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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
Antioxidant and antimicrobial activities of various leafy herbal teas
Author: Jungmin Oh and Heonjoo Jo and Ah Reum Cho and Sung-Jin Kim and Jaejoon Han
We evaluated the antioxidant and antimicrobial activities of various leafy herbal tea (LHT) extracts, including rooibos, green tea, black tea, rosemary, lemongrass, mulberry leaf, bamboo leaf, lotus leaf, peppermint, persimmon leaf, and mate tea. To compare the antioxidant activities of various LHTs, samples of each were extracted with 80 °C water or 20 °C ethanol, and their total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2-azinobis-3 ethyl benxothiazoline-6-sulphonic acid (ABTS) radical cation decolorization activity, ferric reducing power, and ferrous ion chelating effect were measured. Green tea ethanol extract showed the highest antioxidant activity in all assays except the ferrous ion-chelating assay. Water extracts of green tea and black tea and ethanol extracts of rosemary, mate, and persimmon leaf teas also exhibited considerable antioxidant potential, followed by the green tea ethanol extract. Minimum inhibitory concentrations (MIC) and minimum lethal concentrations (MLC) were determined to verify the antimicrobial activities of the LHT extracts against two oral pathogens (Streptococcus mutans and Streptococcus sobrinus) and three food-borne pathogens (Listeria monocytogenes, Shigella flexneri, and Salmonella enterica). Among the tested LHTs, green tea ethanol extract had potent antimicrobial activity against all five pathogens, and the mate tea water extract was the most effective against Gram-positive bacteria. Consequently, green tea ethanol extracts had the most powerful antioxidant and antimicrobial properties, suggesting their potential application as a health-promoting functional ingredient or natural preservative in foods.
The relationship between the structure and biological actions of green tea catechins
Author: Cornelia Braicu and Michael R. Ladomery and Veronica S. Chedea and Alexandru Irimie and Ioana Berindan-Neagoe
Catechins and their gallate esters are a class of polyphenolic compounds. The catechin subclass known as flavan-3-ols have recently attracted much attention with regards to their beneficial effect on human health. Their biological actions are dependent on the structure of the compounds and vary according to cell type. They are best known as powerful antioxidants; however depending on the doses they also exhibit prooxidant effects. The anti- or prooxidant effects of green tea catechins have been implicated in the modulation of several cellular functions often associated with strong chemoprotective properties. This review summarises the benefit catechins to human health, the main molecular pathways modulated by catechins. The relationship between the structure and activity of the catechins needs to be studied further. In the future, the structure of catechins could be modified so as to synthesise novel compounds with more specific beneficial properties and higher bioavailability.
Nutraceuticals as new treatment approaches for oral cancer: II. Green tea extracts and resveratrol
Author: Ayelet Zlotogorski and Aliza Dayan and Dan Dayan and Gavriel Chaushu and Tuula Salo and Marilena Vered
Summary Nutraceuticals with anti-neoplastic potential are suitable candidates for extending the range of therapeutic options for several types of cancers. One of these malignancies is oral cancer of the squamous cell carcinoma type, for which current treatment approaches have not succeeded in improving long-term clinical outcome. We recently reviewed the beneficial effects of curcumin for the treatment of oral cancer. In the current review, we focused on the beneficial effects of other two nutraceuticals, green tea extracts [especially (−)-epigallocatechin-3-gallate (EGCG)] and resveratrol, in the treatment of oral cancer. In vivo and in vitro studies as well as clinical trials were reviewed, focusing on the beneficial effect of each of these plant-derived dietary agents, either alone or in combination with various pharmacological agents. We also presented the anti-cancer effects against cancer cells and against components of the tumor microenvironment. It emerged that the poor bioavailability of these nutraceuticals poses an obstacle to their exerting adequate anti-cancer potential. Ground-breaking studies employing new nanotechnology-based therapeutic approaches were presented.
Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period
Author: Ismail Tontul and Mehmet Torun and Cuneyt Dincer and Hilal Sahin-Nadeem and Ayhan Topuz and Turgay Turna and Feramuz Ozdemir
The objective of this study was to determine volatile compounds in green tea powders produced from a clone of two different teas (Camellia sinensis (L.) O. Kuntze) grown under different shade levels and harvested in two consecutive shooting periods. Both hydrodistillation and solid phase microextraction (SPME) methods were comparatively performed to identify maximum number and amount of volatile compounds. SPME method enables the identification of the greatest number of volatile compounds which principally comprise limonene, α-terpineol and heptanal. A few specific volatile compounds were identified for differentiation of green tea samples depending on the treatments, such as, heptanal in 1st shooting period, ethyl benzene, xylene and benzenacetal for 2nd shooting period, and phytol and tridecane for shading treatments. The treatments were significantly clustered either as tea clones or shooting period by the volatile compounds i.e. linalool, α-terpineol, 3-methylbutanal, 2-methylbutanal and p-cresol, 2,6-di-tert-buthyl determined in hydrodistillation method and tridecane, heptanal, linalool, nonanal, hexanal, α-terpineol, 1-pentanol, pentanal, dimethylsulfide, 2,2,4-trimethylhexane, limonene and 1-hexanol in SPME method as shown by principal component analysis (PCA).
Effect of green tea (Camellia sinensis) extract on healing process of surgical wounds in rat
Author: Sayyed Yazdan Asadi and Pouya Parsaei and Mehrdad Karimi and Sareh Ezzati and Alaleh Zamiri and Fereshteh Mohammadizadeh and Mahmoud Rafieian-kopaei
Green tea (Camellia sinensis) has anti-oxidant and anti-inflammatory properties and may enhance wound healing process. The present study, therefore, was aimed to examine the effect of green tea ethanolic extract on wound healing process. For this experimental study, 36 healthy male Wistar rats were randomly designated to three groups of A, B, and C which, respectively treated with, Vaseline + 0.6% green tea extract, Vaseline and normal saline for 21 days. Wounds' length and area were measured by caliper every other day and specimens were taken at 3rd, 12th, and 21st day for microscopical examinations. Data were analyzed by SPSS 16 using survival analysis (Breslowtest), repeated measured ANOVA, one-way ANOVA and Mann–Whitney. P < 0.05 was considered as statistically significant. The mean healing duration of surgical wounds in groups A and B was 14.66 and 20.66 (P = 0.018), respectively. Decrease in healing duration in the group A was significantly higher within the first two weeks compared with control groups (P = 0.05). Microscopic examinations also indicated a significant difference in wound healing process between groups A and C throughout the whole study duration as well as groups A and B during the 3rd week of the study (P < 0.05). Green tea extract could help wound healing process, probably effective on surgical wounds healing.
Green tea (Camellia sinensis) administration induces expression of immune relevant genes and biochemical parameters in rainbow trout (Oncorhynchus mykiss)
Author: Shahab Nootash and Najmeh Sheikhzadeh and Behzad Baradaran and Ali Khani Oushani and Mohammad Reza Maleki Moghadam and Katayoon Nofouzi and Amir Monfaredan and Leili Aghebati and Fatemeh Zare and Sadigheh Shabanzadeh
Present study elucidates the efficacy of green tea (Camellia sinensis) on growth performance, immune and antioxidant systems and cytokine gene expression in rainbow trout tissues. Green tea was supplemented at 20, 100, and 500 mg kg−1 diet and fed to fish (average weight: 23.5 g) for 35 days. No remarkable changes in growth performance were observed among all test groups. Lower lipid peroxidation product and higher superoxide dismutase activity were noted in fish received the medium dose of green tea. Significant increase in serum bactericidal activity and total protein were recorded in all treatment groups. All doses of green tea up-regulated Interleukin-1β transcription in the spleen, while Interleukin-1β mRNA level decreased significantly in the kidney of low dose of green tea. Interleukin-6 mRNA level was up-regulated in the spleen of high dose of green tea and liver of middle and high doses of green tea. High dose and medium dose of green tea up-regulated the interleukin-8 transcription in the kidney and liver, respectively. Meanwhile, green tea inhibited the production of interleukin-10 in all treatment groups compared with control group. Medium dose of green tea up-regulated tumor necrosis factor-α transcription in all fish tissues, while high dose and low dose of green tea enhanced tumor necrosis factor-α mRNA levels in the kidney and spleen, respectively. Present study suggests that green tea especially at 100 mg kg−1 feed may effectively enhance the antioxidant system and immune system in rainbow trout.
