Unveiling Antibacterial Attributes of Green Tea, with Focus on Catechins

Abstract

This chapter delves into the multifaceted antibacterial properties of green tea catechins, focusing on their mechanisms of action, therapeutic potential, and challenges in application. Green tea, a globally consumed beverage, has a rich history intertwined with health benefits, particularly attributed to its polyphenolic content, including catechins like epigallocatechin gallate (EGCg). We explore the diverse biological effects of catechins, such as antioxidant properties, modulation of cellular processes, and interactions with microbial pathogens. The antibacterial activity of green tea catechins is demonstrated through various mechanisms, including membrane disruption, enzyme inhibition, oxidative stress induction, and iron chelation. These mechanisms contribute to their efficacy against a wide range of bacterial species, including drug- resistant strains like methicillin-resistant Staphylococcus aureus (MRSA). Additionally, green tea catechins exhibit synergistic effects when combined with conventional antibiotics, presenting opportunities for enhanced therapeutic strategies.