Abstract
Effects of green tea catechins on thrombin activity were investigated. The major part of catechins in green tea are epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg) and epigallocatechin gallate (EGCg). ECg and EGCg except others were found to be more potent inhibitors for thrombin by mode of noncompetitive inhibition. These 50% inhibition of thrombin amidolysis by ECg and EGCg were 1.2×10-6M and 1.1×10-6M, and fibrin formation were 2.5×10-5M and 8.8×10-6M.
These facts suggested that thrombosis may be prevented by ECg and EGCg in green tea.
