Catechin epicatechin

The amount of catechins (i.e. (+)-catechin, (—)-epicatechin, (-)-epigallocatechin) is marked with number 1 in the original phloem sample. 

The chemical formulae for a variety of plant phenols are given in Fig. 16.2, including examples of simpler phenols, such as cinnamic acid derivative, and of tocopherols, flavonoids, flavonoid glycosides and anthocyanidins. The flavonoids include the following subclasses flavanones (taxifolin), flavones (luteolin), flavonols (quercetin) and flavanols (catechin/epicatechin). The... 

The effects of catechin, epicatechin, procyanidin B2, caffeic acid, / -coumaric acid, myricetrin, and quercetrin on the color intensity and stability of malvidin 3-glucoside at a molar ratio of 1 1 under conditions similar to red wine were evaluated. " Flavan 3-ols appeared to have the lowest protective effects and flavonols the highest strong color changes were visually perceptible. " In the complexation of malvin chloride and natural polyphenols, flavonol glycosides by far exerted the best protector effect. ... 

Flavanols/Procyanidins Catechin, epicatechin, and their gallic acid esters Apples, grapes, plums, pears, mangoes, okra, peaches, Swiss chard, berry fruits and vegetables in general,... 

Figure 5.3. Flavanol monomers (catechins, epicatechins, and their gallates) and pro-cyanidins. C catechin GC, gallocatechin EC, epicatechin EGC, epigallocatechin CG, catechin gallate GCG, gallocatechin gallate ECG, epicatechin gallate, EGCG, epigallocatechin gallate.

Die absolute Konfiguration des Catechins, Epicatechins und des Dromorans, by A. Zust (1960). 

Another study employed a similar RP-HPLC method for the determination of trails- and d.v-rcsvcratrol, catechin, epicatechin, quercetin and rutin in wines and musts. Wine samples were filtered and diluted when necessary and used for analysis without any other pretreatment. Separation was performed in an ODS column (150 X 4 mm i.d. paricle size 5 71m) at ambient temperature. The gradient began with ACN-5 per cent aqueous acetic acid (9 91, v/v) for 0-10 min to 25 75 in 1 min hold for 11 min to 70 30 in 1 min, hold for 5 min. The flow rate was 1 ml/min. Analytes were detected by DAD. Fluorescence detection used 280/315 nm (excitation/emission) for catechin and epicatechin 314/370 nm for fims-resveratrol and 260/370 nm for d.v-rcsvcratrol. Chromatograms of a red wine sample obtained at different... 

Catechin Epicatechin Rutin trans-resveratrol cfr-resveratrol Quercetin... 

Quantitative data for chocolate are limited, but the available literature demonstrates that it is a good potential source of (+)-catechin, (-)-epicatechin, and type B procyanidins. Dark chocolate, for example, contains 6.6 mg, 21.8 mg, and 2.1 mg/100 g of catechin epicatechin, and procyanidins, respectively. 

The synthetic protocol (Scheme 11.2) toward the flavan-3-ol permethylaryl ethers is based upon the transformation of rc7ro-chalcones into 1,3-diarylpropenes. These compounds are then subjected to asymmetric dihydroxylation to give diarylpropan-l,2-diols that are used as chirons for essentially enantiopure flavan-3-ols. The protocol is demonstrated in Scheme 11.2 for the synthesis of the tetra-(9-methyl-3-(9-acetyl derivatives 61a, 61b, 62a, and 62b of (-l-)-catechin (2), (—)-e 7-catechin, (—)-epicatechin (3), and (+)-e 7-epicatechin (4). ... 

Acacia catechu Willd. China d-catechin, epicatechin, gambir-fluorescein, gambirine, mitraphylline, roxburghine D33 Promote salivation, resolve phlegm, stop bleeding, treat pyogenic infections. 

The phenolics ( + )catechin and (— )epicatechin are common flavanols in several fruits (128). Apples and pears contain other phenolic compounds such as quinic, shikimic, chlorogenic, and caffeic acids (39). Durkee and Poapst (162) reported that the two major phenolic constituents of core tissues and seeds of McIntosh apples were chlorogenic acid and phloridzin. After hydrolysis of extracts from core tissues, the identified phenolics were phloretin, caffeic acid, p-coumaric acid, phloretic acid, and trace amounts of ferulic acid. Studies have shown that apple leucoanthocyanins yield catechin, epicatechin, cyanidin, and pelargonidin after hydrolysis (163, 164). Van Buren et al. (164) also reported that a purified leucoanthocyanin from apples was either a dimer or oligomer containing ( —) epicatechin, and 5,7,3, 4 -flavin-3,4-diol. 

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