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Anne-Marie Davee, M.S., RDN, LD, assistant clinical professor in the Department of Nutrition within the University of New England’s Westbrook College of Health Professions, has been featured in the Bangor Daily News discussing the potential health benefits of matcha tea, a type of finely ground green tea that has become popular as a health food in recent years.

Davee told BDN reporter Sam Schipani that, because matcha tea contains the entire ground up tea leaf, a cup of the stuff contains more antioxidants than traditional steeped green tea.

“Matcha tea is significantly higher in antioxidants and catechins than regular teas as well as green tea,” Davee said. “One cup of matcha tea will have the antioxidant content equivalent to three cups of green tea.”

Antioxidants can be a benefit to all systems in the body, Davee explained, because they target free radicals that can damage the skin. This leads to healthier skin and gums, which can improve oral health, she said.

Davee told the paper that limited research studies have shown that matcha’s antioxidant rich properties may also help protect the liver by assisting with the body’s detoxification process; boost brain function by increasing nerve conduction and alertness; potentially reduce the risks for certain cancers and tumor size; and increase heart health by lowering bad cholesterol.

Davee added that drinking matcha may assist with weight loss, but only when combined with regular physical activity.

“Matcha tea should complement a well-balanced diet — it does not take the place of it,” she said.

Davee also cautioned that matcha should be consumed in moderation due to its caffeine content – comparable to that of coffee. Matcha contains 70 to 140 milligrams of caffeine per cup, and, “pregnant women should not consume beverages high in caffeine such as matcha tea,” she advised.