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Until recently the benefits of fermented tea, or black tea, went relatively undiscovered. A human clinical study, conducted by Nashai in 2001 on 240 participants, revealed a biologically plausible conclusion that theaflavins lower cholesterol in humans. The results is published in Archives of Internal Medicine volume 163 in June 2003.

Theaflavin is a member of flavanols (a class of flavonoids) that use the 2-phenyl-3,4-dihydro-2H-chromen-3-ol skeleton. The molecular formula of theaflavin is C29H24O12. For its two dimensional structure see“Molecular Structure of Theaflavins”. Its mechanisms of action in maintaining heart health seem to be twofold. Theaflavin can inhibit food source cholesterol absorption at the intestine and inhibit biosynthesis of cholesterol in the liver. This reduces cholesterol at its two origins, as research has shown that 50% of cholesterol is absorbed from food through the intestine and 50% of cholesterol is made by the liver.

Tea: The Source of Choleve®

Originating from the Camellia Senesis plant, a warm-weather evergreen, tea has been consumed by all cultures for over 4,000 years. Tea is grown in tea gardens or estates over 30 different countries, resulting in thousands of flavorful variations. The world consumes over 3 billion kilos of tea each year. Like wines, each tea takes its name from the district in which it's grown, and each district is known for producing tea with unique flavor and character. Tea is also divided by grades, determined by theaflaivn content and leaf size.