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2010•Unpublished venueRequires access

TEA: EFFECTS ON CARDIOVASCULAR SYSTEM, BLOOD PRESSURE, EEG AND MANY OTHER SYSTEM OF HUMAN BEING

Shivanand Pandey

Open publisher page 2 citations

Abstract

Catechins belong to the flavan-3-ol class of flavonoids. Green tea catechins are the flavan-3-ols found in green tea leaves (Camellia sinensis). The major four catechins in green tea leaves are (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), (-)epigallocatechin (EGC) and (-)-epicatechin (EC). They are all polyphenolic substances. Black tea leaves have a much lower content of these catechins. That's because black tea leaves undergo extensive fermentation, during which the majority of the catechins are enzymatically oxidized to the major pigments of black tea leaves, theaflavin and thearubigen.

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What this paper is about

Catechins belong to the flavan-3-ol class of flavonoids. Green tea catechins are the flavan-3-ols found in green tea leaves (Camellia sinensis). The major four catechins in green tea leaves are (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), (-)epigallocatechin (EGC) and (-)-epicatechin (EC). They are all polyphenolic substances. Black tea leaves have a much lower content of these catechins. That's because black tea leaves undergo extensive fermentation, during which the majority of the catechins are enzymatically oxidized to the major pigments of black tea leaves, theaflavin and thearubigen.

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Available abstract

Catechins belong to the flavan-3-ol class of flavonoids. Green tea catechins are the flavan-3-ols found in green tea leaves (Camellia sinensis). The major four catechins in green tea leaves are (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), (-)epigallocatechin (EGC) and (-)-epicatechin (EC). They are all polyphenolic substances. Black tea leaves have a much lower content of these catechins. That's because black tea leaves undergo extensive fermentation, during which the majority of the catechins are enzymatically oxidized to the major pigments of black tea leaves, theaflavin and thearubigen.

Key concepts: Theaflavin, Black tea, Camellia sinensis, Chemistry, Polyphenol, Food science, Epicatechin gallate, Green tea

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TEA: EFFECTS ON CARDIOVASCULAR SYSTEM, BLOOD PRESSURE, EEG AND MANY OTHER SYSTEM OF HUMAN BEING — Research Paper | ScholarLens