Epitheaflavin
Catalogue No.: BP2121
Cas No.: 36451-14-6
Formula: C29H24O12
Mol Weight: 564.499
Botanical Source: Black Tea
Type of Compound: Polyphenols
Purity: 95%~99%
Analysis Method: HPLC-DAD or/and HPLC-ELSD
Identification Method: Mass, NMR
Packing: Brown vial or HDPE plastic bottle
Storage: Store in a well closed container, protected from air and light. Put into refrigerate or freeze for long term storage.
Whenever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20℃. Generally, these will be useable for up to two weeks.
The product could be supplied from milligrams to grams
Inquire for bulk scale.
For Reference Standard and R&D, Not for Human Use Directly.
Storage conditions：Short-term storage at 2~8℃, long-term storage at -20 ~ -80℃
217.6000
1.4191
1.1439
.1734
1.1039
.1566
Low
87.6789
4.6154
No
No
No
No
Yes
No
0.6
Yes
No
Yes
No
Neotheaflavins are a class of natural flavonoid compounds derived from black tea (Camellia sinensis). Due to their unique bioactivity and potential health benefits, they have attracted widespread attention in the field of natural product pharmacology in recent years. As one of the representative components of tea polyphenols, neotheaflavins not only give black tea its distinctive color and taste, but also exhibit multiple biological functions, especially showing significant pharmacological activity in lipid metabolism regulation and antioxidant defense. Its inhibitory effect on pancreatic lipase offers new ideas for regulating fat absorption, preventing obesity, and related metabolic diseases. In addition, neotheaflavins demonstrate promising application potential in food preservation by regulating the expression of various antioxidant enzymes (such as SOD1, CAT) and detoxifying enzymes (such as GSTP1 and members of the CYP450 family).
This paper will systematically review the chemical structure and physicochemical properties of neotheaflavins, plant origins and extraction processes, pharmacological activity and mechanism of action, druggability evaluation, and their prospects for clinical and food industry applications, aiming to provide theoretical basis and reference for in-depth research and application development of this natural product.
The molecular formula of neotheaflavins is C_30H_24O_12, with a molecular weight of 564.4990. They belong to the flavonoid polyphenolic compounds and contain multiple phenolic hydroxyl groups and ester bonds structurally, giving them excellent antioxidant properties. Its chemical structure can be regarded as an isomer derived from theaflavin, featuring characteristic bisphenol ring structures and polyhydroxyl modifications, with a complex structure and high polarity.
In terms of physicochemical properties, the LogP value of neotheaflavins was 1.4191, indicating moderate lipophilus, which facilitates cell membrane penetration without being overly hydrophobic, balancing bioavailability and solubility. TPSA (Topological Polar Surface Area) is 217.6000. The higher pole surface area reflects its strong polarity and hydrogen bonding capacity, which may affect its membrane permeability and pharmacokinetic characteristics. The water solubility was 0.1734, indicating limited solubility in water and suggesting that solubility improvement strategies should be considered in formulation development.
Additionally, neotheaflavin has relatively low blood-brain barrier permeability, indicating that its main target may be limited to peripheral tissues, reducing the risk of central nervous system side effects. The hERG channel inhibition test was negative, indicating a low risk of cardiotoxicity. The Ames test result was 0.6, indicating a low genotoxicity risk and good safety.
New theaflavins are mainly found in black tea, which is the source of theaflavin compounds formed by oxidizing and polymerizing tea polyphenols in green tea through fermentation. Its content is influenced by multiple factors such as tea variety, picking season, processing techniques, and fermentation level. Generally speaking, deeply fermented black tea contains relatively high levels of new theaflavins.
Traditional methods for extracting neotheaflavins include solvent extraction, liquid-liquid partitioning, and chromatographic purification. Common solvents include ethanol, water, methanol, and their mixtures, with extraction temperature controlled at 60-80°C to prevent compound degradation. Ultrasound-assisted extraction and microwave-assisted extraction technologies have been applied in recent years to improve extraction efficiency and purity. After concentration and freeze-drying, the extract was separated and identified using high-performance liquid chromatography (HPLC) combined with mass spectrometry (MS) technology.
In addition, molecular blot technology and membrane separation technology are also being explored for efficient separation of neotheaflavins, aiming to achieve high purity and high yield in industrial production. Optimizing the extraction process not only helps increase yield but also maintains the stability of its bioactive components.
One of the most notable pharmacological activities of neotheaflavins is their inhibitory effect on pancreatic lipase. Pancreatic lipase is a key enzyme for fat digestion and absorption, catalyzing the hydrolysis of triglycerides into fatty acids and glycerol. By inhibiting this enzyme activity, neotheaflavins can effectively reduce fat absorption and lower blood lipid levels, offering potential anti-obesity and metabolic syndrome prevention and treatment effects. In vitro enzymology experiments showed that neotheaflavins inhibit pancreatic lipase in a dose-dependent manner, with IC_50 values better than some known lipase inhibitors.
