茶红素比茶黄素更容易泡出。
黑茶汤色的主要组成成分是茶黄素和茶红素。
The major components of dark tea water are theaflavin and thearubigins.
鲜橙色的茶黄素使茶色艳丽，而锈棕色的茶红素使茶色加深。
The bright orange theaflavins give sparkle to tea and the rusty brown thearubigins depth to the color.
此外，茶黄素对流感病毒的侵袭和轮状病毒和肠病毒的感染有一定的抑制作用。
In addition, theaflavin has certain inhibiting effect against influenza virus, rotavirus virus and enter virus.
酶促氧化结果表明，发酵80分钟时，茶黄素的生成量最高(为15.05%)。
Results of enzymatic oxidation showed that the highest content of theaflavins (15.05%) was formed at 80 minutes fermentation with polyphenol oxidase.
表明茶多酚与茶黄素对前脂肪细胞3T3-L1的增殖和分化具有较好的抑制作用。
These results indicated that proliferation and differentiation of 3T3-L1 preadipocytes were effectively inhibited by tea polyphenols and theaflavins.
酶促氧化制取茶色素与红茶中提取的茶色素进行比较，茶黄素的含量明显高于后者；
Compared to the tea pigments from black tea, the content of TFs of tea pigments prepared by enzymatic oxidatic was higher;
对儿茶素通过体外酶促氧化和化学氧化定向制备茶黄素进行了研究，并对两种制备途径进行了比较。
Preparaing theaflavins from the oxidation of tea catechins in vitro simulated fermentation were studies. Two ways of preparing theaflavins was compared.
目的观察茶黄素(TF)各单体在人中性粒细胞弹性蛋白酶(HNE)诱导气道黏液高分泌中的作用。
Objective To investigate the roles of theaflavins (TFs) in airway mucus hypersecretion induced by human neutrophil elastase (HNE).
通过在吃高脂肪食物的小鼠身上做实验，日本科学家发现这些名为茶黄素和茶红素的化合物可以阻止脂肪堆积。研究结果刊登于本月的《营养学》杂志上。
The compounds, called theaflavins and thearubigins, stopped the pounds from piling on when given to rats on a high-fat diet, Japanese research published in the journal Nutrition this month, found.
通过在吃高脂肪食物的小鼠身上做实验，日本科学家发现这些名为茶黄素和茶红素的化合物可以阻止脂肪堆积。研究结果刊登于本月的《营养学》杂志上。
The compounds, called theaflavins and thearubigins, stopped the pounds from piling on when given to rats on a high-fat diet, Japanese research published in the journal Nutrition this month, found.
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