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Research Database
The only comprehensive database for clinical and medical research papers on the healthy benefits of matcha/green tea.
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Cognitive Function
Matcha consumption leads to much higher intake of green tea phytochemicals compared to regular green tea. Previous research on caffeine, L-theanine, and epigallocatechin gallate (EGCG) repeatedly demonstrated benefits on cognitive performance.
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Heart Health
According to Harvard Medical School, “lowering your risk of cardiovascular disease may be as easy as drinking green tea. Studies suggest this light, aromatic tea may lower LDL cholesterol and triglycerides, which may be responsible for the tea's association with reduced risk of death from heart disease and stroke.”
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Mental Health
Matcha contains an amino acid called L-theanine, which has been shown to reduce physiological and psychological stresses. L-theanine also improves cognition and mood in a synergistic manner with caffeine, and promotes alpha wave production in the brain
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Cancer Prevention
Matcha/green tea has for many centuries been regarded as an essential part of good health in Japan and China. Many believe it can help reduce the risk of cancer, and a growing body of evidence backs this up.
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Immunity
A recent study in the journal Proceedings of the National Academy of Sciences concluded that drinking matcha daily greatly enhanced the overall response of the immune system. The exceedingly high levels of antioxidants in matcha mainly take the form of polyphenols, catechins, and flavonoids, each of which aids the body’s defense in its daily struggles against free radicals that come from the pollution in your air, water and foods.
Learn MoreMost Recent Research Articles
P1.047 Effects of green tea on haloperidol-induced anxiety, tardive dyskinesia and central serotonin dopamine metabolism: a model study
Author: T. Malik and D.J. Haleem
Haloperidol (HAL) a conventional antipsychotic is known to induce oxidative stress-related anxiety. Parkinsonism and Tardive Dyskinesia (TD) in patients treated with drug. Antioxidative agents may suppress the neuroleptic induced anxiety and TD. The constituents of green tea have found antioxidative. In a view of antioxidative properties of green tea, the present study was designed to monitor a possible suppression of anxiety and Tardive Vacuous Chewing Movement (tVCM) by green tea in rat model of TD and anxiety. Associated changes of Dopamine (DA) and Serotonin (5-hydroxytryptamine; 5-HT) metabolism were also monitored in the dorsal (dStr) and ventral striatum (vStr). Rats on HAL for 8 weeks exhibited tVCMs and anxiety. Green tea Extract (GTE) alone as a sole source of water did not produce tVCMs and anxiety but HAL induced significant anxiety and tVCMs were 100% (two fold) greater than water treated group. The metabolism of DA as indicated by Homovanellic acid (HVA) concentration increased in the dStr of HAL plus GTE treated animals. HAL plus GTE treated group exhibited smaller increase of HVA. The mteabolism of 5-HT as indicated by 5-hydroxyindoleacetic acid (5-HIAA) concentration also increased in the dStr of HAL but not GTE treated animals. Groups of co-treated with HAL and GTE exhibited a large increase 5 HIAA in the dStr. The results suggested that interaction of HAL with some constituents of GTE may exacerbated HAL induced anxiety and TD by producing an imbalance of DA/5-HT control over anxiety and motor impairment.
