Catechin compounds are the main components of tea polyphenols in tea, which have a variety of biological activities, such as antioxidant, anti-inflammatory, antibacterial and antiviral. This group of compounds mainly includes the following:
1.Catechin (C)
Also known as tea tannins, it is a general term for the flavanols in tea.
It is the most basic catechin compound with biological activities such as antioxidant, anti-inflammatory and antibacterial.
2.Epicatechin (EC)
Epicatechin (EC) is a derivative of catechin, its biological activity is similar to that of catechin, but with stronger antioxidant effect.
3.Gallo catechin (GC)
Gallo catechin (GC) is another catechin compound with specific biological activity and chemical structure.
4.Epigallocatechin (EGC)
Also an important derivative of catechin with significant biological activity.
5.catechin gallate (CG)
Catechin Gallate (CG) is a product of the combination of catechin and gallic acid. Its biological activity is similar to that of catechin, but it may have certain properties that are more potent.
6.Epicatechin Gallate (ECG)
Epicatechin Gallate (ECG) is a product of the combination of epicatechin and gallic acid, which has stronger antioxidant and anti-inflammatory properties.
7.Gallo catechin Gallate (GCG)
Gallo catechin Gallate (GCG) is a product of gallocatechol combined with gallic acid, which has specific biological activities and health functions.
8.Epigallocatechin Gallate (EGCG)
It is the best known of the catechins and has the most prominent antioxidant properties.
It can effectively balance free radicals in the body by scavenging reactive oxygen species (ROS), NO or reacting with ROS to form stable compounds.
The content in tea is usually high, accounting for 50% to 60% of the total catechins.
The content and proportion of these catechin compounds in tea varies according to the variety, origin and processing of tea. For example, green tea, because it is unfermented tea, has a fuller range and the highest content of catechins; whereas in oolong and black tea processing, due to the effects of kneading and fermentation, the catechins will be fully oxidized, and the total amount of catechins will be significantly reduced.
Overall, catechins are important functional components of tea, with multiple benefits to human health. However, it should be noted that excessive intake of catechins may cause adverse effects such as heart palpitations, so it is recommended to consume moderate amount of catechins and take relevant medication or health supplements under the guidance of a doctor.