Advances in physiological functions and mechanisms of (−)-epicatechin. Issue 2 (19th January 2021)

• Record Type: Journal Article
• Authors: Qu, Zhihao; Liu, Ailing; Li, Penghui; Liu, Changwei; Xiao, Wenjun; Huang, Jianan; Liu, Zhonghua; Zhang, Sheng
• Is Part Of: Critical reviews in food science and nutrition. Volume 61:Issue 2(2021)
• Page Start: 211
• Page End: 233
• Publication Date: 2021-01-19
• Subjects: Antidiabetic -- anti-inflammatory -- anti-oxidant -- cardiovascular disease -- (−)-epicatechin -- muscle atrophy -- neurodegenerative disease; Food industry and trade -- Periodicals; Nutrition -- Periodicals; Nutrition -- Periodicals; Food -- Periodicals; Diet -- Periodicals; Review Literature -- Periodicals; Nutrition; Food; Diet; Review Literature; 664
• DOI: 10.1080/10408398.2020.1723057
• Languages: English
• ISSNs: 1040-8398

Abstract

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.