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One of the great benefits of true tea is its potential ability to help reduce inflammation in the body. This is thanks to its high levels of natural compounds called polyphenols, such as catechins ...
They’re also rich in powerful antioxidants, particularly flavonoids like catechin, epicatechin and procyanidins. These are your body’s protectors against “bad guy” free radicals.
Catechin / ˈ k æ t ɪ k ɪ n / is a flavan-3-ol, a type of secondary metabolite providing antioxidant roles in plants. It belongs to the subgroup of polyphenols called flavonoids. The name of the catechin chemical family derives from catechu, which is the tannic juice or boiled extract of Mimosa catechu (Acacia catechu L.f). [1]
These work best when combined with other healthy lifestyle choices, like eating a healthy diet and engaging in physical activity 8 Weight Loss Vitamins and Supplements to Boost Metabolism
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; an example is epigallocatechin gallate, which is commonly the most abundant ...
Catechins are polyphenols that are a major component of green tea extract. [84] Green tea has been associated with decreasing blood glucose, [85] inhibiting hepatic and body fat accumulation, [85] [86] and stimulating thermogenesis [87] due to the catechins present in formulations. Moreover, catechins in the brain play a major role in satiety. [88]
“Unlike green tea,” he added, “coffee did not show similar benefits, possibly because green tea’s unique composition, such as catechins, might be more effective against white matter ...
Most of the polyphenols in green tea are flavan-3-ols (catechins). The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids.