Research
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.”
31 studies match for “nutritional content”
… phytochemicals. The aim of this study was to determine the basic nutritional and phenolic composition of dry matcha green tea powder. The fibre content was determined according to the enzymatic-gravimetric method. Crude …
Chemical / analyticalL-theanine and caffeineProcessing, milling and qualityFood products and applicationsCited 29×… fat, ash, moisture, pH, total acidity, and total soluble solids), energy content, and sensory evaluation. Results: The results of the chemical analysis revealed a significant increase in the average percentage of carbohydrates, …
Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applications… Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant properties of the drink. The aim of the study was to …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×… for its chemical composition, fibre, vitamin C, caffeine and chlorophyll contents. Flavonoids and phenolics, phenolic profiles and antioxidant activity both in water and methanol solutions were determined. In vitro digestibility was …
In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 79×… 60%–70% improvement over MT. Strong correlations (r > 0.94) between phenolic content and antioxidant activity were observed. Incorporating 15% blackberry powder into matcha yields a functional beverage with enhanced sensory appeal, …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryIn 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×… data analyzed, treatment with matcha extract was effective in increasing the nutritional value of native rice starch. At the highest level of extract addition, total phenolic and flavonoid content reached 129.54 mg/100 g and 40.16 …
Other / not statedAntioxidants and polyphenolsGut and microbiomeCited 8×… an overview of free and bound amino acids, minerals and trace elements content in matcha including evaluation of their dietary intakes. The analyses employed IEC and ICP-MS methods. Theanine followed by Glu, GABA, Thr and Me were …
ReviewL-theanine and caffeineSafety, contaminants and toxicityCited 22×… evaluated three types of matcha tea powder, measuring color (Lab*), water content, water solubility index, water holding capacity, pH, •Brix, as well as protein and lipid contents.In addition, flavonoids, total polyphenols and …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×Salah satu minuman fungsional berbasis teh hijau adalah matcha latte, yang dibuat dari bubuk teh hijau dan susu. Kolagen, yang merupakan protein esensial dalam tubuh manusia, telah menjadi populer sebagai tambahan dalam minuman fungsional…
Other / not statedFood products and applicationsCited 2×… toxicological analyses, as well as the in vitro bioactivity and total phenolic content TPC. Initially, three beverage bases with matcha and sugarcane juice were tested. Based on the positive anxiolytic-like effects, the prioritized …
Animal studyCognition, mood and stressSkin, oral and dentalFood products and applicationsThe thesis is focused on the preparation of ice teas, especially on their nutritional parameters within the various procedures of their preparation. The theoretical part summarizes the cultivation of tea trees and the production of matcha …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeThis bachelor thesis deals with the cultivation and basic nutritional characteristics of green and matcha teas. The theoretical part of the work is focused on the production of matcha and green teas and their nutritional and biologically …
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityIn recent years, consumer demand for healthier foods with enhanced nutritional value has increased. In this context, this study aimed to develop gluten-free cookies based on oat flour enriched with matcha powder. Three formulations were …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… necessary to facilitate breast milk and foods with sufficient protein and iron content can improve the quality of breast milk for babies. Utilizing local food ingredients with the nutritional content needed by breastfeeding mothers can …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMarket, culture and sustainability… is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be consumed both as an infusion and as …
Food science / processingMetabolism and weightProcessing, milling and qualityCultivation and shading… green tea in the production of Cinnabon buns to improve bakery products’ nutritional value and consumer properties. The study is aimed at studying the effect of Matcha green tea powder on the physicochemical properties of bakery …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… high homeostasis and biologically active ingredients, to compensate for the nutritional limitations of milk caramel. This study investigated the quality characteristics of milk caramel according to the amount of matcha added. Milk …
Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×… is to enrich wheat bread with matcha green tea. Objectives: analysis of the nutritional value and chemical composition of matcha, drawing up a recipe with the added additive, identifying changes in the organoleptic characteristics of …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applications… and β-tocopherol were detected in minimal quantities. A study of the mineral content revealed the presence of calcium (Ca) – 2.33 mg and phosphorus (P) – 5.71 mg. It was determined that the antioxidant properties of the infusion from …
Chemical / analyticalAntioxidants and polyphenolsFood products and applicationsProcessing, milling and quality… 3.66% moisture, 39.81% protein and 47.97% carbohydrates. It also had a high content of bioactive compounds namely phenols and flavonoids being 23.83% and 33.8% respectively. Matcha also have the ability to inhibit cancer cells which …
Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and quality… (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0, 0.5, 1.0, 1.5 and 2.0% (w/w) of MT, and …
In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 66×… of protein deficiency in the region. The purpose of the work was to study the nutritional potential and quality indicators of meat-containing products. To achieve this goal, the following tasks were defined: to calculate the amino acid …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicity… its antioxidant properties, forms the base, sweetened with jaggery to enhance nutritional value and provide a natural alternative. The project encompasses the formulation and comprehensive evaluation of this novel herbal chocolate, …
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory… such as antioxidant, anti-inflammatory and antiseptic derive from the rich nutritional composition of curmuma (Curcuma longa L.) and matcha green tea (Camellia sinensis). The content of macro- and microelements of curcuma and matcha …
Chemical / analyticalGut and microbiomeAntioxidants and polyphenolsInflammation and immunityEvery 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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