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It is found in high content in the dried leaves of green tea (7380 mg per 100 g), white tea (4245 mg per 100 g), and in smaller quantities, black tea (936 mg per 100 g). [2] During black tea production, the catechins are mostly converted to theaflavins and thearubigins via polyphenol oxidases .
[10] [11] Tea has one of the highest contents of flavonoids among common food and beverage products. [7] Catechins are the largest type of flavonoids in growing tea leaves. [6] According to a report released by USDA, in a 200-ml cup of tea, the mean total content of flavonoids is 266.68 mg for green tea, and 233.12 mg for black tea. [7]
Epicatechin gallate (ECG) is a flavan-3-ol, a type of flavonoid, present in green tea. [1] It is also reported in buckwheat [2] and in grape. [3]The tea component epicatechin gallate is being researched because in vitro experiments showed it can reverse methicillin resistance in bacteria such as Staphylococcus aureus. [1]
"Green tea contains antioxidants called catechins that boost the natural cleansing functions of the liver and actually may help reduce viral activity in hepatitis C," says Minchen. "Matcha green ...
Gallocatechol or gallocatechin (GC) is a flavan-3-ol, a type of chemical compound including catechin, with the gallate residue being in an isomeric trans position. This compound possesses two epimers. The most common, (+)-gallocatechin (GC), CAS number 970-73-0, is found notably in green tea.
Catechins and epicatechins are found in cocoa, [14] which, according to one database, has the highest content (108 mg/100 g) of catechins among foods analyzed, followed by prune juice (25 mg/100 ml) and broad bean pod (16 mg/100 g). [15] Açaí oil, obtained from the fruit of the açaí palm (Euterpe oleracea), contains (+)-catechins (67 mg/kg).
Kukicha (also known as bōcha or 'twig tea') is made primarily from the twigs and stems of the tea plant rather than the leaves alone. [4] Hōjicha infusions have a light- to reddish-brown appearance and are less astringent. The lower levels of astringency in hōjicha are due to the tea losing catechins during the high-temperature roasting process.
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