Daily green tea extract supplementation reduces prothrombotic and inflammatory states in dialysis patients
Author: Ugo Vertolli and Paul A. Davis and Lucia Dal Maso and Giuseppe Maiolino and Agostino Naso and Mario Plebani and Lorenzo A. Calò
Cardiovascular disease (CVD) remains the most common cause for excess morbidity and mortality in patients with chronic kidney disease (CKD) and end stage renal disease (ESRD) under chronic dialysis. ESRD patients have increased oxidative stress and endothelial dysfunction alongside increased levels of inflammation related proteins, which has prompted the exploration of anti-inflammatory and antioxidant treatments to improve outcomes. As green tea is increasingly well recognized for its antioxidant properties, we probed the effect of consumption of 1 capsule daily of green tea as a commercially available, decaffeinated green tea capsule (1 g, catechin content 68 mg) for 6 months on fibrinogen and inflammation in dialysis patients. Chronic hemodialysis patients (N = 25) were recruited and fibrinogen, FDP-D-dimer, high sensitivity (hs) CRP and the mononuclear cell protein expression of p22phox, were assessed before, i.e. baseline and after 6 months of ingestion of 1 green tea capsule per day. After 6 months of daily green tea capsule ingestion, dialysis patients showed reduced protein expression of p22phox (p < 0.0001), reduced hsCPR (p = 0.032) and fibrinogen (p = 0.022) levels and increased FDP-D-dimer (p = 0.0019) compared to their values at baseline. These results document lower oxidative stress and inflammation with green tea capsule ingestion and suggest a likely positive impact of green tea treatment on the atherosclerotic process of ESRD patients under dialysis.
Release of active compounds from agar and agar–gelatin films with green tea extract
Author: B. Giménez and A. López de Lacey and E. Pérez-Santín and M.E. López-Caballero and P. Montero
Active biodegradable films based on agar and agar–fish gelatin were developed by the incorporation of green tea aqueous extract to the film forming solution. The effect of the partial replacement of agar by fish skin gelatin as well as the addition of the green tea extract on the physical properties of the resultant films was evaluated. Special attention was given to the release of antioxidant and antimicrobial compounds from the agar film matrices with and without gelatin. Agar–gelatin films were less resistant and more deformable than agar films. The inclusion of green tea extract decreased tensile strength and elongation at break in both agar and agar–gelatin films. Water vapour permeability and water resistance was not affected either by the replacement of agar by gelatin or the addition of green tea extract, but the water solubility noticeably increased in the films containing green tea extract. The presence of gelatin in the agar–green tea matrix film hindered the release of total phenolic compounds, catechins and flavonols in water. As a consequence, the antioxidant power released by the films was lower in the case of films containing gelatin. However, the antimicrobial activity of the films was not affected by the presence of gelatin.
Production of decaffeinated green tea leaves using liquefied dimethyl ether
Author: Hideki Kanda and Peng Li and Hisao Makino
We developed a new technique for green tea decaffeination involving ingredient extraction and drying of green tea leaves by using liquefied dimethyl ether (DME) as a safe extraction solvent. After hot water extraction with water content of 74.6–76.2%, green tea leaves were tested to verify the DME extraction in both laboratory- and bench-scale processes. The distributions of caffeine and catechins in the extracted residue, organic extracts, and removed water were tested by high-performance liquid chromatography. Caffeine was completely removed from the green tea leaves. Approximately 25.2–56.0% of catechins remained in the residue after DME extraction. In particular, 56.0% of epigallocatechin gallate, which has the greatest activity of all catechins remained in the residue.
Changes in secondary metabolites of green tea during fermentation by Aspergillus oryzae and its effect on antioxidant potential
Author: Min Ju Kim and K.M. Maria John and Jung Nam Choi and Sarah Lee and Ah Jin Kim and Young Mi Kim and Choong Hwan Lee
Metabolomic differences between green tea (GT) and Aspergillus oryzae-fermented green tea (FGT) were investigated using Liquid Chromatography–Electrospray Ionization-Ion Trap–Tandem Mass Spectrometry (LC-ESI-IT-MS/MS). To identify the metabolomic differences, principal component analysis (PCA) and orthogonal projection to latent structures discriminate analysis (OPLS-DA) of GT and FGT were performed. A total of 17 metabolites differed between GT and FGT. The major flavonoid compounds of GT, epigallocatechin gallate (EGCG) and epicatechin gallate (ECG), decreased during fermentation, while the levels of phenolic compounds, such as gallic acid, 3-p-coumaroylquinic acid, and other flavonoid metabolites like gallocatechin, epicatechin, and epigallocatechin, increased significantly during fermentation. Notably, caffeine degradation was also observed during fermentation of GT by A. oryzae. Although the total flavonoid content of FGT decreased, the antioxidant activity of FGT increased significantly due to increased levels of other identified and unidentified metabolites. These results show that fermentation-dependent metabolomic changes have the potential to increase the bioactivity of GT.