Polyphenols of catechins

Catechins (flavan-3-ols) belong to the group of polyphenols. Catechins can be harvested from a variety of sources including many herbs, fruits, vegetables, beverages, algae, and confectionary items. But their contents and types vary considerably among various sources.

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

Tea helps to prevent tooth decay

Numerous therapeutic effects of green tea are reported after human clinical trials. It contributes to improved oral health and decreases the chances of cardiovascular diseases, cancer and acts as an anti-hypertensive, anti-bacterial, anti-viral agent.

Tea is reported to contain nearly 4000 bioactive compounds of which one third is contributed by polyphenols.

Tea helps prevent tooth decay in several ways. It contains a solid dose of fluoride and works better than the antibiotic tetracycline. According to researchers at the Tokyo Dental College, it fights the kinds of bacteria in the mouth that cause gum disease and the eventual loss of the teeth. It also kills the greatest cavity-causing bacteria in the mouth, Streptococcus mutans.

Green tea leaves are known to be rich in fluoride and other components such as polyphenols (catechins) that play a supportive role in resisting dental carried. The basic patho-physiology of dental carries involves the demineralization of the inorganic component and the subsequent breakdown of the organic moieties of enamel and dentin. This is due bacterial infections and/or deficiency of nutrients.

Untreated dental caries can lead to incapacitating pain, potential tooth loss and loss of dental function.

The beneficial role of fluoride is well-known as it inhibits the bacterial growth and helps re-mineralization of dental tissues.

Cariogenic bacteria release glucans with the help of glucosyltransferase (GTase) which are branched and facilitate adherence of microbes to tooth surface. Gallocatechin (GC) and epigallocatechin (EGC) are the catechins that restrict the growth of 10 types of carries causing bacteria.
Tea helps to prevent tooth decay