2026Journal articleFree to read
Unno K, Kameoka Y, Nakamura Y
Molecules (Basel, Switzerland)
Japanese green teas, including matcha, sencha, and gyokuro, are derived from the leaves of Camellia sinensis and contain bioactive compounds such as catechins, caffeine, and amino acids, notably theanine. However, the amounts and ratios of these components vary significantly depending on the harvest season, cultivar, and cultivation practices. Matcha products on the market range widely in quality, from high-grade ceremonial products to lower-quality powders. In sencha, compositional profiles differ not only according to harvest timing but also according to infusion conditions such as water temperature and steeping time. Gyokuro, a premium shaded tea, is a type of green tea with a particularly high theanine content, just like authentic matcha. The compositional differences are expected to influence the physiological and psychological functions of green tea. For instance, the stress-relieving effects of theanine are modulated not only by its concentration but also by its interactions with coexisting compounds such as caffeine and catechins. Similarly, the bioavailability and physiological activities of catechins may be altered by coexisting theanine and caffeine. This narrative review focuses on compositional variability and interactions among major bioactive compounds in Japanese green tea and discusses how these factors may influence their functional properties.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Review
A narrative or scoping review of the literature.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Unno K, Kameoka Y, Nakamura Y. (2026). Compositional Diversity and Functional Interactions of Bioactive Compounds in Japanese Green Tea: Focus on Matcha, Sencha, and Gyokuro. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules31162934
DOI: 10.3390/molecules31162934 · PubMed ID: 42654013
Japanese matcha is a type of powdered green tea, grown in a traditional way. Shading of the plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine,…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 321×Theanine, a major amino acid in green tea, exhibits a stress-reducing effect in mice and humans. Matcha, which is essentially theanine-rich powdered green tea, is abundant in caffeine. Caffeine has a strong antagonistic effect against…
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 84×Background: Green tea is traditionally known to induce mental clarity, cognitive function, physical activation and relaxation. Recently, a special green tea, matcha tea, is rapidly gaining popularity throughout the world and is frequently…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 70×Matcha tea is gaining popularity throughout the world in recent years and is frequently referred to as a mood-and-brain food. Previous research has demonstrated that three constituents present in matcha tea, l-theanine, epigallocatechin…
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 66×