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    Catechins are polyphenolic antioxidant plant metabolites, specifically flavonoids called flavan-3-ols. Although present in numerous plant species, the largest source in the human diet is from various teas derived from the tea-plant Camellia sinensis.


Catechin, epicatechin, gallocatechin, epigallocatechin, and the gallates

Catechin and epicatechin are epimers, with (-)-epicatechin and (+)-catechin being the most common optical isomers found in nature. Catechin was first isolated from the plant extract catechu, from which it derives its name. Heating catechin past its point of decomposition releases pyrocatechol, which explains the common origin of the names of these compounds.

Epigallocatechin and gallocatechin contain an additional phenolic hydroxyl group when compared to epicatechin and catechin, respectively, similar to the difference in pyrogallol compared to pyrocatechol.

Catechin gallates are gallic acid esters of the catechins; such as EGCG (epigallocatechin gallate), which is commonly the most abundant catechin in tea.

Sources of catechins

Catechins constitute about 25% of the dry weight of fresh tea leaf[1], although total catechin content varies widely depending on clonal variation, growing location, seasonal/ light variation, and altitude. They are present in nearly all teas made from Camellia sinensis, including white tea, green tea, black tea and Oolong tea.

Catechins are also present in the human diet in chocolate[2], fruits, vegetables and wine[3] and are found in many other plant species[4].

Health benefits of catechins

The health benefits of catechins have been studied extensively in humans and in animal models. Reduction in atherosclerotic plaques was seen in animal models.[5] Reduction in carcinogenesis was seen in vitro.[6]

Many studies on health benefits have been linked to the catechin content. According to Norman Hollenberg, professor of medicine at Harvard Medical School, epicatechin can reduce the risk of four of the major health problems: stroke, heart failure, cancer and diabetes. He studied the Kuna people in Panama, who drink up to 40 cups of cocoa a week, and found that the prevalence of the "big four" is less than 10%. He believes that epicatechin should be considered essential to the diet and thus classed as a vitamin.[1]Science Daily March 12, 2007

According to one researcher[7] epigallocatechin-3-gallate is an antioxidant that helps protect the skin from UV radiation-induced damage and tumor formation.

Green tea catechins have also been shown to possess antibiotic properties due to their role in disrupting a specific stage of the bacterial DNA replication process[8].

A study on green-tea catechins is reviewed here:

See also


  1. ^ Balentine DA, Harbowy ME and Graham HN, Tea: the Plant and its Manufacture; Chemistry and Consumption of the Beverage in Caffeine (1998), ed. G Spiller
  2. ^ Hammerstone JF, Lazarus SA, Schmitz HH Procyanidin content and variation in some commonly consumed foods. J Nutr, 130, 2086S–2092S (2000)
  3. ^ Ruidavets JB, Teissedre PL, Ferrieres J, Carando S, Bougard G, Cabanis JC (2000) Catechin in the Mediterranean diet : vegetable, fruit or wine? Atherosclerosis, 153, 101-117
  4. ^ The Flavonoids ed. JB Harborne, TJ Mabry, and H Mabry (1975)
  5. ^ "Differential effects of green tea-derived catechin on developing versus established atherosclerosis in apolipoprotein E-null mice" Circulation 2004 May 25;109(20):2448-53
  6. ^ "EGCG down-regulates telomerase in human breast carcinoma MCF-7 cells, leading to suppression of cell viability and induction of apoptosis" Int J Oncol. 2004 Mar;24(3):703-10
  7. ^ Santosh Katiyar, UAB associate professor of dermatology, J. Nutritional Biochemistry, May 2007
  8. ^ Helena Gradisar, Primoz Pristovsek, Andreja Plaper, Roman Jerala. Green tea catechins inhibit bacterial DNA gyrase by interaction with its ATP binding site. J Med Chem. 2007 Jan 25;50 (2):264-71
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Catechin". A list of authors is available in Wikipedia.
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