Catechin

Catechin is a plant-derived flavan-3-ol, a class of flavonoids found in tea, cocoa, and fruit. Its molecule has two aromatic rings and a saturated oxygen-containing heterocycle.

Flavan-3-ol: A class of flavonoids with a three-carbon heterocyclic ring bearing a hydroxyl group at carbon three. Catechin is a member of this structural class.
Green tea: Tea made from unoxidized leaves of Camellia sinensis. Green tea contains catechin and related flavan-3-ols.
Oxidation: A chemical process involving electron loss, often accompanied by oxygen addition or hydrogen removal. Catechin can oxidize during food processing and storage.
Tea catechins: Flavan-3-ols found in tea, including catechin, epicatechin, and gallated derivatives. Tea contains a mixture rather than catechin alone.
Flavonoid: A large family of plant polyphenols built around a characteristic 15-carbon skeleton. Catechins belong to this broad family of plant compounds.
Black tea: Tea made from leaves that undergo substantial enzymatic oxidation during processing. Catechin-derived compounds form during black tea oxidation.
Catechol: A benzene ring bearing hydroxyl groups on adjacent carbon atoms. Catechin’s B ring contains a catechol arrangement that can participate in redox reactions.
Epigallocatechin gallate: A gallated flavan-3-ol abundant in green tea. It is a prominent tea catechin derivative, chemically distinct from catechin.
Epicatechin: A flavan-3-ol stereoisomer of catechin with a different configuration at carbon three. Its close structural relationship shows how stereochemistry distinguishes catechin from related compounds.
Cocoa: The processed seeds of Theobroma cacao used to make chocolate and related foods. Cocoa is a dietary source of catechin and epicatechin.

Linked from 5 pages