Green tea (Camellia sinensis) leaves have been cultivated for their use in making traditional tea in China and Japan for thousands of years. Green tea leaves are a rich source of antioxidants and flavonoids. One of it's active chemicals is EGCG (epigallocatechin-gallate) which is known for its ability to increase the number of regulatory T cells, useful in fighting off autoimmune diseases. Other notable healing substances include fluoride, catechins, and tannins. The Chemistry of Tea Infographic by CompoundChem.com
Specific applications studied in poultry include:
Antiviral: Green tea contains catechins, which are polyphenolic compounds that are known to exhibit strong anti-influenza activity. A study conducted on chickens by Lee HJ et al., 2012 showed that adding 10 g/kg of green tea to the diet of chickens showed significant antiviral protection against avian influenza.
