2. Teadenol's revelation (discovery) and transformation mechanism-the source and development history of Teadenol

Humans are not kings of the earth, microbes are kings of the earth! As a fungus in the world, Mycoplasma coronatus, the "overlord", uses tea as a raw material, and after fermentation (flowering) transformation, it releases a variety of extracellular enzymes (such as cellulase, pectinase, amylase, etc.) , These enzymes metabolize and degrade a variety of larger molecular compounds such as cellulose, pectin, polysaccharides, polyphenols, catechins, and theophylline in tea into a group of hundreds such as Teadenol A, Teadenol B, etc. It is a kind of smaller molecular compound, and provides carbon source and energy for its own metabolic activities.

The results of the "Tenth Five-Year Plan" key scientific and technological research project of the Ministry of Science and Technology (2004BA542C) show that the main components of tea, catechins, flavonoids, tea polyphenols, amino acids, caffeine, and soluble sugar are relatively reduced after fermentation (fat) conversion. Reduced by 63.64%, 51.52%, 54.62%, 36.84%, 10.85%, and 5.99% respectively.

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After fermentation (fat) transformation, the theobromine, theophylline, theaflavin, thearubin, theabrownine and other compounds in the tea brick tea have little content in the tea leaves (2.8 times, 2.4 times increase respectively) Times, 1.8 times, 0.58 times, 0.3 times).

Catechin is the most important type of effective ingredient in tea. During the processing of Fuzhuan tea, the content decreased abnormally, the total amount decreased to 63.64%, and the reduction of each component was EGCG 69.13%, GCG 66.67%, EC 64.71 %, DL-C 64.29%, EGC 55.68%, ECG 54.79%. The largest decrease in content is EGCG, followed by GCG.

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Conversion process of pure natural compound Teadenol A/B:

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The chemical molecular structure and molecular formula of the identified Teadenol A/B are as follows:

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During our research on the unique processing technology of fully fermented tea (fahua) Fuzhuan tea, the content of the original tea leaves has changed greatly. We have defined the newly discovered small molecule compound as "Teadenol" .

At present, the molecular formula of Teadenol A/B has been identified as C14H12O6 in the aggregates of hundreds of compounds of Teadenol class. At the same time, the content of Teadenol A/B is relatively large, and hundreds of other minor and minor components such as Teadenol C, D, E, F...Teadenol n have not yet been identified.

The beginning of creation (invention), the birth of the technology Teadenol. In the process of making Teadenol, the pure natural compounds in tea leaves (made from plants) are metabolized and transformed. The whole process of fermentation does not require any industrial synthesis. The active ingredients of the whole golden flower tea are extracted using mature GMP biopharmaceutical grade At the same time, the use of purified water countercurrent extraction and freeze drying at minus 56 degrees Celsius provides a strong guarantee for the active retention of water-soluble active ingredients in Teadenol.

The current drinking comes from the Fucha tea extract, which has been proven by the border herdsmen for thousands of years without any side effects, and it plays a key role in a certain part of the human metabolism. The corresponding one is one or more of the hundreds of Teadenol compounds. Ingredients, there is no exact research results. Its mechanism of action still needs to be confirmed by a large number of scientific studies in the future. Fortunately, this group of Teadenol compounds has shown obvious functions in (strategic intervention) human (animal) metabolic chronic diseases and complications.

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