Compound Monograph
Thearubigins
Thearubigins are the large, reddish-brown polyphenol pigments that give black tea much of its colour and body.
Classification
Thearubigins are polyphenol pigment class (tea), part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (1)
Thearubigins are naturally occurring polyphenol pigment class (tea), found in Tea. They are well tolerated orally (low toxicity).
Research & Evidence
Thearubigins are a heterogeneous group of large, reddish-brown polyphenol pigments formed alongside the theaflavins when tea catechins are oxidised during black-tea processing. They make up a substantial fraction of the solids in black tea and contribute strongly to its colour and full-bodied taste. Because they are chemically complex and poorly defined as a single structure, they remain less well characterised than the smaller tea polyphenols.
Toxicity & Safety
As major constituents of ordinary black tea, thearubigins are consumed routinely and regarded as low in toxicity at dietary levels.