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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 2
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Reviews

Advances in physiological functions and mechanisms of (−)-epicatechin

Zhihao QuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; View further author information
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Ailing LiuCollege of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, Hunan, ChinaView further author information
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Penghui LiKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; ORCID Iconhttp://orcid.org/0000-0003-0662-6621View further author information
ORCID Icon,
Changwei LiuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; View further author information
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Wenjun XiaoKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; View further author information
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Jianan HuangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; View further author information
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Zhonghua LiuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; Correspondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-4645-7092View further author information
ORCID Icon &
Sheng ZhangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan, China; ;National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Centre of Utilisation of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan, China; Correspondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-2288-1120View further author information
ORCID Icon show all
Pages 211-233 | Published online: 23 Feb 2020
 
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Abstract

(−)-Epicatechin (EC) is a flavanol easily obtained through the diet and is present in tea, cocoa, vegetables, fruits, and cereals. Recent studies have shown that EC protects human health and exhibits prominent anti-oxidant and anti-inflammatory activities, enhances muscle performance, improves symptoms of cardiovascular and cerebrovascular diseases, prevents diabetes, and protects the nervous system. With the development of modern medical and biotechnology research, the mechanisms of action associated with EC toward various chronic diseases are becoming more apparent, and the pharmacological development and utilization of EC has been increasingly clarified. Currently, there is no comprehensive systematic introduction to the effects of EC and its mechanisms of action. This review presents the latest research progress and the role of EC in the prevention and treatment of various chronic diseases and its protective health effects and provides a theoretical basis for future research on EC.

Conflict of interest

All authors declare that they have no conflicts of interest involving this work.

Additional information

Funding

This work was supported in part by the Natural Science Foundation of Hunan Province (2019JJ40120), the National Key R&D Project (2017YFD0400803), and the Changsha Science and Technology Major Project (kq1703003).

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