Epicatechin from green tea health benefit

The pharmacological actions of green tea are mainly attributed to polyphenols that includes epigallocatechin-3-gallate (EGCG), epicatechin, epicatechin-3-gallate, epigallocatechin. Green tea and its components effectively reduce cellular damage arising due to oxidative stress. Green tea is supposed to enhance humoral and cell-mediated immunity, decreasing the risk of certain cancers, and may have certain advantage in treating inflammatory disorders.

Biobased Epicatechin Conjugates Protect Erythrocytes and Nontumoral Cell Lines from H(2)O(2)-Induced Oxidative Stress.
J Agric Food Chem. 2009 Apr 10. Ugartondo V, Mitjans M, Torres JL, Vinardell MP.Departament de Fisiologia, Facultat de Farmacia, Universitat de Barcelona, Avinguda Joan XXIII s/n, 08028 Barcelona, Spain.
This paper reports the study of the protective action of epicatechin and epicatechin derivatives, obtained by depolymerizing polymeric flavanols in the presence of cysteine or cysteamine, on red blood cells (RBC) and nontumoral cell lines challenged by exogenous H(2)O(2). The epicatechin derivatives showed more effective antioxidant properties than epicatechin. Among them, 4beta-(2-aminoethylthio)epicatechin 3-O-gallate showed the highest antioxidant activity against three markers of oxidative stress: hemolysis, lipid peroxidation, and cytotoxicity. Furthermore, as this compound lacks the pyrogallol group on the condensed flavanic structure, it might be safer than other potent gallocatechin-type polyphenols. These findings indicate that these epicatechin derivatives, which are byproducts of the agro-food industry show potential for application in the food and drug industries.

Stability of green tea catechins in commercial tea leaves during storage for 6 months.
J Food Sci. 2009 Mar; Friedman M, Levin CE, Lee SU, Kozukue N. US Dept of Agriculture, Albany, CA 94710, USA.
To help meet the needs of consumers, producers of dietary tea products, and researchers for information on health-promoting tea ingredients, we determined by HPLC 7 catechinsepigallocatechin (EGC), catechin (C), epicatechin, epigallocatechin 3-gallate (EGCG), gallocatechin 3-gallate (GCG), epicatechin 3-gallate (ECG), and catechin 3-gallate (CG)] in samples of 8 commercial green tea leaves of unknown history sold as tea bags in the United States, Korea, and Japan. The samples were stored at 20 degrees C and sampled at 1 wk and 1, 2, 4, and 6 mo. The following ranges in the initial values (0 controls) were observed (in mg/g tea leaves): EGC and C, 0 to trace amounts; epicatechin, 1.9 to 21; EGCG, 13.to 113; GCG, 0.2 to 1.6; ECG, 5 to 50; CG 0.5 to 3; total catechins 36 to 169. Statistical analysis of the results and plots of changes in individual and total catechin levels as a function of storage time indicate a progressive decrease in the content in the total levels, most of which is due to losses in the most abundant catechins, EGCG and ECG. Possible mechanisms of degradations of catechins during storage and the possible significance of the results to consumers of tea are discussed.