Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Matcha, a finely ground powder of specially grown and processed green tea leaves, contains high concentrations of polyphenols, particularly catechins such as epigallocatechin gallate (EGCG). Scientific research suggests that these compounds have antioxidant and anti-inflammatory properties that may benefit liver (hepatic) health. Several animal studies have demonstrated that green tea and its catechins can reduce markers of liver damage, decrease fat accumulation in the liver, and counteract oxidative stress. For example, a review in the journal International Journal of Molecular Sciences (2016) discusses the hepatoprotective effects of green tea polyphenols, including their potential to mitigate non-alcoholic fatty liver disease (NAFLD) and liver fibrosis.

Some human studies also support these findings, though the evidence is not entirely consistent. A randomized controlled trial published in Journal of Nutrition (2011) found that green tea extract improved liver enzyme levels in individuals with NAFLD. However, other studies have reported mixed results, and high doses of green tea extracts have, in rare cases, been associated with liver toxicity.

In summary, matcha is used to support liver health primarily because of its high content of catechins, which have demonstrated beneficial effects in laboratory and some clinical studies. While further research is warranted, current scientific evidence moderately supports the role of matcha in hepatic protection.

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