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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
One-step purification of epigallocatechin gallate from crude green tea extracts by mixed-mode adsorption chromatography on highly cross-linked agarose media
Author: Jun Xu and Tianwei Tan and Jan-Christer Janson
(−)-Epigallocatechin gallate (EGCG) was purified in one step from a green tea polyphenol (GTP) crude extract by adsorption chromatography on a Superose 12 HR 10/30 column. The mobile phase used was a mixture of acetonitrile and water with an optimum mobile phase compositions regarding purity, recovery and separation time of 78/22 (v/v). Maximum practical sample loading was 100 mg GTP per run (corresponding to 4.2 mg/ml Superose). An EGCG purity of 99% with recoveries in the range 60–65% was achieved in one step directly from the crude GTP extract. Full column regeneration was obtained using solvents in the following order: 0.5 M NaOH, distilled water and 30% acetic acid.
Comparative studies on the qualities of green teas in Karst and non-Karst areas of Yichang, Hubei Province, PR China
Author: Tao Li and Long-jiang Yu and Mao-teng Li and Wei Li
Green teas (Camellia sinensis) from the non-Karst and the Karst areas of Yichang, Hubei Province, PR China, have been compared as regards l-proline content of the green tea and the quality, as well as the soil properties. The results showed that some qualities of green tea from the Karst region, such as a higher content of l-proline and a lower contents of aluminum and fluoride were beneficial. Other qualities of green tea from the Karst region, for example, the lower content of tea polyphenols, were not beneficial. The differences in amino acids and caffeine contents were not statistically significant.
Aqueous extract of citrus peel reduces production of hydrogen peroxide in catechin-enriched green tea
Author: S. Ayabe and H. Aoshima
Hydrogen peroxide (H2O2) is gradually produced in bottle-packed beverages, including tea and coffee, after the cap has been opened, i.e, through exposure to air, though only a small amount of H2O2 is detected in the beverage immediately after the bottle is opened. Since, H2O2 is toxic, it is necessary to develop safe and simple ways of reducing its production in bottled beverages. The addition of an aqueous extract of citrus peel reduced the concentration of H2O2 in green tea. To characterise the active constituents in the citrus peel, the aqueous extract of the peel was fractionated using chloroform, ethyl acetate, and butanol, in that order, and subjected to gel chromatography. The active constituents in the citrus peel were water-soluble compounds of various molecular weights.
Prevention of Hypertension, Cardiovascular Damage and Endothelial Dysfunction with Green Tea Extracts
Author: Michele Antonello and Domenico Montemurro and Massimo Bolognesi and Marco Di Pascoli and Anna Piva and Franco Grego and Daniele Sticchi and Luisa Giuliani and Spiridione Garbisa and Gian Paolo Rossi
Background: We investigated the effect of green tea extract (GTE) in arterial hypertension with high oxidative stress. Angiotensin (Ang) II induces endothelial dysfunction (ED) that is crucial for the development of atherosclerosis and hypertension. Methods: Male Sprague-Dawley rats, 13 weeks old, randomly assigned to drinking water with or without GTE (6 mg/mL) received a vehicle, a high (700 μg/kg/d) or a low (350 μg/kg/d) Ang II dose for 13 days, by osmotic mini-pumps. Blood pressure (BP) was measured with telemetry. After sacrifice, left ventricular (LV) mass index, small mesenteric artery media-to-lumen ratio, and concentration–response curves of phenylephrine-precontracted arteries to acetylcholine were evaluated. The effect of the superoxide dismutase (SOD-1) analog tempol on artery responses to acetylcholine was assessed. Oxidative stress was measured by plasma hydroperoxides and nitrotyrosine levels. The mRNA of heme oxygenase 1 (HO-1), NADPH oxidase endothelial p22phox subunit, and SOD-1 was also measured in the aorta. Results: Compared with vehicle high Ang II increased BP, LV mass index, media-to-lumen ratio, and hydroperoxide radicals. The GTE blunted these increases, prevented the increase in HO-1, p22phox, and SOD-1 mRNA in aorta caused by Ang II, and reduced them below baseline levels. Low Ang II dose increased BP values and plasma hydroperoxides only during the first week. Both Ang II doses shifted rightward the curves to acetylcholine; this was prevented in vivo by GTE and abolished in vitro by tempol. Conclusions: The GTE prevented hypertension and target organ damage induced by a high Ang II dose, likely by prevention or scavenging of superoxide anion generation.
