The difference between Matcha and regular green tea

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No other tea provides such a wide range and high concentration of health promoting substances as Matcha. Two active ingredients are particularly interesting here. First of these is the anti-oxidant Epigallocatechin gallate (EGCG). About 30 percent of the dry mass of every green tea is EGCG. Unfortunately only a fraction of that makes it into the tea water after extraction.

That is a pity, especially since EGCG, which forms part of the catechine group, is a real all-rounder in terms of health care. The anti-oxidant works to block free radicals and helps prevent the “true” flue by attacking influenza a viruses. EGCG is even being used in Alzheimer and Parkinson therapies, and there is much evidence to suggest that it is also effective against multiple sclerosis. In addition, EGCG protects against various cancer types, such as lung and stomach cancer. This is thanks to its antiangiogenetic properties, i.e. it works to reduce the growth of blood vessels and to ensure that certain tumours simply do not receive enough nutrients to allow them 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 second important active ingredient in Matcha is L-Theanin. This Amino acid plays to some extent the role of natural rival to stimulating caffeine. It works in a calming way to reduce stress. The origin of the exceptionally high levels of L-Teanin in Matcha is the shading of the tea plants over several weeks prior to harvest.

You will discover more about the health promoting properties of Matcha in the following pages.

(see: http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0030951)

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