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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
Comparative antimutagenic and anticlastogenic effects of green tea and black tea: a review
Author: S Gupta and B Saha and A.K Giri
Tea is the most popular beverage next to water, consumed by over two-thirds of the world’s population. It is processed in different ways in different parts of the world to give green, black or oolong tea. Experimental studies have demonstrated the significant antimutagenic and anticlastogenic effects of both green and black tea and its polyphenols in multiple mutational assays. In the present review, we have attempted to evaluate and update the comparative antimutagenic and anticlastogenic effects of green tea, black tea and their polyphenols in different test systems, based on available literature. Existing reports have suggested that the protective effects of black tea is as good as green tea, however, more studies on black tea and its polyphenols are needed before a final conclusion can be made.
Effect of green tea polyphenols on angiogenesis induced by an angiogenin-like protein
Author: Tushar Kanti Maiti and Juin Chatterjee and Swagata Dasgupta
Angiogenesis is a fundamental process by which new blood vessels are formed. The angiogenesis process is induced by several growth factors. Among them angiogenin is the most potent blood vessel inducer known. In this paper, we have investigated the effect of green tea polyphenols, mainly the catechins, on an angiogenin-like protein induced angiogenesis process. The angiogenin-like protein was isolated from goat serum and the effect of green tea components was tested by the chicken chorioallantoic membrane (CAM) assay. The results show that green tea components are capable of reducing the vascularization on CAM that is induced by the angiogenin-like protein.
Iron bioavailability and weight gains to iron-deficient rats fed a commonly consumed tunisian meal ‘bean seeds ragout’ with or without beef and with green or black tea decoction
Author: Mohamed Hédi Hamdaoui and Soufia Chabchoub and Abderrazek Hédhili
The Fe bioavailability and the weight gains were evaluated in rats fed a commonly consumed Tunisian meal ‘bean seeds ragout’ (BSR), with or without beef and with black or green tea decoction. The Fe bioavailability was evaluated in Fe-deficient rats by the hemoglobin repletion method and the Fe stored in the liver. The addition of beef to the BSR significantly increased the Fe bioavailability from this meal by 147% and the reserve of Fe stored in the liver by 77% (P < 0.001). In contrast, both black and green tea decoctions caused a significant decrease of the Fe bioavailability from BSR meal (−19.6 ± 4.9% and −14.9 ± 4.1%, respectively). The reserve of Fe stored in the liver was significantly lower in the BSR, the black and the green tea groups than in the positive control group (FeSO4). The weight gains were significantly lower in the black and the green tea groups (3.9 ± 5.7 g, 13 ± 1.9 g, respectively) than in the BSR group (24.9 ± 6 g). The addition of beef to BSR meal counteracted the inhibitory effect of the kidney bean and considerably improved the Fe bioavailability and the Fe stored in the liver of rats. The green tea decoction, which constitutes an important source of antioxidant factors, had the same inhibitory effect as the black tea decoction on the Fe bioavailability from BSR meal. In addition, both black and green teas significantly reduced the weight gains, where the black tea decoction has the most effect.
Can teatime increase one’s lifetime?
Author: Kei Nakachi and Hidetaka Eguchi and Kazue Imai
Lifestyle-related diseases, including cancer and cardiovascular disease, are also characterized as aging-related diseases, where aging may be the most potent causal factor. In light of this, prevention of lifestyle-related diseases will depend on slowing the aging process and avoiding the clinical appearance of the diseases. Green tea is now accepted as a cancer preventive on the basis of numerous in vitro, in vivo and epidemiological studies. In addition, green tea has also been reported to reduce the risk of cardiovascular disease. We found an apparent delay of cancer onset/death and all cause deaths associated with increased consumption of green tea, specifically in ages before 79 in a prospective cohort study of a Japanese population with 13-year follow-up data. This is consistent with analyses of age-specific cancer death rate and cumulative survival, indicating a significant slowing of the increase in cancer death and all cause death with aging. These results indicate that daily consumption of green tea in sufficient amounts will help to prolong life by avoiding pre-mature death, particularly death caused by cancer.
