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Catechin /ˈkætɪkɪn/ is a flavan-3-ol, a type of
secondary metabolite providing antioxidant roles in plants. It
belongs to the
subgroup of
polyphenols called...
-
preparation catechin,
which is the
residuum of catechu, the
boiled or
concentrated juice of
Mimosa catechu (Acacia catechu). Upon
heating catechin above its...
- tannins.
Catechin and
epicatechin are epimers, with (–)-epicatechin and (+)-
catechin being the most
common optical isomers found in nature.
Catechin was first...
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Catechin glucoside may
refer to:
Catechin-3-O-glucoside
Catechin-3'-O-glucoside
Catechin-4'-O-glucoside
Catechin-5-O-glucoside
Catechin-7-O-glucoside...
- of
epigallocatechin and
gallic acid, and is a type of
catechin. EGCG – the most
abundant catechin in tea – is a
polyphenol under basic research for its...
- quercetin, and myricetin.
Although the mean
content of
flavonoids and
catechins in a cup of
green tea is
higher than that in the same
volume of other...
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Catechin-7-O-glucoside is a flavan-3-ol
glycoside formed from
catechin.
Catechin-7-O-glucoside can be
isolated from the
hemolymph of the
European pine...
- is
significantly degraded by
steeping in
boiling water,
unlike related catechins. Epicatechin, as well as many
other flavonoids, has been
found to act...
-
compounds affect the
flavor and
mouthfeel of tea.
Polyphenols in tea
include catechins, theaflavins, tannins, and flavonoids.
Polyphenols found in
green tea...
- stilbenoids, flavonols, dihydroflavonols, anthocyanins,
flavanol monomers (
catechins) and
flavanol polymers (proanthocyanidins). This
large group of natural...
