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
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.
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.
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.
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.
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.
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.
Author: Mona F. Mahmoud and A. Fahmy and Marwa A. Auf
Background & aims This investigation aimed to evaluate the possible hepatoprotective effects of green tea extract and selenium on liver fibrosis in comparison with silymarin and to study the underlying mechanisms. Methods Liver fibrosis was induced in rats by i.p. injection of CCL4 (3 times a week for 6 weeks in a dose of 25 μl/100 gb.w). Green tea extract (200 mg/kg), selenium (0.945 mg/kg) and silymarin (100 mg/kg) were given orally and daily for 8 weeks (2 weeks before CCL4 and 6 weeks along with CCL4). Results CCL4-induced fibrosis as indicated by increased activities of liver enzymes and increased lactate dehydrogenase (LDH) activity is an indicator of cell death. It also elevated serum nitric oxide (NO), inflammatory mediators like tumor necrosis factor alpha (TNF-α) and liver lipid peroxidation and decreased liver reduced glutathione (GSH) content. It also increased liver collagen fiber percent and caused liver cell damage. On the other hand, green tea and selenium reduced these changes and improved the pathological effects caused by CCL4. Both drugs’ effects were similar to silymarin hepatoprotective effects but they cause greater reduction of collagen fiber percent than silymarin. Conclusions Findings of the present study suggest that green tea extract and selenium have protective effects similar in most aspects to silymarin via anti-inflammatory and antioxidant effects. In addition, their antifibrotic effect was stronger than that of silymarin. So both natural products may be used as adjunctive therapy in liver fibrosis.
Author: Guoping Wang and Jianguo Hou and Liye Ma and Jiaxin Xie and Jianhua Yin and Danfeng Xu and Wenjun Chang and Xiaojie Tan and Tong Su and Hongwei Zhang and Guangwen Cao
Background: Risk factors for clear cell renal cell carcinoma (ccRCC) differ among populations and remain controversial. We carried out a hospital-based case–control study to examine the effects of health status, lifestyle, and some genetic polymorphisms on ccRCC risk in Chinese subjects. Methods: Between 2007 and 2009, 250 newly diagnosed, histologically confirmed ccRCC cases and 299 sex-, age-matched healthy controls provided complete information including consumption of tea and alcohol, smoking, occupational exposure, body mass index (BMI), hypertension, diabetes, and urolithiasis by face-to-face interview in Shanghai. Genetic polymorphisms of cytochrome P450 mono-oxygenase (CYP1A1: 6235T>C, 4889A>G, and 4887C>A), glutathione S-transferase (GSTP1: 342A>G), and N-acetyltransferase (NAT2: 481C>T, 590G>A, and 857G>A) were identified by PCR-RFLP and DNA sequencing. Adjusted odds ratio (AOR) and 95% confidence interval (CI) were derived through multivariate logistic regression. Results: Green tea intake (≥500 ml/d) was inversely associated with ccRCC risk, with an AOR of 0.34 (95% CI 0.21–0.55). BMI (≥25 kg/m2), hypertension, and urolithiasis were independently associated with an increased risk of ccRCC, with AOR (95% CI) of 2.10 (1.32–3.34), 2.49 (1.57–3.93), and 3.33 (1.12–9.89), respectively. No association was observed between smoking, alcohol consumption, or occupational exposure with ccRCC risk. The polymorphisms and their interactions with the environmental exposures were mostly not associated with ccRCC risk. Conclusion: BMI (≥25 kg/m2), hypertension, and urolithiasis are independently associated with an increased risk, whereas green tea intake (≥500 ml/d) is independently associated with a decreased risk of ccRCC. The polymorphisms of the xenobiotic-metabolizing enzymes are weakly associated with ccRCC risk in Chinese subjects.
Author: Mariana von Staszewski and Federico L. Jara and Ana L.T.G. Ruiz and Rosa J. Jagus and Joao E. Carvalho and Ana M.R. Pilosof
The development of milk functional foods including health-promoting green tea polyphenols represents a challenge for the food industry since the formation of protein–polyphenol complexes may affect both protein technological properties and polyphenols biological activity. The present work aimed at the characterization of complexes formed between green tea polyphenols and either β-lactoglobulin (β-lg) or caseinomacropeptide (CMP), as well as to evaluate how this complexation may impact on protein gelation and polyphenol antiproliferative activity against tumor cell lines. Particle size and charge of protein–polyphenol complexes depend on protein nature and pH. At pH 6 they had the smallest size and were soluble. The presence of polyphenols accelerated the gelation of both β-lg and CMP, and mainly affected viscoelasticity of β-lg gels. Polyphenol complexation by proteins did not inhibit its anti-proliferative activity. Moreover, they exerted a better performance on some particular tumor cell lines.
Author: Ziyad Tantoush and Danijela Apostolovic and Bojana Kravic and Ivana Prodic and Luka Mihajlovic and Dragana Stanic-Vucinic and Tanja Cirkovic Velickovic
The in vitro gastric digestion of several food allergens (beta-lactoglobulin (BLG), alpha-lactalbumin (LA) and peanut allergens (PE)) in the presence of a catechin-enriched polyphenol extract of green tea (GTC), oxidized polyphenols and phenol oxidase processed food allergens and GTC was investigated. Pepsin-resistant proteins, such as BLG, major peanut allergens, Ara h 1 and Ara h 2, degrade faster in the presence of catechin-enriched green tea polyphenols. Phenol oxidase polymerized GTC affected adversely protein digestion of BLG and LA, but not digestion of PE proteins. Protecting effect of polyphenols correlated well with the ability of proteins to form insoluble complexes with oxidized catechins. Cross-linking of proteins and polyphenols further extended the half-lives of BLG and LA in the in vitro digestion by pepsin. Catechin-enriched green tea polyphenols of food supplements facilitate pepsin digestion of major food allergens, but hamper their digestion if oxidized and polymerized by phenol oxidase.