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The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel and are speculated to provide potential health benefits. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids. Polyphenols found in green tea include but are not limited to epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin; flavanols such as kaempferol, quercetin, and myricitin are also found in green tea. == Catechins == Catechins include epigallocatechin-3-gallate (EGCG), epicatechin (EC), epicatechin-3-gallate (ECg), epigallocatechin (EGC), catechin, and gallocatechin (GC).The content of EGCG is higher in green tea.〔Thermo Scientific (Dionex) Application Note 275. (Sensitive Determination of Catechins in Tea by HPLC ). Retrieved 3 August 2013.〕 Catechins constitute about 25% of the dry mass of a fresh tea leaf, although total catechin content varies widely depending on species, clonal variation, growing location, season, light variation, and altitude. They are present in nearly all teas made from ''Camellia sinensis'', including white tea, green tea, black tea and oolong tea. Of all the catechins in tea, EGCG is the main subject of scientific study with regard to its potential health effects.〔〔 4-Hydroxybenzoic acid, 3,4-dihydroxybenzoic acid (protocatechuic acid), 3-methoxy-4-hydroxy-hippuric acid and 3-methoxy-4-hydroxybenzoic acid (vanillic acid) are the main catechins metabolites found in humans after consumption of green tea infusions. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「phenolic content in tea」の詳細全文を読む スポンサード リンク
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