(+)-catechin

2H-1- benzopyran-3,5,7-triol, 2- (3, 4-dihydroxyphenyl)-3,4-dihydro-, (2R-trans)- 2H-1- benzopyran-3,5,7-triol, 2-(3,4-dihydroxyphenyl)-3,4-dihydro-, (2R-trans)- 2H- benzopyran-3,5,7-triol, 2-(3,4-dihydroxyphenyl)-3,4-dihydro-, (2R,3S)- 2H-1- benzopyran-3,5,7-triol, 2-(3,4-dihydroxyphenyl)-3,4-dihydro-, (2R,3S)- (2R,3S)- catechin (2R,3S)-(+)- catechin D- catechin D-(+)- catechin (+)- catechol D- catechol cianidanol (+)- cianidanol (+)- cyanidan-3-ol (+)- cyanidanol (2R-trans)-2-(3,4- dihydroxyphenyl)-3-4-dihydro-2H-1-benzopyran-3,5,7-triol (2R,3S)-2-(3,4- dihydroxyphenyl)-3,4-dihydro-1H-chromene-3,5,7-triol (2R-trans)-2-(3,4- dihydroxyphenyl)-3,4-dihydro-2H-1-benzopyran-3,5,7-triol (2R,3S)-2-(3,4- dihydroxyphenyl)-3,4-dihydro-2H-1-benzopyran-3,5,7-triol trans-2-(3,4- dihydroxyphenyl)-3,4-dihydro-2H-1-benzopyran-3,5,7-triol 2-(3,4- dihydroxyphenyl)-3,4-dihydro-2H-1-benzopyran-3,5,7-triol, (2R-trans) (2R,3S)-2-(3,4- dihydroxyphenyl)-3,4-dihydro-2H-chromen-3,5,7-triol (2R,3S)-2-(3,4- dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol (2R,3S)-2-(3,4- dihydroxyphenyl)-3,5,7-chromanetriol (2R,3S)-2-(3,4- dihydroxyphenyl)chroman-3,5,7-triol (3S,2R)-2-(3,4- dihydroxyphenyl)chromane-3,5,7-triol trans-(+)-3,3',4',5,7- flavanpentol (+)-3,3',4',5,7- pentahydroxyflavan sunkatol no. 1 (+)-3',4',5,7- tetrahydroxy-2,3-trans-flavan-3-ol (+)-(2R,3S)-5,7,3',4'- tetrahydroxyflavan-3-ol PubMed: The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis. J-Stage: Analysis of the Mechanism of Inhibition of Human Matrix Metalloproteinase 7 (MMP-7) Activity by Green Tea Catechins PubMed: Mass spectrometry for the characterization of brewing process. PubMed: Phenolic compounds reduce formation of N(ε)-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system. PubMed: Metabolic Flux Redirection and Transcriptomic Reprogramming in the Albino Tea Cultivar 'Yu-Jin-Xiang' with an Emphasis on Catechin Production. PubMed: A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit. PubMed: Effect of glutathione during bottle storage of sparkling wine. PubMed: Isolation and dynamic expression of four genes involving in shikimic acid pathway in Camellia sinensis 'Baicha 1' during periodic albinism. PubMed: In Depth Proteome Analysis of Ripening Muscadine Grape Berry cv. Carlos Reveals Proteins Associated with Flavor and Aroma Compounds. PubMed: Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics. PubMed: Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans. PubMed: Influencing factors of hydrogen bonding intensity in beer. PubMed: Effect of fermentation and drying on cocoa polyphenols. PubMed: Application of recombinant Pediococcus acidilactici BD16 (fcs⁺/ech⁺) in malolactic fermentation. PubMed: New phenylpropanoid-substituted flavan-3-ols from Pu-er ripe tea. PubMed: Design, formulation and evaluation of green tea chewing gum. PubMed: Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistry. PubMed: Astringency is a trigeminal sensation that involves the activation of G protein-coupled signaling by phenolic compounds. PubMed: The strawberry pathogenesis-related 10 (PR-10) Fra a proteins control flavonoid biosynthesis by binding to metabolic intermediates. PubMed: Green tea catechins: a fresh flavor to anticancer therapy. PubMed: Biological activity and fatty acid composition of Caesar's mushroom. PubMed: Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols. PubMed: Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin. PubMed: Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients. PubMed: Pu-erh tea tasting in Yunnan, China: correlation of drinkers' perceptions to phytochemistry. PubMed: Polyphenolic chemistry of tea and coffee: a century of progress. PubMed: Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves. PubMed: Identification and quantification of free radical scavengers in Pu-erh tea by HPLC-DAD-MS coupled online with 2,2'-Azinobis(3-ethylbenzthiazolinesulfonic acid) diammonium salt assay. PubMed: Changes in the concentrations of acrylamide, selected odorants, and catechins caused by roasting of green tea. PubMed: [The roots of Cha and Gambir]. PubMed: Formation of strecker aldehydes from polyphenol-derived quinones and alpha-amino acids in a nonenzymic model system. PubMed: Reduction of stale flavor development in low-heat skim milk powder via epicatechin addition. PubMed: Antioxidant properties of kilned and roasted malts. PubMed: Proanthocyanidins--a final frontier in flavonoid research? PubMed: Inhibition of key aroma compound generated during ultrahigh-temperature processing of bovine milk via epicatechin addition. PubMed: Relationship between procyanidin and flavor contents of cocoa liquors from different origins. PubMed: Role of anthocyanidin reductase, encoded by BANYULS in plant flavonoid biosynthesis. PubMed: Headspace solid-phase microextraction method for the study of the volatility of selected flavor compounds. PubMed: Effect of kilning on the antioxidant and pro-oxidant activities of pale malts. PubMed: Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing. PubMed: Interactions between wine polyphenols and aroma substances. An insight at the molecular level. PubMed: Mutual interactions among ingredients of betel quid in inducing genotoxicity on Chinese hamster ovary cells. PubMed: The biochemistry and technology of tea manufacture.