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Chemistry and Health Effect of Tea Polyphenol (−)-Epigallocatechin 3-O-(3-O-Methyl)gallate
- Zhang, Man, Zhang, Xin, Ho, Chi-Tang, Huang, Qingrong
- Journal of agricultural and food chemistry 2018 v.67 no.19 pp. 5374-5378
- animal models, bioactive properties, bioavailability, cardiovascular diseases, catechin, chemical structure, health promotion, oolong tea, polyphenols, synthesis
- Catechins are major polyphenols in tea and have been related to the health promotion of tea. Recently, a unique O-methylated catechin, (−)-epigallocatechin 3-O-(3-O-methyl)gallate (EGCG3″Me) has been identified in limited green and oolong tea. EGCG3″Me-enriched tea has shown distinct physiological functions in animal models and humans compared to common tea, including antiallergy, antiobesity, the prevention of cardiovascular disease risks, etc. This perspective aims to present current knowledge of EGCG3″Me, including its natural occurrence, chemical synthesis, chemical structure, and bioavailability, as well as the molecular mechanisms underlying its biological activities.