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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
Antioxidant effects of Camellia sinensis L. extract in patients with type 2 diabetes
Author: Asta Spadiene and Nijole Savickiene and Liudas Ivanauskas and Valdas Jakstas and Andrejs Skesters and Alise Silova and Hiliaras Rodovicius
The prevalence of diabetes mellitus (DM) has dramatically increased in the past decade. Furthermore, increasing evidence from research shows that oxidative stress (OS) plays a crucial role in the pathogenesis of diabetes and in its complications. A search for ways to reduce oxidative damage has become the focus of interest for the majority of scientists. In this study, we determined the radical scavenging activity of single green tea constituents by using an on-line high performance liquid chromatography (HPLC)–2,2-diphenyl-1-picrylhydrazyl (DPPH) method and evaluated the antioxidant effects on type 2 diabetic patients by performing a double-blind, placebo-controlled study. Epigallocatechin gallate was identified as the most potent antioxidant, contributing approximately 50% of the total antioxidant capacity of green tea extract. We also found a statistically significant decrement of lipid peroxidation markers in patients treated with green tea extract after 9 months or after 18 months of follow-up. Overall, these findings are attractive for diabetic patients, helping them to keep a high level of performance and well-being, which ultimately may delay the time of disability and reduce mortality.
Pressure-dependent kinetic modeling of solid–liquid extraction of the major green tea constituents
Author: Jun Xi and Lianggong Yan and Lang He
The main aim of this work was to model the extraction process of the major green tea constituents in order to quantify the influence of the pressure on extraction kinetics. The kinetics of solid–liquid extraction of total catechins and caffeine at several pressures (200, 300, 400 and 500 MPa) were carried out using 50% aqueous ethanol. So and Macdonald’s model involving the concept of broken and intact cells in order to describe three successive extraction periods: an initial very fast washing stage, a fast diffusion stage and a slow diffusion stage, was successfully developed for describing the mechanism of solid–liquid extraction of the major green tea constituents under different pressures. From the modeling results, the influence of the pressure on the extraction yields of total catechins and caffeine of the various stages at equilibrium, and the mass transfer coefficient were identified.
The effect of green tea on blood pressure and lipid profile: A systematic review and meta-analysis of randomized clinical trials
Author: I. Onakpoya and E. Spencer and C. Heneghan and M. Thompson
Introduction Many different dietary supplements are currently marketed for the management of hypertension, but the evidence for effectiveness is mixed. The aim of this systematic review was to evaluate the evidence for or against the effectiveness of green tea (Camellia sinensis) on blood pressure and lipid parameters. Methods and results Electronic searches were conducted in Medline, Embase, Amed, Cinahl and the Cochrane Library to identify relevant human randomized clinical trials (RCTs). Hand searches of bibliographies were also conducted. The reporting quality of included studies was assessed using a checklist adapted from the CONSORT Statement. Two reviewers independently determined eligibility, assessed the reporting quality of the included studies, and extracted the data. As many as 474 citations were identified and 20 RCTs comprising 1536 participants were included. There were variations in the designs of the RCTs. A meta-analysis revealed a significant reduction in systolic blood pressure favouring green tea (MD: −1.94 mmHg; 95% CI: −2.95 to −0.93; I2 = 8%; p = 0.0002). Similar results were also observed for total cholesterol (MD: −0.13 mmol/l; 95% CI: −0.2 to −0.07; I2 = 8%; p < 0.0001) and LDL cholesterol (MD: −0.19 mmol/l; 95% CI: −0.3 to −0.09; I2 = 70%; p = 0.0004). Adverse events included rash, elevated blood pressure, and abdominal discomfort. Conclusion Green tea intake results in significant reductions in systolic blood pressure, total cholesterol, and LDL cholesterol. The effect size on systolic blood pressure is small, but the effects on total and LDL cholesterol appear moderate. Longer-term independent clinical trials evaluating the effects of green tea are warranted.
Simultaneous multi-determination and transfer of eight pesticide residues from green tea leaves to infusion using gas chromatography
Author: Soon-Kil Cho and A.M. Abd El-Aty and Md. Musfiqur Rahman and Jeong-Heui Choi and Jae-Han Shim
A method for determining eight pesticide (cyhalothrin, flufenoxuron, fenitrothion, EPN, bifenthrin, difenoconazole, triflumizole, and azoxystrobin) residues in made green tea as well as a tea infusion (under various brewing water temperatures; 60, 80, and 100°C) using gas chromatography (GC) micro-electron capture detector (μECD) was developed and validated. The extraction method adopted the relatively commonly used approach of solid sample hydration, with the green tea hydrated before being extracted through salting out with acetonitrile followed by a cleanup procedure. The analytes were confirmed using GC-coupled to tandem mass spectrometry (GC/MS/MS) with a triple quadrupole. The linearity of the calibration curves yielded determination coefficients (R2)>0.995. Recoveries were carried out using blank samples spiked with all analytes at two levels. The results demonstrated that all pesticides were recovered within the range of 77–116% with a relative standard deviation (RSD) ⩽14%. The quantification limits of 0.015–0.03 mg/kg were lower than the maximum residue limits (MRLs) set by the Korea Food and Drug Administration (KFDA) for all analytes (0.05–10 mg/kg). The infusion study indicated that cyhalothrin, flufenoxuron, and bifenthrin did not infuse into the tea brew from the made tea. Increases in brewing time resulted in increased transfer of azoxystrobin, fenitrothion, and difenoconazole from the made tea to the brew; however, this was not the case with triflumizole or EPN. We conclude that transfer of pesticides appeared to be dependent on their water solubilities and drinking a cup of tea is recommended to be at a water temperature of 60°C.
Agar films containing green tea extract and probiotic bacteria for extending fish shelf-life
Author: A.M. López de Lacey and M.E. López-Caballero and P. Montero
A bioactive film composed of agar, incorporating green tea extract and probiotic strains (Lactobacillus paracasei L26 and Bifidobacterium lactis B94) was applied on hake fillets in order to evaluate the effect of the films during 15 days of storage. Hake was previously inoculated with Shewanella putrefaciens and Photobacterium phosphoreum (103–104 CFU/g) to simulate a spoilage process. The green tea and/or probiotic film provoked a reduction, particularly of H2S-producing bacteria counts and total viable bacteria throughout the storage period. The probiotic strains added to the film could pass to the fish producing an increment of lactic acid bacterial counts, even in the presence of green tea extract. The effect of the films also caused a decrease in the indexes of fish quality (total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N) and pH). The total viable counts, H2S-producing microorganisms and TVB-N were maintained below the limits of acceptability during 15 days for the fillet covered with the green tea + probiotic film, compared to the rest of the samples. Films with green tea and probiotic were able to extend shelf-life of hake at least for a week and increase the beneficial lactic acid bacteria in fish.
Green tea decoction improves glucose tolerance and reduces weight gain of rats fed normal and high-fat diet
Author: Chahira Snoussi and Robert Ducroc and Mohamed Hédi Hamdaoui and Karima Dhaouadi and Houda Abaidi and Francoise Cluzeaud and Corinne Nazaret and Maude Le Gall and André Bado
Green tea containing polyphenols exerts antidiabetic and antiobesity effects, but the mechanisms involved are not fully understood. In this study, we first analyzed and compared polyphenol compounds [epigallocatechin gallate (EGCG), epigallocatechin (EGC)] in decoction of green tea leaves versus usual green tea extracts. Second, the effects of acute (30 min) or chronic (6 weeks) oral administration of green tea decoction (GTD) on intestinal glucose absorption were studied in vitro in Ussing chamber, ex vivo using isolated jejunal loops and in vivo through glucose tolerance tests. Finally, we explore in rat model fed normal or high-fat diet the effects of GTD on body weight, blood parameters and on the relative expression of glucose transporters SGLT-1, GLUT2 and GLUT4. GTD cooked for 15 min contained the highest amounts of phenolic compounds. In fasted rats, acute administration of GTD inhibited SGLT-1 activity, increased GLUT2 activity and improved glucose tolerance. Similarly to GTD, acute administration of synthetic phenolic compounds (2/3 EGCG+1/3 EGC) inhibited SGLT-1 activity. Chronic administration of GTD in rat fed high-fat diet reduced body weight gain, circulating triglycerides and cholesterol and improved glucose tolerance. GTD-treated rats for 6 weeks display significantly reduced SGLT-1 and increased GLUT2 mRNA levels in the jejunum mucosa. Moreover, adipose tissue GLUT4 mRNA levels were increased. These results indicate that GTD, a traditional beverage rich in EGCG and EGC reduces intestinal SGLT-1/GLUT2 ratio, a hallmark of regulation of glucose absorption in enterocyte, and enhances adipose GLUT4 providing new insights in its possible role in the control of glucose homeostasis.
