Epicatechin: Sources, Effects and Research


Martha Collins (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000

Phenolic compounds are aromatic secondary metabolites of plants. In food, they are the major contributor to the color, astringency, bitterness, flavor and smell of them. They are also well known to be natural antioxidants. Epicatechin is a phenolic compound widely present in chocolates, red wine, green and black teas, broad beans, pears, apples, black grapes, apricots, raspberries, blackberries, cherries and bilberry fruits. In this book, Chapter one focuses in principal sources and health benefits associated with food consumption rich in epicatechin, highlighting their chemical structure, bioavailability, biological potential and health benefits. Chapter Two examines the preventive properties of green tea catechins against metabolic syndrome. Chapter Three covers the latest discoveries about biological activities credited to epicatechin, in addition to sources and physicochemical properties, aiming to provide a useful direction to future studies regarding epicatechin effects. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1. Epicatechin: Sources and Health Benefits
Ana C. Gonçalves, Catarina Bento, Fábio Jesus, Manuel Simões, Filipe Mergulhão, and Luís R. Silva (CICS – UBI – Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal, and others)

Chapter 2. Preventive Properties of Green Tea Catechins against Metabolic Syndrome
Kazuo Yamagata (Department of Food Science & Biotechnology, Nihon University, Fujisawa, Japan)

Chapter 3. Epicatechin, a True Scientific Challenge: A Review of the Most Recent Preclinical Studies
Ana Júlia Vieira, Fernando Pereira Beserra, Bianca Maria Totti, Matheus Chiaradia de Souza, Cláudia Helena Pellizzon, and Ariane Leite Rozza (Laboratory of Natural Products, Department of Morphology, Institute of Biosciences, Universidade Estadual Paulista, Unesp, Botucatu, SP, Brazil)


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