Search results
Results from the WOW.Com Content Network
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; an example is epigallocatechin gallate, which is commonly the most abundant ...
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]
A diverse family natural phenols are the flavonoids, which include several thousand compounds, among them the flavonols, flavones, flavan-3ol (catechins), flavanones, anthocyanidins, and isoflavonoids. [11] The phenolic unit can be found dimerized or further polymerized, creating a new class of polyphenol.
Grape seed extracts contain three monomers (catechin, epicatechin and epicatechin gallate) and procyanidin oligomers. Grape skin extracts contain four monomers (catechin, epicatechin, gallocatechin and epigallocatechin), as well as procyanidins and prodelphinidins oligomers. [17]
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.
Flavonoids (specifically flavanoids such as the catechins) are "the most common group of polyphenolic compounds in the human diet and are found ubiquitously in plants". [ 1 ] [ 10 ] Flavonols, the original bioflavonoids such as quercetin , are also found ubiquitously, but in lesser quantities.
Proanthocyanidins are mostly polymeric units of catechin and epicatechin. The C-glucoside substructure of polyphenols is exemplified by the phenol-saccharide conjugate puerarin, a midmolecular-weight plant natural product. The attachment of the phenol to the saccharide is by a carbon-carbon bond.
The molecular formula C 30 H 26 O 12 may refer to: . Several B type proanthocyanidins dimers: Procyanidin B1 or epicatechin-(4β→8)-catechin; Procyanidin B2 or (-)-epicatechin-(4β→8)-(-)-epicatechin