The strong commitment of large food stores to private labels has brought many products that were previously selective or imported to the consumer. A clear example is matcha tea, a traditional preparation of the same leaves of the Camelia sinensis with which green tea is made but which are cultivated, pressed and ground into a compact powder which will later be consumed as an infusion. Mercadona opted for its own format for its Hacendado brand, and since then it has caused a sensation among its clientele.
Matcha tea is not as comfortable to drink as other infusions, partly because it is not as quick to prepare as those sold in sachets, and partly because of its strong flavor that not all palates are made of. From Mercadona, in fact, they recommended prepare it with vegetable milk or fruits in the style smoothie. In return, you get a preparation much more dense in micronutrients: a cup would contain “10 to 20 times more antioxidants than green tea ”.
Given its strong presence in the dietary habits of the Japanese, a society with high longevity and remarkable metabolic health, the healthy effects of matcha tea have been the subject of extensive studies. A review of studies published this year in Magazine Molecules concluded that the “Large amount of anti-inflammatory and antioxidant substances” that it contains, especially its “High concentration of catechins”, exerts a protective effect against cancer, cardiovascular diseases and would reduce neurodegenerative risk.
Now, a new benefit would come to add to all these positive points. Catechins taken as a nutritional supplement have been linked to liver damage, but if consumed with matcha tea, the effect would be the reverse. This infusion would be able to protect the liver from damage caused by excess fat associated with the so-called ‘western diet‘, which is prevalent in industrialized countries and is causing an upsurge in non-alcoholic fatty liver disease.
The liver fulfills the essential function of purifying the body, but diets with excess ultra-processed, saturated fat, salt and sugars they overload its capacity and end up accumulating in the visceral tissue. This results in the hepatic steatosis or ‘fatty liver’, which damages its regenerative capacity and impairs its functioning. However, consuming matcha tea would preserve liver health even when consuming a high-fat diet, according to the study published in the journal Nutrients by researchers from the Tea Institute of the University of Zhejiang, China.
For the study in vivo, the researchers fed mice a high-fat diet until they became obese and had signs of hepatic steatosis. They were then given matcha tea supplementation, which was associated with a “reversal” of the symptoms of the disease by interfering with the mechanisms of fat deposit formation. “In this case, we were able to verify that matcha suppressed serum lipid levels and lipid accumulation in both liver and adipose tissueThe authors write.
“An integrated analysis of biochemical parameters, histopathology, liver transcriptome, and gene expression revealed that matcha tea is a natural dietary source to prevent lipotoxicity-induced obesity and liver damage“, They continue. “Matcha also significantly improved lipid accumulation conditions related to obesity and hepatic steatosis.” Lastly, the activity of the genes stimulated by this consumption would be related to a reduction in inflammation and an improvement in liver metabolism.