Catechins are a subclass of flavan-3-ols, which are polyphenolic compounds found abundantly in tea, cocoa, and various fruits. They exhibit strong antioxidant properties due to multiple hydroxyl groups on aromatic rings, enabling free radical scavenging. Catechins contribute to the astringent taste in foods and have been studied for potential cardiovascular and anti-inflammatory benefits. Chemically, they feature a 2-phenylbenzopyran skeleton with varying hydroxylation patterns. Solubility is enhanced in hot water and polar solvents. As food compounds, they are generally recognized as safe when consumed in dietary amounts from natural sources.