Author(s): D.S.R.S.Prakash, J.Balaji Chandra Mouli and S.Murali Mohan
Tea is widely used beverage with medicinal benefits. Black tea is the complete fermented/oxidized form of tea leaves. Black tea contains polyphenol compounds complex flavonoids called theaflavins and the arubigins, which are responsible for a number of potential health benefits. Antioxidant, anticancerous, antidiabetic properties of theaflavins from black tea were discussed in this review. Tea flavonoids can act against food borne and other pathogenic bacteria, virulent protein toxins produced by bacteria, virulent bacteriophages, pathogenic viruses and fungi which includes the bioavalibility of the flavonoids and methylxanthine. Moreover, the sustenance of antimicrobial potential was also correlated with the shelf life of black tea. In this perspective, the focus of this review is to introspect the antibacterial, antiviral, antiprotozoal, antifungal activities of black tea.