Epigallocatechin-3-gallate (EGCG) is a flavonol found in green tea, dark chocolate, and cocoa. It has been extensively studied for its health benefits, including preventing cardiovascular disease and reducing cancer rates. EGCG is an antioxidant, antibiotic, and shows promise for improving glucose tolerance in rodents with diabetes. Green tea is the best source of EGCG, but adding milk can destroy its effects. EGCG is also found in fruits, vegetables, wine, and some dark chocolates. Green tea extract supplements are available, but should be taken with caution.
Epigallocatechin-3-gallate (EGCG) is a polyphenol found in high concentrations in green tea, some dark chocolate, and cocoa. Also known as epigallocatechin gallate, this compound is a type of flavonoid known as a flavonol. It has been extensively studied in animals and humans for its health effects. There is good evidence that dietary intake of epigallocatechin-3-gallate helps prevent cardiovascular disease and reduces the rate of cancer.
There are a number of health benefits associated with epigallocatechin-3-gallate. For example, it has been shown to have a protective effect against cardiovascular disease. Also an antioxidant, this compound has been highly studied for its anti-cancer effects. In addition, it has been found to be an antibiotic and can decrease the number of fatal sepsis in rodents. EGCG also shows promise for improving glucose tolerance in rodents with diabetes, and is being studied to determine if it can help control type II diabetes in humans.
Flavonoids are a subtype of polyphenols and contain several types of compounds. Flavonols are a class of flavonoids typified by catechins, which include epicatechin and catechin. Epigallocatechin has the basic structure of epicatechin, but contains an additional hydroxyl (OH) group. Some molecules have a gallic acid group attached to them by an ester bond. This generates the compound epigallocatechin-3-gallate, which is also technically a catechin.
Catechins make up about 25% of the weight of dried tea leaves, and are known as green tea phenols. They are often studied for their effects on human health. The most common catechin in tea is epigallocatechin-3-gallate. It is much more prevalent in green tea, because most of it is destroyed during the fermentation process involved in making black tea. Epicatechin, epicatechin gallate, and epigallocatechin are also present in green tea.
Green tea is an excellent source of EGCG and the other catechins. However, it should be noted that adding milk to tea can destroy the effects of phenolics. This does not appear to be the case for phenolics in coffee.
The human diet also contains catechins in many types of fruits and vegetables, as well as wine. Cocoa is another source of catechins. Some dark chocolates can be a good source, although sometimes the substance is removed because it can be a source of bitterness. The chocolate label does not always reflect this deficiency.
Green tea extract supplements are available. However, as with all supplements, one should consult a doctor before taking them. Early research has shown that young women who consumed green tea extract with meals had subsequent iron depletion.
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