Matcha, a finely ground green tea powder made from shade-grown tea leaves, has gained worldwide fame after being part of Japanese tradition for centuries. Millions of health enthusiasts praise its unique flavor and potential health benefits. Dr. Surab Sethi, a Harvard-trained gastroenterologist based in San Francisco, confirmed that matcha may help prevent cancer due to its richness in antioxidants that protect cells from damage. Matcha contains catechins, flavonoids with antioxidant properties that support heart health, cognitive functions, and have potential anti-cancer benefits. A study by the University of Salford in the UK showed that matcha can inhibit the growth of breast cancer stem cells and may enhance chemotherapy effectiveness by reducing cancer cell resistance. A 2023 Japanese study indicated that matcha improves mental performance and reduces depression symptoms by stimulating dopamine secretion, the happiness hormone.

A 2014 study by the Institute of Bioengineering and Nanotechnology in Singapore found that EGCG is an ideal carrier for anti-cancer proteins like Herceptin; experiments on mice showed that the EGCG-Herceptin combination was more effective in targeting tumors, reducing their growth, and staying longer in the bloodstream. Despite these potential benefits, some experts urge caution. Dr. Sunil Kamath, a gastroenterologist at Cleveland Clinic, emphasized the need for published data supporting these claims, noting they remain hypotheses requiring thorough study before recommending matcha consumption for these purposes. A review of 50 studies in the Cochrane database found no conclusive results regarding green tea’s role in cancer prevention due to conflicting evidence and poor research quality. Researchers at the University of Salford stressed the necessity of further molecular studies and clinical trials to confirm these benefits.