Effects of Matcha Green Tea on Heart Rate Variability, Substrate Oxidation and Cardiovascular Response at Rest and During Moderate-intensity Exercise in Females

Intake of the catechin epigallocatechin (EGCG) increased fat oxidation during walking. It is also known to reduce blood pressure and improve body composition. EGCG is the most abundant and potent bioactive compound (50-80% of the total catechin content) found in Matcha green tea (MGT) and is usually consumed as a drink or in a capsulated from unfermented tea leaves. MGT polyphenols have antioxidant and anti-inflammatory properties, providing numerous health benefits, such as the reduced risk of type 2 diabetes and obesity. MGT supplementation (3g over a 24hr period) has been shown to enhance fat oxidation during 30-min brisk walking as well as lower respiratory exchange ratio in females. Understanding the effectiveness of the bioactive compounds found in natural food sources in improving human health is key to informing the general population and the public health policies preceding them; the daily consumption of drinks and food naturally high in EGCG content could be recommended as an essential part of a healthy lifestyle. This research will expand the insight on Matcha green tea supplementation address the effect on heart rate variability, substrate oxidation at rest, and cardiovascular responses at rest in addition to metabolic and physiologic responses for a 1-hr walk in healthy females.