Investigation of the Oral Retention of Tea Catechins in Humans: An Exploratory Interventional Study

• Main Authors: Daisuke Furushima, Yu Otake, Natsumi Koike, Shintaro Onishi, Takuya Mori, Noriyasu Ota, Hiroshi Yamada
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Nutrients
• Subjects: catechins; epigarocatechin-3-gallate; oral retention; xanthan gum; clinical study
• Online Access: https://www.mdpi.com/2072-6643/13/9/3024

Green tea catechin ingestion or gargling exhibit anti-viral activity against upper respiratory infection. We hypothesized that retention in the oral cavity could improve the anti-viral effects of catechins. The present study investigated the oral retention of catechins in humans and the effect of catechin beverage viscosity on oral retention. Two intervention studies with different test beverages, beverage-C (40 mL, containing 73.4 mg of catechins) and beverage-XT (40 mL, beverage-C containing 100 mg xanthan gum) were conducted in 20 healthy volunteers (mean age 38.7 years). Catechin concentrations were measured in buccal mucosa samples collected at 10 min, 40 min, and 60 min after ingesting test beverages, and the catechin variability of the tissue after intake was compared between test beverages. As a result, the mean (SEM) concentrations of EGCG were 99.9 (27.2), 58.2 (16.6), and 22.3 (5.7) ng/mg-mucosa at 10, 40, and 60 min, respectively, after ingestion of beverage-XT. Similarly, the catechin concentrations were 86.1 (20.3), 32.2 (5.3), and 27.8 (5.9) ng/mg-mucosa after ingestion of beverage-C. The total retention volume over 60 min tended to be slightly higher after ingestion of beverage-XT, though the difference was not statistically significant. Additional studies are needed to confirm the effect of xanthan gum on improving oral retention of catechins.