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Catechine
are
a phytamine which belongs to the group of polyphenols and to the
sub-group of flavonoids. They are also sometimes called
tea-polyphenols.
Catechines are high in number in green tea which contains four types of
catechines: epicatechine, epicatechine-gallat, epigallocatechine and
epigallocetechine-gallat. Catechines have many health benefits for
humans, they act accumulatively and probably synergistic.
Catechines are solvable in water and oil, and can, therefore, surpass
barriers in the human being and also influence the brain functions.
Green and black tea are won from the dried leaves of the plant camellia
sinensis.
With respect to green tea, which counts as especially healthy, the leaves are smoked and dried carefully after plucking and before they are rolled. With respect to black tea, the
leaves are immediately rolled or cut after plucking. Hereby, the cell
fluid leaves the leaf and the enzymatic fermentation starts which
yields the typical red colour and taste. Additionally, the catechines
also yield the equally antioxidative theaflavines and thearubigines.
However, they have a lower influence compared to those of the green
tea. Oolong-Tea lies in between these two tea varieties
and is partially fermented. The healthiness of green tea is probably
due to its high content of catechines (27%). Oolong tea also contains a
relatively high amount of these tea-polyphenoles (23%), but black tea
is made up of only 4% of catechines.
Content of Catechines in mg per 100 g
Bitter chocolate 53.3 mg
milk chocolate 15.9 mg
Content of Catechines
in 150 ml of green tea (ca. 1 cup) *
Epicatechine 0.7 - 1.3 mg
Epicatechine-Gallat 4.3 - 8.6 mg
Epigallocatechine 0.5 - 1 mg
Epigallocatechine-Gallat 10 - 25 mg
* The content can vary by tea variety, cultivation area, etc...