• The Journal of the Korea Contents Association
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• v.12 no.1
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• pp.338-345
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• 2012

This study was developed to test the effectiveness catechin beverage drinking as exercise supplementary food for obese women. The effects of catekin were determined by weight, total cholesterol, triglycerides, High density lipoprotein cholesterol, high density lipoprotein cholesterol. Twenty-seven obese women were participated in this study. Eight women were tea catechin drinking group, Nine women were exercise group, and ten women were tea catekin drinking-combined with exercise group. After catechin drinking or exercise conducted, blood lipid factor were analyzed. body weight and triglycerides low density lipoprotein cholesterol levels were significantly decreased in tea catekin drinking combined with exercise group (p<0.001) and exercise group (p<0.001). total cholesterol were significantly decreased in three groups (p<0.05). It is thought that together catechin drinking and exercise can maximize weight loss of obese woman and reducing of blood lipid factor.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.20-23
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• 1999

This study was conducted to investigate the content and composition of tea catechins at different plucking time and different position of tea leaves. The bud and first leaf, second leaf, third leaf, and fourth leaf were collected on May, July, and August. The catechin content was highest in leaves picked on August among those collected from different months. When compared with the different part of tea leaves, the bud and the first tea leaf contained the highest catechin, and the fourth left contained the lowest catechin. Analysis of catechin composition in the tea leaves, showed that epigallocatechin gallate was the highest, and the other contents were following order: epicatechin gallate, epicatechin, epigallocatechin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1092-1096
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• 2002

Ethyl acetate and butanol fractions among the serial solvent fractions of grape seed ethanol extract contained the catechin at the levels of 35.7 mg/g and 20.2 mg/g, respectively However, the POV increasing patterns of two linoleic acid samples containing each solvent fraction were so similar that the difference in antioxidant activity by the catechin content of each solvent fraction could not be found. Each solvent fraction was fractionated on C18 cartridges into three subfractions which were mono-, dimers fraction (FI), oligomers fraction (FII) and polymers fraction (FIII) to examine the effect by the difference in degree of Polymerization of proanthocyanidin. The catechin contents of ethyl acetate subfractions (E-F) were in the order of E-FI (26.0 mg/g) > E-FII (18.6 mg/g) > E-FIII (13.7 mg/g) but the three subfractions showed nearly similar antioxidant activities, by the POV measurement at 1,000 ppm concentration. Also the catechin contents of butanol subfractions (B-F) were in the order of B-FI (35.3 mg/g) > B-FII (30.8 mg/g) > B-FIII (22.7 mg/g) but similar antioxidant activities were observed in all subfractions. In this study, similar antioxidant activities of each solvent subfraction in spite of different catechin contents inform that the degree of polymerization of proanthocyanidin as well as the total catechin content should be considered in quality control of grape seed extract produced for natural antioxidant.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1275-1280
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• 1997

The possible use of tea catechins as natural preservatives for kimchi was investigated in this study. Tea catechins separated from tea leaves had antimicrobial activity against microorganisms related to kimchi fermentation, such as Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis, Pediococcus cerevisiae, Streptococcus faecalis. The degree of antimicrobial activity of catechins were different among microorganisms; that is 2 mg/mL to Leuconostoc mesenteroides, Lactobacillus plantarum, and Pediococcus cerevisiae, 4 mg/mL to Streptococcus faecalis, and 5 mg/mL to Lactobacillus brevis; however, Saccharomyces cerevisiae can not be inhibited. The effect of tea catechins on retardation of kimchi fermentation was tested by measuring changes in pH and acidity. The changes of pH and acidity of baechu-kimchi and mul-kimchi were remarkably inhibited by adding the tea catechins at the level of 2 mg/g fresh baechu. These results suggest that the tea catechins can be successfully used for the extension of shelf-life of kimchi.

• Food Science and Preservation
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• v.18 no.3
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• pp.328-334
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• 2011

Natural polyphenolic compounds such as catechin, epicatechin derivatives, quercetin, and resveratrol, have been reported to have a wide range of biological activities against carcinogen and reactive oxygen species. The compounds can act together in synergy or can independently affect the activity. Contents of four compounds in different grape cultivar groups with different skin color were determined through HPLC. There were not significant differences in content of four phenolic compounds among the different skin color groups of the same grape cultivar groups, but were among different grape cultivars within the same skin color groups. Totally, contents of catechin, epicatechin derivatives were much higher than those of quercetin and resveratrol. In each skin color group, Campbell Early in Black, Seneka in Green, and Benigard in Red group showed highest contents, respectively. Nothing or a very small amount of four phenolic compounds was detected in some cultivars. This information would be useful for grape breeders and manufactures.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.2 s.57
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• pp.117-121
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• 2006