Formulation and evaluation of green tea mouthwash: A new, safe and nontoxic product for children and pregnant women
Author: Abdolhossein Moghbel and Ahmad Farajzadeh and Nasrin Aghel and Homaun Agheli and Nafiseh Raisi
M1061 The Green Tea Catechin Epigallocatechin-3-Gallate Inhibits H. pylori-Induced and TNFα-Induced IL-8 Transcription and IL-8 Secretion in Gastric Epithelial Cells
Author: Prakitpunthu Tomtitchong and Philip A. Robinson and Jean E. Crabtree
“Do you want a vodka? No, a green tea please!” Epigallocatechin gallate and its possible role in oxidative stress and liver damage
“Do you want a vodka? No, a green tea please!” Epigallocatechin gallate and its possible role in oxidative stress and liver damage
Author: Lorenzo Leggio and Giovanni Addolorato
Efficient procedure for isolating methylated catechins from green tea and effective simultaneous analysis of ten catechins, three purine alkaloids, and gallic acid in tea by high-performance liquid chromatography with diode array detection
Author: Bing Hu and Lin Wang and Bei Zhou and Xin Zhang and Yi Sun and Hong Ye and Liyan Zhao and Qiuhui Hu and Guoxiang Wang and Xiaoxiong Zeng
Monomers of (−)-epigallocatechin (EGC), (−)-epigallocatechin gallate (EGCG), (−)-epicatechin (EC), (−)-epicatechin gallate (ECG), (−)-epigallocatechin 3-O-(3-O-methyl) gallate (EGCG3″Me) and (−)-3-O-methyl epicatechin gallate (ECG3′Me) (purity, >97%) were successfully prepared from extract of green tea by two-time separation with Toyopearl HW-40S column chromatography eluted by 80% ethanol. In addition, monomers of (−)-catechin (C), (−)-gallocatechin (GC), (−)-gallocatechin gallate (GCG), and (−)-catechin gallate (CG) (purity, >98%) were prepared from EC, EGC, EGCG, and ECG by heat-epimerization and semi-preparative HPLC chromatography. With the prepared catechin standards, an effective and simultaneous HPLC method for the analysis of gallic acid, tea catechins, and purine alkaloids in tea was developed in the present study. Using an ODS-100Z C18 reversed-phase column, fourteen compounds were rapidly separated within 15 min by a linear gradient elution of formic acid solution (pH 2.5) and methanol. A 2.5–7-fold reduction in HPLC analysis time was obtained from existing analytical methods (40–105 min) for gallic acid, tea catechins including O-methylated catechins and epimers of epicatechins, as well as purine alkaloids. Detection limits were generally on the order of 0.1–1.0 ng for most components at the applied wavelength of 280 nm. Method replication generally resulted in intraday and interday peak area variation of <6% for most tested components in green, Oolong, black, and pu-erh teas. Recovery rates were generally within the range of 92–106% with RSDs less than 4.39%. Therefore, advancement has been readily achievable with commonly used chromatography equipments in the present study, which will facilitate the analytical, clinical, and other studies of tea catechins.
Evaluation of free radical-scavenging and antihemolytic activities of quince (Cydonia oblonga) leaf: A comparative study with green tea (Camellia sinensis)
Author: Rossana M. Costa and Ana S. Magalhães and José A. Pereira and Paula B. Andrade and Patrícia Valentão and Márcia Carvalho and Branca M. Silva
This study aimed to determine the phenolic profile and to investigate the antioxidant potential of quince (Cydonia oblonga) leaf, comparing it with green tea (Camellia sinensis). For these purposes, methanolic extracts were prepared and phenolics content of quince leaf was determined by HPLC/UV. The antioxidant properties were assessed by Folin–Ciocalteu reducing capacity assay and by the ability to quench the stable free radical 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and to inhibit the 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative hemolysis of human erythrocytes. 5-O-Caffeoylquinic acid was found to be the major phenolic compound in quince leaf extract. Quince leaf exhibited a significantly higher reducing power than green tea (mean value of 227.8 ± 34.9 and 112.5 ± 1.5 g/kg dry leaf, respectively). Quince leaf extracts showed similar DPPH radical-scavenging activities (EC50 mean value of 21.6 ± 3.5 μg/ml) but significantly lower than that presented by green tea extract (EC50 mean value of 12.7 ± 0.1 μg/ml). Under the oxidative action of AAPH, quince leaf methanolic extract significantly protected the erythrocyte membrane from hemolysis in a similar manner to that found for green tea (IC50 mean value of 30.7 ± 6.7 and 24.3 ± 9.6 μg/ml, respectively, P > 0.05). These results point that quince leaf may have application as preventive or therapeutic agent in diseases in which free radicals are involved.
