“…In addition, it has been used in the food, pharmaceutical, chemical, and light industries for thousands of years, especially in Asia, because of its numerous benefits, such as cancer prevention, inhibition of oxidation, and lowering blood pressure [2][3][4]. Catechins are the unique components of green tea that endow green tea with its physiological effects [5,6]. (+)-Catechin (C), (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin gallate (ECG), and (−)-epigallocatechin gallate (EGCG) are the main catechins in green tea.…”