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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
Green tea and grape seed extracts — Potential applications in food safety and quality
Author: A.V.S. Perumalla and Navam. S. Hettiarachchy
Using “natural green” plant extracts or their derived products in various food and beverage applications is an increasing trend in the food industry. Selection of these plant extracts and their application depends on their functional properties, availability, cost effectiveness, consumer awareness and their effect on the sensory attributes of the final product. Green tea extract (GTE) and grape seed extract (GSE) are two popular plant extracts that have been widely used in various food and beverage applications. Green tea is a widely consumed beverage that has attracted more attention in the recent years due to its health benefits like antioxidant, antimicrobial, anticarcinogenic and anti-inflammatory properties. Grape seed extract is derived from the grape seeds that is extracted, dried and purified to produce polyphenolic compounds-rich extract that also has well documented antioxidant, antimicrobial and anti-inflammatory properties. These two plant extracts (polyphenolic and proanthocyanidin rich compounds) have potential antioxidant properties by inhibiting the lipid oxidation and warmed over flavors and antimicrobial activities against major food borne pathogens like Listeria monocytogenes, Salmonella Typhimurium, Escherichia coli O157:H7, and Campylobacter jejuni in preventing pathogen contamination. Furthermore, they have demonstrated synergism in antimicrobial activity when used in combination with organic acids (malic, tartaric acid, benzoic acids etc.), bacteriocins like nisin or chelating agents like EDTA in various model systems including fresh produce (fruits and vegetables), raw and ready-to-eat meat and poultry products. Apart from beneficial effects of grape seed extract in food safety and quality, concerns regarding the side effects of GSE are also addressed. Nevertheless, persistent recalls of the food products involving foodborne pathogens despite various control measures calls for efficient bacteriostatic and bactericidal agents and technologies to deliver the active components for an effective inhibition of pathogens. Therefore, further research involving electrostatic spray and nanoscale delivery of the active components present in these natural, green, plant extracts and using them as a component in multiple hurdle approach would enhance the food safety and quality in addition to providing alternative “green” solutions to the food processors.
Green tea aqueous extract reduces visceral fat and decreases protein availability in rats fed with a high-fat diet
Author: Joanna Bajerska and Małgorzata Wozniewicz and Jan Jeszka and Slawomira Drzymala-Czyz and Jaroslaw Walkowiak
Green tea is associated with beneficial health effects mainly because of its body fat–reducing and hypocholesterolemic activities, but an effective dose without pronounced influence on protein availability is unknown. The objective of this study was to examine the hypothesis that green tea aqueous extract (GTAE) depending on dose improves cardiovascular risk indicators such as body weight, visceral fat content, and atherogenic index of plasma and does not have unfavorable effect on protein availability in rats fed with a high-fat diet. The rats fed with a high-fat diet enriched with 1.1 and 2.0% GTAE for 8 weeks had significantly (P < .05) lower atherogenic index (in both groups, about 14.3%). Only administration of 2.0% GTAE significantly (P < .05) decreased body weight gain (5.6%) and prevented visceral fat accumulation (17.8%) in rats. However, considerably (P < .05), reduction in the digestion of protein (but not fat) was observed in both GTAE groups (1.1% GTAE: 82.6% ± 1.8%; 2.0% GTAE: 84.3% ± 0.8%) when compared to the control (93.3% ± 1.5%). It was concluded that GTAE may have preventive effects on the accumulation of visceral fat but only in higher doses. Although both doses improved cardiovascular risk indicators, they, in addition, significantly inhibited protein digestion.
