Compound Monograph
Catechin
Catechin is a flavan-3-ol flavonoid abundant in tea, cocoa and many fruits, valued as a dietary antioxidant.
Classification
Catechin is a flavonoid (flavan-3-ol), part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (7)
Catechin is a naturally occurring flavonoid (flavan-3-ol), found in Green tea, Cacao, Areca nut and 4 other sources. It is well tolerated orally (low toxicity).
Research & Evidence
Catechin is a flavan-3-ol, one of the simplest members of the flavonoid family, and occurs widely in tea, cocoa, apples, grapes and many other plant foods. It is one of the building blocks of larger condensed tannins (proanthocyanidins). Catechins are among the most studied dietary antioxidants and are frequently cited in research on cardiovascular and metabolic health, though much of this work concerns mixtures of tea catechins rather than the pure compound.
Toxicity & Safety
Catechin is a common dietary flavonoid and is well tolerated as part of normal food and beverage intake. Animal studies report very low acute toxicity. As with other tea polyphenols, very high concentrated doses have occasionally been associated with digestive upset, but ordinary dietary amounts are not a concern.