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Category:natural substances and extractives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Melting Point: | 214.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 630.38 °C. @ 760.00 mm Hg (est)
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| Flash Point: | 635.00 °F. TCC ( 335.00 °C. ) (est)
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| logP (o/w): | 0.510 |
| Soluble in: |
| | water, 6.311e+004 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| |
| 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 | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
intraperitoneal-mouse LD50 68 mg/kg
Toxicology. Vol. 62, Pg. 203, 1990.
intravenous-mouse LD50 > 100 mg/kg
Drugs in Japan Vol. -, Pg. 430, 1990.
oral-mouse LD50 > 10000 mg/kg
Drugs in Japan Vol. -, Pg. 430, 1990.
intraperitoneal-rat LD50 1084 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA
Oyo Yakuri. Pharmacometrics. Vol. 24, Pg. 361, 1982.
intravenous-rat LD50 > 100 mg/kg
Drugs in Japan Vol. -, Pg. 430, 1990.
oral-rat LD50 > 10000 mg/kg
Drugs in Japan Vol. -, Pg. 430, 1990.
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| Dermal Toxicity: |
subcutaneous-mouse LD50 > 5000 mg/kg
Drugs in Japan Vol. -, Pg. 430, 1990.
subcutaneous-rat LD50 > 5000 mg/kg
Drugs in Japan Vol. -, Pg. 430, 1990.
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | natural substances and extractives |
| Recommendation for (+)-catechin usage levels up to: | | | not for fragrance use.
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| |
| Recommendation for (+)-catechin flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
| | (2R,3S)-2-(3,4-dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 9064 |
| Pubchem (sid): | 134974091 |
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 2H-1- | benzopyran-3,5,7-triol, 2- (3, 4-dihydroxyphenyl)-3,4-dihydro-, (2R-trans)- | | 2H-1- | benzopyran-3,5,7-triol, 2-(3,4-dihydroxyphenyl)-3,4-dihydro-, (2R-trans)- | | 2H- | benzopyran-3,5,7-triol, 2-(3,4-dihydroxyphenyl)-3,4-dihydro-, (2R,3S)- | | 2H-1- | benzopyran-3,5,7-triol, 2-(3,4-dihydroxyphenyl)-3,4-dihydro-, (2R,3S)- | | (2R,3S)- | catechin | | (2R,3S)-(+)- | catechin | | D- | catechin | | D-(+)- | catechin | | (+)- | catechol | | D- | catechol | | | cianidanol | | (+)- | cianidanol | | (+)- | cyanidan-3-ol | | (+)- | cyanidanol | | (2R-trans)-2-(3,4- | dihydroxyphenyl)-3-4-dihydro-2H-1-benzopyran-3,5,7-triol | | (2R,3S)-2-(3,4- | dihydroxyphenyl)-3,4-dihydro-1H-chromene-3,5,7-triol | | (2R-trans)-2-(3,4- | dihydroxyphenyl)-3,4-dihydro-2H-1-benzopyran-3,5,7-triol | | (2R,3S)-2-(3,4- | dihydroxyphenyl)-3,4-dihydro-2H-1-benzopyran-3,5,7-triol | | trans-2-(3,4- | dihydroxyphenyl)-3,4-dihydro-2H-1-benzopyran-3,5,7-triol | | 2-(3,4- | dihydroxyphenyl)-3,4-dihydro-2H-1-benzopyran-3,5,7-triol, (2R-trans) | | (2R,3S)-2-(3,4- | dihydroxyphenyl)-3,4-dihydro-2H-chromen-3,5,7-triol | | (2R,3S)-2-(3,4- | dihydroxyphenyl)-3,4-dihydro-2H-chromene-3,5,7-triol | | (2R,3S)-2-(3,4- | dihydroxyphenyl)-3,5,7-chromanetriol | | (2R,3S)-2-(3,4- | dihydroxyphenyl)chroman-3,5,7-triol | | (3S,2R)-2-(3,4- | dihydroxyphenyl)chromane-3,5,7-triol | | trans-(+)-3,3',4',5,7- | flavanpentol | | (+)-3,3',4',5,7- | pentahydroxyflavan | | | sunkatol no. 1 | | (+)-3',4',5,7- | tetrahydroxy-2,3-trans-flavan-3-ol | | (+)-(2R,3S)-5,7,3',4'- | tetrahydroxyflavan-3-ol |
Articles:
| PubMed:The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis. |
| J-Stage:Analysis of the Mechanism of Inhibition of Human Matrix Metalloproteinase 7 (MMP-7) Activity by Green Tea Catechins |
| PubMed:Mass spectrometry for the characterization of brewing process. |
| PubMed:Phenolic compounds reduce formation of N(ε)-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system. |
| PubMed:Metabolic Flux Redirection and Transcriptomic Reprogramming in the Albino Tea Cultivar 'Yu-Jin-Xiang' with an Emphasis on Catechin Production. |
| PubMed:A Chitosan Coating Containing Essential Oil from Origanum vulgare L. to Control Postharvest Mold Infections and Keep the Quality of Cherry Tomato Fruit. |
| PubMed:Effect of glutathione during bottle storage of sparkling wine. |
| PubMed:Isolation and dynamic expression of four genes involving in shikimic acid pathway in Camellia sinensis 'Baicha 1' during periodic albinism. |
| PubMed:In Depth Proteome Analysis of Ripening Muscadine Grape Berry cv. Carlos Reveals Proteins Associated with Flavor and Aroma Compounds. |
| PubMed:Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics. |
| 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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3D/inchi