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Free Radical Research, 2006
Catechin is a flavonoid present in fruits, wine and cocoa products. Most foods contain the (+)-enantiomer of catechin but chocolate mainly contains ( - )-catechin, in addition to its major flavanol, ( - )-epicatechin. Previous studies have shown poor bioavailability of catechin when consumed in chocolate.
Gary Williamson +2 more
exaly +3 more sources
Catechin is a flavonoid present in fruits, wine and cocoa products. Most foods contain the (+)-enantiomer of catechin but chocolate mainly contains ( - )-catechin, in addition to its major flavanol, ( - )-epicatechin. Previous studies have shown poor bioavailability of catechin when consumed in chocolate.
Gary Williamson +2 more
exaly +3 more sources
Association of (+)-catechin and catechin-(4α→ 8)-catechin with oligopeptides
Chem. Commun., 1996NOE studies on the complexation of (poly) flavanoids with peptides containing proline residues in aqueous solutions reveal site specific approach directed by hydrophobic interaction of the aromatic rings of catechin and its dimer, catechin-(4α→ 8)-catechin, to conformationally accessible regions of peptides without strong preference for interaction ...
Tsutomu Hatano, Richard W. Hemingway
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Determination of tea catechins
Journal of Chromatography A, 2000An overview of analytical methods for the measurement of biologically important tea catechins is presented. Liquid chromatography and capillary electrophoresis are the most cited techniques for catechin separation, identification and quantitation.
J J, Dalluge, B C, Nelson
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THE ESTIMATION AND SIGNIFICANCE OF CATECHIN AND DIMERIC CATECHIN IN BEER
Journal of the Institute of Brewing, 1975A gas-liquid chromatographic method for the estimation of monomeric and dimeric catechin in beer is described. This method has been used to estimate the concentrations of these compounds in a number of beers, which were found to contain 0·5 to 8·0 ppm of monomeric catechin and up to 22·0 ppm of dimeric catechin.
J. D. McGuinness +3 more
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World Journal of Microbiology & Biotechnology, 1993
An enzyme capable of cleaving catechin was present in the mycelium ofCheatomium cupreum. Maximum synthesis of the enzyme occurred after 15 days growth. Sucrose and maltose increased enzyme synthesis among the carbon sources tested. Catechol, protocatechuic acid and phloroglucinol carboxylic acid were the intermediates of catechin degradation.Cheatomium
T, Sambandam, A, Mahadevan
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An enzyme capable of cleaving catechin was present in the mycelium ofCheatomium cupreum. Maximum synthesis of the enzyme occurred after 15 days growth. Sucrose and maltose increased enzyme synthesis among the carbon sources tested. Catechol, protocatechuic acid and phloroglucinol carboxylic acid were the intermediates of catechin degradation.Cheatomium
T, Sambandam, A, Mahadevan
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A seco-catechin cyclization approach to 4→6-linked catechin dimers
Chem. Commun., 2014A viable approach for the selective synthesis of the 4→6-linked catechin dimers is described. The regioselective union of an acyclic catechin precursor ( seco -catechin) and an electrophilic catechin unit was achieved.
Watanabe, G., Ken OHMORI, Suzuki, K.
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