catechin
3',4',5,7-tetrahydroxyflavan-3-ol
Identification
| Name | catechin |
| EINECS | 230-731-2 |
| FDA UNII | Search |
| Molecular Formula | C15 H14 O6 |
| Molecular Weight | 290.27178000 |
| Nikkaji Number | J213.895F |
| XlogP3 | 0.40 (est) |
Regulatory
| FDA/DG SANTE Petitions, Reviews, Notices | GRN 259 P1 |
Physical Properties
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Boiling Point | 630.40 °C. @ 760.00 mm Hg (est) |
| Flash Point | 635.00 °F. TCC ( 335.00 °C. ) (est) |
| logP (o/w) | 0.490 (est) |
| Soluble in | water, 6.311e+004 mg/L @ 25 °C (est) |
No sensory data available
Safety Information
| Preferred SDS | View |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | coloring agents |
| Recommendation for catechin usage levels up to | not for fragrance use. |
| Recommendation for catechin flavor usage levels up to | not for flavor use. |
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Potential Uses
Natural Occurrence
Synonyms
(±)-
catechin
dextro,laevo-
catechin
DL-
catechin
2-(3,4-
dihydroxyphenyl)-2,3,4-trihydro-3,5,7-trihydroxychromene
2-(3,4-
dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol
2-(3,4-
dihydroxyphenyl)-3,5,7-chromanetriol
2-(3,4-
dihydroxyphenyl)chromane-3,5,7-triol
3,3',4',5,7-
flavanpentol
gambier
C.I.
natural brown 3
CI
natural brown 3
3',4',5,7-
tetrahydroxyflavan-3-ol
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 (fcsâº/echâº) 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.