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


from The American Heritage® Dictionary of the English Language, 4th Edition

catech(u) + -in.


  • 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.

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  • The polyphenol called catechin from Green Tea has also been said to effectively inhibit metastasis

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  • 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.

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  • 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.

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  • "It's a question whether green tea, with its higher catechin content, is better than black tea in regard to endothelial function," she said.

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  • 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.

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  • The high flavonol cocoa contained roughly the amount of epicatechin and catechin found in 100 grams, or a large bar, of very dark chocolate.

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  • The catechin content varies by amount of green tea used and steeping time.

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  • The fresh tea leaf contains rich stores of simple phenolic compounds catechin, left that are colorless and bitter but not astringent.

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  • The secret of green tea lies in the fact it is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG).

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