Matcha: The antioxidant powerhouse redefining cancer prevention

Michelle Patidar, a dietitian from Chicago, emphasizes the health benefits of regularly consuming matcha and its potential role in reducing the risk of cancer development. For many people, cancer prevention is a health priority, and diet can play a key role in this.

Matcha, a type of green tea, is a popular alternative to coffee and may support cancer prevention. As explained by Michelle Patidar, a certified dietitian and cancer recovery specialist, regular consumption of matcha may positively affect our health and overall body condition. Matcha leaves are shaded before harvesting to increase their chlorophyll content and then ground into a fine powder. This process allows us to consume the whole leaves packed with polyphenols, such as catechins, which are powerful antioxidants that protect against cell damage.

Regular matcha consumption also supports metabolism and weight management by increasing fat burning. Due to its caffeine and L-theanine content, matcha improves brain function, enhances concentration, and reduces stress.

Regular consumption of green tea, particularly concentrated matcha, is associated with a reduced risk of some cancers, including breast, ovarian, lung, cervical, prostate, and pancreatic cancers. The chlorophyll in matcha helps detoxify the body by removing harmful toxins and protecting DNA from damage. Matcha also has anti-inflammatory properties, which is important because chronic inflammation is often linked to cancer progression.

Catechins and polyphenols, such as EGCG present in matcha, may inhibit the growth of cancer cells by disrupting the signals needed for tumour growth. They may also induce the programmed death of cancer cells while leaving healthy cells unaffected.

Matcha can be a powerful support within a healthy lifestyle. Besides combating cancer, matcha strengthens the immune system and improves insulin sensitivity and brain function, especially with age. It is also a popular coffee alternative because it does not cause anxiety and contains slightly more caffeine than green tea.

Michelle Patidar recommends avoiding excessive sugar or creamers in matcha to preserve its health benefits. Instead, she suggests sweetening the drink with natural maple syrup and adding coconut or almond milk.

Matcha is not only a drink but also a versatile culinary ingredient. It can be added to smoothies, desserts, ice creams, or cakes, creating healthy and delicious meals. Matcha latte, where the powder is mixed with hot milk, is a creamy and satisfying drink that can replace traditional coffee.

High-quality matcha is characterized by an intense green colour and a delicate, slightly sweet taste. Lower-quality products may have a yellowish or brownish hue and a bitter taste. Authentic matcha comes from Japan, with the best varieties from regions like Uji, Nishio, or Yame.