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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
Teas, dietary supplements and fruit juices: A comparative study regarding antioxidant activity and bioactive compounds
Author: A.S.G. Costa and M.A. Nunes and I.M.C. Almeida and M.R. Carvalho and M.F. Barroso and R.C. Alves and M.B.P.P. Oliveira
Nowadays, new emerging products claiming antioxidant properties are becoming more frequent. However, information about this topic in their labels is usually scarce. In this paper, we analyzed total phenolics, total flavonoids and ascorbic acid contents, as well as DPPH scavenging activity of several commercial samples, namely green tea and other herbal infusions, dietary supplements, and fruit juices, available in the Portuguese market. In general, beverages containing green tea and hibiscus showed higher phenolics contents (including flavonoids) and antioxidant activity than those without these ingredients. A borututu infusion presented the lowest concentrations of bioactive compounds and scavenging activity, due to the low recommended amount of plant to prepare the beverage. Some juices without antioxidant claims in the label presented similar values to those with it.
Digestive stability and absorption of green tea polyphenols: Influence of acid and xylitol addition
Author: Soon-Mi Shim and Sang-Ho Yoo and Chan-Su Ra and Young-Kyung Kim and Jin-Oh Chung and Sang-Jun Lee
The objective of this study was to determine the effect of sugar substitute and acid on digestive stability and intestinal uptake of catechins in Ready-To-Drink (RTD) green tea. Green tea extracts formulated with prescribed amounts of sucrose (200, 500, and 1000 mg), glucose (280, 700, and 1400 mg), and xylitol (200, 500, and 1000 mg) in combination with citric acid (10 mg) or vitamin C (10 mg) were subjected to an in vitro digestion model coupled with Caco-2 cells. Green tea extracts only showed a poor digestive recovery (5.3%) of total catechins and EGC and EGCG significantly decreased with the digestive recovery of 4.6% and 6.1%, respectively. However, measured amount of EGC, EGCG, or ECG in digestive fluids and caco-2 human intestinal cell significantly increased by adding citric acid or vitamin C. There was remarkable increase of digestive recovery of total catechins in green tea with xylitol/citric acid and xylitol/vitamin C by 1.7–2.5 times and 3 times, respectively, with different amounts of xylitol. It was also determined that intestinal uptake of total catechins significantly increased 6 and 11 times in green tea with xylitol/citric acid and xylitol/vitamin C, respectively, compared to green tea only.
Green tea extract reverses endothelial dysfunction and reduces atherosclerosis progression in homozygous knockout low-density lipoprotein receptor mice
Author: Jaqueline Minatti and Elisabeth Wazlawik and Mariana A. Hort and Fernanda L. Zaleski and Rosa M. Ribeiro-do-Valle and Marcelo Maraschin and Edson L. da Silva
The aim of this study was to evaluate the effects of green tea extract (GTE) administration on vascular reactivity and atherosclerosis progression in low-density lipoprotein receptor knockout mice. We hypothesized that GTE intake may ameliorate atherosclerosis by improving endothelial dysfunction. Animals (n = 12 per group) were fed a hypercholesterolemic diet and received either water or GTE at a dose of 50, 100, or 300 mg/kg once a day by gavage (100 μL/10 g weight). After 4 weeks, atherosclerosis extension and vascular reactivity were evaluated in the aorta, and the levels of lipids, monocyte chemotactic protein-1(MCP-1), and tumor necrosis factor α were measured in the plasma. Administration of GTE at a dose of 50 mg/kg significantly decreased the area of atherosclerotic lesions by 35%, improved the vascular reactivity in the isolated thoracic aorta, and lowered the plasma levels of both MCP-1 and triglycerides. Delivery of 100 mg/kg of GTE only promoted vasocontraction and vasorelaxation (P < .05), whereas a dose of 300 mg/kg was ineffective. Maximum contraction and relaxation negatively correlated with the lesion area (r = −0.755 and −0.767, respectively), whereas the plasma levels of MCP-1 and triglycerides positively correlated with plaque size (r = 0.549 and 0.421, respectively). In summary, our results supported the hypothesis that administration of GTE at low doses may contribute to a decrease in atherosclerosis progression by reversing endothelial dysfunction.
Acute neurocognitive effects of epigallocatechin gallate (EGCG)
Author: Andrew Scholey and Luke A. Downey and Joseph Ciorciari and Andrew Pipingas and Karen Nolidin and Melissa Finn and Melissa Wines and Sarah Catchlove and Alirra Terrens and Emma Barlow and Leanne Gordon and Con Stough
Green tea is reported to have wide ranging beneficial health outcomes across epidemiological studies, which have been attributed to its flavonoid content. We investigated whether the flavonoid epigallocatechin gallate (EGCG) modulates brain activity and self-reported mood in a double-blind, placebo controlled crossover study. Participants completed baseline assessments of cognitive and cardiovascular functioning, mood and a resting state electroencephalogram (EEG) before and then 120 min following administration of 300 mg EGCG or matched placebo. EGCG administration was associated with a significant overall increase in alpha, beta and theta activity, also reflected in overall EEG activity, more dominant in midline frontal and central regions, specifically in the frontal gyrus and medial frontal gyrus. In comparison to placebo the EGCG treatment also increased self-rated calmness and reduced self rated stress. This pattern of results suggests that participants in the EGCG condition may have been in a more relaxed and attentive state after consuming EGCG. This is in keeping with the widespread consumption of green tea for its purported relaxing/refreshing properties. The modulation of brain function due to EGCG is deserving of further controlled human studies.
Effect of Mixed Microbial Culture Treatment on the Nutritive Value of Coffee, Green Tea and Oolong Tea Residues and the Effect of the Fermented Residues on in Vitro Rumen Fermentation
Author: N.D. Senevirathne and T. Okamoto and J. Takahashi and K. Umetsu and T. Nishida
The aim of this study was to increase the nutritive value of coffee, green and oolong tea residues and assess if the fermented residues have the potential to mitigate enteric methane emissions. A mixed microbial culture (20 g/kg) was added to each residue and the mixture incubated for 3 d at 35 °C (anaerobically) and 2 weeks at 30 °C (aerobically). Unfermented and fermented beverage residues were assayed for their saccharide and ethanol content. Four separate total mixed rations (TMR) were prepared using the three fermented beverage residues and hay (control). The fermented residues (2 g/kg dry matter (DM)) were individually mixed with hay (3 g/kg DM) and concentrate (5 g/kg DM) and the in vitro rumen methane output was quantified during the 24 h incubation period using the continuous gas quantification system. The fermented residues of coffee, oolong tea and green tea had higher concentrations of cellotriose, cellobiose and xylobiose than the corresponding unfermented residues. Ethanol concentration was higher in the fermented coffee and green tea residues than in their respective unfermented residues. The methane output (L CH4/24 h) from the TMR containing fermented residues of coffee (0.118 L), oolong tea (0.127 L) and hay (control; 0.123 L) did not differ, but the methane output was lower for all compared to the TMR containing fermented green tea residue (0.141 L). The results suggest that fermented coffee, oolong tea and green tea residues are a potentially good source of protein and energy, and fermented residues of coffee caused a numerical decrease methane output.
Improvement of the water brewing of Vietnamese green tea by pretreatment with supercritical carbon dioxide
Author: Truong Nam Hung and Farid Gumerov and Farizan Gabitov and Rustem Usmanov and Vener Khayrutdinov and Bernard Le Neindre
Raw material Vietnamese green tea leaves were processed by different procedures involving supercritical carbon dioxide flow and periodical decompressions of high pressure CO2, in order to determine their influence on the extraction of active components by water phase during tea brewing. Several thermodynamic characteristics of supercritical fluid CO2 decaffeination of Vietnamese green tea are reported as a function of temperature and pressure. The imbibition of green tea leaves in supercritical CO2 conditions intensifies mass transfer of active components of green tea in water brewing, an optimal combination of degree of tea leaf quality preservation, low prime cost and good profitability.
Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages
Author: Ubonrat Siripatrawan and Suparat Noipha
Chitosan film incorporating green tea extract (CGT-film) was used as active packaging for shelf life extension of pork sausages. The physical, chemical, microbiological, and sensory qualities of pork sausages wrapped with CGT-film were compared with those wrapped with chitosan-alone film (C-film) and those without chitosan film wrapping (control). Changes in the qualities of pork sausages including color, texture, lipid oxidation with respect to thiobarbituric value (TBA), and microbiological qualities including total plate counts, yeasts and molds, and lactic acid bacteria were determined throughout the storage at 4 °C. The sensory qualities including odor, color, slime formation, and overall acceptability were evaluated using Quantitative Descriptive Analysis. It was found that samples wrapped with CGT-film showed lower changes in color, texture, TBA value, microbial growth, and sensory characteristics than those wrapped with C-film and control, respectively. Successful inhibition of lipid oxidation and microbial growth in the refrigerated pork sausages was possible with chitosan film incorporating green tea extract. The results suggested that incorporation of green tea extract into chitosan film could enhance the antioxidant and antimicrobial properties of the film and thus maintained the qualities and prolonged the shelf life of the sausages.
Nanoemulsified green tea extract shows improved hypocholesterolemic effects in C57BL/6 mice
Author: Young Jun Kim and Soung-Jin Houng and Jae Hoon Kim and Young-Rok Kim and Hong Geun Ji and Sung-Joon Lee
Nanoemulsification of nutrients could improve bioavailability by enhancing intestinal uptake. We investigated the antioxidant and hypolipidemic effects of nanoemulsified green tea extract (NGTE). Antioxidant effect was measured by 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging assay and dichlorofluorescein diacetate (DCFH-DA) assay. C57BL/6 mice were fed a control high-fat diet, green tea extract (GTE), or NGTE diet for 4 weeks. In composition analysis, GTE and NGTE contained similar total catechin concentrations. The antioxidative effect of GTE was comparable with that of NGTE. In the ABTS assay, GTE had a marked effect, although NGTE was more effective than GTE in the DCFH-DA assay. In the mouse feeding experiment, total and low-density lipoprotein (LDL) cholesterol concentrations were significantly reduced after NGTE treatment in comparison with GTE treatment in high-fat-fed C57BL/6J mice over the course of 4 weeks. The hypocholesterolemic effects were greater in the NGTE group compared with the GTE group (24% vs. 15.4% LDL cholesterol reduction compared with the control). Expression of 3-hydroxy-3-methylglutaryl coenzyme A reductase was significantly down-regulated. Protein expression of LDL receptor was significantly increased in the livers of both the GTE- and NGTE-treated groups (+234.1%, P<.01 and +274.7%, P<.001), with a greater effect in the NGTE than in the GTE group. Cholesterol 7α-hydroxylase gene expression was similarly increased in both the GTE and NGTE groups. These results suggest that nanoemulsification significantly increased hypocholesterolemic effects of GTE in vivo due to increased bioavailability.
Green tea extract: Possible mechanism and antibacterial activity on skin pathogens
Author: Anjali Sharma and Sonal Gupta and Indira P. Sarethy and Shweta Dang and Reema Gabrani
Camellia sinensis (tea) is known for its therapeutic properties (anti-inflammatory, anti-microbial, anti-tumour, anti-oxidative and anti-ageing). Although, anti-microbial properties of green tea have been studied, its role against bacterial strains related to skin infections and mechanism of action is not well understood. We focussed on exploring anti-microbial activity and the basic mechanism of aqueous green tea leaf extract on selected bacterial strains. Staphylococcus epidermidis, Micrococcus luteus, Brevibacterium linens, Pseudomonas fluorescens and Bacillus subtilis were found to be sensitive to green tea extract via disc diffusion assay (zone of inhibition ⩾7 mm). Minimal inhibitory concentration (MIC) was determined via nitro blue tetrazolium (NBT) assay (0.156–0.313 mg/ml). Moreover, the aqueous extract was found to be not toxic to the Vero cell-line up to a concentration of 500 μg/ml. The effect of aqueous extract on adhesion of different bacteria to Vero cells indicated that it inhibits the adhesion at its MIC value.
Effects of catechin-enriched green tea beverage on visceral fat loss in adults with a high proportion of visceral fat: A double-blind, placebo-controlled, randomized trial
Author: Ying Zhang and Yingjie Yu and Xu Li and Shinichi Meguro and Satoshi Hayashi and Mitsuhiro Katashima and Takeshi Yasumasu and Jingzhong Wang and Keji Li
The effects of catechin-enriched green tea on Chinese adults with a high proportion of abdominal visceral fat were evaluated. Subjects (118) were randomly assigned to consume daily a beverage containing 609.3 mg catechins and 68.7 mg caffeine or a control beverage for 12 weeks. Abdominal fat area, body weight and composition were measured at week 0, week 8, and week 12. One hundred and four subjects completed the trial. Average visceral fat area, body weight, and body fat were reduced significantly by catechin-enriched green tea treatment but these effects were not seen in the control group with per-protocol sets analysis. The decrease at week 12 in the visceral fat area in the catechin group was greater than that in the control group (P = 0.04). Thus, consumption of the catechin-enriched green tea beverage for 12 weeks induced visceral fat loss in Chinese adults with a high proportion of abdominal visceral fat.