Catechins (proanthocyanides)

 

What are flavonoids?

Role of flavonoids
in health

Sources of
flavonoids

Research
results
Flavomail

 

 

 

Different subclasses
of flavonoids
  Flavonols
  Flavones
  Flavanones
  Catechins  (proanthocyanidins)
  Anthocyanins
  Isoflavones
  References

 

 

 

 

 

 

 

 

 

 

Catechins (proanthocyanides)

This subclass is especially known from their presence in tea, and so-called proanthocyanidins belong to this subclass. Especially proanthocyanidins are being studied in the FLAVO project. However up until now, we do not have many data on the amounts of proanthocyanidins present in foods.

Good sources of catechins are tea, chocolate, red wine, apples, and berries.

In a table below the catechin content of some foods is presented.

Food

Catechins
mg/serving

Catechins,
mg/100g food

Chocolate

23-30

46-61

Beans

70-110

35-55

Apricot

20-50

10-25

Cherry

10-44

5-22

Grape

6-35

3-17.5

Peach

10-28

5-14

Apple

20-86

 10-43

Red raspberry

2-48

2-48

Strawberry

2-50

2-50

Blackberry

9-11

9-11

Green tea

20-160

10-80

Black tea

12-100

6-50

Red wine

8-30

8-30

Cider

8

4

Modified from Manach, C., Scalbert, A., Morand, C., Rémésy, C. & Jiménez, L. 2004. Polyphenols: food sources and bioavailability. Am J Clin Nutr 79, 727-47.

Santos-Buelga, C., Scalbert, A. 2000. Proanthocyanidins and tannin-like compounds - nature, ocurrence and dietary intake and effects on nutrition and health. J.Sci.Food Agr. 80, 1094-1117.

The major dietary catechins  are catechin, gallocatechin, epicatechin, epigallocatechin, epicatechin 3-gallate and epigallocatechin 3-gallate.


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