Catechin

Known as: (+)-Catechin, Catechu, Catechuic Acid 
An antioxidant flavonoid, occurring especially in woody plants as both (+)-catechin and (-)-epicatechin (cis) forms.

Topic mentions per year

Topic mentions per year

1946-2017
020040019462016

Papers overview

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Review
2016
Review
2016
Many polyphenols that contain more than two phenolic hydroxyl groups are natural antioxidants and can provide health benefits to… (More)
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Review
2015
Review
2015
Sensitive to the massive diffusion of purported metabolic and cardiovascular positive effects of green tea and catechincontaining… (More)
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Highly Cited
2007
Highly Cited
2007
OBJECTIVE The body fat reducing effect and reduction of risks for cardiovascular disease by a green tea extract (GTE) high in… (More)
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Highly Cited
2005
Highly Cited
2005
In the present investigation, we studied the modulating effects of several tea catechins and bioflavonoids on DNA methylation… (More)
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Highly Cited
2001
Highly Cited
2001
BACKGROUND Epidemiologic studies suggest that tea consumption may reduce the risk of cardiovascular diseases, but results are… (More)
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Highly Cited
2000
Highly Cited
2000
The thermogenic effect of tea is generally attributed to its caffeine content. We report here that a green tea extract stimulates… (More)
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Highly Cited
1999
Highly Cited
1999
BACKGROUND Current interest in the role of functional foods in weight control has focused on plant ingredients capable of… (More)
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Highly Cited
1997
Highly Cited
1997
The effect of consuming red wine, or its major polyphenol constituents catechin or quercetin, on the development of… (More)
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Highly Cited
1996
Highly Cited
1996
The scavenging effects of tea catechins and their epimerized, acylated, and glucostylated derivatives on 1,1-diphenyl-2… (More)
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Highly Cited
1989
Highly Cited
1989
An antioxidant fraction of Chinese green tea (green tea antioxidant; GTA), containing several catechins, has been previously… (More)
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