Category Archives: Epicatechin

Quercetin and Epicatechin

Posted on December 21, 2016 by Robert Barrington

Flavonoid rich foods such as tea, red wine and cocoa are increasingly being seen as beneficial to the health. Flavonoids are a group of polyphenolic compounds that possess in vitro antioxidant capabilities, and may confer antioxidant capacity to animal tissue … Continue reading →

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Green Tea for Multiple Sclerosis?

Posted on October 31, 2016 by Robert Barrington

Multiple sclerosis is a condition characterised by a weakness in the skeletal muscles. The causes of multiple sclerosis are not fully understood, but relate to an autoimmune condition of the nervous system that leads to a loss of the myelin … Continue reading →

Posted in Catechin, Epicatechin, Exercise, Flavan-3-ols, Green Tea | Comments Off on Green Tea for Multiple Sclerosis?

The Thermogenic Effects of Green Tea

Posted on August 10, 2016 by Robert Barrington

Tea is a decoction of the Camellia sinensis leaf. Tea comes in a number of different forms including green tea, oolong tea and black tea, with the degree of fermentation during processing determining the final product. Fermentation can alter the … Continue reading →

Posted in Adrenergic System, Caffeine, Catechin, Epicatechin, Green Tea, Tea, Thermic Effect of Food (TEF) | Comments Off on The Thermogenic Effects of Green Tea

Green Tea May Improve Your Rat’s Memory

Posted on June 2, 2016 by Robert Barrington

Owning a rat with poor memory is not a common problem. Rats age relatively rapidly and so as their memories decline with advancing years they are already on borrowed time and long-term care is not likely to be a problem. … Continue reading →

Posted in Antioxidant, Brain, Catechin, Dementia, Epicatechin, Free Radicals, Green Tea, Oxidative Stress | Comments Off on Green Tea May Improve Your Rat’s Memory

Green Tea Fights Fat

Posted on February 27, 2016 by Robert Barrington
Posted in Caffeine, Catechin, Epicatechin, Flavan-3-ols, Flavonoids, Green Tea, Methylxanthines, Weight Loss | Comments Off on Green Tea Fights Fat

Mice Like Flavonoids Too: An Apple A Day Keeps The Vet Away

Posted on May 15, 2015 by Robert Barrington

Animal studies are interesting. Many dismiss their relevance to humans because of the differing physiological and biochemical systems of non-human animals. It is true that animals are dissimilar in many ways, and differences between humans and other mammals should not … Continue reading →

Posted in Anthocyanins, Apples, Epicatechin, Flavan-3-ols, Flavones, Flavonoids, Fruit, Genes, Inflammation, Proanthocyanidins, Quercetin | Comments Off on Mice Like Flavonoids Too: An Apple A Day Keeps The Vet Away

Catechin Absorption

Posted on October 3, 2014 by Robert Barrington

Flavonoids are important dietary polyphenols. Catechins (flavan-3-ols) are a group of flavonoids found mainly in green tea, but also in fruits such as grapes and apples. Catechins are also the structural units in proanthocyanidins, large molecular weight catechin oligomers found … Continue reading →

Posted in Cardiovascular Disease, Catechin, Epicatechin, Green Tea, Tea | Comments Off on Catechin Absorption

Tea and Gut Cancer

Posted on November 9, 2013 by Robert Barrington

Tea is a decoction of leaves from the plant Camellia sinensis. Steaming the leaves, as in green tea preparation, maintains much of the original flavonoid content of the plant, which includes high concentrations of catechins (flavan-3-ols). In contrast, black tea … Continue reading →

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Epicatechin, Cocoa and Blood Pressure

Posted on June 6, 2013 by Robert Barrington

Polyphenolic compounds derived from plants are bioavailable in humans and may modulate a number of physiological parameter favourably. This is reflected in epidemiological studies that demonstrate an association between polyphenol consumption and certain health benefits. In particular, polyphenol intake is … Continue reading →

Posted in Antioxidant, Cocoa (Theobroma cacao), Epicatechin, Nitric Oxide, Oxidative Stress, Polyphenols | Comments Off on Epicatechin, Cocoa and Blood Pressure

Procyanidin Absorption

Posted on April 5, 2013 by Robert Barrington

Flavan-3-ols are a group of flavonoids present in commonly eaten foods such as tea, apples and wine. The main flavan-3-ols are (+)-catechin and (-)-epicatechin, which can form various compounds by bonding to gallic acid (figure 1). Epidemiological evidence suggests that … Continue reading →

Posted in Catechin, Cocoa (Theobroma cacao), Epicatechin, Flavan-3-ols, Phenolic Acids, Procyanidins, Tea | Comments Off on Procyanidin Absorption