New theaflavins are rich in phenolic hydroxyl structures, which have excellent free radical scavenging ability. It enhances the cell's antioxidant defense system by activating intracellular antioxidant enzymes (such as superoxide dismutase SOD1 and catalase CAT), thereby reducing oxidative stress damage. Additionally, neotheaflavins can regulate the activity of CYP450 enzyme systems (such as CYP2E1 and CYP1A2), reduce the production of harmful metabolites, and protect cells from toxic damage.
In inflammation models, neotheaflavins demonstrate the ability to inhibit the release of pro-inflammatory factors and alleviate tissue inflammatory responses, suggesting their potential application value in chronic inflammation-related diseases.
The application of neotheaflavins in food preservation is receiving increasing attention. By regulating the activities of various antioxidant and detoxifying enzymes (such as GSTP1), it inhibits oxidation reactions and microbial growth in food, thereby extending shelf life. Relevant studies have shown that neotheaflavins can effectively inhibit lipid peroxidation, reduce food spoilage, and their natural source and low toxicity make them ideal candidates for natural preservatives.
The mechanisms of action of neotheaflavins mainly involve the following aspects:
Pancreatic lipase inhibition: Neotheaflavins bind to the active site of pancreatic lipase, blocking the interaction between the enzyme and substrates, thereby reducing the efficiency of fat hydrolysis. Molecular docking and kinetic simulations show that neotheaflavins can stably bind to the catalytic pockets of lipase, forming multiple hydrogen bonds and hydrophobic interactions, enhancing inhibition.
Antioxidant Enzyme Regulation: Neotheaflavins activate the nuclear factor E2-related factor 2 (Nrf2) signaling pathway, promoting the expression of antioxidant enzyme genes (such as SOD1 and CAT), enhancing cells' ability to scavenge reactive oxygen species (ROS), and reducing oxidative damage. Additionally, its regulation of the CYP450 enzyme system helps reduce the toxicity of oxidative metabolites.
Regulation of anti-inflammatory signaling pathways: Neotheaflavins can inhibit activation of nuclear factor κB (NF-κB) pathway, reduce the expression of pro-inflammatory cytokines (such as TNF-α, IL-6), and exert anti-inflammatory effects.
Activation of the detoxifying enzyme GSTP1: By inducing the expression of glutathione S-transferase (GSTP1), neotheaflavins promote the binding and elimination of harmful substances, protecting cells from damage caused by chemical toxins and oxidative stress.
These multi-target and multi-pathway mechanisms together form the bioactive basis of neotheaflavins, demonstrating their potential as natural multifunctional drug candidate molecules.
Druggability evaluation of neotheaflavins shows that they have good safety and suitable pharmacokinetic characteristics.
Molecular weight and physicochemical properties: The molecular weight of 564.4990 is slightly higher than the 500 recommended by Lipinski's rules, but its LogP (1.4191) and TPSA (217.6) indicate strong polarity, which may affect oral absorption but also benefits water solubility and internal distribution.
Blood-brain barrier permeability: Low permeability reduces the risk of central nervous system toxicity, making it suitable for treating peripheral target diseases.
Cardiotoxicity risk: hERG channel inhibition is negative, indicating better cardiac safety.
Genotoxicity: The Ames test result was 0.6, indicating a lower risk of genotoxicity.
In terms of pharmacokinetics, systematic studies on neotheaflavins are currently limited, but their high polarity and limited water solubility suggest that oral bioavailability may be limited. In the future, it is necessary to improve absorption and stability in vivo through nanocarriers, liposomes, or other pharmacological methods.
Due to its unique pancreatic lipase inhibition, neotheaflavins have broad application prospects in the prevention and adjunctive treatment of obesity, metabolic syndrome, and related cardiovascular diseases. Its natural sources and good safety provide strong support for the development of its functional foods and nutritional supplements.
Moreover, the potential of new theaflavins in food preservation cannot be ignored. As a natural antioxidant and preservative, it can effectively extend food shelf life and reduce the use of chemical preservatives, aligning with the modern trend of green and healthy food development.
Future research should focus on:
Through multidisciplinary collaboration, promote the transformation of new theaflavins from laboratory research to clinical and industrial applications.
As important natural flavonoid compounds in black tea, neotheaflavins demonstrate broad pharmacological potential and application value due to their remarkable pancreatic lipase inhibitory activity and multi-target antioxidant and anti-inflammatory effects. Its excellent safety and natural origin advantages make it a promising development prospect in the prevention and treatment of metabolic diseases and food preservation. Although current research on their pharmacokinetics and clinical applications remains limited, with continuous advances in extraction technology and drug design, new theaflavins are expected to become star compounds in the field of natural product pharmacology, contributing new natural drug resources to human health. In the future, both basic and applied research should be strengthened to promote clinical translation and fully tap into its potential value.
Shenshuai
Wenjing
Hedandan
