“…These compounds have recently gained significant attention due to their various pharmacological, biological, and health-promoting benefits. Studies have shown that these compounds may offer positive effects on diseases such as obesity, , cardiovascular diseases, − Alzheimer’s, cancer, − and may even lower cholesterol levels . It is also known that theaflavins considerably contribute to the properties of black tea’s briskness, brightness, strength, mouthfeel, color, and the extent of cream formation. − …”