epicatechin


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epicatechin

A natural plant phenol antioxidant (phytochemical) in a cis configuration, found in green tea and chocolate. It is a strong antixoidant and insulinomimetic, which reduces lipid peroxidation, inhibits platelet aggregation, controls vasodilation by regulating nitric oxide, and is thought to improve cardiac efficiency.
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References in periodicals archive ?
Epicatechin Plus Treadmill Exercise are Neuroprotective Against Moderate-stage Amyloid Precursor Protein/Presenilin 1 Mice.
Here we test the following predictions: (1) a combination of training in epicatechin and thermal heat stress will result in an increase in memory persistence longer than that seen with either enhancer separately, and (2) when quercetin administration is added to the combined treatment of epicatechin and thermal stress, snails will exhibit a shorter memory than the combined treatment alone.
The polyphenolic standards such as catechin, epicatechins, gallic acid and quercetin was purchased from sigma Aldrich (USA).
Epicatechin (1) exhibited comparable antibacterial activity against S.
These compounds represented between 5 and 8% of total phenolics in all samples, with (-) epicatechin being the most important one in all sample types.
p-Hydroxybenzoic acid, vanillic acid, naringenin, apigenin, baicalein, catechin, and epicatechin were purchased from Chengdu Biopurify Phytochemicals Ltd.
Tea samples used in this study were analyzed by high-performance liquid chromatography (HPLC) to analyze the presence of epicatechin (EC), epigallocatechin (EGC), epigalocatechin gallate (EGCG), and epicatechin gallate (ECG) [18] (Table 1).
This appears to occur by epicatechin (http://onlinelibrary.wiley.com/doi/10.1111/ijfs.13075/abstract) supporting the controlling pathways behind these biological effects.
Canadian scientists developed soy protein isolate (SPI) films, both with and without rutin and epicatechin, so that they could investigate the effects of these two different phenolics on the mechanical, optical and water barrier properties of edible films.
Phenolic compounds fermentation of DC 90% cocoa, as epicatechin, catechin, and procyanidin B-type polymers resulted in metabolites production of 5- (3',4'-dihydroxyphenyl)-[gamma]-valerolactone, (3,4-dihydroxyphenyl) acetic acid and protocatechuic acid.
Thus, in this extract the following phenolic compounds were identified, in mg 100 [g.sup.-1] extract, in order of increasing concentration: quercetin (0.47 [+ or -] 0.02), p-coumaric acid (3.86 [+ or -] 0.21), acid gallic (5.31 [+ or -] 0.36), epicatechin gallate (14.60 [+ or -] 1.43), catechin (18.13 [+ or -] 0.53), syringic acid (59.46 [+ or -] 0.18) and epicatechin (146.97 [+ or -] 2.39) (Figure 1).