Green tea has featured in the daily habits of millions of people for many centuries. However, modern science continues to associate a range of health benefits with the herbal beverage across a variety of common complaints. The properties of the tea, which you make by brewing the unfermented leaves of the Camelia sinensis plant in warm water, may vary slightly based on growing conditions such as altitude, soil and climate. Matcha green tea simply refers to that in a powdered form; these forms of the tea, which share the health benefits with other forms, often originate from Japan.
Cardiovascular Health
The phytonutrients in green tea can reduce cardiovascular risk. Vitamin and Herb University note how the catechins, a type of polyphenol, demonstrate an excellent antioxidant capacity. This effect reduces the oxidation of LDL cholesterol, an important step in the development of atherosclerosis. The website reports how research that has examined the bloodstream concentrations of malondialdehyde-modified LDL, which occurs as a result of oxidation, found that seven cups of green tea per day for a fortnight significantly reduced the levels of this compound.
Cancer Prevention
Researchers have long suspected that the antioxidant capacity of green tea could help avoid the damage caused to cells by free radicals. Free radicals, reactive chemicals present in our everyday environment, can cause changes in the structure of the DNA that can increase the risk of cancer. Japanese researchers studied 8,500 people in a study that featured in the "Preventative Medicine" journal in 1997. They found a strong inverse correlation between the consumption of green tea and the development of cancers of any type. The research team, lead by Dr. Ikai, found a particularly strong link between those consuming more than 10 cups of green tea per day and a reduced cancer risk.
Weight Loss
The catechins in green tea demonstrate an ability to increase weight loss. David Tolson, a nutritional researcher and the a contributor to Iron Magazine, explains how the catechins contained within the tea cause this effect. The catechins, a sub-type of polyphenol, inhibit an enzyme called COMT in the central nervous system. This action increases the concentration of noradrenaline in this part of the body, which results in increased activation of the receptors and an elevation in thermogenesis. This process sees the body burn fat to maintain a healthy temperature.
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