“…In addition, docking studies revealed that the most predominant compounds in this tea, which were, caffeine, catechin, catechin gallate, epicatechin, epigallocatechin, epigallocatechin gallate, epicatechin gallate, gallic acid, and gallocatechin, revealed strong Focusing on their potential to interact with the Nrf-2 pathway, Diniyah and colleagues [200] revealed that catechin, epicatechin, and gallic acid from non-oilseed legumes present high binding affinities with Keap1, a protein that activates the degradation of Nrf-2, and are therefore promising new Nrf2 activators. Similar results were found involving hesperetin, hesperidin, naringenin, naringin, narirutin, neohesperidin, neohesperidin dihydrochalcone, and nobiletin citrus-derived flavonoids [201] and sesamol isolated from Sesamum indicum L. seed oil [183]. Mice treated with 37.5, 75, and 150 mg/kg green tea every 8 h by intragastric administration, which were then sacrificed 4, 12, and 20 h after administration, showed higher levels of antioxidative enzymes and liver phase II enzymes.…”