Anticoccidial effect of green tea-based diets against Eimeria maxima
Author: Seung I. Jang and Moo-Hyung Jun and Hyun S. Lillehoj and Rami A. Dalloul and Il-Keun Kong and Suk Kim and Wongi Min
Anticoccidial effects of green tea (GT)-based diets were evaluated in chickens following oral infection with Eimeria maxima an ubiquitous intestinal parasite of poultry that impairs the growth and feed efficiency of infected birds. Five-week-old chickens were assigned to four groups (GT 0.5%, GT 2.0%, untreated/infected and non-infected control) and each group consisted of 15 chickens. Chickens were fed a standard diet supplemented with ground green tea for 2 weeks prior to infection with E. maxima (10,000 sporulated oocysts per bird). The effects of green tea on E. maxima infection were assessed by two parameters, fecal oocyst shedding and body weight gain. The green tea-fed chickens produced significantly reduced fecal oocysts (P < 0.05) when compared to the E. maxima-infected group fed standard diet. The green tea-based diet, however, did not improve body weight loss caused by E. maxima infection. This study is the first to demonstrate anticoccidial effect of green tea on Eimeriaparasites.
Green tea and stroke prevention: Emerging evidence
Author: Michelle L. Fraser and Gladys S. Mok and Andy H. Lee
Summary Background Stroke is a leading cause of morbidity and mortality in many countries. Green tea is a simple and inexpensive beverage that is showing promise in the prevention of several diseases, including stroke. However, epidemiological studies examining the preventive effects of tea on stroke have generated inconsistent results. Objective To review the emerging evidence for green tea in stroke prevention. Methods Published articles were located by searching the PubMed, ProQuest, CINAHL and other databases, using the keywords ‘tea’ and ‘stroke’ with no restriction on publication date. Reference lists of identified articles were also searched for relevant publications. Results Two published epidemiological studies on green tea reported positive findings. A large number of studies have also proposed biological mechanisms by which tea or tea components may reduce the stroke risk. Additional studies are required from a variety of populations, assessing duration and different types of tea consumption on subtypes of stroke to provide further evidence. Conclusion Green tea is a safe and cheap beverage. Its consumption should be encouraged because it could potentially serve as a practical method for stroke prevention.
Analysis of vitamin K in green tea leafs and infusions by SPME–GC-FID
Author: Márcia Reto and Maria E. Figueira and Helder M. Filipe and Cristina M.M. Almeida
The usual methods for determination vitamin K are laborious. With the aim of replace them by a simpler method that requires fewer solvents, lower analytical levels and allows reporting of results in a smaller period of time, a procedure based on solid-phase microextraction (SPME) and gas chromatography with flame ionization detector (GC-FID) was developed. This method was used to analyse vitamin K in green tea leafs and infusions from nine brands of green tea commercialised in Portugal. The best analytical conditions were obtained using PDMS 7 μm fibre using immersion extraction at 40 °C, for 45 min and 1300 rpm. The linear range for vitamins K1 and K2 was defined. The detection limits obtained with PDMS fibre and GC/FID were 0.16 and 0.07 mg/L for vitamins K1 and K2, respectively. In all analysed infusions the concentration of vitamin K was lower than the detection limit of the developed method, however, the concentration of vitamin K1 present in tea leafs was between 120 and 625 μg/100 g.
Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions
Author: M. Pilar Almajano and M. Eugenia Delgado and Michael H. Gordon
Model oil-in-water emulsions containing epicatechin (EC) and epigallocatechin gallate (EGCG) showed a synergistic increase in stability in emulsions containing added albumin. EGCG showed a stronger synergy (35%) with ovalbumin than did EC. Oxidation of the oil was monitored by determining peroxide values and hexanal contents. The effect of bovine serum albumin (BSA) on model oil-in-water emulsions containing each of the green tea catechins [epicatechin gallate (ECG), EGCG, EC and epigallocatechin (EGC)] was studied during storage at 30 °C. The green tea catechins showed moderate antioxidant activity in the emulsions with the order of activity being ECG ≈ EGCG > EC > EGC. Although BSA had very little antioxidant activity in the absence of phenolic antioxidants, the combination of BSA with each of the catechins showed strong antioxidant activity. BSA, in combination with EC, EGCG or EGC, showing the strongest antioxidant activity with good stability after 45 days storage. Model experiments with the catechins stored with BSA in aqueous solutions confirmed that protein–catechin adducts with antioxidant activity were formed between the catechins and protein. The antioxidant activity of the separated protein–catechin adducts increased strongly with storage time and was stronger for EGCG and ECG than for EC or EGC.