Green tea is another strong player for our immunity against viruses because it is considered to have the highest concentrations of many of the following flavonoid compounds: catechins, epicatechins, epicatechin-gallate, epigallocatechin gallate (EGCG the most well-known of healthful flavonoids in green tea) and theaflavins. These are also also found in white, yellow, oolong, black and fermented teas, which are all made from the plant Camellia sinensis. These flavonoids act as antioxidants, reduce damaging oxidation inside the body, and inflammation, a prominent factor in cases of the COVID-19 virus. The flavonoid EGCG also has the ability to attach to the cell membrane of influenza type viruses and binds to a glycoprotein hemagglutinin, which blocks the ability of the virus to infect other cells.
Organic Matcha green tea is a quality source of these flavonoids, 4-5 cups per day for immune support is recommended or 1-2 still helps if you are incorporating other nutritional/supplemental protocols for immunity. To get the most from your green tea and increase the flavonoid content use boiling water and steep for 10 minutes before drinking. You may want to add lemon to camouflage the increased bitterness. It’s recommended to drink green tea between meals as it may bind to minerals in our food reducing their absorption. Green tea does contain some caffeine so probably best not to drink it after 2pm.