Matcha green tea, long praised for its health benefits such as aiding weight loss, could also be used to treat cancer, according to new research from the University of Salford. Laboratory trials have revealed that the bitter-tasting tea can keep cancer cells dormant by cutting off their energy supply, preventing them from 'refuelling'.
The researchers assessed the effects of a matcha extract on breast cancer stem cells, which can transform into any tumour cell, divide and renew themselves. Using metabolic phenotyping, they found that the extract suppresses the metabolism of mitochondria, the powerhouse of cells, shifting cancer cells towards a 'quiescent metabolic state'. Professor Michael Lisanti, who led the study, stated: 'In other words, it is preventing the cells from refuelling and therefore they become inactive and die.'
The study also uncovered that matcha strongly affected the mTOR signalling pathway, which plays a critical role in cancer cell metabolism, and weakened components of ribosomes that synthesise proteins needed for cell survival. The researchers hope that matcha could be used similarly to the drug rapamycin, which switches off the mTOR pathway.
Matcha is a powdered form of green tea originating from Japan, made from the same plant as other green and black teas. Its production involves shading the plants to increase chlorophyll and nutrient content, then steaming, drying, and grinding the leaves into a fine powder.
However, Cancer Research UK's head information nurse, Martin Ledwick, cautioned: 'There is no strong evidence that green tea can help treat cancer in patients. Although this early study shows that matcha green tea can kill breast cancer cells grown in the lab, this is very different to drinking the tea. Other early stage research suggests that extracts from green tea could stop cancer cells from growing, but at the moment the evidence is not strong enough to know this for sure and we need verification from human studies.'
