 Epicatechin  Epigallocatechin Catechins are bioflavonoids, polyphenols and powerful anti-oxidants. The best source of catechins is white tea, with green tea coming close. Catechins are believed to have some value in fighting tumors as well as enhancing immune system function. This article needs to be cleaned up to conform to a higher standard of quality. ...
Jump to: navigation, search Polyphenols are a group of vegetable chemical substances, characterized by the presence of more than one phenol group. ...
An antioxidant is a chemical that prevents the oxidation of other chemicals. ...
Jump to: navigation, search White tea consists of young leaves (new-growth buds) that have undergone no oxidation; the buds may be shielded from sunlight to prevent formation of chlorophyll. ...
Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ...
Tumor (American English) or tumour (British English) originally means swelling, and is sometimes still used with that meaning. ...
Jump to: navigation, search The immune system is the system of specialised cells and organs that protect an organism from outside biological influences. ...
Other sources of catechins include dark chocolate and apples. Jump to: navigation, search Chocolate comes in dark, milk, and white varieties with cocoa solids contributing to the brown coloration. ...
Jump to: navigation, search Binomial name Malus domestica Borkh. ...
Catechin is a tannin peculiar to green and white tea because the black tea fermentation process reduces catechins in black tea. Catechin is a powerful, water soluable polyphenol and antioxidant that is easily oxidized. Several thousand types are available in the plant world. As many as two thousand are known to have a flavon structure and are called flavonoids. Catechin is one of them.
Research aimed at finding the active compounds in green tea revealed that its protective effects are due chiefly to catechins. Tea contains four main catechin substances: EC, ECg, EGC and EGCg, all of which are inclusively called catechin. Epigallocatechin gallate (EGCG) is the most powerful of these catechins. EGCG as an antioxidant is about 25-100 times more potent than vitamins C and E. One cup of green tea provides 10-40 mg of polyphenols and has antioxidant effects greater than a serving of broccoli, spinach, carrots, or strawberries. The high antioxidant activity of green tea makes it beneficial for protecting the body from oxidative damage due to free radicals. Research shows that green tea may help the arterial wall by reducing lipids. Green tea can protect against experimentally induced DNA damage, and slow or halt the initiation and progression of undesirable cell colonies. Studies show evidence that green tea provides immunoprotective qualities, particularly in the case of patients undergoing radiation or chemotherapy. White blood cell count appear to be maintained more effectively in patients consuming green tea compared to non-supplemented patients.
Green tea is manufactured from fresh, unfermented tea leaves; the oxidation of catechins is minimal, and hence they are able to serve as antioxidants. Researchers believe that catechin is effective because it easily sticks to proteins, blocking bacteria from adhering to cell walls and disrupting their ability to destroy them. Viruses have ‘hooks’ on their surfaces and can attach to cell walls. The catechin in green tea prevents viruses from adhering and causing harm. Catechin reacts with toxins created by harmful bacteria (many of which belong to the protein family) and harmful metals such as lead, mercury, chrome, and cadmium.
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