Catechins are flavonoid derivatives that play a major role in determining the taste of the tea (bitter, astringent, and slight sweet tastes) as well as possessing health benefits in disease prevention.
The four main catechins that occur in green tea are (-)-epicatechin (EC), (-) epicatechin-3-gallate (ECG), (-)-epigallocatechin (EGC), and (-)-epigallocatechin-3-gallate (EGCG). Of these catechins, EGCG and EGC are found in the highest amounts in green tea and have been the subject of most of the studies.
A positive correlation between green tea consumption and cardiovascular health due to several actions such as antioxidative, antihypertensive, anti-inflammatory, antiproliferative, antithrombogenic, and anti-hyperlipidemic etc., is well established based upon epidemiological and experimental studies.
Catechins have been reported to be useful in combating aging and age related disorders like cancer, cardiovascular disorders and neurodegenerative diseases.
Polyphenols of catechins
