Abstract
Green tea catechins are the major components of the antioxidants contained in tea leaves, and show a stronger antioxidative activity than natural tocopherols and polyphenols. Green tea catechins (SankatolTM, Taiyo Kagaku Co., Ltd.) used as antioxidants in lard, fish oil and oil-fried noodles exhibited an efficient antioxidative effect. Also, SankatolTM prevented the peroxidation and bad taste of milk fat caused by photooxidation. They have been used as antioxidants in foods, oils and beverages. The antidiscoloring activity of the individual catechins on β-carotene was attributed to the hydroxyl group at the 5'-position of the B ring of the catechin skeleton which has an important antioxidative activity. Recently, it has been reported the accelerated antioxidant effect of the catechin combined metal ions and the superior antioxidative activity of planar catechins compared to native catechins. As a result of these studies, the potential range of catechin applications was significantly broadened.