Effect of tannase treatment on protein–tannin aggregation and sensory attributes of green tea infusion
Author: Min-Jer Lu and Sheng-Che Chu and Lipyng Yan and Chinshuh Chen
Effect of tannase enzymatic treatment on protein–tannin aggregation and sensory attributes of green tea infusion was investigated. Green tea leaves were extracted with hot water at 85 °C for 20 min, the tea infusion was then treated with tannase. Results showed that both EGCG and ECG of the tea catechins were hydrolyzed by tannase into EGC and EC, respectively, accompanied by production of gallic acid. The tannase-treated tea infusion had a relatively lower binding ability with protein. Changes in the content of tea catechins, formation of tea cream, and turbidity of tea infusion with or without tannase treatment were measured after 4 weeks. Content of catechins in the tannase-modified tea remained almost unchanged, while those without tannase treated (control) decreased significantly (p < 0.05). Meanwhile, better color appearance and less tea cream formation were observed for the tannase-treated green tea, and tea cream formed for the control after storage. Results of the sensory evaluation showed that mouth feeling, taste and the overall acceptance of the tannase-treated green tea infusion were all better than those of the control.
Green tea inhibits Helicobacter growth in vivo and in vitro
Author: Calin Stoicov and Reza Saffari and JeanMarie Houghton
Helicobacter infection, one of the most common bacterial infections in man worldwide, is a type 1 carcinogen and the most important risk factor for gastric cancer. Helicobacter pylori bacterial factors, components of the host genetics and immune response, dietary cofactors and decreased acid secretion resulting in bacterial overgrowth are all considered important factors for induction of gastric cancer. Components found in green tea have been shown to inhibit bacterial growth, including the growth of Helicobacter spp. In this study, we assessed the bactericidal and/or bacteriostatic effect of green tea against Helicobacter felis and H. pylori in vitro and evaluated the effects of green tea on the development of Helicobacter-induced gastritis in an animal model. Our data clearly demonstrate profound growth effects of green tea against Helicobacter and, importantly, demonstrate that green tea consumption can prevent gastric mucosal inflammation if ingested prior to exposure to Helicobacter infection. Research in the area of natural food compounds and their effects on various disease states has gained increased acceptance in the past several years. Components within natural remedies such as green tea could be further used for prevention and treatment of Helicobacter-induced gastritis in humans.
Caffeine extraction from green tea leaves assisted by high pressure processing
Author: Xi Jun
A new method using high pressure processing to extract caffeine from green tea leaves was studied. The effect of different parameters such as high hydrostatic pressure (100–600 MPa), different solvents (acetone, methanol, ethanol and water), ethanol concentration (0–100% mL/mL), pressure holding time (1–10 min) and liquid/solid ratio (10:1 to 25:1 mL/g) were studied for the optimal caffeine extraction from green tea leaves. The highest yields (4.0 ± 0.22%.) were obtained at 50% (mL/mL) ethanol concentration, liquid/solid ratio of 20:1 (ml/g), and 500 MPa pressure applied for 1 min. Experiments using conventional extraction methods (extraction at room temperature, ultrasonic extraction and heat reflux extraction) were also conducted, which showed that extraction using high pressure processing possessed several advantages, such as higher yields, shorter extraction times and lower energy consumption.
Simultaneous analysis of main catechins contents in green tea (Camellia sinensis (L.)) by Fourier transform near infrared reflectance (FT-NIR) spectroscopy
Author: Quansheng Chen and Jiewen Zhao and Sumpun Chaitep and Zhiming Guo
This paper reported the results of simultaneous analysis of main catechins (i.e., EGC, EC, EGCG and ECG) contents in green tea by the Fourier transform near infrared reflectance (FT-NIR) spectroscopy and the multivariate calibration. Partial least squares (PLS) algorithm was conducted on the calibration of regression model. The number of PLS factors and the spectral preprocessing methods were optimised simultaneously by cross-validation in the model calibration. The performance of the final model was evaluated according to root mean square error of cross-validation (RMSECV), root mean square error of prediction (RMSEP) and correlation coefficient (R). The correlations coefficients (R) in the prediction set were achieved as follows: R = 0.9852 for EGC model, R = 0.9596 for EC model, R = 0.9760 for EGCG model and R = 0.9763 for ECG model. This work demonstrated that NIR spectroscopy with PLS algorithm could be used to analyse main catechins contents in green tea.