Catechin - Wikipedia, the free encyclopedia
Catechin, Epicatechin, Gallocatechin, Epigallocatechin, and the Gallates
Catechin and epicatechin are epimers, with (-)-epicatechin and (+)-catechin being the most common optical isomers found in nature. Catechin was first isolated from the plant extract catechu, from which it derives its name. Heating catechin past its point of decomposition releases pyrocatechol, which explains the common origin of the names of these compounds.
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; such as EGCG (epigallocatechin gallate), which is commonly the most abundant catechin in tea.
EGCG otherwise known as Epigallocatechin-3-gallate which is the known ingredient that provides substances which have strong antioxidant properties that may help prevent cancer and heart disease. [1].
Sources of catechins
Catechins constitute about 25% of the dry weight of fresh tea leaf.[1], although total catechin content varies widely depending on clonal variation, growing location, seasonal/ light variation, and altitude. They are present in nearly all teas made from Camellia sinensis, including White tea, Green tea, Black tea and Oolong tea
Catechins are also present in the human diet in chocolate[2], from fruits and vegetables and wine[3]; and are found in many other plant species[4].
Long story short - its an extract from green tea... so green tea would be your source