New EU legislation restricts the amount of green tea extract containing (-)-epigallocatechin-3-gallate (EGCG) that can be present in food and sets new labeling requirements. EGCG is a catechin, which are flavinols that may lead to liver damage.
Catechins, of which EGCG is the most common type, are found naturally in the leaves of Camellia sinensis (L.) Kuntze, the plant that is processed into green tea. A 2018 scientific opinion from the European Food Safety Authority (EFSA) concluded that consumption of EGCG exceeding 800 milligrams per day (mg/day) may increase the likelihood of liver damage when taken as a food supplement. EFSA’s determination was based on studies that revealed a statistically significant increase of serum transaminases, which are indicative of liver injury, in subjects given EGCG supplements.