Discrimination of Chinese green tea according to varieties and grade levels using artificial nose and tongue based on colorimetric sensor arrays
Author: Danqun Huo and Yu Wu and Mei Yang and Huanbao Fa and Xiaogang Luo and Changjun Hou
Colorimetric artificial tongue and nose were used to discriminate nine Chinese green teas from different geographical origins and grade levels. Printing nanoporous porphyrin, dimeric metalloporphyrins, metallosalophen complexes and chemically responsive dyes on a hydrophobic membrane, the developed sensor array of artificial tongue and nose showed a unique pattern of colorimetric change upon exposure to green tea liquids or gases. All green tea samples, both in liquid and gas analysis, gave distinct patterns according to geographical origin and grade level, thus resulting in their facile identification. The good reproducibility of colorimetric artificial tongue and nose was proved. Data analysis was performed by chemometric techniques: hierarchical cluster analysis (HCA), and principal component analysis (PCA). Chinese green tea from the same geographical origin could cluster together in PCA score plot. No errors in classification by HCA were observed in 90 trials. The colorimetric artificial tongue and nose can be used to discriminate Chinese green tea according to geographical origin and grade level.
Green tea supplementation in mice mitigates senescence-induced changes in brain antioxidant abilities
Author: Yu-Wen Hsu and Chia-Fang Tsai and Hung-Chih Ting and Wen-Kang Chen and Cheng-Chieh Yen
Catechin composition of green tea extract and its anti-senescence effect was investigated with a study of senescence-related redox imbalance in the brains of aged mice. Oral administration of green tea extract at doses of 125, 625 and 1250 mg/kg for 4 weeks alleviated the senescence-mediated redox imbalance, as observed from the significantly reduced (p < 0.05) levels of thiobarbituric acid-reactive substances (TBARS) in the serum and increased glutathione (GSH) and total thiol levels in the plasma compared with that in the aged control group. Moreover, the activities of superoxide dismutase (SOD), catalase, glucose-6-phosphate dehydrogenase (G6PD), glutathione peroxidase (GSH-Px) and glutathione reductase (GSH-Rd) in the brain were also increased, whereas protein carbonyls were reduced. Taken together, these results clearly indicate that green tea extract exhibits potent protective effects against senescence-mediated redox imbalance in the brains of mice by inhibiting oxidative damage and increasing antioxidant enzyme activities.
Protective effects of polyphenols-enriched extract from Huangshan Maofeng green tea against CCl4-induced liver injury in mice
Author: Yanmang Cui and Xingbin Yang and Xinshan Lu and Jinwen Chen and Yan Zhao
The study was to characterize the polyphenolic composition, antioxidant properties, and hepatoprotective effects of a polyphenols-enriched extract (HMTP) from Huangshan Maofeng green tea. HPLC analysis showed that three predominantly polyphenolic compounds present in HMTP were epigallocatechin (271.2μg/mg extract), rutin (239.3μg/mg) and epicatechin (89.3μg/mg). HMTP was shown to exhibit strong scavenging activities against DPPH, O2−, and OH, and ferric-reducing antioxidant power in vitro. Administration of HMTP at 200, 400 and 800 mg/kg bw in mice prior to CCl4 injury significantly decreased the CCl4-induced elevation of serum ALT, AST and ALP activities, and prevented an increase in hepatic MDA levels (p < 0.05). Mice with HMTP pretreatment displayed a better profile of hepatosomatic index and the improved GSH-Px and SOD activities in the liver, relative to CCl4-intoxicated mice. Liver pathological observation also confirmed the protection on CCl4-caused histological alteration, suggesting that HMTP has potential to be explored as valuable hepatoprotective function food.
Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese
Author: Ali Rashidinejad and E. John Birch and Dongxiao Sun-Waterhouse and David W. Everett
The encapsulation of green tea catechin and epigallocatechin gallate (EGCG) in soy lecithin liposomes was examined at four concentrations (0%, 0.125%, 0.25% and 0.5% w/v), and inclusion in cheese at 0% and 0.25% w/v. The empty capsules had a mean diameter of 133nm and significantly (p < 0.05) increased with the addition of catechin or EGCG. Electron microscopy revealed the lamellae and central core of the liposomes. Addition of antioxidants gave a significant (p < 0.05) increase in the size of liposomes. Liposomes had surface potentials of −42.4 to −46.1 mV with no significant difference between treatments, suggesting stable liposome systems. High efficiency (>70%) and yield (∼80%) were achieved from the incorporation of catechin or EGCG inside the liposome structure. Addition of either antioxidant increased the liposome phase transition temperature (>50°C). Nanocapsules containing these antioxidants were effectively retained within a low-fat hard cheese, presenting a simple and effective delivery vesicle for antioxidants.