Although many studies have been performed to elucidate the molecular consequence of factors that regulate skin aging, little is known about the effect of green tea catechins except EGCG. The matrix metalloproteinase (MMP), can degrade matrix proteins and results in a collagen deficiency in photodamaged skin, are known to play an important role in photoaging. This study, investigated the effects of green tea catechins on the UVA-induced MMP-1 expression, activity of MMP-2 and synthesis of type I procollagen in human dermal fibroblasts. We examined eight catechins that naturally exist in green tea leaves and compared their efficacies among them. Most of catechins inhibited the expression of MMP-1 in dose dependent manner, and the levels were reduced, especially, 57.4 and 68.2% by treatment with $1{\mu}M$ of epigallocatechin-3-gallate (EGCG) and gallocatechin-3-gallate (GCG), respectively. Also, catechins significantly suppressed the activities of MMP-2. Catechins also induced the expression of type I procollagen, however, they acted only at the concentration below $1{\mu}M$ interestingly. Furthermore, when EGCG:GCG:ECG had the ratio of 0.5:1.5:.1.3, they presented the most effective on procollagen synthesis. Therefore, we concluded that catechins significantly inhibited MMPs and induced collagen synthesis. Taken together, all these results suggested that green tea catechins might be good natural materials act as an anti-photoaging and a skin-aging improving agent.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.201-205
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• 2004

In these several years, as many people have been attracted by the functional cosmetics, there are a lot of study to enhance the stability of active ingredients for light, heat, oxygen, etc. in the academic and industrial field. Especially, catechin is well known as strong anti-oxidant, anti-inflammatory and reducing agent for oxidative stress but it is very unstable for light, heat, oxygen. etc. In this study, the stability and skin penetration of catechin are improved by 3-dimensional method. As I-dimension, porous silica is prepared using sol-gel method, and then catechin is adsorbed in pores of silica. As 2-dimension, solid lipid nanoparticles (SLN) are obtained using non-phospholipid vesicles. Finally 3-dimension is completion through lamellar phase self-organization that combines SLN catechin with skin lipid matrix. We used laser light scattering system, cyro-SEM, chromameter, HPLC and image analyzer to analyze our 3-dimentional systems. According to chromameter date, the color stability of 3-dimensional catechin is enhanced by 5-10 times compared with general liposome systems. We also confirmed through HPLC analysis that 3-dimensional catechin is more long lasting. The effect of skin penetration and wrinkle reduction are improved, too.

• Korean Journal of Poultry Science
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• v.50 no.1
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• pp.1-13
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• 2023

The study was carried out to investigate the effects of dietary combined supplementation of antioxidants as catechin and vitamin C on growth performance, meat quality, blood profiles and stress responses of broilers exposed to high temperature. For this experiment, a total of 360 21-day-old male Ross 308 broilers were used. Treatments were assigned with 6 replicates per treatment and 10 birds per replicate in a 2 × 3 factorial design with vitamin C (0, 250 mg/kg) and catechin (0, 600, 1,200 mg/kg). The heat stress environment was maintained at temperature 32±1℃ and relative humidity 60±5% for 24 hours until the end of the experiment. The supplemented antioxidants had no significant difference in weight gain, feed intake and feed conversion ratio (P>0.05). The content of total cholesterol in blood had no interaction, but decrease (P<0.01) in the supplemented catechin group. Also, the supplementation with catechin showed increase in the SOD activity of blood, and lower corticosterone and IgM levels of broilers. The contents of HSP70 and MDA in liver decrease (P<0.05) with the supplementation of antioxidants, and HSP70 showed an interaction between groups. DPPH radical scavenging ability in breast meat increased (P<0.01) in catechin, but meat quality did not show difference according to treatments. Respiratory rate decreased (P<0.05) in catechin, but no interaction with vitamin C. In conclusion, the combination of vitamin C and catechin can alleviate stress under high temperature, such as HSP70 and MDA, but further study on the optimal supplemental level is needed.

• Analytical Science and Technology
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• v.5 no.3
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• pp.333-338
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• 1992

The tea tannins, epigallocatechin, epigallocatechin gallate, were successfully separated by a Sephadex LH-20 column by the acetone based gradient elution. Each fractions was collected by monitoring at 280nm. Purified fractions were directly characterized by fast atom bombardment mass spectrometry. Epigallocatechin and epigallocatechin gallate were identified and shown as low as 70% purity in the reversed phase column. This revised method is more advantageous than known methods in purity and rapidity.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.542-546
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• 2004

Changes in contents of catechins, caffeine, free amino acids, and minerals in green tea loaves according to harvest periods were compared. Total catechin content increased from 40.61 to 52.04 mg/g, while that of caffeine decreased from 17.56 to 14.61 mg/g according to harvest periods. Regardless of harvest periods, composition of catechins was epigallocatechin (EGC)>epigallocatechin gallate (EGCg)>epicatechin (EC)>gallocatechin (GC)>epicatechin gallate (ECg)>catechin (C)>gallocatechin gallate (GCg)>catechin gallate (Cg). Free amino acid content in green tea leaves was highest in young loaves, and gradually decreased according to harvest periods. Theanine content was markedly decreased with leaf aging, suggesting taste of green tea may be changed from mild to bitter with increasing harvest period. Analyses of mineral elements in green tea leaves showed that Fe, Mn, and Mg increased with leaf aging, while Cu showed opposite trend. Results reveal that content of some chemical compounds in Korean (Posong) green tea was highly dependent on harvest period.