What is Catechin?

Catechin - Catechin is a tannin peculiar to green tea because the black tea fermentation process reduces catechins in black tea. Catechin is a powerful, water soluable polyphenol and antioxidant that is easily oxidized.
Several thousand types are available in the plant world. As many as two thousand are known to have a flavon structure and are called flavonoids. Catechin is one of them.

Research aimed at finding the active compounds in green tea revealed that its protective effects are due chiefly to catechins. Tea contains four main catechin substances: EC, ECg, EGC and EGCg, all of which are inclusively called catechin. Epigallocatechin gallate (EGCG) is the most powerful of these catechins. EGCG as an antioxidant is about 25-100 times more potent than vitamins C and E. One cup of green tea provides 10-40 mg of polyphenols and has antioxidant effects greater than a serving of broccoli, spinach, carrots, or strawberries. The high antioxidant activity of green tea makes it beneficial for protecting the body from oxidative damage due to free radicals. Research shows that green tea may help the arterial wall by reducing lipids. Green tea can protect against experimentally induced DNA damage, and slow or halt the initiation and progression of undesirable cell colonies. Studies show evidence that green tea provides immunoprotective qualities, particularly in the case of patients undergoing radiation or chemotherapy. White blood cell count appear to be maintained more effectively in patients consuming green tea compared to non-supplemented patients.

Green tea is manufactured from fresh, unfermented tea leaves; the oxidation of catechins is minimal, and hence they are able to serve as antioxidants. Researchers believe that catechin is effective because it easily sticks to proteins, blocking bacteria from adhering to cell walls and disrupting their ability to destroy them. Viruses have ‘hooks’ on their surfaces and can attach to cell walls. The catechin in green tea prevents viruses from adhering and causing harm. Catechin reacts with toxins created by harmful bacteria (many of which belong to the protein family) and harmful metals such as lead, mercury, chrome, and cadmium.

Tannin in green tea is mostly catechin and is a key component in its taste providing the astringency. The amount of catechin tends to increase as the season progresses. Spring tea (first crop) contains 12-13% catechin (13-17% as tannin) while summer tea (third crop) contains 13-14% (17-21% as tannin). If leaf order is compared, younger leaves include more catechin than mature ones. First leaves contain 14%, second 13%, third 12%, and fourth 12%. This explains why second and third crop summer teas are more astringent while Bancha is less so. Gyokuro green tea, whose leaves are covered during growth, contains less catechin and astringency (10% as tannin) because it gets less sunshine then Sencha.

Health Benefit:

- Eliminates free radicals preventing cancer development by blocking the growth of substance that causes cancer. This also arrests aging.

- Connects with cholesterol, absorbs and blocks it.

- Decreases cholesterol level in blood and prevents bad cholesterol caused by oxidation, which prevents narrowing of blood vessel caused by the build-up of bad cholesterol.

- Prevents arterial sclerosis, thrombosis, heart attacks and brain strokes.

- Effective for high blood pressure.

- Blocks a function of enzyme that digests and absorbs sugar and prevents diabetes.

- Suppresses aggregation of platelets and prevents thrombosis such as heart attacks and brain strokes.

- Fights bacteria and viruses and prevents influenza, food poisoning and cavities including including: O-157, Dysentery, Cholera, Mouth bacteria that can damage teeth, gums, and lead to periodontal disease, Piccoli, which causes gastric ulcers.

- Improves conditions of intestines by blocking growth of bad bacteria and enhancing good bacteria like bifid bacteria. This regulates the function of intestines.

- Connects with substances (breath, fish, meat, human waste, etc.) and prevents odor.

- Detoxifies by connecting with poisonous substance and harmful heavy metals (lead, chrome, mercury, cadmium, etc.) and dissolves it.

- Changes harmful ultraviolet rays into non-harmful light in a plant to protect it.

- Gargling with greentea is believed to be an effective way to protect oneself from influenza because of tea’s anti-viral functions.
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