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Flavan-3-ol

Index Flavan-3-ol

Flavan-3-ols (sometimes referred to as flavanols) are derivatives of flavans that use the 2-phenyl-3,4-dihydro-2H-chromen-3-ol skeleton. [1]

54 relations: Afzelechin, Anthocyanidin, Anthocyanidin reductase, Calorie, Camellia sinensis, Catechin, Catechol, Catechu, Chalcone isomerase, Chalcone synthase, Chocolate, Cocoa solids, Dark chocolate, Diastereomer, Dihydrokaempferol 4-reductase, Epicatechin gallate, Epigallocatechin gallate, Epimer, Ester, European Food Safety Authority, Fisetinidol, Flavan, Flavonoid, Flavonoid 3'-monooxygenase, Flavonols, Fluorescence-lifetime imaging microscopy, Food and Drug Administration, Gallic acid, Gallocatechol, Guibourtinidol, Hydroxy group, Isomer, Ketone, Leucocyanidin oxygenase, Mesquitol, Phenylalanine ammonia-lyase, Proanthocyanidin, Procyanidin, Prodelphinidin, Proguibourtinidin, Prorobinetidin, Pyrogallol, Quercetin, Robinetinidol, Rutin, Tannin, Tea, Theaflavin, Thearubigin, Theobroma cacao, ..., Trans-cinnamate 4-monooxygenase, Tyrosine ammonia-lyase, Wine, 4-Coumarate-CoA ligase. Expand index (4 more) »

Afzelechin

Afzelechin is a flavan-3-ol, a type of flavonoid.

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Anthocyanidin

Anthocyanidins are common plant pigments.

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Anthocyanidin reductase

In enzymology, an anthocyanidin reductase is an enzyme that catalyzes the chemical reaction The 3 substrates of this enzyme are flavan-3-ol, NAD+, and NADP+, whereas its 4 products are anthocyanidin, NADH, NADPH, and H+.

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Calorie

A calorie is a unit of energy.

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Camellia sinensis

Camellia sinensis is a species of evergreen shrub or small tree whose leaves and leaf buds are used to produce tea.

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Catechin

Catechin is a flavan-3-ol, a type of natural phenol and antioxidant.

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Catechol

Catechol, also known as pyrocatechol or 1,2-dihydroxybenzene, is an organic compound with the molecular formula C6H4(OH)2.

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Catechu

Catechu is an extract of acacia trees used variously as a food additive, astringent, tannin, and dye.

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Chalcone isomerase

In enzymology, a chalcone isomerase is an enzyme that catalyzes the chemical reaction Hence, this enzyme has one substrate, a chalcone, and one product, a flavanone.

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Chalcone synthase

Chalcone synthase or naringenin-chalcone synthase (CHS) is an enzyme ubiquitous to higher plants and belongs to a family of polyketide synthase enzymes (PKS) known as type III PKS.

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Chocolate

Chocolate is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground.

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Cocoa solids

Cocoa solids are a mixture of many substances remaining after cocoa butter is extracted from cacao beans.

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Dark chocolate

Dark chocolate (also known as black chocolate or plain chocolate) is a form of chocolate which contains a higher percentage of cocoa solids and cocoa butter than milk chocolate, and little to no dairy product.

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Diastereomer

Diastereomers (sometimes called diastereoisomers) are a type of a stereoisomer.

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Dihydrokaempferol 4-reductase

In enzymology, a dihydrokaempferol 4-reductase is an enzyme that catalyzes the chemical reaction Thus, the two substrates of this enzyme are cis-3,4-leucopelargonidin and NADP+, whereas its 3 products are (+)-dihydrokaempferol, NADPH, and H+.

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Epicatechin gallate

Epicatechin gallate (ECG) is a flavan-3-ol, a type of flavonoid, present in green tea.

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Epigallocatechin gallate

Epigallocatechin gallate (EGCG), also known as epigallocatechin-3-gallate, is the ester of epigallocatechin and gallic acid, and is a type of catechin.

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Epimer

In stereochemistry, an epimer is one of a pair of stereoisomers.

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Ester

In chemistry, an ester is a chemical compound derived from an acid (organic or inorganic) in which at least one –OH (hydroxyl) group is replaced by an –O–alkyl (alkoxy) group.

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European Food Safety Authority

The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain.

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Fisetinidol

Fisetinidol is a flavanol, a type of flavonoid.

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Flavan

The flavans are benzopyran derivatives that use the 2-phenyl-3,4-dihydro-2H-chromene skeleton.

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Flavonoid

Flavonoids (or bioflavonoids) (from the Latin word flavus meaning yellow, their color in nature) are a class of plant and fungus secondary metabolites.

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Flavonoid 3'-monooxygenase

In enzymology, a flavonoid 3'-monooxygenase is an enzyme that catalyzes the chemical reaction The 4 substrates of this enzyme are flavonoid, NADPH, H+, and O2, whereas its 3 products are 3'-hydroxyflavonoid, NADP+, and H2O.

