Catechins are present in green tea

Catechins are present in green tea leaves in relatively
high amounts (up to 30% of dry matter). These compounds
are mainly responsible for the characteristic
astringent and bitter taste of black tea brews (Zhang
et al., 1992; Kiehne, 1996). Recently the catechins have
attracted much attention in relation to their antimutagenic
and antitumorigenic activities (Wang et al.,
1989; Zhu and Xiao, 1991). In contrast, Bu-Abbas (1997)
stated that the contribution of flavanols to the antimutagenic
activity of green tea is limited. The catechins
have strong antioxidative properties as illustrated by
their ability to scavenge oxygen radicals and chelate
metal ions (Shahidi et al., 1993; Wanasundara and
Shahidi, 1994; Chen and Ho, 1995). It has been stated
that (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin
gallate (ECG) possess the strongest antioxidative
effect in meat lipids and marine oils (Wanasundara
and Shahidi, 1996). Epidemiological studies
have also shown that tea polyphenols are effective in
the chemoprevention of colon cancer (Kim et al., 1994).
The health properties of tea flavonoids have been
recently extensively reviewed (Tijburg et al., 1997;
Hollman et al., 1997).

Results (English) 2:

Catechins are present in green tea leaves in are relatively
high amounts (up to 30% of dry matter). Reviews These compounds
are mainly responsible for the characteristic
astringent and bitter taste of black tea brews (Zhang
et al., 1992; Kiehne, 1996). Recently the catechins have
Attracted much attention in relation to Reviews their antimutagenic
and antitumorigenic activities (Wang et al.,
1989; Zhu and Xiao, 1991). In contrast, Bu-Abbas (1997)
stated that the contribution of flavanols to the antimutagenic
activity of green tea is limited. The catechins
have strong antioxidative properties as illustrated by
Reviews their ability to Scavenge oxygen radicals and chelate
metal ions (Shahidi et al., 1993; Wanasundara and
Shahidi, 1994; Chen and Ho, 1995). It has been stated
that (-) - epigallocatechin gallate (EGCG) and (-) - epicatechin
gallate (ECG) possess the strongest antioxidative
effect in meat lipids and marine oils (Wanasundara
and Shahidi, 1996). Epidemiological studies
have Also shown that tea polyphenols are effective in
the chemoprevention of colon cancer (Kim et al., 1994).
The health properties of tea flavonoids have been
recently extensively reviewed restaurants (Tijburg et al., 1997;
Hollman et al., 1997 ).