Antioxidants in Matcha

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Antioxidants have a very significant role to play in health care. On one level they work as free radicals, while on another they serve to prevent the “real” flu since they attack the influenza A virus. This is especially true considering the high concentration of Epigallocatechingallat (EGCG) which occurs in Matcha.

EGCG belongs to the Catechinen group which is used in Alzheimer and Parkinson therapies and also effective against multiple sclerosis according to multiple studies. In addition, EGCG defends against various forms of cancer, such as lung and stomach cancer. This is due to its antiangiogenetic properties, in other words it works to reduce the growth of blood vessels and thereby ensures that specific types of tumor simply do not receive enough nutrients to be able to grow. The benefits don’t stop there. The anti-oxidant EGCG has an effect on blood pressure, lowers the concentration of HDL cholesterol (the “bad” cholesterol) in the blood and is present in Matcha in concentration up to 137 times higher than in regular green teas.

The unit used to measure the amount of antioxidant present in food and drink products is called ORAC. By this scale Matcha registers an amazing value of 1573 units. Apart from ground cloves, no other natural product can even come close to boasting this level of antioxidants.

One gram of Matcha contains 70mg of EGCG. This accounts for 30 per cent of Matcha’s dry mass and is unique when compared with other foods containing Catechinen antioxidants or flavanoids such as fruit, vegetable and nuts or even chocolate and a good glass of red wine.

In the next section you will find a detailed representation of Matcha’s various ingredients

*Quelle: Determination of catechins in matcha green tea by micellar electrokinetic chromatography by David J. Weiss, Christopher R. Anderton, Department of Chemistry, University of Colorado

Continue to → The unit of measurement for free radicals: ORAC