MatchaDB

Research

The Global Matcha Research Library

641 papers, trials, theses and preprints that study matcha, gathered from PubMed, OpenAlex and Europe PMC, tagged by study type and topic, and linked back to every source. We keep abstracts and citations; the full text stays with its publisher.

Tip: use "quotes" for an exact phrase, OR between alternatives, and a minus to leave a word out, for example fluoride OR pesticide. Related words are matched too, so “EGCG” also finds “epigallocatechin.”

Popular searchesL-theanineEGCG and catechinsCaffeineFocus and memoryStress and sleepWeight and metabolismGut healthContaminantsPesticidesShade-growingAroma and flavorTea ceremony

327 studies match for “Antioxidant”

2025Journal article

Salivary levels of catalase, total antioxidant capacity and interleukin-1β and oral health-related quality of life after matcha and green tea consumption for patients with gingivitis: A randomized clinical trial.

Abdul-Wahab HY, Salah R, Abdulbaqi HR — International journal of dental hygiene

Objectives: To evaluate the changes in salivary levels of catalase (CAT), total antioxidant capacity (TAC) and IL-1β (primary outcomes) as well as gingival health and oral health-related quality of life (OHRQOL) 1 month after the …

Randomized controlled trialAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityCited 6×
2024Journal articleFree to read

Green Packaging Films with Antioxidant Activity Based on Pectin and Camellia sinensis Leaf Extract.

Dobrucka R, Pawlik M, Szymański M — Molecules (Basel, Switzerland)

… Our research has shown that green matcha extract can be a promising source of antioxidants for the production of bioactive pectin films. This study further confirmed that green matcha extract can be a promising source of antioxidants for …

Observational (human)Antioxidants and polyphenolsCognition, mood and stressFood products and applicationsCited 23×
2020Journal articleFree to read

Antioxidant Properties and Nutritional Composition of Matcha Green Tea.

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

… amino acids (mainly tannins) and caffeine potentially increase the antioxidant properties of the drink. The aim of the study was to determine the antioxidant potential and the content of substances with an antioxidant …

Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×
2023Journal articleFree to read

Catechin Composition, Phenolic Content, and Antioxidant Properties of Commercially-Available Bagged, Gunpowder, and Matcha Green Teas.

Meyer BR, White HM, McCormack JD, et al. — Plant foods for human nutrition (Dordrecht, Netherlands)

… the phenolic content, catechin composition, caffeine concentration, and antioxidant properties of fifteen commercially-available green teas with an emphasis on identifying differences between ceremonial and culinary matcha. …

Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×
2024Journal articleFree to read

Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas.

Jakubczyk K, Szymczykowska K, Kika J, et al. — Foods (Basel, Switzerland)

… hence, the aim of this study was to determine, for the first time, the antioxidant capacity and contents of antioxidant compounds in various Matcha teas available on the Polish market, taking into account the country of origin, …

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 13×
2021Journal article

Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality

Yun Li, Jianhui Xiao, Jin Tu, et al. — LWT

… the glycemic index (84.78–68.34). MT gifted the rice noodles with higher antioxidant capacity and volatiles ((E)-2-hexenal, butyl acetate, 6-methyl-5-heptan-2-one and limonene). After gastrointestinal digestion, the polyphenols …

In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 66×
2022Journal articleFree to read

The Effect of In Vitro Digestion on Matcha Tea (Camellia sinensis) Active Components and Antioxidant Activity.

Koláčková T, Sumczynski D, Minařík A, et al. — Antioxidants (Basel, Switzerland)

This study investigates the effects of in vitro digestion on the antioxidant activity and release of phenolics, xanthine alkaloids, and L-theanine contents of matcha. It establishes digestibility values between 61.2-65.8%. Considering …

In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 21×
2021Journal article

The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C.

Fu T, Niu L, Tu J, et al. — Food chemistry

… showed thatadding tea products endowed FIR with subtle flavors and higher antioxidant capacity. And the data of XRD, FTIR and SEM indicated that the improved texture of FIR with suitable chewiness was attributed to the stability of …

In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 22×
2026Journal articleFree to read

In Vitro Bioactivity, Polyphenols, Antioxidant Properties, and Sensory Quality of Al-Qassim Berry-Enhanced Matcha Tea as a Function of Extraction Temperature.

