Breakdown of the Health Benefits of Maccha
~ Polyphenols ~
Polyphenols are a class of phytochemicals found in high concentrations in green tea, and have been associated with heart disease and cancer prevention. The slight astringent, bitter taste of green tea is attributed to polyphenols.
~ Tannins ~
A group of simple and complex phenol, polyphenol, and flavonoid compounds. Produced by plants, all of the tannins are relatively resistant to digestion or fermentation. All tannins act as astringents, shrinking tissues and contracting structural proteins in the skin and mucosa, making for healthy skin.
~ Catechins ~
Catechins are a category of polyphenols. In green tea, catechins are present in significant quantities, more specifically; epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECG) and epigallocatechin gallate (EGCG). EGCG makes up about 10-50% of the total catechin content and appears to be the most powerful of the catechins with antioxidant activity about 25-100 times more potent than vitamins C and E. A cup of green tea may provide 10-40mg of polyphenols and has antioxidant activity greater than a serving of broccoli, spinach, carrots or strawberries.
~ Theanine ~
An amino acid that produces tranquilizing effects in the brain, theanine is a unique amino acid found in the leaves of green tea. Theanine is quite different from the polyphenol and catechin antioxidants for which green tea is typically consumed. Through the natural production of polyphenols, the tea plant converts theanine into catechins. This means that tea leaves harvested during one part of the growing season
may be high in catechins (good for antioxidant benefits), while leaves harvested during another time of year may be higher in theanine (good for anti-stress and cortisol-controlling effects). Three to four cups of sencha are expected to contain 100-200 mg of theanine. Maccha generally has 10-100 times the property concentration of popularly consumed sencha.
~ Flavonoids ~
Flavonoids are plant pigments, and are the brightly colored chemical constituents found in most fresh fruits and vegetables. A simple definition describes flavonoids as “any group of substances found in fruits and vegetables essential for processing vitamin C and needed to maintain capillary walls. They are important antioxidants in the diet. They have been shown to boost immunity, help with the maintenance, protect against infection and proper functioning of blood vessels, and in one study to slow the growth of cancer. Deficiency can
result in a tendency to bruise easily.