Definition

An antioxidant flavonoid, occurring especially in woody plants as both (+)-catechin and (-)-epicatechin (cis) forms. Present in red wine. Widespread in plants; found in a variety of foodstuffs esp. apricots, broad beans, cherries, chocolate, grapes, nectarines, red wine, rhubarb, strawberries and tea (+)-Catechin or Catechin is one of the 4 catechin diastereoisomers.

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