847 EFFECT OF COFFEE AND GREEN TEA CONSUMPTION ON LIVER ENZYME AND METABOLIC SYNDROME IN KOREAN POPULATION
Author: D.W. Jun and E.K. Kim and H.S. Choi and Y.I. Kown and W. Sohn and O.W. Kwon and K.N. Lee and H.L. Lee and O.Y. Lee and B.C. Yoon and T.Y. Kim and J.H. Sohn
Background: There are several epidemiologic studies that coffee and tea consumption could lower serum liver enzyme activity, and inhibit the progression of liver disease in high-risk subjects. However, many conflicting results have been also reported according to type of coffee and whether the use of filters. Most studies were base on specific cohort group and there are few general population base studies. This study examined on population based study whether coffee has a protective effect when consumed in moderate quantities in metabolic syndrome and liver inflammation. Methods: We used cross-sectional data on coffee, tea consumption frequency, and metabolic parameters of 5,283 adults, aged 20 years and older, who participated in the third Korea National Health and Nutrition Examination Survey (KNHANES). We examined the relationship between coffee, tea, and caffeine intake and metabolic parameters using linear regression. Additionally, we examined the relationship with liver enzyme activity using logistic regression. Intake was assessed by a food frequency questionnaire. Result: In our study, more than 90% subjects intake instant coffee mix (mix with confectioners’ sugar, powdered creamer, and soluble coffee). Total calorie intake and body mass index were higher in individuals with coffee intake >2 cups daily compared with those with no coffee use (p < 0.001 vs. p = 0.021, respectively). However, a gradual increase in the frequency of coffee consumption was associated with stepwise decrease in prevalence of hypertension, dyslipidemia, and abnormal fating glucose, which was independent of total calorie, and BMI. The prevalence of metabolic syndrome was strikingly decreased from 48.8%, 46.5%, to 40.9% according to the quartile of coffee consumption (p = 0.01, p for trend <0.001). After adjusting for other covariates, the differences remained significant. But frequency of coffee consumption did not affect the liver enzyme activity on general population and high risk group. In cases of normal BMI subjects (23–25 kg/m2), coffee intake had a tendency to increased liver enzyme activity. Frequency of green tea intake did not showed protective effects on liver and metabolic aspects. Conclusion: In this large, national, population-based study, consumption of coffee was associated with lower the risk of metabolic syndrome.
576 Green Tea Reduces Left Ventricular Myocardial Mass in Patients with Transthyretin Amyloidosis
Author: A.V. Kristen and S. Lehrke and D. Mereles and P.A. Schnabel and C. Röcken and P. Ehlermann and T.J. Dengler and K. Altland and H.A. Katus
Purpose: Cardiac involvement is common in both forms of transthyretin (TTR) amyloidosis, variant and non-variant (senile) form. As no medical treatment is available yet liver transplantation is the only accepted treatment for patients with variant TTR amyloidosis and mild cardiac invovlement, but not for patients with senile amyloidosis. In patient with advanced cardiac amyloidosis heart transplantation is the only available treatment option. In 2007, a patient having ALA amyloidosis described a decrease of his LV wall after daily consumption of 2 1 of green tea (Hunstein, Blood 2007 110:2216). This prospective, open-label, single center interventional trial was performed to confirm the observation in patients with amyloid TTR cardiomyopathy. Methods and Materials: 19 patients with cardiac TTR amyloidosis were evaluated by standard blood tests, echocardiography, and cardiac MRI (n=9) while consuming green tea and/or green tea extract for 12 months. 5 patients were not followed-up for reasons of death (n=2), poor health (n=2), and heart transplantation (n=1). Results: After consumption of green tea and/or green tea extract for 12 months a significant average decline of LV myocardial mass was observed by echo (-15%) and MRI (-10%) accompanied by an increase of mitral annular systolic velocity (9%). In 11 of 14 (79%) patients we observed a reduction of cardiac mass by acho and by MRI in 9/9 (100%) suggesting a loss of cardiac amyloid. In all 14 patients total cholesterol (191.9 ± 8.9 mg/dL vs. 172.7 ± 9.4 mg/dL; p<0.01) and LDL cholesterol (105.8 ± 7.6 mg/dL vs 89.5 ± 8.0 mg/dL; p<0.01) decreased significantly during the observational period. NT-proBNP plasma levels remained unchanged. No serious adverse side-effects were reported by any of the participants. Conclusions: Consumption of green tea and green tea extracts appear to represent a promising therapeutic tool to halt the progression of the amyloid apposition and even decreases the cardiac amyloid load in patients with TTR amyloidosis. Thus, it is a promising treatment approach that might prevent heart transplantation.
