Polyphenols (EgCg in particular) easily deactivated by proteins. Truth or Myth?

NYJets Sat Jun 27, 2015 1:47 pm

If true, how long do we have to wait after ingesting proteins (meat/dairy)?

Have read it on product reviews and numerous websites.

The researchers found an explanation in the literature. EGCG is a polyphenol, and polyphenols are easily deactivated by proteins. For those who like to know the scientific term: the process is called noncovalent crosslinking. The polyphenols have a preference for proteins with a high level of the amino acid proline – favourites are the caseins in dairy, especially the protein-rich betacasein. If caseins are not present, alpha-lactalbumin and beta-lactoglobulin also do the trick.

Even tiny quantities of protein in food have an effect. According to some epidemiological studies, the positive health effects of tea disappear even if just a dash of milk is added. If you eat large amounts of protein during the day, they will neutralise all those good substances in green tea.