Determination of catechins in matcha green tea by micellar electrokinetic chromatography
Author: David J. Weiss and Christopher R. Anderton
Catechins in green tea are known to have many beneficial health properties. Recently, it has been suggested that matcha has greater potential health benefits than other green teas. Matcha is a special powdered green tea used in the Japanese tea ceremony. However, there has been no investigation to quantitate the catechin intake from matcha compared to common green teas. We have developed a rapid method of analysis of five catechins and caffeine in matcha using micellar electrokinetic chromatography. Results are presented for water and methanol extractions of matcha compared with water extraction of a popular green tea. Using a mg catechin/g of dry leaf comparison, results indicate that the concentration of epigallocatechin gallate (EGCG) available from drinking matcha is 137 times greater than the amount of EGCG available from China Green Tips green tea, and at least three times higher than the largest literature value for other green teas.
Protective effects of green tea polyphenols on human HepG2 cells against oxidative damage of fenofibrate
Author: Hong-li Jiao and Ping Ye and Bao-lu Zhao
The aim of this work was to investigate the protective effects of green tea polyphenols on the cytotoxic effects of hypolipidemic agent fenofibrate (FF), a peroxisome proliferator (PP), in human HepG2 cells. The results showed that high concentrations of FF induced human HepG2 cell death through a mechanism involving an increase of reactive oxygen species (ROS) and intracellular reduced glutathione (GSH) depletion. These effects were partially prevented by antioxidant green tea polyphenols. The elevated expression of PP-activated receptors α (PPARα) in HepG2 cells induced by FF was also decreased by treatment with green tea polyphenols. In conclusion, this result demonstrates that oxidative stress and PPARα are involved in FF cytotoxicity and green tea polyphenols have a protective effect against FF-induced cellular injury. It may be beneficial for the hyperlipidemic patients who were administered the hypolipidemic drug fenofibrate to drink tea or use green tea polyphenols synchronously during their treatment.
Effect of green tea in the prevention and reversal of fasting-induced intestinal mucosal damage
Author: Sami Asfar and Suad Abdeen and Hussein Dashti and Mousa Khoursheed and Hilal Al-Sayer and Thazhumpal Mathew and Abdullatif Al-Bader
Objective Epidemiologic studies have suggested that high consumption of green tea protects against the development of chronic active gastritis and decreases the risk of stomach cancer. The effect of green tea on the intestinal mucosa was not studied previously, so we examined the effects of green tea on the intestinal mucosa of fasting rats in a controlled experimental setting. Methods Two sets of experiments were performed. In the recovery set, rats were fasted for 3 d, after which they were allowed free access to water, black tea, green tea, or vitamin E for 7 d. On day 8, the animals were killed, and small bowels were removed for histologic examination. In the pretreatment set, rats were allowed a normal diet, but the water supply was replaced with green tea, black tea, or vitamin E for 14 d. They were subsequently fasted for 3 d. On day 4, the rats were killed, and small bowels were removed for histologic examination. Results In the recovery set, fasting for 3 d caused shortening of villi, atrophy, and fragmentation of mucosal villous architecture, with a significant (P < 0.0001) reduction in the length and surface area of the villi. Ingestion of green tea and, to a lesser extent, vitamin E for 7 d helped in the recovery of villi to normal. In the pretreatment set, drinking green tea, black tea, or vitamin E for 14 d before fasting protected intestinal mucosa from damage. Conclusion The mucosal and villous atrophy induced by fasting was reverted to normal by the ingestion of green tea and, to a lesser extent, vitamin E. Black tea ingestion had no effect. In addition, ingestion of black tea, green tea, and vitamin E before fasting protected the intestinal mucosa against atrophy.
Green tea derived polyphenol antioxidant, EGCG, differentially modulates developing compared to mature atherosclerotic lesions in Apo E-/-mice
Author: Stephanie M. Babbidge and Xiaoning Zhao and Ramprasad Dandillaya and Juliana Yano and Paul C. Dimayuga and Bojan Cercek and Prediman K. Shah and Kuang-Yuh Chyu
Effect of green tea intake on the development of coronary artery disease
Author: Junko Sano and Tomohiro Ogawa and Shigenobu Inami and Fumiyuki Ishibashi and Kentaro Okamatsu and Hiroyuki Kamon and Kouji Seimiya and Gen Takagi and Shunta Sakai and Atsunobu Nomura and Kyoichi Mizuno
1P-0011 Inverse association of green tea intake with myocardial infarction (MI) and its genetic variation
Author: R. Ohmori and Y. Momiyama and R. Takahashi and H. Taniguchi and H. Nakamura and K. Kondo and F. Ohsuzu