catechin
3',4',5,7-tetrahydroxyflavan-3-ol
 
Notes:
Present in red wine. Widespread in plants; found in a variety of foodstuffs esp. apricots, broad beans, cherries, chocolate, grapes, nectarines, red wine, rhubarb, strawberries and tea (+)-Catechin or Catechin is one of the 4 catechin diastereoisomers. Isol. from various plants, e.g. Artocarpus integra, as artifact of epimerisation [CCD]
  • BOC Sciences
    • BOC Sciences
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      Product(s):
      7295-85-4 (+)-Catechin
      ()-Catechin is an antioxidant flavonoid.
       
       
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CAS Number: 7295-85-4Picture of molecule3D/inchi
Other(deleted CASRN): 29907-20-8
ECHA EINECS - REACH Pre-Reg: 230-731-2
FDA UNII: 5J4Y243W61
Nikkaji Web: J213.895F
XlogP3: 0.40 (est)
Molecular Weight: 290.27178000
Formula: C15 H14 O6
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
CAS Number: 100786-01-4Picture of molecule3D/inchi
XlogP3: 0.40 (est)
Molecular Weight: 290.27178000
Formula: C15 H14 O6
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: coloring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 259 P1 Catechins from green tea extract View - notice PDF
GRN 259 P2 Catechins from green tea extract View - notice PDF
GRN 772 Palmitoylated green tea catechins View - notice PDF
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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)
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Organoleptic Properties:
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
BOC Sciences
For experimental / research use only.
(+)-Catechin
Odor: characteristic
Use: ()-Catechin is an antioxidant flavonoid.
Nacalai USA
For experimental / research use only.
Catechin Mixture
Sigma-Aldrich: Sigma
For experimental / research use only.
(±)-Catechin hydrate
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Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
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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Safety References:
EPI System: View
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 1203
National Institute of Allergy and Infectious Diseases: Data
 2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol
Chemidplus: 0017334508
 2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol
Chemidplus: 0100786014
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References:
 2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 1203
Pubchem (sid): 135044280
 2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 1203
Pubchem (sid): 135044280
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
CHEBI: View
CHEMBL: View
Golm Metabolome Database: Search
KEGG (GenomeNet): C17590
HMDB (The Human Metabolome Database): HMDB02780
FooDB: FDB004453
FDA Listing of Food Additive Status: View
FDA Color Additive Status ListView
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 apple bark
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 apple fruit
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 apple leaf
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 apple pericarp
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 apple plant
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 apple seed
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 apricot fruit
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 barley leaf
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 barley seed
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 bay laurel
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 bay laurel leaf
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 bean adzuki bean
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 bilberry fruit
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 bilberry leaf
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 blueberry plant
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 buckwheat root
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 buckwheat tissue culture
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 carob bean
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 cassia bark
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 cherry sour cherry stem
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 cherry sweet cherry
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 chocolate
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 cupuassu
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 currant black currant fruit
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 ginkgo biloba
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 ginkgo biloba leaf
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 ginkgo biloba tissue culture
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 gooseberry fruit
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 grape fruit
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 grape leaf
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 grape pericarp
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 grape seed
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 lingonberry
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 lotus indian lotus root
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 manilkara zapota cv.tikal
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 olive fruit
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 peanut
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 pear plant
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 pomegranate fruit juice
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 pomegranate leaf
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 raspberry red raspberry juice
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 raspberry red raspberry leaf
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 raspberry red raspberry pericarp
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 raspberry red raspberry stem
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 rhubarb root
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 sage plant
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 soybean leaf
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 strawberry wild strawberry fruit
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 tea anther
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 tea green tea
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 tea leaf
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 tea stem
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 tea tissue culture
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 wine red wine
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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
CInatural brown 3
3',4',5,7-tetrahydroxyflavan-3-ol
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Articles:
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 (fcs⁺/ech⁺) 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.
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