Catechins

This MedLibrary.org supplementary page on Catechins is provided directly from the open source Wikipedia as a service to our readers. Please see the note below on authorship of this content, as well as the Wikipedia usage guidelines. To search for other content from our encyclopedia supplement, please use the form below:

Related Sponsors

BM Pharmacy Generic pharmaceuticals at unbeatable prices. Insomnia, men's health, hair health, pain control. bmpharmacy.com
Online Pharmacy Carisoprodol, tadalafil, sildenafil, vardenafil and more... xlpharmacy.com
MedBasket.com Discreet. Inexpensive. Fast shipping. Great selection. What more can we say? medbasket.com
Frugalmed 2000 reasons to shop with us first. frugalmed.com
Ads by Tiva

Epicatechin (EC)
Epicatechin (EC)
Epigallocatechin (EGC)
Epigallocatechin (EGC)

Catechins are polyphenolic antioxidant plant metabolites. They belong to the family of flavonoids and, to be more specific, flavan-3-ols. These compounds are abundant in teas derived from the tea-plant Camellia sinensis as well as in some cocoas and chocolates (made from the seeds of Theobroma cacao).

Contents

Catechin, epicatechin, gallocatechin, epigallocatechin, and the gallates

Catechin and epicatechin are epimers, with (-)-epicatechin and (+)-catechin being the most common optical isomers found in nature. Catechin was first isolated from the plant extract catechu, from which it derives its name. Heating catechin past its point of decomposition releases pyrocatechol, which explains the common origin of the names of these compounds.

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; such as EGCG (epigallocatechin gallate), which is commonly the most abundant catechin in tea.

Sources of catechins

Catechins constitute about 25% of the dry weight of fresh tea leaf[1], although total catechin content varies widely depending on clonal variation, growing location, seasonal/ light variation, and altitude. They are present in nearly all teas made from Camellia sinensis, including white tea, green tea, black tea and Oolong tea.

Catechins are also present in the human diet in chocolate[2], fruits, vegetables and wine[3] and are found in many other plant species[4].

Epigallocatechin gallate is the most abundant catechin in tea.

Another stereoisomer, (-)-catechin, is released from the roots of the invasive weed, spotted knapweed. It acts as an herbicide to inhibit competition by a wide range of other plant species. [5]. This phytotoxic compound inhibits seed germination and growth.

Health benefits of catechins

The health benefits of catechins have been studied extensively in humans and in animal models. Reduction in atherosclerotic plaques was seen in animal models.[6] Reduction in carcinogenesis was seen in vitro.[7]

Many studies on health benefits have been linked to the catechin content. According to Norman Hollenberg, professor of medicine at Harvard Medical School, epicatechin can reduce the risk of four of the major health problems: stroke, heart failure, cancer and diabetes. He studied the Kuna people in Panama, who drink up to 40 cups of cocoa a week, and found that the prevalence of the “big four” is less than 10%. He believes that epicatechin should be considered essential to the diet and thus classed as a vitamin.[4]Science Daily March 12, 2007

According to one researcher[8] epigallocatechin-3-gallate is an antioxidant that helps protect the skin from UV radiation-induced damage and tumor formation.

Green tea catechins have also been shown to possess antibiotic properties due to their role in disrupting a specific stage of the bacterial DNA replication process.[9] White tea typically contains higher level of catechins. [10]

Catechins, when combined with habitual exercise, have been shown to delay some forms of aging. Mice fed catechins showed decreased levels of aging. Oxidative stress was lowered in cell mitochondria, as well as increase in mRNA transcription of mitochondria related proteins. [11]

The Lancet medical journal has warned[12] against increase one’s intake of dark chocolate in order to improve health, because the beneficial compounds are sometimes removed due to their bitter taste without an indication on the label, and because the fat, sugar, and calories of chocolate increase the risk for heart disease, unless balanced by a reduction in the intake of other foods.

Raw Cacao (unprocessed except for fermenting and drying) does not contribute to these problems and is becoming an increasingly popular health food product in developed countries.

See also

v • d • e
Types of Phenylpropanoids
Phenylpropanoids
v • d • e
Types of Flavonoids
Flavones:
Isoflavones:
Flavonols:
Flavanones:
3-Hydroxyflavanones:
Flavan-3-ols:
Anthocyanidins:
Misc:
Major families of biochemicals
Saccharides | Carbohydrates | Glycosides | | Amino acids | Peptides | Proteins | Glycoproteins | | Lipids | Terpenes | Steroids | Carotenoids
Alkaloids | Nucleobases | Nucleic acids | | Enzyme cofactors | Flavonoids | Polyketides | Tetrapyrroles

References

  1. ^ Balentine DA, Harbowy ME and Graham HN, Tea: the Plant and its Manufacture; Chemistry and Consumption of the Beverage in Caffeine (1998), ed. G Spiller
  2. ^ Hammerstone JF, Lazarus SA, Schmitz HH Procyanidin content and variation in some commonly consumed foods. J Nutr, 130, 2086S–2092S (2000)
  3. ^ Ruidavets JB, Teissedre PL, Ferrieres J, Carando S, Bougard G, Cabanis JC (2000) Catechin in the Mediterranean diet : vegetable, fruit or wine? Atherosclerosis, 153, 101-117
  4. ^ The Flavonoids ed. JB Harborne, TJ Mabry, and H Mabry (1975)
  5. ^ Harsh Pal Bais, Travis S. Walker, Frank R. Stermitz, Ruth A. Hufbauer, and Jorge M. Vivanco, Plant Physiol, April 2002, Vol. 128, pp. 1173-1179 [1]
  6. ^ Chyu, K.-Y. (2004). "Differential effects of green tea-derived catechin on developing versus established atherosclerosis in apolipoprotein E-null mice". Circulation 109: 2448. doi:10.1161/01.CIR.0000128034.70732.C2. PMID 15136500.  Circulation 2004 May 25;109(20):2448-53
  7. ^ "EGCG down-regulates telomerase in human breast carcinoma MCF-7 cells, leading to suppression of cell viability and induction of apoptosis" Int J Oncol. 2004 Mar;24(3):703-10
  8. ^ Santosh Katiyar, UAB associate professor of dermatology, J. Nutritional Biochemistry, May 2007
  9. ^ Helena Gradisar, Primoz Pristovsek, Andreja Plaper, Roman Jerala. Green tea catechins inhibit bacterial DNA gyrase by interaction with its ATP binding site. J Med Chem. 2007 Jan 25;50 (2):264-71
  10. ^ "New" white tea, surprisingly, may have a healthful edge. Environmental Nutrition. Sept 2003. FindArticles.com. 10 Dec. 2007. [2]
  11. ^ Tea catechin ingestion combined with habitual exercise suppresses the aging-associated decline in physical performance in senescence-accelerated mice. [3]
  12. ^ The Lancet Student » Archive » The Lancet Digest December 22nd 2007

External links

Wikipedia content modification information:

  • This page was last modified on 9 October 2008, at 23:50.

Wikipedia Authorship and Review

Wikipedia content provided here is not reviewed directly by MedLibrary.org. Wikipedia content is authored by an open community of volunteers and is not produced by or in any way affiliated with MedLibrary.org.

Wikipedia Usage Guidelines

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article on "Catechins".

The URL for this specific entry is:

All Wikipedia text is available under the terms of the GNU Free Documentation License. (See Copyrights for details). Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc.