ライフサイエンスコーパス: catechin

1 rocyanidin trimer (catechin-4-8-catechin-4-8-catechin)].

2 lyphenols but beta-LG did not remove as much catechin.

3 O-rutinoside, isorhamnetin-3-O-glucoside and catechin.

4 carriers of physiologically active green tea catechin.

5 otal polyphenols, monomeric anthocyanins and catechin.

6 c, caffeic, p-coumaric and ferulic acids and catechin.

7 f pH 5 using 2300 U/mg of laccase and 5mM of catechin.

8 .501 for the correlation between Mal d 1 and catechin.

9 ea PAs are made from (-)-epicatechin and (+)-catechin.

10 antioxidant compounds such as quercetin and catechin.

11 the epimerization of (-)-epicatechin to (-)-catechin.

12 identified as caftaric acid, quercetin, and catechin.

13 , especially (-)-epicatechin, rutin, and (+)-catechin.

14 most of which are gallocatechin gallate and catechin.

15 containing bioactive compounds, such as tea catechins.

16 a decrease on turbidity and concentration of catechins.

17 nal bioaccessibility and bioavailability for catechins.

18 th, the main molecular pathways modulated by catechins.

19 ionally been focused on polyphenols, such as catechins.

20 ), a polyphenolic compound from the group of catechins.

21 on protects cheese fat from interaction with catechins.

22 osides (13-15), hydrojuglone glucoside (16), catechin (17), procyanidin B2 (18), and megasterone gluc

23 ol biosynthesis, leading to the formation of catechin [2,3-trans-(+)-flavan-3-ol] and epicatechin [2,

24 Catechin (200ppm) reduced significantly carbonylation of

25 tween the major green tea catechin, epigallo-catechin 3-gallate (EGCG), and the major dietary protein

26 a-->8)-epicatechin-(2beta-->O-->7,4beta-->8)-catechin (3), representing the hitherto most potent sing

27 (GC), catechin (C), methyl gallate (MG), and catechin-3-O-gallate (CG).

28 l of 15.4 g/kg was determined represented by catechins (39%), flavonoids (28%), procyanidins (26%), f

29 e (B2g) and procyanidin trimer (catechin-4-8-catechin-4-8-catechin)].

30 2 3'-O-gallate (B2g) and procyanidin trimer (catechin-4-8-catechin-4-8-catechin)].

31 acid (6.76+/-0.08), quercetin (7.89+/-0.24), catechin (6.05+/-0.23), trolox (2.32+/-0.03), ascorbic a

32 The individual compounds, (+)-catechin (60%), (-)-epicatechin (60%), kaempferol (33%)

33 largest group of PA (36-69%) in cowpea, with catechin-7-O-glucoside accounting for most (about 88%) o

34 s been shown to convert leucocyanidin to (+)-catechin(8,9).

35 fects of a GTE supplement containing 1315 mg catechins (843 mg EGCG) on biomarkers of breast cancer r

36 tion of phenolic compounds was identified as catechin (945 mug/g), epicatechin (482 mug/g), gallic ac

37 (+)-Catechin, a phenolic antioxidant present in many foods,

38 1 family members and is promiscuous-it binds catechins, a naturally occurring family of flavanols.

39 els of epicatechin and its glucoside than of catechin, again highlighting the potential importance of

40 ) and antioxidant type (EDTA, ascorbic acid, catechin, alpha tocopherol, ascorbic acid palmitate) on

41 idin to a mixture of (+)-epicatechin and (-)-catechin, although in different proportions, indicating

42 (+)-catechin and (-)-epicatechin were the most effective com

43 of LMW-PPs corresponded to the flavanols (+)-catechin and (-)-epicatechin, whereas malvidin-3-glucosi

44 Catechin and (epi)afzelechin were the major flavan-3-ol

45 ide, sulfate, and methyl metabolites of (epi)catechin and (epi)gallocatechin glucuronide reach peak n

46 n corresponded to 28.5% of the ingested (epi)catechin and 11.4% of (epi)gallocatechin, suggesting hig

47 sed all of them (76.8 mg gallic acid, 45.1mg catechin and 126 mg Trolox, all equivalent/g Stevia, res

48 t of flavan-3-ol units such as 2,3-trans-(+)-catechin and 2,3-cis-(-)-epicatechin.

49 3mmolkgr(-1)) did not impact the activity of catechin and beta-carotene.

50 e great concentration of malvidin, cyanidin, catechin and caffeic, cinnamic and gallic acids.

51 acids, and polyphenolic contents, especially catechin and chlorogenic acid via chemical analyses.

52 a molar basis for ferulic acid, gallic acid, catechin and cyanidin-3-glucoside (but lower for chlorog

53 d peel, whereas seed displayed caffeic acid, catechin and epicatechin as its main phenolics.

54 The yield of catechin and epicatechin by using aqueous solutions of C

55 m 10 phenolics quantified in araticum fruit, catechin and epicatechin were the major ones from pulp a

56 ea) Extract with certified concentrations of catechin and epicatechin were used for method validation

57 portion of the dominant terminal PA subunits catechin and epicatechin, but not epicatechin-3-O-gallat

58 had a selective effect on the extraction of catechin and epicatechin.

59 eonidin-3-glucoside as well as a decrease of catechin and epicatechin.

60 The encapsulation of green tea catechin and epigallocatechin gallate (EGCG) in soy leci

61 Certain tea polyphenols, such as catechin and epigallocatechin gallate, have been used to

62 Impact of (+)-catechin and gallic acid on sensory perception and volat

63 or antioxidant polyphenols (i.e. quercitrin, catechin and gallocatechin) of the leaves were identifie

64 he highly stable C-dots@RGO synthesized from catechin and graphene oxide through a hydrothermal react

65 constants for the reduction of MbFe(IV)O by catechin and green tea extracts, though possible confoun

66 (+)-Catechin and HHDP-galloylglucose were the most abundant

67 tions with gallic acid, caffeic acid, or (+)-catechin and nucleophilic compounds were used.

68 ia grapes, feasible models were obtained for catechin and oenin, regardless the geographical origin.

69 ce of pectin limited the association between catechin and oenin.

70 Taken together, our data indicate that catechin and PAs are effective antifungal defenses in po

71 notypes with constitutively higher levels of catechin and PAs as well as hybrid aspen (Populus tremul

72 The de novo-synthesized catechin and PAs in the rust-infected poplar leaves accu

73 rici-populina) accumulated higher amounts of catechin and PAs than uninfected trees.

74 ca revealed that the levels of 2,3-trans-(+)-catechin and PAs that are produced in the tree in respon

75 in, (epi)gallocatechin, (epi)afzelechin-(epi)catechin and procyanidin tetramer.

76 antioxidant activity was observed; 50muM (+)-catechin and quercetin reduced fluorescence by 54.1+/-1.

77 hods was also concluded from the analysis of catechin and quercetin release from new active packaging

78 both 0-h and 18-h-germinated rice beans were catechin and rutin.

79 Using catechin and sodium dodecyl sulfate (SDS) as model molec

80 alysed to determine the individual and total catechin and theaflavin contents by HPLC and the total a

81 important phenols in apple are epicatechin, catechin and their polymeric structures, which have been

82 es contribute to the increased production of catechins and caffeine and thus enhance tea-processing s

83 thod was applied to the determination of the catechins and caffeine in eleven tea samples (6 green, 3

84 :6:11) at a flow rate of 1.4 mL min(-1), the catechins and caffeine were isocratically separated in a

85 /or cation-pi associations between green tea catechins and cheese fat components.

86 Antioxidant properties of five catechins and five other flavonoids were compared with s

87 materials based on polypropylene added with catechins and green tea.

88 Green tea is a major source of catechins and may be associated with hepatocellular carc

89 Molecular integrations between green tea catechins and milk fat globules in a cheese matrix were

90 ith UV detection was used to determine seven catechins and one xanthine (caffeine) in tea.

91 Excellent antioxidant properties of catechins and other flavonoids make them ideal candidate

92 The degradation of catechins and other phenolics in green tea infusions wer

93 compared to analyse the natural antioxidants catechins and quercetin used in active packaging and fun

94 Results show that the polyphenol (catechins and theaflavins) contents were significantly i

95 Catechins and their gallate esters are a class of polyph

96 nd their derivatives (e.g. coumaric acid and catechin) and in the expression of phenylpropanoid pathw

97 re that contained 0.6 mg epicatechin, 0.2 mg catechin, and 2.9 mg monomer-decamer procyanidins/kg bod

98 Gallic acid, (-)-epicatechin, (+)-catechin, and cyanidin-3-O-glucoside were the major poly

99 0-80mg/100mL vitamin C and added hesperidin, catechin, and gallic acid at different concentrations.

100 nigra), which include both monomers, such as catechin, and oligomers, known as proanthocyanidins (PAs

101 zyme released higher amounts of gallic acid, catechin, and prodelphinidin dimer A compared to Pronase

102 flavonoids (flavonols, flavones, flavanones, catechins, and cyanidin) for their ability to regulate c

103 In this context, different catechin- and caffeine-rich teas (CCRTs), such as green,

104 bioactive compounds (caffeine and individual catechins), antioxidant capacity and sensory analysis.

105 In the infusion brewed with tap water, catechins appeared to be epimerisation from the epistruc

106 The permeated catechins (approximately, 2-15% of intestinal levels) si

107 It is suggested that catechins are localised in association with milk fat glo

108 Dietary catechins are phytochemicals with both antioxidative and

109 emisynthesis of cocoa bean polymers with (+)-catechin as nucleophile and separated by countercurrent

110 between mDP and the molar percentages of (+)-catechin as terminal unit (negative correlation), and of

111 ion analysis showed that naturally occurring catechin as well as epicatechin has no impact on the Mal

112 For this project, quercetin, catechin, ascorbic acid, caffeic acid, chlorogenic acid

113 Many studies have shown that tea catechins bind to milk proteins.

114 ly not affecting the strength of anthocyanin-catechin binding.

115 cture of an SULT allosteric binding site-the catechin-binding site of SULT1A1 bound to epigallocatech

116 Here, the catechin-binding site of SULT1A3, which sulfonates monoa

117 van-3-ols, primarily (-)-epicatechin and (+)-catechin, but the mechanism by which the monomers polyme

118 Monomers [(+)-catechin C, (-)-epicatechin EC, (-)-epicatechin-3-O-gall

119 ere identified as 7-O-galloyl catechin (GC), catechin (C), methyl gallate (MG), and catechin-3-O-gall

120 and 290 nm, for the analysis of epicatechin, catechin, caffeic acid, gallic acid, and vanillic acid;

121 investigated their total polyphenols (TPP), catechins, caffeine, gallic acid and theanine.

122 NIST Standard Reference Materials (SRM) 3257 Catechin Calibration Solutions and 3255 Camellia sinensi

123 The formation of catechin-casein micelles complexes affected the rennet i

124 a discriminated way with salivary proteins: catechin causes a decrease of some fractions, epicatechi

125 For catechin, cellulose is the dominant binding component, w

126 Phenolic compounds, i.e. Gallic acid, catechin, chlorogenic acid, caffeic acid and p-coumaric

127 ructural analysis of Fra a 1 E and a Fra a 3-catechin complex indicates that loops L3, L5, and L7 sur

128 rms but close over the ligand in the Fra a 3-catechin complex.

129 redisposition, habitual caffeine intake, and catechin composition and dose.

130 Therefore, the highest catechin concentrations (100 and 200ppm) exhibited the s

131 Resveratrol and catechin concentrations ranged within the limits previou

132 Total catechin content and amounts of individual catechins, fl

133 and distilled water at 95 degrees C, and the catechin content of the infusions was investigated by th

134 In the future, the structure of catechins could be modified so as to synthesise novel co

135 thocyanidin reductase (LCR), which generates catechin, could not be detected.

136 CT-catechins (CTCs) reactive to vanillin and phloroglucinol

137 d) occurred within 4-8h, while metabolism of catechin derivative and 3-(4-hydroxyphenyl)propanoic aci

138 We selected a green tea catechin derivative, oligomerized (-)-epigallocatechin-3

139 Unique patterns of catechin derivatives were observed among cultivars and a

140 concentrations of phenolic compounds, mainly catechin derivatives, proanthocyanidins and catechin glu

141 yanidin C) and a novel substituted flavanol (catechin dihexoside, C27H33O16(-), m/z 613.17), were ide

142 n fruits namely III. epicatechin-(4beta-->8)-catechin dimer (procyanidin B1), IV.p-coumaric acid glyc

143 nt the occurrence of (+)-epicatechin and (-)-catechin due to the epimerization reactions produced in

144 ompounds were identified for the first time: catechin, (epi)catechin-(epi)gallocatechin, (epi)galloca

145 dentified for the first time: catechin, (epi)catechin-(epi)gallocatechin, (epi)gallocatechin, (epi)af

146 High concentrations of the tea catechins epicatechin (EC) or epigallocatechin gallate (

147 The interaction between saliva and catechin, epicatechin and gallocatechin has been studied

148 s, such as gallic acid, epicatechin gallate, catechin, epicatechin and isoquercitrin, were identified

149 the presence of phenolic compounds, such as catechin, epicatechin and proanthocyanidins.

150 t abundant phenolics in hazelnut shells were catechin, epicatechin gallate, and gallic acid, as quant

151 antly correlated with the phenolic compounds catechin, epicatechin gallate, procyanidin B1, rutin, ga

152 Contrary to catechin, epicatechin was a reliable predictive value of

153 tration of the free SO2, phenolic compounds, catechin, epicatechin, caffeic acid, coumaric acid, acet

154 concentration of free SO2, total phenolics, catechin, epicatechin, caffeic and coumaric acids.

155 acid, syringic acid, procyanidins B1 and B2, catechin, epicatechin, epicatechin gallate, quercetin 3-

156 Intake of total catechin, epicatechin, kaempferol, and myricetin and con

157 the presence of bioactive compounds, such as catechin, epicatechin, piceid and resveratrol.

158 es were theobromine, theophylline, caffeine, catechin, epicatechin, procyanidins A2 and B2.

159 Furthermore, catechin, epicatechin, quercetin and chlorogenic acid we

160 oliferation of cells by 52.1% at 48h, whilst catechin, epicatechin, quercetin and gallic acid (60mug/

161 lic acids, respectively and, along with pure catechin, epicatechin, quercetin and gallic acid, they w

162 this work, trans-resveratrol, oenin, malvin, catechin, epicatechin, quercetin and syringic acid were

163 RBL) were assessed for the quantification of catechin, epicatechin, quercetin, resveratrol, caffeic a

164 Significant differences in (+)-catechin, (-)-epicatechin and procyanidin B2 amounts in

165 Total phenol, total tannin, (+)-catechin, (-)-epicatechin and procyanidin C1 concentrati

166 tigated how the structural properties of (+)-catechin, (-)-epicatechin, (-)-epigallocatechin (EGC) an

167 of the bioactive compounds gallic acid, (+)-catechin, (-)-epicatechin, and (E)-resveratrol.

168 e correlations reflect the behaviours of (+)-catechin, (-)-epicatechin, EGC, EGCG and BHT.

169 or capsules), showing concentrations of (+)-catechin, (-)-epicatechin, gallic acid, (-)-gallocatechi

170 ed, using 0.1 or 1M methanolic HCl, with (+)-catechin, (-)-epicatechin, or (-)-epigallocatechin galla

171 Mal d 1-, catechin-, epicatechin- and total phenol content as well

172 and quantified several polyphenols (such as catechin, epicathechin, and chlorogenic acid) that are i

173 the interactions between the major green tea catechin, epigallo-catechin 3-gallate (EGCG), and the ma

174 The green tea catechin epigallocatechin-3-gallate (EGCG) is generally

175 Catechins [(-)-epigallocatechin gallate and (-)-epicatec

176 rom green tea (125-1,000 ppm), including (+)-catechin, (-)-epigallocatechin gallate, and green tea ex

177 Ascorbic acid, (+)-catechin, (-)-epigallocatechin, tannic acid, and caffeic

178 c acid equivalents (GAE)/100g), TFC (873.2mg catechin equivalents (CE)/100g) and vitamin C (136.8mg a

179 -coumaric, and ferulic acids) and flavonoid (catechin, eriocitrin, rutin, apigenin, quercetin, apigen

180 degrees C for 10min showed higher levels of catechins (especially epigallocatechin galate, epicatech

181 found in black tea, but higher levels of the catechins, especially epigallocatechin gallate (EGCG) we

182 The combination of l-5-MTHF with enriched catechin extracts provided enhanced stability of l-5-MTH

183 l catechin content and amounts of individual catechins, flavonols and theaflavins were determined by

184 Common dietary polyphenols include: catechins, flavonols, flavanols, flavones, anthocyanins,

185 The predominant polyphenol was catechin, followed by chlorogenic acid and naringenin.

186 og/L/day; 7x>Control) were obtained from (+) catechin, followed by gallic acid (61+/-4microg/L/day; 6

187 Catechin fractions were identified using reverse phase h

188 Catechins from green tea (125-1,000 ppm), including (+)-

189 The recovery of different catechins from the milk fat globule suspensions was foun

190 acid (7.36 mg FAE/g), flavonoid (206.74 mug catechin/g), anthocyanin (63.0 mug/g), and carotenoid co

191 unds were found after pomace extraction, and catechin, gallic acid and epicatechin were the principal

192 nsis, with higher levels of theobromine, (+)-catechin, gallocatechin, gallocatechin gallate and theas

193 nsis, with higher levels of theobromine, (+)-catechin, gallocatechin, gallocatechin gallate and theas

194 The addition of catechins gave a significant change in the size and zeta

195 lic compounds were identified as 7-O-galloyl catechin (GC), catechin (C), methyl gallate (MG), and ca

196 hermo-reversible sustained-release green tea catechin gel was prepared and tested for its in vitro re

197 catechin derivatives, proanthocyanidins and catechin glucoside.

198 reas flavan-3-ols were hardly present except catechin glucoside.

199 d over time under the influence of green tea catechins (GTC), which are suggested to offer chemopreve

200 Recent data suggest that green tea catechins (GTCs) reduce acute UVR effects, but human tri

201 Green tea and the green tea catechin have been shown to inhibit tumorigenesis at a n

202 The anti- or prooxidant effects of green tea catechins have been implicated in the modulation of seve

203 hepatocellular carcinoma (HCC) risk, but the catechin-HCC relationship has not been evaluated using a

204 the samples showed that gallic acid and (+)-catechin hydrate were the major phenolic compounds in bo

205 nt capacity, total phenolic content, and (+)-catechin in chocolate.

206 contrast to the extremely high efficiency of catechin in inhibiting oxidation of lipids and other pro

207 lateau: this is due to the solubilisation of catechin in pre-micellar aggregates and then in micelles

208 ction between malvidin-3-O-glucoside and (+)-catechin in the presence of low methoxylated pectic poly

209 ate to produce the 2R,3S-trans-flavan-ol (+)-catechin in vitro.

210 Evidence is accumulating that catechins in green tea as well as theaflavins and thearu

211 no evidence supporting a protective role of catechins in the development of HCC.

212 r differences were observed in the levels of catechins in the first and second infusions (both brewed

213 Total catechins in the unaerated products from the green leaf

214 Concentrations of specific catechins, including epicatechin, epigallocatechin (EGC)

215 leaves into black tea involves oxidation of catechins into theaflavins and other complex phenolics b

216 er stability is observed at 4 degrees C, and catechin is more effective in reducing oxidation during

217 (+)-Catechin is the flavanol prone to forming such pigments.

218 ders enriched with antioxidants [tocopherol, catechin, lycopene, and butylated hydroxyanisole (BHA)]

219 Instead, exposure to high levels of catechins may increase the risk of developing HCC for hi

220 None of the catechins measured were associated with HCC risk.

221 VPP exhibits high affinity for quercetin and catechin, moderate affinity for epicatechin, gallic acid

222 lithic column for the determination of eight catechin monomers and caffeine was developed.

223 hich binds a different molecular family: the catechins (naturally occurring flavonols) and nonsteroid

224 ip between the structure and activity of the catechins needs to be studied further.

225 ic acid-O-hexoside, sinapic acid-O-hexoside, catechin-O-dihexoside, kaempferol-O-hexoside, and apigen

226 80%) were achieved from the incorporation of catechin or EGCG inside the liposome structure.

227 ntly (p<0.05) increased with the addition of catechin or EGCG.

228 roduced fewer procyanidin oligomers than did catechin or epicatechin.

229 at cheeses were manufactured containing free catechin or free green tea extract (GTE), and liposomal

230 cheeses containing encapsulated polyphenols (catechin or GTE) were similar, however, the spectrum was

231 ea extract (GTE), and liposomal encapsulated catechin or liposomal encapsulated GTE.

232 and either gallic acid, caffeic acid or (+)-catechin ortho-quinones were evaluated in wine-model sys

233 Catechin, PAC-A2 and PAC-B1 profiles of cranberry extrac

234 ree standards considered as quality markers, catechin, PAC-A2 and PAC-B1, were well resolved allowing

235 As catechin-phloroglucinol content increased, ACN content a

236 elation between the ratio of ACN contents to catechin-phloroglucinol contents and polymeric colour (P

237 ue of PJs was 8% or ratio of ACN contents to catechin-phloroglucinol contents of PJs was 2.82, ACN co

238 catechin gallate (EGCG), a major form of tea catechins, possesses immunomodulatory and antiangiogenic

239 at epigallocatechin-gallate (EGCG), the main catechin present in green tea, forms complexes with the

240 ction (hydrogen bonds) between the different catechins present in the tea extract would stabilise l-5

241 icatechin-(2 beta --> O --> 7, 4 beta --> 8)-catechin (proanthocyanidin A1) and epicatechin-(beta -->

242 A method for selective quantitation of catechin, proanthocyanidin (PAC) A2 and PAC-B1 in Americ

243 green tea infusion, the degradation of some catechins probably to gallic acid was observed.

244 Flavanols (catechin, procyanidin B, prodelphinidin B, procyanidin C

245 lymeric pigments in red musts added with (+)-Catechin, ProcyanidinB2 and ProcyanidinC1.

246 biosynthesis were discovered, which enhance catechin production, terpene enzyme activation, and stre

247 The results showed that TPs, catechin profiles and antioxidant activities were signif

248 r total polyphenols (TP) content, individual catechin profiles and in vitro antioxidant capacity (AA)

249 e the major free phenolics in red rices were catechin, protocatechuic and caffeic acids.

250 the milk fat globule membrane and green tea catechins provided useful information about the role of

251 On catechin quality index, K-purple and TRFK 91/1 showed hi

252 d on the content of polyphenols, epicatechin/catechin quantification, yield and operating cost, prove

253 anidin-3-glucoside, protocatechuic acid, (+)-catechin, quercetin and trans-resveratrol.

254 on activity of phenolic compounds (PCs) ((+)-catechin, quercetin, gallic, ferulic, and caffeic acids)

255 Ciocalteu (R(2)-P=0.88, RMSEP=5.08), and (+)-catechin (R(2)-P=0.86, RMSEP=0.10), but lacked accuracy

256 (+)-Catechin reduced CML levels the most, probably due to it

257 The supplementation of catechin reduced protein oxidation and lipid oxidation i

258 eract with OTA and levels of gallic acid and catechin remaining in pistachio extracts decreased with

259 The catechins responsible for this preservation were EGCG an

260 profile poor in epigallocatechin and rich in catechin-rich tannins.

261 Catechins showed the highest ABTS-scavenging capacity, t

262 Catechin significantly altered the sensory perception of

263 s determined and confirms that THB binds the catechin site.

264 The catechin subclass known as flavan-3-ols have recently at

265 Green tea catechins such as (-)epigallocatechin-3-gallate (EGCG) a

266 nd kaempferol (T. aestivum), epicatechin and catechin (T. magnatum).

267 bioactive molecules, including anthocyanins, catechins, tannins, gallic and ellagic acids were identi

268 oured tea cultivars had levels of TPs, total catechin (TC) and antioxidant activities similar to thos

269 slower with higher levels of gallic acid and catechin terminal units in tannins.

270 in V. opulus P3 (74%), while epicatechin and catechin (the main antioxidants in V. opulus var. sargen

271 The amount of (+) catechin, the enzymatic product of PaLAR3, was significa

272 e, both from Agaricus bisporus, on green tea catechins, the oxidation process was directed towards a

273 The kind of catechin, their substitution with a galloyl group, and t

274 of a diversity of bioactive compounds, e.g., catechins; they are phenolic compounds with high antioxi

275 nc acetate and graphene oxide are reduced by catechin to form graphene-zinc oxide nanospheres (G-ZnO

276 esults draw attention to the inefficiency of catechin to prevent actin oxidation, in contrast to the

277 storage, and the antioxidant capacity of (+)-catechin to prevent oxidative processes of proteins.

278 This review summarises the benefit catechins to human health, the main molecular pathways m

279 sm that also involved the redox potential of catechins to maintain l-5-MTHF in its reduced form.

280 o 24-h urine samples, ICCs ranged from 0.15 (catechin) to 0.75 (enterolactone) for polyphenol metabol

281 The mean values for total catechins, total flavonols and caffeine in the aqueous e

282 sholds doubled or tripled in the presence of catechin, underlining a retention impact of phenolic com

283 with prior basification for gallic acid and catechin used as quantitative standards.

284 The highest amount of catechin was found at the fifth harvest time point (H-5)

285 Catechin was found in pigmented tissues whereas epicatec

286 Conversely, catechin was ineffective to inhibit the oxidation of act

287 Among the flavonoids, presence of catechin was maximum followed by quercetin and rutin.

288 Conversely, catechin was not significantly affected by irradiation a

289 Catechin was oligomerized using free laccase and laccase

290 d trans-ferulic acid (1.85mg/kg), whilst (+)-catechin was the major flavanol.

291 (+)-Catechin was the most abundant compound in A. unedo (13.

292 of cocoa flavanols, (-)-epicatechin and (+)-catechin, was determined joint the occurrence of (+)-epi

293 The main tea catechins were incubated with tyrosinase and laccase, an

294 The regression lines of all standard catechins were linear within the range of 0.03-4mugml(-1

295 Since most of native catechins were not absorbed, they were expected to accum

296 active compounds of chocolate (epicatechin, catechin) were combined with seven of cinnamon (gallic a

297 in ethyl octanoate volatility in presence of catechin, whereas no significant difference in other est

298 s of total polyphenols, total and individual catechins, while black teas had high levels of total the

299 imicrobial agent, consisting of polyphenols (catechin) with anticariogenic, anti-inflammatory, antico

300 , epigallocatechin gallate, pelargonidin and catechin, with less impressive hypochlorite scavenging a