catechin

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cat·e·chin

 (kăt′ĭ-kĭn′)
n.
1. A flavonoid, C15H14O6, originally derived from catechu, found in various foods such as green tea, cacao, and many fruits, and used in tanning and dyeing.
2. Any of various isomers or derivatives of this compound. In both senses also called catechol.

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

catechin

(ˈkætəkɪn)
n
1. (Biochemistry) a soluble yellow solid substance found in catechu and mahogany wood and used in tanning and dyeing. Formula: C15H14O6
2. (Dyeing) a soluble yellow solid substance found in catechu and mahogany wood and used in tanning and dyeing. Formula: C15H14O6
3. (Tanning) a soluble yellow solid substance found in catechu and mahogany wood and used in tanning and dyeing. Formula: C15H14O6
[C19: from catechu + -in]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

cat•e•chin

(ˈkæt ɪ tʃɪn, -kɪn)

n.
a yellow, astringent compound, C15H14O6, used in tanning and dyeing.
[1850–55; catech (u) + -in1]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.catechin - a tannic acid that is extracted from black catechu as a white crystalline substance
tannic acid, tannin - any of various complex phenolic substances of plant origin; used in tanning and in medicine
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
References in periodicals archive ?
Flavan-3-ols (e.g., catechin and epicatechin) are the core structure of condensed tannins (i.e., oligomeric and polymeric proanthocyanidins) and are the most complex subclass of flavonoids.
The main LC/MS quantification of polyphenolic groups of blackcurrant extract revealed that berries used for extraction contained anthocyanidins >> flavonols > flavan-3-ols and >> phenolic acid.
Scientists at Cornell University did just that and found that the extracts, composed mainly of flavan-3-ols and flavonols, are promising natural antimicrobial agents that could prevent juice spoilage and oral disease.
Flavan-3-ols (catechins): epigallocatechin 3-gallate
Higher intake of flavan-3-ols and their food sources has shown beneficial effects, not only on insulin resistance but also on other cardiometabolic risk factors.
Catechin (Flavan-3-ols) is considered to be a monomer of condensed tannins.
Flavan-3-ols determination: For measuring the content of total flavan-3-ols (sum of monomeric catechins and oligomeric proanthocyanidins) we used the specific assay with dimethylaminecinnamic aldehyde (DMACA) according to Li et al.
The evidence suggests that the dietary intakes of polyphenol-rich foods, herbs and beverages including flavonols, anthocyanidins, proanthocyanidins, flavones, flavanones, isoflavones and flavan-3-ols, improves vascular health, thereby significantly reducing the risk of hypertension and CVD.
salvifolius concern the isolation of several phenols, including flavan-3-ols, oligomeric flavan-3-ols, oligomeric anthocianidins, protodelphinins, ellagitannins and the glucoside phenylpropanoid rhododendrin (betuloside) with analgesic and anti-inflammatory properties [17, 18].
Both of these sensations have been correlated to the concentration and structure of flavanols: Proanthocyanidins are the polymer forms of flavan-3-ols; the number of structural units present defines the degree of polymerization (DP), whereas the degree of galloylation (DG) identifies the number of units present in the form of gallic acid esters.
Aedin Cassidy and colleagues from the University of East Anglia (UK) analyzed data collected on 171,940 study subjects enrolled in the Nurses' Health Study and Nurses' Health Study II, examining associations between intakes of total flavonoids and their subclasses (flavanones, flavonols, anthocyanins, flavan-3-ols, flavones, and polymeric flavonoids) and risk of ovarian cancer.
In cocoa, three groups of polyphenols are identified, these are catechins or flavan-3-ols (37% or 370 g/kg), anthocyanins (4% or 40 g/kg) and proanthocyanidins or leucoanthocyanins (58% or 580 g/kg) [6].