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.”
72 studies match for “Phenolics”
This study was conducted to determine the effect of magnesium treatment before shade cultivation during the 2nd and 3rd seasons to improve the productivity and quality of powdered green tea (matcha). On the 21st day of shading, the…
Agronomy / cultivationMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeine… 100 mL/g, and a desirability value of 0.948. The experimental values for total phenolics under the optimum extraction conditions were 317.62 ± 3.45 mg GAE/g and 29.21 ± 0.38 mg RE/g for the total flavonoids. The antioxidant activity (AA) …
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsCited 22×With the scenario of COVID-19 pandemic, cases of depression, anxiety and ther stress-related problems have increased, leading to an increase in the consumption of controlled-use drugs, such as antidepressants and anxiolytics. On the other…
Animal studyCognition, mood and stressAntioxidants and polyphenolsFood products and applicationsBioactive compounds present in the powdered leaves of matcha green tea (Camellia sinensis L.) (MGTP) and moringa (Moringa oleifera) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 14×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×Ethnopharmacological relevance: Matcha green tea (Camellia sinensis) based-supplements have been widely used since they present a greater content of phenolic compounds than traditional green tea, which is popularly used in the treatment of…
Animal studyCognition, mood and stressMetabolism and weightCardiovascular and blood pressureCited 14×Matcha (Camellia sinensis) and yerba mate (Ilex paraguariensis) are polyphenol-rich plants of growing interest for cosmetic applications, yet the influence of green extraction solvents on their cosmeceutical potential remains…
In vitro / cell studyAntioxidants and polyphenolsSkin, oral and dentalAuthenticity and analytical methodsTea powder incorporation is a promising strategy for developing functional fresh noodles, but the effects of different tea powders on noodle quality and metabolic characteristics remain unclear. In this study, 20% of wheat flour was…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityIn the study, the effects of agitating parameters (different agitating rates and time) on the aroma and taste profiles of matcha tea were systematically investigated by the combination of untargeted metabolomics and chemometrics. The aroma…
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsAroma, flavor and sensoryCited 4×Using the principles of green chemistry, a new, simple, rapid, and eco-friendly dual-mode system for procaine detection in pharmaceutical samples was developed in this study. This system relied on the diazotization of procaine, followed by…
Chemical / analyticalAuthenticity and analytical methodsAntioxidants and polyphenolsCultivation and shadingGreen tea has traditionally been evaluated based on low-molecular-weight constituents such as catechins, caffeine, and theanine. However, tea leaves are structurally organized matrices comprising cellulose, hemicellulose, pectin,…
ReviewGut and microbiomeProcessing, milling and qualityMetabolism and weightIn 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 sensoryPuding instan merupakan campuran beberapa bahan pembentuk gel yang dapat membentuk gel dengan tekstur yang kokoh serta dapat diterima tetapi dengan waktu penyiapan yang singkat. Mutu puding instan dapat ditingkatkan dengan menambahkan…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityV okviru magistrske naloge smo dolocali antioksidativno ucinkovitost (AOU), vsebnost skupnih fenolnih spojin (SFS) in vsebnost skupnih flavanolov v zelenem, belem, crnem in matcha caju. Preverjali smo vpliv razlicnih nacinov priprave…
Other / not statedAntioxidants and polyphenolsThe consumption of healthier foods has been growing worldwide. This increase is justified by the innumerable benefits they bring to human health because they are rich in vitamins, minerals and chemical constituents. In view of this fact,…
Food science / processingAntioxidants and polyphenolsFood products and applicationsMarket, culture and sustainabilityV okviru diplomskega dela smo dolocali antioksidativno ucinkovitost (AOU) in vsebnost skupnih fenolnih spojin (SF) v zelenem in matcha caju. Preverili smo, kako razlicni nacini priprave cajev vplivajo na AOU in vsebnost skupnih fenolnih…
Other / not statedAntioxidants and polyphenolsConsumers are increasingly interested in natural, plant-based additives as alternatives to synthetic compounds in food products. This study investigated the polyphenolic profiles, total polyphenol content (TPC), total antioxidant capacity…
Observational (human)Antioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityIn this work, several types of column switching were used for a number of analytical problems in liquid chromatography. Thus, comprehensive two-dimensional liquid chromatography was used for the study of tea. This developed into a…
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityABSTRACT Diversification and value addition in tea has received considerable attention in recent past. This has been occasioned by increased tea volumes in the world market, especially the aerated product that has led to over flooding.…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCognition, mood and stressPermen cajuputs® merupakan produk konfeksioneri fungsional berupa permen keras yang telah terbukti memiliki sejumlah manfaat terhadap kesehatan. Penambahan matcha di dalam permen cajuputs memberikan manfaat berupa nilai antioksidan dan…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityMarket, culture and sustainabilityUnfermented types of true tea (Camellia Sinensis) present a very popular beverage with potential health benefits. In this study, three types of unfermented tea were investigated – Pai mu tan superior (white tea) ; Jin zhen (yellow tea) and…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsEvery 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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