Green Tea And Black Tea Elements Can Treat Covid-19 Virus, Latest Research Says
The rapid spread of novel coronavirus called SARS-CoV-2 or nCoV has caused countries all over the world to impose lockdowns and undertake stringent preventive measures. This new positive-sense single-stranded RNA strain of coronavirus spreads through droplets of saliva and nasal discharge.
US FDA has authorized the emergency use of Remdesivir looking at the increasing number of cases of COVID-19, however there is still no drug approved to treat COVID-19. An alternative way of treatment could be the use of naturally derived molecules with known antiviral properties.
Recent studies have revealed the possible binding sites present on SARS-CoV-2 and studied their interactions with tea polyphenols. EGCG and theaflavins, especially theaflavin-3,3′-digallate (TF3) have shown a significant interaction with the receptors under consideration in this review. Some docking studies further emphasize on the activity of these polyphenols against COVID-19.
The activity of phytochemicals derived from green tea and black tea. Irrespective of the type of tea, a typical procedure for production of green tea and black tea involves 5 general processes. Initially, the leaves are withered where the moisture content in the tea leaves is minimized. Then these leaves are fixed by enzymatically browning them and are allowed to get oxidized by exposing to oxygen.
Epigallocatechin gallate (EGCG) is one of the most abundant polyphenolic catechin found in Camellia sinensis (L.) Kuntze (tea plant), especially in green tea. EGCG has been tested for its antiviral activity against several viruses and found to be a potential treatment option over synthetic chemical drugs. It is recognized as a multi-functional bioactive molecule exhibiting antitumorigenic, anti-inflammatory, antibacterial, antioxidative, and antiproliferative properties in addition to its antiviral effects.
Conclusion:
This review summarizes the available reports and evidences which support the use of tea polyphenols as potential candidates in prophylaxis and treatment of COVID-19.
