Mechanism for antibacterial action of epigallocatechin gallate and theaflavin-3,3′-digallate on <i>Clostridium perfringens</i>

Abstract

These polyphenols are widely distributed in all higher plants especially in tea plants, and people tend to use natural food additives rather than synthetic ones. EGCg and TF3, as natural food additives, can prevent C. perfringens food poisoning along with other potential health benefits.