Chemical structures of tea catechins and theaflavins (a), representative elution profile of extract from black tea by HPLC–DAD (b), and HPLC–DAD chromatograms and UV spectra of the fractions separated by AKTA purifier (c). Peaks: 1 5-galloylquinic acid, 2 GA, 3 theobromine, 4 EGC, 5 EGCG, 6 caffine, 7 4-p-coumaroylquinic acid, 8 ECG