Can Tea Really Fight COVID-19? New Study Offers Hope (with Black Tea Taking the Lead!)

A new study in Food and Environmental Virology. suggests that drinking certain teas may help reduce the amount of SARS-CoV-2 virus in saliva. The study found that black tea, green tea, mint medley, eucalyptus mint, and raspberry zinger tea all significantly reduced the amount of virus in saliva samples. Black tea was the most effective, reducing the virus by 99.9% within 10 seconds. The researchers believe that this could potentially reduce the spread of the virus by reducing the amount of virus that is shed in saliva. More research is needed to confirm these findings and determine how effective tea would be in preventing COVID-19 infection. However, the results are promising and suggest that tea could be a simple and accessible way to help reduce the spread of the virus.

Key Points

1. Reduced Viral Load in Saliva: The study found that specific teas can significantly inactivate SARS-CoV-2, the virus responsible for COVID-19, in saliva samples. This is important because the virus infects and replicates in the mouth and throat before potentially reaching the lungs. By reducing the viral load in saliva, tea may help prevent the virus from establishing itself deeper within the respiratory system.

2. Black Tea Takes Center Stage: Among the 24 commercially available teas tested, black tea emerged as the most effective, demonstrating a remarkable 99.9% reduction in the virus within just 10 seconds. Green tea, raspberry zinger, eucalyptus mint, and mint medley also showed significant promise, reducing the viral load by 96–99%.

3. Drinking or Gargling: Options for Everyone: The researchers explored the effectiveness of tea in two forms – as a drink and as a gargle. This caters to individual preferences, allowing those who might not enjoy the taste of tea to still benefit from its potential antiviral properties. Both methods, using a specific concentration (one tea bag steeped per cup for 10 minutes with no additives), showed significant reductions in the viral load within 10 seconds.

4. Not a Replacement, but a Potential Ally: The researchers emphasize that tea is not a cure for COVID-19 and should not replace established medical interventions. However, the study suggests that tea could be a valuable complementary strategy. Patients and their families could easily incorporate tea consumption into their daily routine as a potential way to reduce viral load.

5. More Research Needed: While the results are encouraging, Dr. Esseili, the lead researcher, highlights the need for further clinical trials to fully understand the implications for COVID-19 patients. The study serves as a promising starting point, but more research is needed to confirm its effectiveness in real-world scenarios.

For centuries, tea has been a comforting and familiar beverage enjoyed around the world. But beyond its taste and cultural significance, new research suggests tea might offer an additional benefit – potentially aiding in the fight against COVID-19. A study by the University of Georgia's Center for Food Safety has found that specific types of tea can significantly reduce the amount of SARS-CoV-2, the virus responsible for COVID-19, in saliva.

A Passion for Tea Leads to Groundbreaking Research

The study's lead researcher, Dr. Malak Esseili, a virologist, wasn't initially surprised by the pandemic's severity. Given her background studying viruses, the urgency of the situation was clear. However, Dr. Esseili, inspired by her tea-loving family, sought a readily available and palatable way to potentially offer protection.

"Having something that is accessible, easily prepared, and suitable for all the family would be ideal," Dr. Esseili said. This practical approach led her to explore the potential of tea, a beverage already consumed by many cultures worldwide.

Reducing the Viral Load: How Tea Works

The team's findings, published in the journal Food and Environmental Virology, demonstrate that certain teas can inactivate SARS-CoV-2 in saliva – in some cases by up to an impressive 99.9%. This is significant because the virus infects and replicates within the oral cavity before progressing to the lower respiratory system.

"Inactivating SARS-CoV-2 in the mouth and the throat matters because that potentially reduces the introduction of the virus to the lower respiratory system," Dr. Esseili explained. This essentially means that by reducing the viral load in saliva, tea may help prevent the virus from establishing itself deeper within the respiratory tract.

Black Tea Takes the Lead: Identifying Effective Varieties

Dr. Esseili and her team, including then-graduate student Julianna Morris, examined a range of commercially available teas, some marketed for respiratory health benefits. Among the 24 varieties tested, five emerged as frontrunners for significantly reducing the virus in saliva:

• Black Tea

• Green Tea

• Raspberry Zinger

• Eucalyptus Mint

• Mint Medley

Interestingly, black tea emerged as the most effective, demonstrating a remarkable 99.9% reduction in the virus within just 10 seconds. It's important to note that all this testing was conducted in a laboratory setting under simulated conditions.

