You have likely seen the studies that argue how powerful the antioxidants in matcha are.
But did you know that only around 20% of catechins remain after digestion.
According to Mario Ferruzzi, assistant professor of food science at Purdue University in Indiana, and the study's lead author, catechins break down in non-acidic environments, such as the intestines, leaving less than 20% of the antioxidants to be absorbed after digestion.
Scientists have discovered that mixing matcha with other substances, such as citrus juices, vitamin C and lemon, increases the amount of the antioxidants that can be absorbed by the body (study published in the November issue of Molecular Nutrition and Food Research).
Their research was groundbreaking...
They found that citrus juices, including fromlimes, grapefruits, lemons and oranges increased the levels of catechins by more than 5 times, with an 81-91% recovery for EGC, 56-75% for EGCG, 86-95% for EC and 30-55% for ECG.
In conclusion, lemon juice was the most effective at preserving catechins, with 80% of the catechins remaining. Furthermore, they found that adding citrus juice or 30mg of Vitamin C increased recovery of the antioxidant ECG, EGCG, EC and ECG to 74%, 54%, 82% and 45% respectively.
...and what better way to incorporate lemons into your matcha drink, then with this matcha lemonade recipe:
- Juice about 3-4 lemons to produce 1/2 cup of lemon juice (set aside). Instead of lemons you can use citrus juices or oranges.
- Whisk 2 tsp of Matcha Fuel with 4oz of hot water to make a matcha green tea shot.
- Mix the matcha concentrate with honey or any other sweetener, and the rest of the hot water until the honey is completely dissolved.
- Add the lemon juice and cold water and place in the fridge.
- Serve over ice, garnished with lemon slices and mint.