Fundamental and applied aspects of catechins from different sources: a review

Abstract

SummaryCatechins belong to the group of flavonoids. Numerous studies show that consuming foods rich in catechins such as vegetables, fruits and especially teas may decrease the risk of developing various diseases. Therefore, we present in this compilation a critical and detailed analysis of the works published in the last 6 years and a guide for the reader with the main analytical techniques of quantification, in vitro and in vivo biological activities, the mechanisms of action in the organism and the bioaccessibility in treating the gastrointestinal effects of catechins from different matrices. The information presented in this review is important for a broad understanding of benefits that catechins can bring to human health and can be taken as an example for the study of new matrices, new effects and possible forms of application, such as dietary supplements or functional food ingredients for health promotion and the reduced risk for developing diseases.

Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars

“…From the annual production of cocoa beans (4,824,000 tons in 2019/2020), approximately 578,900 tons of food shells are produced (https://www.statista.com/ statistics/262620/global-cocoa-production/). Cocoa shells are a source of antioxidant compounds, such as polyphenols, including epicatechin, catechin and procyanidins [3][4][5][6], flavanols, in particular, have been shown to protect against oxidative stress in cell cultures and animal models [7]; with color and flavor similar to chocolate powder [8] and rich in dietary fiber. Usually, their traditional extraction techniques require high amounts of solvents and heating [8], otherwise, green extraction is based on the discovery and design of extraction processes that allow use of alternative solvents and renewable natural products, as well as ensure a safe and high quality of extract/product.…”

Phytochemical characterization, and antioxidant and antibacterial activities of the hydroethanolic extract of Anadenanthera peregrina stem bark

“…The qualitative analysis by HPLC of A. colubrina aerial parts indicated the presence of quercetin and low levels of gallic acid, catechin, and p-coumaric acid (Araújo et al, 2019). Gallic acid, catechin, and epicatechin have been shown to possess a wide variety of pharmacological activities, including antimicrobial, anti-inflammatory, and antioxidant activities (Abdulah et al, 2017;Kahkeshani et al, 2019;Pedro et al, 2019;), elucidating the therapeutic uses of A. peregrina.…”

Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview

“…The chemical composition of tea, especially phenolic compounds, can vary according to geographic, genetic, ecological, physiological and processing factors ( Abdel Azeem et al, 2020 , Pedro et al, 2019 ). Processing plays an important role in the phenolic composition, since some compounds are evidenced only after the fermentation of the leaves ( Abdel Azeem et al, 2020 ), as well as some compounds are degraded during this process ( Chen, Liu, et al, 2021 ).…”

“…Catechins are colorless compounds insoluble in water, which are responsible for the bitterness and astringency of teas. The variation in catechin concentrations in each type of tea is responsible for sensory attributes (aroma, color and flavor) and different biological activities, such as reducing premature aging, protective effects on the neurological and cardiac systems, and anticholesterolemic, antitumor and anti-inflammatory properties ( Pedro et al, 2019 ). In addition, the flavan-3-ols in teas are capable of inhibiting the activity of the main protease (M pro ) of SARS-Cov-2 ( Zhu & Xie, 2020 ).…”

“…As previously mentioned, the main antioxidants in teas ( C. sinensis ) comprise those belonging to the flavonoid family and the flavan-3-ols subgroup, known as catechins, epicatechins and their derivatives. These compounds have important biological actions, both for human health and for the shelf life of food products, and have been standing out in different industrial segments ( Fan et al, 2021 , Pedro et al, 2019 ).…”