Tea Blog

If you’ve been following reports about tea’s alleged health benefits in the media (including those on this site), you’ve likely encountered the term epigallocatechin-3-gallate—more commonly known as EGCG.

EGCG is a type of catechin found in tea and is known for its antioxidant properties. It is present in the highest concentrations in minimally processed teas such as green, white, and yellow teas. Much of the attention surrounding its potential health benefits has focused on green tea in particular.

While it may not be a scientific way to measure interest, a search for EGCG on Google Scholar yields dozens of research results for recent years, and the PubMed database contains hundreds of studies examining its properties and effects.

Although EGCG occurs naturally in tea, it can also be isolated and sold in supplement form. It does not appear in meaningful quantities in other foods or beverages.

From a technical standpoint, EGCG is described as “the ester of epigallocatechin and gallic acid,” though that explanation may not clarify much for most readers.

Terminology surrounding tea compounds can also be confusing, as terms like flavonoids, polyphenols, and catechins are sometimes used interchangeably.

For reference, you can review definitions of these compounds in

this definition of flavonoids in relation to plant compounds
,

this explanation of polyphenols and their chemical properties
,
and

this definition of catechins as natural antioxidants found in tea
.

Searching online for information about EGCG can sometimes be frustrating due to the large number of supplement-related results.

For a more balanced overview, you can consult

this general overview of EGCG including its structure, sources, and research background
.

For scientific literature focusing on EGCG’s effects on specific conditions, you can use

the PubMed medical research database for studies involving EGCG and tea compounds
.

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