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. 2020 Jun 2;13:59–72. doi: 10.1016/j.ijpddr.2020.05.001

Table 2.

Chemical constituents of hot and cold C. sinensis brews analyzed by UHPLC–QTOF–MS.

Name of the Compounds Molecular Formula Molecular Weight (g/mol) Chemical Class
Caffeine C8H10N4O2 194.19 Methylxanthine alkaloid
Epicatechin gallate C22H18O10 442.37 Flavanoid
Epigallocatechin gallate C22H18O11 458.372 Polyphenol
Theogalline C14H16O10 344.27 Polyphenol
Quercetin C15H10O7 302.236 Flavanoid
Kaempferol C15H10O6 286.23 Flavanoid