(-)-Epigallocatechin gallate CAS#989-51-5
Powerful Antioxidant – Effectively combats oxidative stress and free radicals.
Anti-Cancer Properties – Acts as an antineoplastic and apoptosis inducer.
Neuroprotective Effects – Supports brain health and protects nerve cells.
Anti-Aging Potential – Functions as a geroprotector, promoting healthy aging.
(-)-Epigallocatechin 3-gallate is a gallate ester formed through the formal condensation of gallic acid with the (3R)-hydroxy group of (-)-epigallocatechin. It functions in multiple biological roles, including as an antineoplastic agent, antioxidant, Hsp90 inhibitor, neuroprotective compound, plant-derived metabolite, geroprotective substance, and apoptosis inducer. Structurally, it belongs to the categories of gallate esters, polyphenols, and flavans, and is functionally related to (-)-epigallocatechin.
(-)-Epigallocatechin gallate Chemical Properties
Melting point | 222-224°C |
Alpha | D -185 ±2°(ethanol) |
Refractive index | -175.5 ° (C=1, EtOH) |
Storage temp | 2-8°C |
Solubility | H2O: ≥5mg/mL, clear |
Form | Solid |
Boiling point | 909.1±65.0 °C(Predicted) |
Density | 1.90±0.1 g/cm3(Predicted) |
PKa | 7.75±0.25(Predicted) |
Color | White to Light Brown |
Biological source | green tea |
Water Solubility | Soluble in ethanol, dimethyl formamide, water. |
Merck | 14,3526 |
Stability | Stable, but may be light sensitive. Incompatible with strong oxidizing agents. |
InChIKey | WMBWREPUVVBILR-WIYYLYMNSA-N |
LogP | 0.639 (est) |
CAS DataBase Reference | 989-51-5(CAS DataBase Reference) |
Safety Information
Safety Statements | 24/25 |
WGK Germany | 2 |
RTECS | KB5200000 |
F | 10-23 |
HS Code | 29339900 |
Toxicity | LD50 oral in mouse: 2170mg/kg |
Green tea extract (CAS No.: 989-51-5) is widely applied across various fields. In medicine, it supports the treatment of cardiovascular diseases and cancer, helps mitigate the effects of alcohol, protects liver function, and boosts immune response. In the food industry, it serves as both an antioxidant and preservative, commonly added to products like meat, edible oils, and fried foods to inhibit oxidation and rancidity, prevent spoilage, and prolong shelf life.
