Epigallocatechin, particularly in the form of epigallocatechin gallate (EGCG), is a major polyphenol found in green tea and is widely studied for its antioxidant properties. Scientific research has demonstrated that epigallocatechins can directly scavenge free radicals, such as reactive oxygen species (ROS), and chelate metal ions that catalyze free radical formation. Numerous in vitro and animal studies show EGCG’s ability to neutralize oxidative stress, thereby reducing cellular damage. Furthermore, several human clinical trials and epidemiological studies suggest that regular consumption of green tea, rich in epigallocatechins, is associated with reduced oxidative stress biomarkers and improved antioxidant status in the body.

The mechanism of action involves both the direct chemical quenching of free radicals and the upregulation of endogenous antioxidant enzymes, such as superoxide dismutase and catalase. While the majority of evidence comes from laboratory and animal research, human studies also support a beneficial effect, though the degree of impact can vary depending on individual metabolism and dosage. Overall, the use of epigallocatechin to support or reduce free radical damage is justified by a substantial body of scientific evidence, although further large-scale clinical trials could help to clarify the extent of benefit in different populations.