The phenolic compound belongs to the large group of flavonoids (plant pigments) from the subgroup of flavanols. Catechin is predominantly found in the plant in free form, but can also occur as a glycoside bound to sugar. Catechin is found in plants such as various types of fruit and vegetables, in chocolate, in green tea and also in the berry skins, stems and grape seeds of red wine varieties in particular. Merlot and Pinot Noir, for example, have a high proportion, while Syrah has a low proportion.
Catechin plays an important role as a defence against microorganisms and is formed spontaneously as a defence reaction in the event of powdery mildew infestation, for example. Such substances are therefore referred to as phytoalexins (phyto = plant, alexin = defence). Catechin belongs to the group of condensable tannins. The substance has an astringent effect in wine and is primarily responsible for the bitter flavour. Due to its antioxidant properties, it has a positive health effect with regard to increased blood lipids.
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Roman Horvath MW
Domäne Wachau (Wachau)