(-)-Epigallocatechin

(-)-Epigallocatechin (Epigallocatechin) is the most abundant flavonoid in green tea, can bind to unfolded native polypeptides and prevent conversion to amyloid fibrils. In Vitro: (-)-Epigallocatechin (EGC) is a potent inhibitor of amyloidogenic cystatin I66Q amyloid fibril formation in vitro. Computational analysis suggests that (-)-Epigallocatechin prevents amyloidogenic cystatin fibril formation by stabilizing the molecule in its native-like state as opposed to redirecting aggregation to disordered, amorphous aggregates [1]. Combined curcumin and EGCG treatment reduced the cancer stem-like Cluster of differentiation 44 (CD44)-positive cell population. Western blot and immunoprecipitation analyses revealed that curcumin and (-)-Epigallocatechin (EGC) specifically inhibited STAT3 phosphorylation and STAT3-NFkB interaction was retained [2]. (-)-Epigallocatechin (EGC) exhibits a MIC and MBC of 5 μg/mL and 20 μg/mL respectively and effectively eradicated E. faecalis biofilms. (-)-Epigallocatechin induces the formation of hydroxyl radicals in E. faecalis. The addition of DIP protected E. faecalis against EGCG-mediated antibacterial effects. At sub-MIC, (-)-Epigallocatechin induces significant down-regulation of E. faecalis virulence genes [3].