Catechins


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The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

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

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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Scientists have identified other green tea catechins that also contribute to its long list of health benefits.
The researchers showed that defatted rice bran had a high affinity for tea catechins and represents a promising approach to selectively enriching catechins on defatted rice bran under practical conditions.
Catechin. Figure 2 shows the changes of contents of 8 catechins in fresh tea leaves from different sources during tea processing.
Furthermore, they demonstrate that catechin is effective in reverse diastolic dysfunction and could be useful for the troponin mutations-induced RCM.[15] In this study, application of large doses of catechin (50 mg*kg −1*day −1) was performed and it was effective in improving diastolic function and clinical symptoms.
Therefore, the aim of the present study was to encapsulate catechin into polymer nanoparticle made of polylactic acid (PLA) and polyethylene glycol (PEG) copolymer and to characterize their stability, physiochemical, antioxidant, and metal chelation properties.
To fully infuse theanine, an umami component, from Gyokuro, it is further necessary to steep in low-temperature water (40-60[degrees]C), whereas at a high temperature (~90[degrees]C), catechins and caffeine are preferentially infused (Shimotoku et al., 1982; Monobe et al., 2010).
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The green tea proprietary formula contained green tea catechins and other ingredients (amounts not given; Internet search reveals xylitol, sorbitol, natural flavors, green tea [leaf], acacia gum, jaborandi extract (leaf), magnesium stearate, silicon dioxide, sucralose).