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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
Effect of green tea on pharmacokinetics of 5-fluorouracil in rats and pharmacodynamics in human cell lines in vitro
Author: Jinping Qiao and Chenxin Gu and Weihu Shang and Jinglei Du and Wei Yin and Meilin Zhu and Wei Wang and Mei Han and Weidong Lu
Tea drinking is widely practiced in the world and has recently increased among cancer patients. However, the effects of concurrent consumption of tea on the bioavailability and the net therapeutic potential of co-administered chemical drugs are not clear. In this study, the effects of green tea on the pharmacokinetics of 5-fluorouracil (5-FU) in rats and the pharmacodynamics in human cell lines in vitro were studied. The pharmacokinetic experiment indicated that there was an approximately 151% increase in the maximum plasma concentration (Cmax) and an approximately 425% increase in the area under the plasma concentration curve (AUC) of 5-FU in the green tea-treated group compared with the control group. Green tea consumption increased the plasma concentration of 5-FU. In addition, the pharmacodynamics experiment showed that at the moderate dose level (equivalent to 6 cups daily in human), neither fresh green tea extract nor (−)-epigallocatechin-3-gallate (EGCG) showed significant additive effects on the cytotoxicity of 5-FU in human cell lines. The results showed that it is crucial to perform therapeutic drug monitoring (TDM) when the cancer patients have a habit of drinking green tea.
Green tea encapsulation by means of high pressure antisolvent coprecipitation
Author: M.V. Sosa and S. Rodríguez-Rojo and F. Mattea and M. Cismondi and M.J. Cocero
In this work, green tea polyphenols were coprecipitated with a biodegradable polymer (poly-ɛ-caprolactone, MW: 25,000) by a semi continuous supercritical antisolvent process (SAS). Carbon dioxide was used as antisolvent in addition to be a dispersing agent. Green tea extracts were obtained by microwaved assisted extraction (MAE) technique with acetone. The influence of different process parameters, including the operating pressure (8–12 MPa) and temperature (283–307 K), the polymer to solutes concentration (w/w) ratio (4–58), and the CO2 to solution mass flow rate ratio (4–10) have been studied experimentally. Total content of polyphenols, quantified according to the Folin-Cicalteu method, showed concentrations from 60 to 100% of the maximum theoretical composition. Also HPLC analyses were performed to verify the presence of some of the major tea catechins. SEM images of the products show small particles (3–5 μm) with narrow particle size distribution with a high degree of agglomeration. Drug release profiles in phosphate buffer (pH = 6.8) reveal that the majority of catechins are encapsulated in the crystalline domains of the polymer.
Green tea minimally affects biomarkers of inflammation in obese subjects with metabolic syndrome
Author: Arpita Basu and Mei Du and Karah Sanchez and Misti J. Leyva and Nancy M. Betts and Steve Blevins and Mingyuan Wu and Christopher E. Aston and Timothy J. Lyons
Objective Green tea (Camellia sinensis) has shown to exert cardioprotective benefits in observational studies. The objective of this clinical trial was to assess the effects of green tea on features of metabolic syndrome and inflammation in obese subjects. Methods We conducted a randomized controlled trial in obese subjects with metabolic syndrome. Thirty-five subjects [(mean ± SE) age 42.5 ± 1.7 y, body mass index 36.1 ± 1.3 kg/m2] completed the 8-wk study and were randomly assigned to receive green tea (4 cups/d), green tea extract (2 capsules and 4 cups water/d), or no treatment (4 cups water/d). Both the beverage and extract groups had similar dosing of epigallocatechin-3-gallate, the active green tea polyphenol. Fasting blood samples were collected at screening, 4 and 8 wk of the study. Results Green tea beverage or extract supplementation did not significantly alter features of metabolic syndrome or biomarkers of inflammation including adiponectin, C-reactive protein, interleukin-6, interleukin-1β, soluble vascular cell adhesion molecule-1, soluble intercellular adhesion molecule-1, leptin, or leptin:adiponectin ratio. However, both green tea beverage and extracts significantly reduced plasma serum amyloid alpha versus no treatment (P < 0.005). Conclusion This study suggests that the daily consumption of green tea beverage or extracts for 8 wk was well tolerated but did not affect the features of metabolic syndrome. However, green tea significantly reduced plasma serum amyloid alpha, an independent cardiovascular disease risk factor, in obese subjects with metabolic syndrome.
