The Chemistry of Tea: Polyphenols and Health Effects

This lecture explores the chemistry of tea, focusing on polyphenols found in black tea and their health effects. It covers the formation of theaflavins and thearubigens, the impact of milk on polyphenol antioxidants, and the potential cardiovascular benefits. Additionally, it discusses the addition of other electrophilic reagents to alkenes, such as bromine chloride and cyanogen bromide, highlighting their structures and mechanisms. The lecture also delves into the concept of anti-Markovnikov addition on alkenes, explaining the exceptions and mechanisms involved in obtaining anti-Markovnikov products.