catechin

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cat·e·chin

(kat'ĕ-kin),
A derivative of catechu and used as an astringent in diarrhea and as a stain.

catechin

(kăt′ĭ-kĭn′)
n.
1. A flavonoid, C15H14O6, originally derived from catechu, found in various foods such as green tea, cacao, and many fruits, and used in tanning and dyeing.
2. Any of various isomers or derivatives of this compound. In both senses also called catechol.
References in periodicals archive ?
A further problem is that most of the chocolate available in the shops contains inadequate amounts of flavanols, including epicatechin, to have any real effect on our health.
If cocoa and chocolate don't contain enough epicatechin to provide heart-health benefits, what about going to the source: raw cocoa?
The active ingredient of dark chocolate has been identified as epicatechin [2].
In view of the growing interest in epicatechin, we report a simple, rapid, and precise gradient HPLC method with an economical mobile phase for the simultaneous separation and quantification of catechin and epicatechin, in cocoa powder and chocolates.
Stock solutions of catechin and epicatechin (4 mg/mL) were prepared by dissolving standards into methanol.
Despite relatively low amounts of catechin and epicatechin in foods, once absorbed and metabolized they have the potential to affect numerous important health parameters (Keen et al.
Flavanols such as epicatechin are thought to influence mitochondrial function through both activation and control of programmed cell death (apoptosis).
Epicatechin mediates beneficial effects of flavanol-rich cocoa on vascular function in humans.
In a third study presented at the meeting, epicatechin was added to unroasted cocoa, which was then heat processed.
(2004) C57BL/TGN Epigallocatechin-3-gallate (62%) GTP (c) (0.1%) in drinking water Epicatechin-3-gallate (24%) Epigallocatechin (5%) Epicatechin (6%) Caporali et al.
Interestingly, the MRM analysis of brain samples indicated the presence of catechin and epicatechin (Fig.
Several reports have shown the methylated metabolites of catechin, epicatechin and quercetin (all having catechol-like structure) (Donovan et al.