Drinking or Gargling: Tailoring Tea Consumption for Preference

The researchers explored tea's efficacy in two forms – as a beverage for drinking and as a gargle. This offers options for those who might not enjoy the taste of tea but would still benefit from its potential antiviral properties. The study utilized a specific concentration – one tea bag steeped per cup of hot water for 10 minutes, with no milk or sugar added.

In this drinkable form, all five aforementioned teas significantly reduced the viral load by at least 96% within just 10 seconds. Black tea once again stood out, achieving a near-complete 99.9% reduction. For those who prefer gargling, the research team also tested a stronger tea concentration (four times the drinkable infusion). Here too, all five tea varieties demonstrated a remarkable 99.9% reduction in the virus within 10 seconds.

Cautious Optimism: The Need for Further Research

While the results are promising, Dr. Esseili emphasizes the need for clinical trials to fully understand the implications for COVID-19 patients. It's crucial to remember that tea is not a replacement for established medical interventions.

"At this stage, we are not suggesting tea as a stand-alone intervention against SARS-CoV-2, because the virus also replicates in the nose and may have already reached the lung by the time a person tests positive," Dr. Esseili said. However, the study suggests that tea has the potential to be a valuable complementary strategy, readily adopted by patients and their families as part of their routine.

Beyond the Headlines: Understanding the Science

The published study delves deeper into the scientific details for those interested. The research team initially screened 24 tea samples, preparing them as 40 mg/mL infusions and incubating them with SARS-CoV-2 in water for five minutes at 37°C. Five teas demonstrating the most significant reduction (over a 3 log reduction in viral infectivity) were then chosen for further investigation. These teas were examined at varying concentrations (40 mg/mL and 10 mg/mL) and contact times with the virus in saliva (10 seconds and 60 seconds).The study also measured tea polyphenols using a specific assay

Here's a deeper look at the scientific details:

• Initial Screening: The researchers began by testing 24 commercially available teas. Each tea was prepared as a concentrated solution (40 mg/mL) and incubated with SARS-CoV-2 in water for five minutes at human body temperature (37°C). This initial screening identified five teas with the most promising results—those showing a significant reduction (over 3 logs) in viral infectivity.

• Detailed Investigation: The five front runners (black tea, green tea, raspberry zinger, eucalyptus mint, and mint medley) were then subjected to further investigation. The researchers examined them at different concentrations (40 mg/mL and 10 mg/mL) and contact times with the virus in saliva (10 seconds and 60 seconds). This allowed for a more nuanced understanding of their effectiveness under varying conditions.

• Unlocking the Potential Role of Tea Polyphenols: The study also explored the potential role of tea polyphenols, natural compounds found in tea leaves. These polyphenols were measured using a specific assay called the Folin-Ciocalteu assay. Interestingly, the research found a significant correlation between the amount of tea polyphenols present and the virus reduction observed. This suggests that these polyphenols might play a key role in tea's potential antiviral properties.

• Time-of-Addition Assay: To gain further insight into how tea might interact with the virus, the researchers conducted a time-of-addition assay. This involved adding the tea at different stages of the viral infection process—either before, during, or after exposure to the virus. The results revealed that tea exhibited both preventive and therapeutic effects. It could potentially reduce infection rates when consumed before exposure and also show some antiviral activity when consumed after the initial infection. However, the most significant inhibitory effect was observed when the teas were added at the time of viral infection.

A Call for Further Research

The current study establishes a promising foundation for future research. While the results are encouraging, Dr. Esseili emphasizes the need for clinical trials to fully understand the implications for COVID-19 patients in real-world settings.

This research paves the way for further exploration into the potential of tea as a complementary strategy in the fight against COVID-19. It's a reminder that sometimes, the most comforting solutions might come from everyday sources, like a steaming cup of tea.

Journal Reference:

“Screening Commercial Tea for Rapid Inactivation of Infectious SARS-CoV-2 in Saliva” by Julianna N. Morris, and Malak A. Esseili, 31 January 2024, Food and Environmental Virology.
DOI: 10.1007/s12560-023-09581-0

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