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The health-promoting effects of tea ( Camellia sinensis) were mainly attributed to its Polyphenol contents commonly referred to as catechins. There were four main types of catechins: epigallocatechin- 3-gallate (EGCG), epigallocatechin, epicatechin- 3-gallate and epicatechin . The Polyphenol contents of tea have been reported to inhibit varieties of pathogenic bacterial growth. Epigallocatechin-3-gallate (EGCG) was the most abundant and biologically active catechin in tea. Depending upon the dose and biological systems, EGCG may function either as an antioxidant or as an inducer of antioxidant defense via its pro-oxidant action or other unidentified mechanisms.
The potency of Epigallocatechin can be determined using the agar disk diffusion (Cup - Plate ) methods.
Catechins, especially epigallocatechin gallate (EGCG), is the component in the tea plant (Camellia sinensis) that demonstrates the most antimicrobial activity.
Catechins Have Antimicrobial Properties
Mechanism of Action:
Disruption of Membrane Integrity: Catechins can change the microbial cell membrane leading to increased permeability and eventual cell lysis.
Inhibition of Enzyme Activity: They can acidify microbial cells, which disrupts the function of enzymes crucial to bacterial metabolism and reproduction, impacting growth and viability.
Broad Spectrum Activity:
Catechins are active against many bacteria, fungi, and viruses and reduce the growth of pathogens.
Antioxidant Properties:
Catechins have antioxidant capacity, which can reduce oxidative stress in cells that may increase their antimicrobial activity.
Synergistic Effects:
Catechins that are found in tea may have amplified antimicrobial properties alongside other compounds, leading to a wider protective influence.
EGCG is likely one of the most important catechins providing health benefits associated with tea consumption due to its concentration and antimicrobial activity.
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