Ali RFM, Alhomaid RM, Aleid NAM — Foods (Basel, Switzerland)

… Blending matcha with acidic berries may enhance phenolic stabilization, antioxidant capacity, and sensory properties. This study evaluated pure matcha (MT) and a matcha beverage blended with 7.5% strawberry and 7.5% blackberry …

In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 1×
2020Journal article

Matcha Tea: Analysis of Nutritional Composition, Phenolics and Antioxidant Activity.

Koláčková T, Kolofiková K, Sytařová I, et al. — Plant foods for human nutrition (Dordrecht, Netherlands)

… and chlorophyll contents. Flavonoids and phenolics, phenolic profiles and antioxidant activity both in water and methanol solutions were determined. In vitro digestibility was established. To understand the contribution of individual …

In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 79×
2025Journal articleFree to read

ANTIOXIDANT PROPERTIES OF MATCHA IN DRY EYE DISEASE PREVENTION: CAN MATCHA POLYPHENOLS IMPROVE OCULAR HYDRATION?

Maja Ćwiek, Jan Bombuy Gimenez, Piotr Łapiński — International Journal of Innovative Technologies in Social Science

… stress and inflammation that cause it. This has led to interest in natural antioxidants like matcha, a type of green tea powder grown in the shade. Unlike conventional green tea, matcha contains higher concentrations of polyphenols, …

Clinical trial (non-randomized)Cognition, mood and stressAntioxidants and polyphenolsGut and microbiome
2022Journal articleFree to read

Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes.

Poliński S, Topka P, Tańska M, et al. — Antioxidants (Basel, Switzerland)

… (Moringa oleifera) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility of these powders has led to their being more widely used in food production. The aim of this study was to …

Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 14×
2020Journal articleFree to read

Green tea polyphenolic antioxidants oxidize hydrogen sulfide to thiosulfate and polysulfides: A possible new mechanism underpinning their biological action.

Olson KR, Briggs A, Devireddy M, et al. — Redox biology

… (EGC) and (-)-epigallocatechin gallate (EGCG) have long been studied for their antioxidant and health-promoting effects. Using specific fluorophores for H2S (AzMC) and polysulfides (SSP4) as well as IC-MS and UPLC-MS/MS-based techniques …

Animal studyAntioxidants and polyphenolsAuthenticity and analytical methodsCited 48×
2025Journal articleFree to read

Polyphenolic profiles, antioxidant capacity, and antibacterial activity of green tea, matcha tea, black tea, and yerba mate extracts

Kadrin Meremäe, Piret Raudsepp, Linda Rusalepp, et al. — Applied Food Research

… health benefits. This study investigated the polyphenolic profiles, total antioxidant capacity (TAC), and antibacterial activity of aqueous and 30% ethanolic extracts prepared from commercially available green tea, matcha tea, black …

Chemical / analyticalAntioxidants and polyphenolsInflammation and immunityAuthenticity and analytical methodsCited 17×
2026Journal articleFree to read

Oxidant-Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative Evaluation.

Özenir Ç, Çubuk M, Altınsoy C, et al. — Foods (Basel, Switzerland)

… in flavored and milky forms, but the effect of preparation conditions on its antioxidant-oxidant profile remains unclear. Methods: Twenty-six commercial matcha products (unflavored and various flavors) were each evaluated under eight …

Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory
2026Journal articleFree to read

Sensory and nutritional properties of matcha infusions enriched with Qassim blackberries: effects of thermal processing on phenolic profile, color, and antioxidant activity

Nourh A. M. Aleid, Rehab F. M. Ali, Raghad M. Alhomaid, et al. — International Journal of Food Science & Technology

… study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant potential of pure matcha (MT) and a matcha beverage formulated with 15% Qassim blackberry powder (BL) at three extraction temperatures (5 °C, 70 …

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2021Journal articleFree to read

Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers.

