Tea polyphenols, particularly catechins such as epigallocatechin gallate (EGCG) found in green tea, have been studied for their antifungal properties. In vitro research demonstrates that tea polyphenols can inhibit the growth of various fungal species, including Candida albicans, Aspergillus spp., and dermatophytes. These effects are thought to be due to disruption of fungal cell membrane integrity, inhibition of biofilm formation, and interference with fungal enzyme activity. For example, a study published in Frontiers in Microbiology (2017) reported that EGCG significantly reduced the viability of Candida species and potentiated the effects of conventional antifungal drugs.

However, most of the evidence comes from laboratory and animal studies. There are only a limited number of small-scale clinical trials exploring the efficacy of tea polyphenols for treating fungal infections in humans. As such, while the antifungal activity is scientifically plausible and supported by preliminary data, clinical evidence remains insufficient for strong medical recommendations. Tea polyphenols are not recognized as a standalone or primary treatment for fungal infections in clinical guidelines, but may be considered as adjuncts or in preventive roles pending further research.