Tea, a worldwide popular beverage rich in polyphenols, contributes to the prevention of
many diseases and thus is beneficial to human health. Tea is a product through processing the fresh
leaves picked from the plant Camellia sinensis (C. sinensis, genus Camellia section Thea). To date,
systematic studies have been conducted on the phytochemicals from more than 20 tea varieties and
related tea products, resulting in the structural determination of over 400 constituents viz. different
types of polyphenols, purines, and their derivatives, mono to tetra-terpenoids, and minor other phytomolecules.
These various tea phytochemicals contribute to the anti-oxidative effects, anti-diabetes,
anti-inflammation, anti-cancer, blood lipid reduction, neuroprotection, anti-Alzheimer's disease,
hepatoprotection, and anti-microbial activities, etc. Staphylococcus aureus (S. aureus), the significant
human pathogens, could cause nosocomial and community-acquired infections, which is also
responsible for various infectious diseases from mild to severe life-threatening conditions, such
as bacteremia (bloodstream infection), endocarditis (heart valves infection), pneumonia, and meningitis
(brain infection), leading to 2% clinical disease in of all patient admissions.
The multidrug resistance (MDR) and antibiotics losing efficacy, esp. in methicillin resistance Staphylococcus
aureus (MRSA) urge for novel antimicrobial agents. The MRSA strains are resistant
to the entire class of β-lactam antibiotics and limit effective treatment, leading to still spread of staphylococcal
infections. MRSA also exhibits resistance to cephalosporins, macrolides, fluoroquinolones,
aminoglycosides, and glycopeptides (teicoplanine and vancomycin), leading to resistant
strains-glycopeptide resistant strain (GRSA) and glycopeptide intermediate (GISA) S. aureus. In
this review, chemical constituents responsible for the anti-MRSA activity of tea are explored.