Catechin

Catechin, a flavan-3-ol and member of the polyphenolic flavonoid subgroup, plays a vital role as an antioxidant in plants. Derived from the tannic juice of Mimosa catechu, catechins are part of the flavonoid group known as catechu. Major polyphenols in green tea, such as (−)-Epigallocatechin-3-gallate (EGCG), (−)-epigallocatechin (EGC), (−)-epicatechin-3-gallate (ECG), and (−)-epicatechin (EC), are categorized as catechins. These natural polyphenolic compounds are present in various foods and medicinal plants, including tea, legumes, and rubiaceae. Numerous studies link the consumption of catechin-rich foods to the prevention and treatment of chronic diseases, such as inflammatory bowel disease (IBD), through antioxidant effects and the regulation of immune-related cells. Green tea stands out as a concentrated source of catechins, notably EGCG, contributing to its acclaimed antioxidant and anti-inflammatory properties. Catechin polyphenols, including catechin, catechin gallate, epicatechin, epicatechin gallate, gallocatechin, epigallocatechin, and epigallocatechin gallate, are widely distributed in fruits, vegetables, and beverages, playing a crucial role in promoting overall health.