A new study, published in the journal Nutrients, has unveiled the potential of powdered green tea matcha in protecting the liver from damage associated with the consumption of fatty and sugary foods. Scientists from Taiwan and Japan demonstrated that incorporating matcha into the diet can prevent fat accumulation in the liver.
An international research group from Taiwan and Japan has discovered that the popular green tea, matcha, possesses hepatoprotective properties. Their work, published in the scientific journal Nutrients, demonstrated that systematic addition of matcha to the diet of laboratory rats effectively reduced fat deposition in the liver, improved insulin sensitivity, and minimized inflammatory processes.
The use of matcha in higher doses showed the most pronounced effect, leading to a significant decrease in triglyceride levels in both blood and liver, as well as a reduction in the concentration of pro-inflammatory cytokines. Additionally, a beneficial effect on the gut microbiome of the animals was observed: an increase in beneficial bacteria, including Akkermansia and Faecalibacterium, indicating the restoration of its healthy balance.
According to the authors of the study, regular inclusion of matcha in the diet can potentially not only slow down the progression of non-alcoholic fatty liver disease but also help normalize lipid and carbohydrate metabolism in the body. Further clinical trials are planned to confirm these results in humans.
Other studies have also noted that rooibos tea extracts demonstrate anti-inflammatory effects and contribute to strengthening the intestinal barrier.
