The growing threat of cancer has stepped up pressure on health services to get back on their feet after the Covid disruptions plunged them into chaos. Fortunately, there are certain foods that can protect against multiple illnesses. For example, some antioxidants found in green tea have been shown to have protective effects against cancer. A variety of green tea, known as Matcha, can give more significant results.
Matcha tea is a type of powdered green tea that is very rich in antioxidants and has many benefits for both the body and the brain.
In research conducted by the Biomedical Research Center at the University of Salford, researchers found that matcha tea drastically reduced cancer cell proliferation rates.
The results were collected from a series of tests using metabolic phenotyping on breast cancer cell lines.
Translational Medicine Professor Dr Michael Lisanti explained: “Matcha green tea is a natural product used as a dietary supplement with great potential for a range of treatments.
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“But, the molecular mechanism behind all of this remains largely unknown.
“Using metabolic phenotyping, we found that tea suppresses oxidative mitochondrial metabolism – in other words, it prevents cells from ‘refueling’ and, as a result, they become interactive and die.
The effects on human breast cancer cells were very striking; the active ingredients in Matcha had a surgical effect by inhibiting certain signaling pathways.
“Our results are consistent with the idea that Matcha could have significant therapeutic potential, by mediating the metabolic reprogramming of cancer cells.”
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Research shows that by supporting the immune system, green tea has life-extending qualities.
This is mainly due to the fact that the therapeutic potential of green tea for cancer cells has also been observed with a host of other diseases.
Its powerful antioxidants can help prevent a host of illnesses, including heart disease, osteoporosis, and other chronic illnesses.
High cholesterol is a condition that benefits matcha tea tremendously.
The study, published in the Journal of Nutritional Science and Vitaminology, was performed on rats.
The researchers noted that: “The results demonstrate that the catechin in tea exerts a cholesterol-lowering effect in cholesterol-fed rats. “
By analyzing these processes in more depth, the researchers found that catechins inhibit the absorption of cholesterol in the small intestine.
Other findings have suggested that the antioxidant decreases LDL concentrations by upregulating LDL receptors.