Catechins

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Related to catechin: Epicatechin

Catechins

 

phenols of vegetable origin. Characteristic representatives of catechins are the stereoisomers catechin and epicatechin.

Catechins are colorless crystalline substances, often with a bitter, astringent taste. They are easily soluble in water and alcohol. Tannins are formed upon their polymerization. Catechins have been found in a number of edible fruits (apples, peaches, apricots, quinces, plums, and cherries) and berries (strawberries, currants, raspberries, gooseberries, and red bilberries). A large amount is present in the young shoots of the tea plant (as much as 20–25 percent of the dry weight), in catechu acacias, in grapes (primarily in the pits and skin), and in cocoa beans. The compounds are extracted from tea leaves on an industrial scale.

Catechins are highly active biologically. They regulate capillary permeability, increase the elasticity of capillary walls, and promote more efficient use of ascorbic acid by the organism. Therefore, catechins are among the substances that have vita-min-P activity, and they are used in the treatment of diseases connected with functional disorders of the capillaries and of edemas of vascular origin. Tea catechins have antimicrobial properties and are used in the treatment of dysentery. Oxidative conversions of catechins play an important role in food production technology, including the fermentation of tea, wine-making, and the preparation of cocoa.

REFERENCES

Zaprometov, M. N. Biokhimiia katekhinov. Moscow, 1964. Biokhimiia fenol’nykh soedinenii. Edited by G. Harborne. Moscow, 1968. (Translated from English.)

M. N. ZAPROMETOV

References in periodicals archive ?
The Moffitt researchers used decaffeinated green tea capsules that contained a mixture of catechins that predominantly consisted of EGCG at a dose of 200 mg twice a day.
Various interactions occurred in juice to which had been added catechin and quercetin; and in juice to which had been added trehalose and catechin, quercetin and gallic acid.
EGCG is abundant in tea leaves; therefore, regulation of catechin composition by steep temperature is important for determining the anti-stress effect of green tea.
Few of the many over-the-counter products that contain green tea catechins have been tested in controlled clinical trials and the concentration of polyphenols in these products is too low to demonstrate efficacy.
In contrast, the level of Sod2 methylation rose in 12-month CAT-treated or exercised mice, suggesting lower MnSOD expression and activity in the antioxidant environment provided by both long-term catechin treatment and exercise.
Green tea and its main components, the catechins, including EGCG, are thought to influence body weight through mechanisms of thermogenesis and fat oxidation.
In a freshly plucked tea leaf, catechins can compose up to 30% of the dry weight.
Cocoa and chocolate are among the most concentrated sources of the procyanidin flavonoids, catechin, and epicatechin.
Green Tea Phytosome features Greenselect[R] PhytosomeTM, a decaffeinated green tea catechin extract complexed with the nutrient phosphatidylcholine to facilitate superior bioavailability of green tea catechins.
Among them was Rumi Original Hamachi brand farmed yellowtail tuna, which is raised to harvest size on extruder pallets containing a synergistic blend of green tea catechin, polyphenol and a vitamin found in kelp powder.
Catechin was used as standard to prepare a standard curve and results were expressed as mg catechin equivalents/100 mg of samples on dry weight basis.