Phytochemical-rich foods inhibit the growth of pathogenic trichomonads

Table 3 Theaflavin content of the two black tea extracts evaluated in the present study, determined by HPLC analysis

	Low-theaflavin black tea extract	High-theaflavin black tea extract
Theaflavin (TF)	2.30 ± 0.13	15.3 ± 1.0
Theaflavin-3-gallate (TF3G)	6.39 ± 0.18	25.2 ± 1.2
Theaflavin-3,3-digallate (TF33G)	5.35 ± 0.21	51.7 ± 2.5
Total theaflavins	14.04 ± 0.50	92.2 ± 4.7

n = 3 for low theaflavin black tea extract, n = 2 for high-theaflavin black tea extract. Listed values are in % (w/w)

ISSN: 2662-7671