PP233-MON EFFECTS OF GREEN TEA COMPONENTS ON PREVENTING UPPER RESPIRATORY TRACT INFECTION IN ADULTS: A RANDOMIZED CONTROLLED TRIAL
Author: K. Matsumoto and H. Yamada and N. Takuma and H. Niino and Y.M. Sagesaka
Rationale: Experimental studies have revealed that green tea components prevent upper respiratory tract infection from some pathogens including influenza virus, while the clinical evidence has been inconclusive. This study was conducted to determine whether taking green tea catechins and theanine, which are major components of green tea, can prevent upper respiratory tract infection in adults. Methods:A randomized, double-blind, placebo-controlled trial of 200 adult workers conducted for 5 months from November, 2009 to April, 2010 in three healthcare facil- ities in Higashimurayama, Japan. The catechin/theanine group received capsules including green tea catechins (378mg/day) and theanine (210mg/day). The control group received placebo. The outcome was the incidence of upper respiratory tract infection including influenza infection. Trial registration: ClinicalTrials.gov Identifier (NCT01008020) Results: Eligible adult workers (n = 197) were enrolled and randomly assigned to an intervention; 98 were allocated to receive catechin/theanine capsules and 99 to placebo. The incidence of upper respiratory tract infection was lower in the catechin/theanine group (46 participants; 47.4%) compared with the placebo group (59 participants; 59.6%), but this difference was not significant (adjusted odds ratio, 0.63; 95% confidence interval, 0.35 to 1.12; P = 0.116). Conclusion: Among healthcare adult workers, taking green tea catechins and theanine may be effective for the prophylaxis of upper respiratory tract infection.
Green Tea Catechins Decrease Total and Low-Density Lipoprotein Cholesterol: A Systematic Review and Meta-Analysis
Author: Amie Kim and Andrew Chiu and Meredith K. Barone and Diane Avino and Fei Wang and Craig I. Coleman and Olivia J. Phung
Green tea catechins (GTCs) have been studied in randomized control trials for their lipid-lowering effects. Studies, however, have been small and demonstrated conflicting results. The objective of this study was to perform a systematic review and meta-analysis of randomized controlled trials evaluating the relationship between GTCs and serum lipid levels, including total, low-density lipoprotein (LDL), high-density lipoprotein (HDL) cholesterol, and triglycerides. A systematic literature search of MEDLINE, EMBASE, Cochrane CENTRAL, and the Natural Medicines Comprehensive Database was conducted through March 2010. Randomized controlled trials evaluating GTCs vs control in human beings and reporting efficacy data on at least one of the aforementioned serum lipid endpoints were included. Weighted mean differences for changes from baseline (with 95% confidence intervals [CIs]) for lipid endpoints were calculated using random-effects models. Twenty trials (N=1,415) met all inclusion criteria. Upon meta-analysis, GTCs at doses ranging from 145 to 3,000 mg/day taken for 3 to 24 weeks reduced total (−5.46 mg/dL [−0.14 mmol/L]; 95% CI −9.59 to −1.32) and LDL cholesterol (−5.30 mg/dL [−0.14 mmol/L]; 95% CI −9.99 to −0.62) compared to control. GTCs did not significantly alter HDL cholesterol (−0.27 mg/dL [−0.007 mmol/L]; 95% CI −1.62 to 1.09) or triglyceride (3.00 mg/dL [−0.034 mmol/L]; 95% CI −2.73 to 8.73) levels. The consumption of GTCs is associated with a statistically significant reduction in total and LDL cholesterol levels; however, there was no significant effect on HDL cholesterol or triglyceride levels.
Green tea polysaccharide-conjugates protect human umbilical vein endothelial cells against impairments triggered by high glucose
Author: Xiaoqiang Chen and Yuefei Wang and Yalin Wu and Baoyu Han and Yuejin Zhu and Xiaolin Tang and Qinglei Sun
Hot-water extracts of low-grade green tea were precipitated with ethanol, deproteinized with trichloroacetic acid, neutralized with NaOH and fractionated by DEAE-cellulose DE-52 column chromatography to yield three (3) of unexplored polysaccharide-conjugate fractions termed gTPC1, gTPC2 and gTPC3. Monosaccharide and amino acid composition, contents of total neutral sugars, proteins and moistures, HPGPC distribution and Zeta potentials of gTPC1–3 were investigated. Exposure of human umbilical vein endothelial (HUVE) cells to high glucose (33 mM) for 12 h significantly decreased cell viability relative to normal glucose control (p < 0.001). As compared with cell injury group, gTPC1–3 at all of three dose levels (50, 150 and 300 μg/mL) were found to possess remarkably protective effects on HUVE cells against impairments induced by high glucose in a dose-dependent manner (p < 0.05, p < 0.001). To contribute toward our understanding of the cell-based protection mechanism of gTPC1–3, the latter were subjected to self-oxidation of 1,2,3-phentriol assay, and their scavenging effects were observed as 55.1%, 47.6% and 47.9% at the concentration of 300 μg/mL, respectively. On the basis of the fact that high glucose-induced endothelial dysfunction involves in the overproduction of reactive oxygen species (ROS) and contributes to the vascular complications in patients with diabetes, inhibitory effects of gTPC1–3 on high glucose-mediated HUVE cell loss are, at least in part, correlated with their potential scavenging potency of ROS. Taken together, gTPC1–3 could be developed as non-cytotoxic candidates of therapeutic agent for diabetic vascular complications.
Green tea epigallocatechin gallate enhances therapeutic efficacy of temozolomide in orthotopic mouse glioblastoma models
Author: Thomas C. Chen and Weijun Wang and Encouse B. Golden and Simmy Thomas and Walavan Sivakumar and Florence M. Hofman and Stan G. Louie and Axel H. Schönthal
The alkylating agent temozolomide, in combination with surgery and radiation, is the current standard of care for patients with glioblastoma. However, despite this extensive therapeutic effort, the inclusion of temozolomide extends survival only by a few short months. Among the factors contributing to chemoresistance is elevated expression of the endoplasmic reticulum (ER) chaperone GRP78 (glucose-regulated protein 78; BiP), a key pro-survival component of the ER stress response system. Because the green tea component EGCG (epigallocatechin 3-gallate) had been shown to inhibit GRP78 function, we investigated whether this polyphenolic agent would be able to increase the therapeutic efficacy of temozolomide in preclinical models of glioblastoma. Mice with intracranially implanted human U87 (p53 wild type) or U251 (p53 mutant) glioblastoma cells were treated with temozolomide and EGCG, alone and in combination. We found that EGCG alone did not provide survival benefit, but significantly improved the existing therapeutic effect of temozolomide, i.e., life extension was substantially greater under combination therapy as compared to temozolomide therapy alone. Immunohistochemical analysis of tumor tissue revealed increased expression levels of GRP78 in temozolomide-treated animals, which was diminished when temozolomide was combined with EGCG. Parallel in vitro experiments with siRNA targeting GRP78 or its major pro-apoptotic antagonist CHOP (CCAAT/enhancer binding protein homologous protein/GADD153) further established a critical role of the ER stress response system, where si-GRP78 sensitized cells to treatment with temozolomide, and si-CHOP provided protection from drug-induced toxicity. Thus, ER stress-regulatory components affect the chemotherapeutic response of glioblastoma cells to treatment with temozolomide, and inclusion of EGCG is able to increase the therapeutic efficacy of this DNA-damaging agent.
Evaluation of γ-radiation on green tea odor volatiles
Author: G.B. Fanaro and R.C. Duarte and M.M. Araújo and E. Purgatto and A.L.C.H. Villavicencio
The aim of this study was to evaluate the gamma radiation effects on green tea odor volatiles in green tea at doses of 0, 5, 10, 15 and 20 kGy. The volatile organic compounds were extracted by hydrodistillation and analyzed by GC/MS. The green tea had a large influence on radiation effects, increasing the identified volatiles in relation to control samples. The dose of 10 kGy was responsible to form the majority of new odor compounds following by 5 and 20 kGy. However, the dose of 5 kGy was the dose that degraded the majority of volatiles in non-irradiated samples, following by 20 kGy. The dose of 15 kGy showed has no effect on odor volatiles. The gamma radiation, at dose up to 20 kGy, showed statistically no difference between irradiated and non irradiated green tea on odors compounds.
1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation
Author: Jang-Eun Lee and Bum-Jin Lee and Jin-Oh Chung and Hyun-Jung Shin and Sang-Jun Lee and Cherl-Ho Lee and Young-Shick Hong
The metabolic behavior of green tea (Camellia sinensis) during tea fermentation was characterized by 1H NMR spectroscopy coupled with multivariate statistical analysis to provide comprehensive information on changes in metabolites induced by tea fermentation. Fourteen tea metabolites of epicatechin (EC), epigallocatechin (EGC), epicatechin-3-gallate (ECG), epigallocatechin-3-gallate (EGCG), theanine, alanine, acetate, quinate, glutamate, caffeine, sucrose, glucose, and gallate, as identified by 1H NMR spectroscopy, were responsible for metabolic differentiation between green tea and fermented tea by principal component analysis. During tea fermentation, levels of EC, EGC, ECG, EGCG, quinate, caffeine, and sucrose were decreased, whereas gallate and glucose levels were increased. In particular, unique changes in caffeine and gallate levels were observed during tea fermentation, which caffeine and gallate levels have been shown to vary after tea fermentation among many reports to date. This study highlights that metabolomics with global profiling and a highly reliable and reproducible 1H NMR spectroscopic data set can provide a better understanding of unique changes in tea metabolites during tea fermentation.