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Flavonols

Flavonols are a class of flavonoids that have the 3-hydroxyflavone backbone (IUPAC name: 3-hydroxy-2-phenylchromen-4-one).

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Fluorescence-lifetime imaging microscopy

Fluorescence-lifetime imaging microscopy or FLIM is an imaging technique for producing an image based on the differences in the exponential decay rate of the fluorescence from a fluorescent sample.

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Food and Drug Administration

The Food and Drug Administration (FDA or USFDA) is a federal agency of the United States Department of Health and Human Services, one of the United States federal executive departments.

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Gallic acid

Gallic acid (also known as 3,4,5-trihydroxybenzoic acid) is a trihydroxybenzoic acid, a type of phenolic acid, found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and other plants.

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Gallocatechol

Gallocatechol or gallocatechin (GC) is a flavan-3-ol, a type of chemical compound including catechin, with the gallate residue being in an isomeric trans position.

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Guibourtinidol

Guibourtinidol is a flavan-3ol.

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Hydroxy group

A hydroxy or hydroxyl group is the entity with the formula OH.

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Isomer

An isomer (from Greek ἰσομερής, isomerès; isos.

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Ketone

In chemistry, a ketone (alkanone) is an organic compound with the structure RC(.

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Leucocyanidin oxygenase

In enzymology, a leucocyanidin oxygenase is an enzyme that catalyzes the chemical reaction The 3 substrates of this enzyme are leucocyanidin, 2-oxoglutarate, and O2, whereas its 5 products are cis-dihydroquercetin, trans-dihydroquercetin, succinate, CO2, and H2O.

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Mesquitol

Mesquitol is a flavan-3-ol, a type of flavonoid.

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Phenylalanine ammonia-lyase

Phenylalanine ammonia lyase is an enzyme that catalyzes a reaction converting L-phenylalanine to ammonia and ''trans''-cinnamic acid.

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Proanthocyanidin

Proanthocyanidins are a class of polyphenols found in a variety of plants.

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Procyanidin

Procyanidins are members of the proanthocyanidin (or condensed tannins) class of flavonoids.

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Prodelphinidin

Prodelphinidin is a name for the polymeric tannins composed of gallocatechin.

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Proguibourtinidin

A Proguibourtinidin is a type of condensed tannins formed from guibourtinidol (leucoguibourtinidin).

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Prorobinetidin

Prorobinetidins are a type of condensed tannins formed from robinetinidol.

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Pyrogallol

Pyrogallol is an organic compound with the formula C6H3(OH)3.

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Quercetin

Quercetin, a plant flavonol from the flavonoid group of polyphenols, is found in many fruits, vegetables, leaves, and grains; red onions and kale are common foods containing appreciable content of quercetin.

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Robinetinidol

Robinetinidol is a flavanol, a type of flavonoids.

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Rutin

Rutin, also called rutoside, quercetin-3-O-rutinoside and sophorin, is the glycoside combining the flavonol quercetin and the disaccharide rutinose (α-L-rhamnopyranosyl-(1→6)-β-D-glucopyranose).

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Tannin

Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.

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Tea

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to Asia.

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Theaflavin

Theaflavin (TF) and its derivatives, known collectively as theaflavins, are antioxidant polyphenols that are formed from the condensation of flavan-3-ols in tea leaves during the enzymatic oxidation (sometimes erroneously referred to as fermentation) of black tea.

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Thearubigin

Thearubigins are polymeric polyphenols that are formed during the enzymatic oxidation and condensation of two gallocatechins (epigallocatechin and epigallocatechin gallate) with the participation of polyphenol oxidases during the fermentation reactions in black tea.

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Theobroma cacao

Theobroma cacao, also called the cacao tree and the cocoa tree, is a small (tall) evergreen tree in the family Malvaceae, native to the deep tropical regions of the Americas.

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Trans-cinnamate 4-monooxygenase

In enzymology, a trans-cinnamate 4-monooxygenase is an enzyme that catalyzes the chemical reaction The 4 substrates of this enzyme are trans-cinnamate, NADPH, H+, and O2, whereas its 3 products are 4-hydroxycinnamate, NADP+, and H2O.

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Tyrosine ammonia-lyase

Tyrosine ammonia lyase (L-tyrosine ammonia-lyase, TAL or Tyrase) is an enzyme in the natural phenols biosynthesis pathway.

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Wine

Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.

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4-Coumarate-CoA ligase

In enzymology, a 4-coumarate-CoA ligase is an enzyme that catalyzes the chemical reaction The 3 substrates of this enzyme are ATP, 4-coumarate, and CoA, whereas its 3 products are AMP, diphosphate, and 4-coumaroyl-CoA.

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Redirects here:

Catechins, Flavan-3-ols, Flavan-3ol, Flavanol, Flavanols.

References

[1] https://en.wikipedia.org/wiki/Flavan-3-ol

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