Matcha Tea: Cancer Prevention
Posted by Susan Lutfallah on June 7, 2009
Again, antioxidants are found in many foods including fruits and vegetables – however, not all antioxidants are created equal.
The class of antioxidants known as catechins are only found in green tea, and they are easily among the most potent. Of the catechins themselves, EGCg (epicgallocatechin gallate) is the catechin with broadest and most potent cancer-fighting properties – numerous studies have shown that it’s free radical neutralizing power is able to help prevent various types of cancer, including pancreatic, stomach, kidney, and liver cancers.
Sixty percent of the catechin content of matcha tea is EGCg – overall, one gram of matcha contains 105 mg of total catechin content, roughly 61% of which is EGCg!
Energy, Relaxation, and Focus:
Much like coffee, matcha can give you an energy boost – that is, without any jittery side effects. However, unlike caffeine from coffee, matcha contains a mild stimulant known as theophylline – unlike the caffeine found in coffee, drinking matcha releases smaller dosages of theophylline over a much longer period of time. Actually, this slower release is caused by matcha containing an abundance of nutrients, such as vitamins and minerals – this slows the absorption of theophylline into the blood stream, allowing for a continual release of energy over a period of 3 to 6 hours.
Moreover, the amino acids called theanines found in matcha are found virtually exclusive to green tea. Interestingly, research now suggests that the consumption of theanines may help to produce more alpha waves in the brain – briefly, alpha waves are the same brain waves that are created when you have a massage or relax in a hot bath. Overall, theanines trigger the brain to feel more relaxed and to reduce the feeling of stress.
Finally, many people comment on matcha’s ability to help provide sustained focus and feelings of lucidness – intriguingly, the Buddhist monks were the first to harness the power of matcha for this reason. For example, Buddhist monks often meditate for 3 to 6 hours at a time – after drinking matcha, the mild stimulation from theophylline keeps them awake and alert, while the theanines allowed the monks to focus, relax and concentrate on their training.
Over many years, numerous scientific studies have shown that chlorophyll, the pigment which gives leaves their green color, helps to remove poisonous heavy metals and various chemical toxins from the body.
Again, unlike tea leaves which are infused then discarded, and matcha powdered tea is fully ingested when consumed – since matcha is shade grown, a process which greatly increases the chlorophyll content in the leaves, matcha is an extremely chlorophyll-rich food.