Definition
An antioxidant flavonoid, occurring especially in woody plants as both (+)-catechin and (-)-epicatechin (cis) forms. 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.
Top Gene Interactions
Related Pathways
Catechin Health Effects
- Angiotensin converting enzyme inhibitor
- Anabolic
- Anti alcoholic
- Anti arthritic
- Anti cariogenic
- Anti complementary
- Anti edemic
- Anti endotoxic
- Anti feedant
- Anti hyperlipidemic
- Anti flu
- Anti hepatitic
- Anti hepatotoxic
- Anti herpetic
- Anti histaminic
- Anti HIV
- Anti leukemic
- Anti lipoperoxidant
- Anti osteotic
- Anti periodontal
- Anti peroxidant
- Anti plaque
- Anti sclerodermic
- Anti viral
- Astringent
- Beta-adrenergic receptor blocker
- Carcinogenic
- Catechol O-methyltransferase inhibitor
- Cyclooxygenase-2 inhibitor
- Cytotoxic
- Dermatitigenic
- Fatal
- Fungicide
- Hepatotropic
- Hypocholesterolemic
- Interleukin-1-alpha inhibitor
- Interleukin-6-mRNA inhibitor
- Lipoxygenase inhibitor
- Neuroprotective
- Nitric-oxide inhibitor
- Peroxynitrite scavenger
- Pesticide
- Phagocytotic
- Propecic
- TNF-alpha inhibitor
- Allelochemic
- Anti bacterial
- Anti mutagenic
- CAMP-phosphodiesterase inhibitor