Influence of green tea polyphenols on the colloidal stability and gelation of WPC
Author: Mariana von Staszewski and Rosa J. Jagus and Ana M.R. Pilosof
Green tea extracts are being widely used in food products due to their health-promoting properties. Polyphenols can interact with food proteins leading to the formation of soluble or insoluble complexes; therefore they could alter functional properties of proteins. The objective of the present work was to study the colloidal stability and gelation characteristics of a whey protein concentrate (WPC) in the presence of green tea polyphenols. Mixtures of WPC35 (8 and 30% w/v) and green tea polyphenols (0.25–1% w/v) were prepared at pH 4.5 and 6.0. The size of particles formed was analyzed by light scattering, while gelation was characterized by means of dynamic rheometry and texture analysis of gels. At pH 6.0, the particles were smaller and had a higher net charge than at pH 4.5, which accounted for by a less precipitation of the system at pH 6.0. The G′ parameters of gels upon cooling at 35 °C increased with increasing polyphenols concentration at both pH values. However, the relative viscoelasticity decreased. The texture analysis indicated that the addition of polyphenols improved the firmness and adhesiveness of the gels at pH 6.0, while no significant differences were seen at pH 4.5. The results obtained in this work indicate that pH-dependent interaction between green tea polyphenols and WPC induces the formation of aggregates that modifies the viscoelastic and texture properties of the gels.
Effects of green tea catechins on gramicidin channel function and inferred changes in bilayer properties
Author: Helgi I. Ingólfsson and Roger E. Koeppe II and Olaf S. Andersen
Green tea's health benefits have been attributed to its major polyphenols, the catechins: (−)-epigallocatechin gallate (EGCG), (−)-epicatechin gallate (ECG), (−)-epigallocatechin (EGC), and epicatechin (EC). Catechins (especially EGCG) modulate a wide range of biologically important molecules, including many membrane proteins. Yet, little is known about their mechanism(s) of action. We tested the catechins’ bilayer-modifying potency using gramicidin A (gA) channels as molecular force probes. All the catechins alter gA channel function and modify bilayer properties, with a 500-fold range in potency (EGCG > ECG ≫ EGC > EC). Additionally, the gallate group causes current block, as evident by brief downward current transitions (flickers).
A subacute toxicity evaluation of green tea (Camellia sinensis) extract in mice
Author: Yu-Wen Hsu and Chia-Fang Tsai and Wen-Kang Chen and Chun-Fa Huang and Cheng-Chieh Yen
Green tea is believed to be beneficial to health because it possesses antioxidant, antiviral and anticancer properties. The potential toxicity of green tea when administered at high doses via concentrated extracts, however, has not been completely investigated. The objective of the present study was to evaluate the safety of green tea extract in ICR mice using a subacute exposure paradigm. In this study, mice were orally administered (gavage) green tea extract at doses of 0 (as normal group), 625, 1250 and 2500 mg/kg body weight/day for 28 days. The results showed that oral administration of green tea extract did not cause adverse effects on body weight, organ weights, hematology, serum biochemistry, urinalysis or histopathology. Additionally, administering green tea extract via gavage significantly reduced triglyceride and cholesterol levels. These observed effects could be attributed to the high levels of catechins present in green tea as these compounds have been reported to have beneficial health effects. The no-observed-adverse-effect level for green tea extract derived from the results of the present study was 2500 mg/kg body weight/day.
Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea
Author: Vera Lavelli and Mark Corey and William Kerr and Claudia Vantaggi
Intermediate moisture products made from blanched apple flesh and green tea extract (about 6 mg of monomeric flavan 3-ols added per g of dry apple) or blanched apple flesh (control) were produced, and their quality attributes were investigated over storage for two months at water activity (aw) levels of 0.55 and 0.75, at 30 °C. Products were evaluated for colour (L∗, a∗, and b∗ Hunter’s parameters), phytochemical contents (flavan 3-ols, chlorogenic acid, dihydrochalcones, ascorbic acid and total polyphenols), ferric reducing antioxidant potential, 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl radical-scavenging activity and ability to inhibit formation of fructose-induced advanced glycation end-products. During storage of the fortified and unfortified intermediate moisture apples, water availability was sufficient to support various chemical reactions involving phytochemicals, which degraded at different rates: ascorbic acid > flavan 3-ols > dihydrochalcones and chlorogenic acid. Colour variations occurred at slightly slower rates after green tea addition. In the intermediate moisture apple, antioxidant and anti-glycoxidative properties decreased at similar rates (half-life was about 80 d at aw of 0.75, 30 °C). In the green tea-fortified intermediate moisture apple, the antioxidant activity decreased at a slow rate (half-life was 165 d at aw of 0.75, 30 °C) and the anti-glycoxidative properties did not change, indicating that flavan 3-ol degradation involved the formation of derivatives that retained the properties of their parent compounds. Since these properties are linked to oxidative- and advanced glycation end-product-related diseases, these results suggest that green tea fortification of intermediate moisture apple products could be a valuable means of product innovation, to address consumers’ nutritional needs.
Green tea and bone health: Evidence from laboratory studies
Author: Chwan-Li Shen and James K. Yeh and Jay J. Cao and Ming-Chien Chyu and Jia-Sheng Wang
Osteoporosis is a major health problem in the elderly. Epidemiological evidence has shown an association between tea consumption and the prevention of bone loss in the elderly population. Ingestion of green tea and green tea bioactive compounds may be beneficial in mitigating bone loss of this population and decreasing their risk of osteoporotic fractures. This review describes the effect of green tea with its bioactive components on bone health with an emphasis on the following: (i) the etiology of osteoporosis, (ii) evidence of osteo-protective impacts of green tea on bone mass and microarchitecture in various bone loss models in which induced by aging, sex hormone deficiency, and chronic inflammation, (iii) discussion of impacts of green tea on bone mass in two obesity models, (iv) observation of short-term green tea supplementation given to postmenopausal women with low bone mass, (v) possible mechanisms for the osteo-protective effects of green tea bioactive compounds, and (vi) a summary and future research direction of green tea and bone health.
Active antioxidant packaging films: Development and effect on lipid stability of brined sardines
Author: Carol López-de-Dicastillo and Joaquin Gómez-Estaca and Ramón Catalá and Rafael Gavara and Pilar Hernández-Muñoz
Active antioxidant food packaging films were produced by the incorporation of ascorbic acid, ferulic acid, quercetin, and green tea extract into an ethylene vinyl alcohol copolymer (EVOH) matrix. The characterisation of the thermal and barrier properties of the developed film showed that the addition of these bioactive compounds did not greatly modify their properties. However, the presence of ascorbic and ferulic acids resulted in a significant decrease in water vapour permeability, possibly due to the high affinity for water of these substances. Exposure of the films to various food simulants showed that the release from the films was dependent on the type of food simulant and the antioxidant incorporated: in the aqueous food simulant, materials containing ascorbic acid produced the largest release; in the fatty food simulant, quercetin and green tea extract presented the best performance. The efficiency of the films developed was determined by real packaging applications of brined sardines. The evolution of the peroxide index and the malondialdehyde content showed that, in general, the films improved sardine stability. Films with green tea extract offered the best protection against lipid oxidation.
Beverages containing soluble fiber, caffeine, and green tea catechins suppress hunger and lead to less energy consumption at the next meal
Author: Brett E. Carter and Adam Drewnowski
Previous research has shown that beverages containing soluble fibers can decrease energy intake at the next meal among normal weight participants. Caffeine and green tea catechins have separately been associated with increased satiety. The present study examined the satiating power of a beverage containing soluble fiber as well as a beverage containing the same fiber, caffeine and green tea catechins. These two test beverages were evaluated in comparison to an equal calorie control beverage as well as a no-beverage control condition. All beverage preloads were presented three times for a total of 0.28–0.35 MJ and 0–30 g fiber. Dependent measures were appetite ratings and calorie intake at a test meal. The no-beverage condition was associated with the highest ratings for hunger and the lowest ratings for fullness when compared to the other three beverage conditions. Of the three beverage conditions, the beverage containing the fiber, green tea catechins, and caffeine created the lowest hunger and the highest fullness ratings. That condition was also associated with the lowest energy intake at the next meal. The present findings indicate that the beverage containing caffeine and green tea catechins in combination with soluble fiber decrease appetite and energy intake relative to a beverage with equal caloric content.