2026Journal articleFree to read
Kanitkul Netbute, Kritmongkhon Kamonsuwan, Akkarach Bumrungpert
Current Research in Nutrition and Food Science Journal
Matcha is rich in antioxidants, which contribute to enhanced fat metabolism, anti-inflammatory activity, and immune system support. The key bioactive compounds found in matcha are flavonoids known as catechins, which possess potent antioxidant properties. These compounds help delay cellular degeneration and reduce the risk of various diseases. Currently, matcha preparation can be classified into two main methods: (1) the hand-whisking method using a traditional bamboo whisk (chasen), and (2) the machine-whisking method, such as using an electric milk frother, which is more convenient and time-efficient. This study aimed to compare the effects of hand-whisking and machine-whisking methods on the antioxidant and anti-inflammatory activities of matcha at the cellular level. A 100% premium-grade matcha product (2 g) was mixed with 100 g of water at 80°C. The matcha was prepared manually using a bamboo whisk (chasen). The whisking motion followed an “M-shaped” pattern at a frequency of approximately two strokes per second for 1 min. The prepared matcha from both methods was then tested in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells at concentrations of 3.12%, 6.25%, and 12.5%. Antioxidant activity was evaluated by measuring intracellular reactive oxygen species (ROS), while anti-inflammatory activity was assessed by determining cytokine levels, including TNF-α, IL-6, and IL-8. The results demonstrated that machine-whisked matcha significantly reduced ROS production compared with hand-whisked matcha (p < 0.05). Furthermore, machine-whisked matcha significantly decreased cellular cytokine levels more effectively than hand-whisked matcha (p < 0.05), particularly for IL-8 and TNF-α. In conclusion, machine-whisking preparation enhances the antioxidant and…
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Study type
In vitro / cell study
Lab experiments on cells or isolated systems.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Kanitkul Netbute, Kritmongkhon Kamonsuwan, Akkarach Bumrungpert. (2026). Comparative Effects of Hand- and Machine-Whisked Matcha Preparation on Antioxidant and Anti-Inflammatory Activities in Macrophage Cell Models. Current Research in Nutrition and Food Science Journal. https://doi.org/10.12944/crnfsj.14.2.29
DOI: 10.12944/crnfsj.14.2.29
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