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 Matcha Tea: Exponentially Higher in Antioxidants than Blueberries and Spinach
Antioxidants are chemical compounds known to forestall aging and contribute to the fight against chronic diseases.
While antioxidants are found in many foods including fruits and vegetables, not all of them are created equal.
The class of antioxidants known as catechins are only found in green tea, and they may be the most potent of all. Catechins seem to be as valuable as vitamin C and E in the fight against health threatening, free radical damage. Free radicals naturally occur in the body, but exposure to external
toxins such as air pollution, cigarette smoke, ultraviolet rays and
radiation can cause an overabundance of these particles which can
damage cells and DNA.
Matcha tea also contains vitamin C, tocopherols, carotenoids, minerals such as selenium, zinc, chromium and manganese and several phytochemical compounds.
A testing method known as ORAC, short for oxygen radical absorbance capacity, evaluates the antioxidant levels found in food. According to research done by Tufts University, the ORAC capacity of matcha green tea is exponentially higher than other foods known for their high antioxidants levels such as blueberries and spinach.
The ORAC rating of matcha is 1300 units/g, compared to 105 units/g for pomegranates and 91 units/g for wild blueberries.
Matcha tea is stone ground tea leaves. When you drink matcha you ingest
the entire leaf and receive 100% of the nutritional value of the leaf.
When you brew tea, you discard the leaf and most of the nutrients in
the tea along with it.
Choose a Matcha For Longevity
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