from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A crystalline substance, C15H14O6, derived from catechu and used in tanning and dyeing. Also called catechol.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. catechol
from the GNU version of the Collaborative International Dictionary of English
- n. One of the tannic acids (C15H14O6), extracted from catechu as a white, crystalline substance; -- called also catechuic acid, catechinic acid, cyanidol, and catechuin. It is a flavonoid found generally in higher woody plants, and is used in dyeing and tanning.
from The Century Dictionary and Cyclopedia
- n. A principle (C19H18O8) extracted from catechu, having a snow-white silky appearance, and crystallizing in fine needles. Also called catechuic acid and catechuin.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a tannic acid that is extracted from black catechu as a white crystalline substance
Green tea contains an especially high amount of antioxidants -- in particular, a type of polyphenol called a catechin, the most active and abundant of which is epigallocatechin-3-gallate EGCG.
The polyphenol called catechin from Green Tea has also been said to effectively inhibit metastasis
University of Illinois researchers found that the most abundant antioxidants in strawberries are ellagic acid, as well as the flavonoids quercetin, kaempferol anthocyanin and catechin.
I also recommended that she drink a lot of green tea, which contains a very special catechin, EGCG, that accelerates weight loss and helps block fat absorption.
"It's a question whether green tea, with its higher catechin content, is better than black tea in regard to endothelial function," she said.
The culprits in milk is a group of proteins called caseins that interact with tea, decreasing the concentration of catechin -- the flavonoids in tea that are responsible for its protective effects against heart disease, according to the study authors.
The high flavonol cocoa contained roughly the amount of epicatechin and catechin found in 100 grams, or a large bar, of very dark chocolate.
The catechin content varies by amount of green tea used and steeping time.
The fresh tea leaf contains rich stores of simple phenolic compounds catechin, left that are colorless and bitter but not astringent.
The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG).