{"title":"Advances in research and applications of Epigallocatechin gallate: from green tea to therapeutic gold","authors":"Bharti Mangla, Mehak Garg, Pankaj Kumar, Shamama Javed, Shanu Yadav, Tabish Pathan, Waquar Ahsan, Geeta Aggarwal","doi":"10.1007/s13197-025-06442-5","DOIUrl":null,"url":null,"abstract":"<div><p>Epigallocatechin gallate (EGCG), a major catechin in green tea (<i>Camellia sinensis</i>), has garnered significant attention owing to its diverse therapeutic and industrial potential. This review critically evaluates recent advancements in the pharmacological actions of EGCG, including its anti-inflammatory, antimicrobial, antioxidant, cardioprotective, neuroprotective, and anticancer properties. The underlying molecular mechanisms including modulation of key signaling pathways, such as NF-κB, MAPK, and PI3K/Akt, are discussed in detail, highlighting both established and emerging targets. Despite its promising bioactivity, the clinical translation of EGCG is hindered by limitations such as first-pass metabolism, poor bioavailability, bitter taste, rapid degradation, and organ toxicity. Advances in nanodelivery systems, including lipid-based carriers, polymeric nanoparticles, and nanoemulsions, have emerged as potential solutions that improve the solubility, absorption, and stability of EGCG and deliver it to target sites, thereby improving its therapeutic efficacy. Furthermore, the industrial applications of EGCG in functional foods, pharmaceuticals, nutraceuticals, cosmeceuticals, are reviewed, with emphasis on its safety, regulatory aspects, and commercial viability. This review provides multidisciplinary evidences to identify opportunities and limitations in EGCG-based research and outlines future directions for its clinical translation and optimized use in health and disease management.</p></div>","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 12","pages":"2213 - 2232"},"PeriodicalIF":2.7010,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-025-06442-5","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Epigallocatechin gallate (EGCG), a major catechin in green tea (Camellia sinensis), has garnered significant attention owing to its diverse therapeutic and industrial potential. This review critically evaluates recent advancements in the pharmacological actions of EGCG, including its anti-inflammatory, antimicrobial, antioxidant, cardioprotective, neuroprotective, and anticancer properties. The underlying molecular mechanisms including modulation of key signaling pathways, such as NF-κB, MAPK, and PI3K/Akt, are discussed in detail, highlighting both established and emerging targets. Despite its promising bioactivity, the clinical translation of EGCG is hindered by limitations such as first-pass metabolism, poor bioavailability, bitter taste, rapid degradation, and organ toxicity. Advances in nanodelivery systems, including lipid-based carriers, polymeric nanoparticles, and nanoemulsions, have emerged as potential solutions that improve the solubility, absorption, and stability of EGCG and deliver it to target sites, thereby improving its therapeutic efficacy. Furthermore, the industrial applications of EGCG in functional foods, pharmaceuticals, nutraceuticals, cosmeceuticals, are reviewed, with emphasis on its safety, regulatory aspects, and commercial viability. This review provides multidisciplinary evidences to identify opportunities and limitations in EGCG-based research and outlines future directions for its clinical translation and optimized use in health and disease management.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.