Matcha Health Benefits for Older Australians
Matcha green tea powder is being hailed the new health hero for older Australians. Unlike standard green tea, matcha is the whole tea leaf stone ground into a fine powder forming a light and naturally sweet green tea flavour. Drinkers simply dissolve ¼ teaspoon of matcha into hot water and it is the equivalent to 10 standard cups of green tea bags in terms of antioxidants, vitamins and minerals. Why is drinking matcha important? Medical studies are showing that matcha green tea helps prevent and manage a huge number of age related conditions. The health benefits include:
Matcha Helps Lower Blood Pressure
A major cause of hypertension (high blood pressure) is an enzyme secreted by the kidneys called ACE. Studies have shown green tea aids in inhibiting ACE and as a result helps lower blood pressure in people who drink green tea.
Matcha Helps Lower Bad Cholesterol
Research studies have highlighted that drinking up to 10 cups of green tea a day has a positive impact on your blood cholesterol levels. Green tea helps lowers your bad cholesterol (LDL cholesterol) while leaving your good cholesterol (HDL) untouched. One serve of matcha green tea powder equals 10 cups of standard green tea so is an easy way to reach this cholesterol lowering level.
Matcha Helps Relieve Arthritis Symptoms
Studies have shown green tea can help reduce inflammation and arthritis pain because of its active ingredient EGCG which is a powerful antioxidant that works to stop the production of certain inflammatory chemicals in the body. Matcha contains a much higher level of EGCG compared to standard green tea bags making it the perfect anti-inflammatory drink.
Matcha Helps Prevent Alzheimer’s and Dementia
The main antioxidant in matcha green tea powder is EGCG. Studies have shown that EGCG aids in counteracting memory loss caused by plaque deposits in people with Alzheimer’s. Unlike tea bags that involve whole tea leaves steeped in water, matcha tea is comprised of the entire tea leaf that is ground up into a fine powder. The powder is dissolved in warm water and the entire leaf is ingested. For this reason matcha drinkers are able to consume much higher levels of EGCG
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