MatchaDB

2006Journal article

Potential Health Benefits of Green Tea (Camellia sinensis): A Narrative Review

Robert L. Pastore, Patrick M Fratellone

EXPLORE

Read at the publisher →PubMed

Abstract

No abstract is available for this record.

Study type

Review

A narrative or scoping review of the literature.

Assigned automatically from the title, abstract and subject terms.

Topics

Antioxidants and polyphenols

Matcha is a main subject here (named in the keywords).

Keywords and subject terms

green teaCamellia sinensismatchaionic liquidspolyphenol extractiongreen extractionmolecular interactionsimidazolium ionic liquidscation and anion effectstricyanomethanidedicyanamidetrifluoromethanesulfonate

Cite this study

Robert L. Pastore, Patrick M Fratellone. (2006). Potential Health Benefits of Green Tea (Camellia sinensis): A Narrative Review. EXPLORE. https://doi.org/10.1016/j.explore.2006.08.008

DOI: 10.1016/j.explore.2006.08.008 · PubMed ID: 17113495 · Cited by 87 (OpenAlex)

More on antioxidants and polyphenols

2020Journal articleFree to read

Health Benefits and Chemical Composition of Matcha Green Tea: A Review.

Kochman J, Jakubczyk K, Antoniewicz J, et al. — Molecules (Basel, Switzerland)

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,…

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2020Journal articleFree to read

Antioxidant Properties and Nutritional Composition of Matcha Green Tea.

Jakubczyk K, Kochman J, Kwiatkowska A, et al. — Foods (Basel, Switzerland)

Matcha green tea (Camellia sinensis), which originates from Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant…

Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×
2021Journal article

Intelligent evaluation of taste constituents and polyphenols-to-amino acids ratio in matcha tea powder using near infrared spectroscopy.

Guo Z, Barimah AO, Yin L, et al. — Food chemistry

Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×
2019Journal article

Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms.

Wang J, Zareef M, He P, et al. — Journal of the science of food and agriculture

Abstract BACKGROUND The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. RESULTS Spectral data were…

Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 114×

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