Šťastná K, Sumczynski D, Yalcin E — Foods (Basel, Switzerland)

In this study, the changes in nutritional composition, phenolic compounds and antioxidant activity in free and bound fractions of shortcrust cookies were investigated. By incorporating ingredients such as kamut, matcha tea, dried mango and …

In vitro / cell studyAntioxidants and polyphenolsFood products and applicationsMetabolism and weightCited 12×
2020Journal articleFree to read

Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (Camellia sinensis).

Kim JM, Kang JY, Park SK, et al. — Food science and biotechnology

This study was conducted to evaluate the storage conditions of matcha (Camellia sinensis) according to temperature during 2 months. The moisture content of matcha tend to decrease with increasing temperature. To evaluate the brightness and…

Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 39×
2021Journal articleFree to read

Matcha and Sencha green tea extracts with regard to their phenolics pattern and antioxidant and antidiabetic activity during in vitro digestion.

Rusak G, Šola I, Vujčić Bok V — Journal of food science and technology

The purpose of this study was to compare the polyphenol, antioxidant and antidiabetic potential of powdered Matcha and bagged Sencha tea during in vitro digestion. Total phenols (TP), flavonoids (TF), flavanols (TFLA), antioxidant and …

In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 31×
2025Journal articleFree to read

Nutraceutical Chocolate: A Novel Delivery System for Herbal Multivitamins & Antioxidants

Asiya Shaik, V. Ragha Sai Pravallika, Velkuru Mohith, et al. — International Journal of Research in Pharmacology & Pharmacotherapeutics

… an innovative approach to address these concerns by developing a multi-herbal, antioxidant-rich dark chocolate specifically for pediatric consumption. Leveraging chocolate's inherent appeal as a delivery system, this formulation provides …

Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory
2020Journal article

Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types.

Bilge G, Özdemir KS — Journal of the science of food and agriculture

Abstract BACKGROUND The aim of this study is to monitor the antioxidant activity (AA) and total phenolic content (TPC) variations of different kinds of teas depending on the infusion temperature and time by using synchronous fluorescence …

Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityCited 10×
2024Journal articleFree to read

Quality analysis and antioxidant activity of different types of tea powder

Yutong Ye, Zeyi Ai, Ronglin Li, et al. — Food Production Processing and Nutrition

… field. In order to explore sensory evaluation, quality components and antioxidant activities among different types of TP, matcha TP, Huangjinya green TP, oolong TP, black TP and Pu-erh TP were used as the research objects. Our …

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 10×
2021Journal articleFree to read

Retrospecting the Antioxidant Activity of Japanese Matcha Green Tea–Lack of Enthusiasm?

Iyyakkannu Sivanesan, Judy Gopal, Manikandan Muthu, et al. — Applied Sciences

… water and drunk without filtration. Matcha is said to be one of the richest antioxidant sources naturally available. This review summarizes the available research publications related to matcha and compares the research accomplishments …

ReviewAntioxidants and polyphenolsCognition, mood and stressProcessing, milling and qualityCited 28×
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How this library is built

Every record comes from three open scholarly indexes — PubMed, OpenAlex and Europe PMC — searched for the word “matcha.” Records are merged by DOI and PubMed ID so each study appears once. A paper is kept only if matcha appears in its title, abstract, author keywords or subject terms and the text is about tea or food, which filters out the surname Matcha, software called Matcha, and the Scandinavian verb “matcha” (to match).

Study type and topic tags are assigned automatically from each paper's own title, abstract and subject terms using fixed keyword rules — no guesses, and papers without an abstract are marked as unclassified. Automatic tagging is imperfect, so treat tags as a way to narrow a search, not as a verdict on a paper's quality. A study being listed here is not an endorsement of its findings.

Coverage: this is every indexed paper that names matcha, not every study of green tea or its compounds (those are far more numerous). Papers that mention matcha only in passing are hidden by default. Work that never uses the word “matcha,” and publications outside these indexes, are not included. The library was last rebuilt October 20, 2026.

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