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Merck
CN

Epicatechin: endothelial function and blood pressure.

Journal of agricultural and food chemistry (2012-03-24)
Rosario Jiménez, Juan Duarte, Francisco Perez-Vizcaino
摘要

Epidemiological studies indicate an inverse relationship between flavanol intake and the risk of cardiovascular disease. Potential mechanisms include their effects on endothelial function and hypertension. A number of studies have shown that flavanol-rich cocoa reduces blood pressure and endothelial dysfunction, whereas black tea may have opposite effects. These results highlight the importance of the different effects of the multitude of phytochemical constituents in these foods and the need for studying the individual flavanols. Epicatechin seems to be a major bioactive constituent of cocoa and other flavanol-rich foods and beverages. It has been shown to improve endothelial function in animals and humans. In salt-sensitive animal models of hypertension, epicatechin lowers blood pressure and the associated end-organ damage. Nitric oxide (NO) seems to play a key role in the protection of both hypertension and endothelial dysfunction.

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Sigma-Aldrich
(−)-表儿茶素, ≥90% (HPLC)
Sigma-Aldrich
(−)-表儿茶素, ≥98% (HPLC), from green tea
Supelco
(−)-表儿茶素, analytical standard
(−)-表儿茶素, primary reference standard