Catechin in Green Tea Combats H1Ni Swine Flu Virus
Alcuin Bramerton
New Japanese research is indicating that epigallocatechin gallate (EGCg), a kind of catechin contained in green tea (Camellia sinensis), has an inhibitory effect against three types of influenza viruses, including the swine-origin H1N1 virus.
Influenza viruses are highly contagious and susceptible to mutation. This is why flu spreads repeatedly each year. Gargling with green tea has already been shown to prevent the onset of seasonal flu. It is becoming clear that catechin, a type of polyphenol in green tea, plays a major role in the prevention of flu infection, and that, among different types of catechin, EGCg displays the strongest antiviral activity.
The Japanese research demonstrated that EGCg prevented flu virus infections at lower concentrations than Amantadine (a drug used to prevent and treat flu)
A typical concentration of EGCg in green tea infused from a teapot is 5000 to 7000 micromoles per litre. Green tea diluted 1000-fold or more is effective in halving infections by three types of flu viruses, including H1N1.
The 2009 Japanese research follows several earlier Asian studies indicating the health benefits of drinking green tea. In 1994, the Journal of the National Cancer Institute published the results of epidemiological research indicating that drinking green tea reduced the risk of oesophageal cancer in Chinese men and women by nearly sixty percent.
More recently, University of Purdue researchers concluded that a compound in green tea inhibits the growth of cancer cells. It has also been suggested that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol
. Green tea is made from unfermented leaves and contains a high concentration of powerful polyphenol antioxidants. Antioxidants are substances which scavenge free radicals - damaging compounds in the body that alter cells, tamper with DNA and cause cell death. Free radicals occur naturally in the body, but environmental pollutants, including ultraviolet rays from the sun, radiation, cigarette smoke, and air pollution also give rise to these damaging particles
. A consensus view is emerging that free radicals contribute to the aging process and to the development of cancers and heart disease. Antioxidants such as the polyphenols in green tea can neutralise free radicals and may reduce or help prevent some of the damage they cause. More information about the health benefits of drinking green tea can be found here, here and here.