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. Author manuscript; available in PMC: 2009 Oct 19.
Published in final edited form as: Food Sci Technol Bull. 2005;2:71–81. doi: 10.1616/1476-2137.14184

Figure 2.

Figure 2

Space filling models of natural and synthetically modified catechins. (1) galloyl amide derivative of ECg; (2) monohydroxylated B-ring derivative of ECg. The colourless region is the hydrophobic domain and the dark coloured region the hydrophilic domain. Courtesy of Professor J.C. Anderson, University of Nottingham, UK.