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Most of the polyphenols in green tea are flavan-3-ols (catechins). The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids.
Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin.. EGCG – the most abundant catechin in tea – is a polyphenol under basic research for its potential to affect human health and disease.
The most important food sources are commodities widely consumed in large quantities such as fruit and vegetables, green tea, black tea, red wine, coffee, chocolate, olives, and extra virgin olive oil. Herbs and spices, nuts and algae are also potentially significant for supplying certain polyphenols.
Unlike black tea, green tea is not fermented, so retains polyphenols, such as flavanols, of which catechins are particularly important. Catechins are antioxidants that neutralize free nitrogen and ...
I discovered that green tea is chock-full of polyphenols—especially catechins—which are "powerful antioxidants," according to Goodson. "Antioxidants help neutralize free radicals in the body ...
Green tea is a type of tea made from the leaves and buds of the Camellia sinensis that have not undergone the withering and oxidation process that creates oolong teas and black teas. [1] Green tea originated in China in the late 1st millennium BC, and since then its production and manufacture has spread to other countries in East Asia.
Catechins are diverse among foods, [15] from peaches [17] to green tea and vinegar. [15] [18] Catechins are found in barley grain, where they are the main phenolic compound responsible for dough discoloration. [19] The taste associated with monomeric (+)-catechin or (−)-epicatechin is described as slightly astringent, but not bitter. [20]
Catechin gallates are gallic acid esters of the catechins; an example is epigallocatechin gallate, which is commonly the most abundant catechin in tea. Proanthocyanidins and thearubigins are oligomeric flavan-3-ols. In contrast to many other flavonoids, flavan-3-ols do not generally exist as glycosides in plants. [3]