Most of the polyphenols in green<unk>  are flavan-3-ols (catechins). The<unk>  refers to the phenols and polyphenols, natural plant compounds which are found in<unk> . These chemical compounds affect the flavor and mouthfeel of<unk> . Polyphenols in<unk>  include catechins, theaflavins, tannins, and flavonoids. Polyphenols found in green<unk>  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<unk> .
Phenolic content in tea
Blood alcohol content
Fatty acid ratio in food
Composition of electronic cigarette aerosol
Cancer Likelihood in Plasma
Overall nutritional quality index
Prevalence of tobacco use
Ultraviolet index