NON-FLAVONOID POLYPHENOLIC COMPOUNDS

In addition to flavonoids, tea contains non-flavonoid polyphenols, particularly phenolic acids, which contribute to its flavor, color, and health benefits.

Types of Phenolic Acids in Tea:

• Hydroxybenzoic Acids: Compounds like gallic acid and protocatechuic acid. Gallic acid, abundant in tea, contributes to its astringency.
• Hydroxycinnamic Acids: For example, chlorogenic acid, which can be metabolized into compounds like isoferulic acid.

Health Benefits:

• Antioxidant Properties: Phenolic acids act as antioxidants, neutralizing free radicals and reducing oxidative stress, potentially lowering chronic disease risk.
• Metabolic Effects: Phenolic acids, like gallic acid, are metabolized into compounds like 4-O-methylgallic acid, which can serve as biomarkers for tea intake.

Concentration Variations:

Phenolic acid levels vary by tea type, processing, and preparation time. Green tea typically has higher concentrations due to minimal oxidation.

Incorporating tea into your diet provides non-flavonoid polyphenols, contributing to potential health benefits.

POLYPHENOLS BY TEA TYPE 
What are the benefits of green tea vs black tea? Antioxidants and green tea? Health benefits of oolong tea? benefits of white tea? Tea to drink for weight loss?

• Green Tea:
  • Flavonoids: Rich in catechins, which are antioxidants that provide health benefits like improved heart health and weight management
  • Non-Flavonoid Polyphenolic Compounds: High in phenolic acids, particularly gallic acid and chlorogenic acid, contributing to its antioxidant properties

• Black Tea
  • Flavonoids: Contains theaflavins, formed during oxidization, which contribute to the colour and flavour of the tea and have antioxidant and anti-inflammatory effects.
  • Non-Flavonoid Polyphenolic Compounds: Contains phenolic acids but in lower concentrations compared to green tea, due to oxidization.

• Oolong Tea
  • Flavonoids: Contains a mix of catechins (like green tea) and theaflavins (like black tea) because of partial oxidization
  • Non-Flavonoid Polyphenolic Compounds: Contains phenolic acid in varyiing amounts, depending on the level of oxidization (less oxidization = more phenolic acid)
    
    When you consider the antioxidant content, the health benefits of drinking oolong tea are apparent! 

• White Tea
  • Flavonoids: Contains mostly catechins, but in lower concentrations due to minimal processing
  • Non-Flavonoid Polyphenolic Compounds: Contains phenolic acids, though in lower concentrations compared to green tea

• Purple & Red Teas (Such as Butterfly Pea Flower and Hibiscus)
  • Flavonoids: Rich in anthocyanins, which are responsible for red, blue, and purple pigment in plants
  • Non-Flavonoid Polyphenolic Compounds: Contains phenolic acids, though in smaller amounts compared to anthocyanins.

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