Inert effect of green tea component against COVID 19 to restrain cell infectivity of virus
(Shizuoka Institute of Environment and Hygiene)
Shizuoka Pref. clarified on Aug.10, 2021 that Shizuoka Institute of Environment and Hygiene (Fujieda city) contributed in June to preliminary findings in the Japanese Journal of Food Microbiology that green tea component has an effect to inactivate novel coronavirus. In test tube condition, researchers observed that epigallocatechin (EGCG) in green tea ingredient restrains infectivity of virus to cell.
This research was jointly executed by Shizuoka Research Institute of Agriculture and Forestry, University of Shizuoka and Shizuoka Institute of Environment and Hygiene in 2020.They mixed novel coronavirus and each of four types of catechin in green tea such as EGCG, inoculate it to cultured cell and verified inert effect against COVID 19.
Mr. Katsuhiko Hosoya, Agriculture and Forestry director in charge of Shizuoka pref., reported that once he has confirmed the acceptance of the thesis through peer review, he would like to share the empirical evidence of this study, along with the researcher's conclusions.