Matcha contains three major nutrients: catechin, caffeine and L- theanine.
When it comes to "matcha", what do you think of? The vast majority of people who have long been concerned about dietary health problems will definitely think of "catechins". It is true that catechin is the most widely concerned effective substance in tea at present, but you may not know that epigallocatechin gallate (EGCG) in catechin is the mainstream observation item in related research.
EGCG is the key to determine the quality of catechins. Ni Manting, a nutritionist at Changhua Christian Hospital, said that EGCG is considered to accelerate fat oxidation, increase human energy consumption, significantly reduce bad cholesterol (LDL) in blood, and has high antioxidant capacity, which can reduce cancer risk.
Nutritionist Ni said that in addition to the well-known catechins, matcha also contains two components, caffeine and L- theanine, which have been discussed by scientists (Photo courtesy of Nutritionist Ni). In addition to abundant catechins, matcha contains two components that have attracted the attention of scientists, one is caffeine, and the other is L- theanine. Caffeine is generally considered to have the function of increasing alertness and refreshing, but especially the content of L- theanine in matcha is also high. Studies have found that taking 200 mg of L- theanine helps to relax, stabilize and reduce anxiety, which can be offset by the reaction caused by caffeine. That's why it is equally refreshing and attractive. Drinking matcha will not cause anxiety and palpitation compared with coffee!