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.”
150 studies match for “polyphenols”
High Resolution Image Download MS PowerPoint Slide The present study was carried out to formulate and determine the sensory, proximate, phytochemical, and antioxidant properties of matcha hard candies incorporated with spices such as…
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 5×The quality of matcha foam is a key determinant of the sensory characteristics and consumer acceptance of matcha beverages. Although mechanized whisking offers a promising strategy for standardized preparation, whether it can reproduce the…
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineSkin, oral and dental… 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 established. To …
In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 79×Novel of hematopoietic system and hepatic system under the usage of antioxidant plants such as chia seeds and matcha green tea were critical sites in this study which promoted by crucial health of New-Zealand white (NZW) rabbits as a model…
Food science / processingCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 1×Matcha contains several bioactive compounds that contribute to the facilitation of thermogenesis. However, the effects of a single intake of matcha on brown adipose tissue (BAT) activity remain to be elucidated. This study aimed to…
Randomized controlled trialMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeine… and has many health-promoting properties; it contains high concentrations of polyphenols, theanine and chlorophyll. Tea, and by extension matcha, contains numerous minerals, one of which is fluorine. Under physiological conditions, this …
Agronomy / cultivationSafety, contaminants and toxicityCultivation and shadingProcessing, milling and qualityCited 7×Matcha green tea powder (MGTP) is made with finely ground green tea leaves that are rich in phytochemicals, most particularly catechins. Shortbread biscuits were enriched with MGTP and evaluated for consumer acceptability and potential…
Observational (human)Metabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 40×… absorption in FT-IR, moisture and carbohydrates in NIR, and amino acid and polyphenol fluorescence in FF contributed to the identification. These findings indicate that the selection of an algorithm appropriate for the characteristics …
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsCited 3×… used in food production. The aim of this study was to evaluate the total phenolic content (TPC) and antioxidant capacity (AC) of white chocolate (WCh) supplemented with MGTP and MOLP. AC was determined by …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 14×… decline. When the addition amount exceeded 1.0%, high concentrations of polyphenols depolymerized gluten proteins and accelerated moisture transfer, causing a further drop in specific volume. Pearson correlation analysis verified …
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsBackground Repeated ultraviolet (UV) exposure promotes oxidative stress, extracellular matrix remodeling, and disruption of dermoepidermal architecture, all of which contribute to skin photoaging. Although green tea derivatives have been…
Animal studyCognition, mood and stressAntioxidants and polyphenolsSkin, oral and dentalMatcha is known to have a high content of bioactive compounds compared to regular green tea. This is because matcha is consumed in the form of a whole powder, so that all the compounds in tea leaves are also consumed. In Gorontalo City,…
Food science / processingAntioxidants and polyphenolsCognition, mood and stressProcessing, milling and quality… phytochemical composition, while blackberries are abundant in anthocyanins and phenolic compounds. This study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant potential of pure matcha (MT) and a matcha …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryРабота посвящена изучению аминокислотного состава разработанного мясосодержащего продукта. При разработке рецептуры особое внимание уделялось белковому составу сырья и расчету аминокислотного скора. Для увеличения количества белка, а также…
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityMatcha tea is obtained from Camellia sinensis plants grown in the shade and is consumed as a whole powder of the leaves. Matcha is reported to have a high content of bioactive components, such as catechins and quercetin, which underlie…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityCited 7×… examined. These values decreased with increasing temperature and time. Total phenolic content and total flavonoid content also decreased with increasing temperature and time. ABTS and DPPH radical scavenging activities decreased with …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 39×Recently, matcha tea (MT) -a finely powdered form of green tea- has successfully been emerged in the global beverage market. Among its health-promoting properties, the potential modulatory gut microbiome effect has gained increased…
Systematic review / meta-analysisAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×… sensory quality and acceptability, while significantly increasing starch and phenolic contents, as well as in vitro antioxidant activity. Non-volatile metabolomics showed that differential metabolites were mainly enriched in flavonoid …
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and quality… body and mental health. The intake of epigallocatechin gallate (EGCG), a major polyphenol in green tea, is known to be effective for retinal protection; however, whether green tea and/or EGCG affect visual function remains unknown. In the …
Animal studyAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityCited 12×In this study, the effects of borage seed oil (BO) and matcha tea (MT) on the physicochemical properties, oxidative stability, color, and tenderness of vacuum-packed lamb meatloaf during 14 days of refrigerated storage were evaluated. No…
Food science / processingMetabolism and weightAntioxidants and polyphenolsProcessing, milling and quality… 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 spectroscopy …
Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityCited 10×… green tea have been extensively studied for anticancer properties, while high polyphenol sorghum has not received the same attention. Some bioactive compounds in Sorghum bicolor with anticancer activity have been identified, indicating …
In vitro / cell studyCancerProcessing, milling and qualityCognition, mood and stressCited 21×… fluctuate in several shading intensities. In corresponding to the decreasing phenolic (from 50.78 to 46.09 mgGAE/g) and flavonoid content (from 41.89 to 15.15 mgQE/g) of the matcha in higher shading (from 0% and 90% shading, …
Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×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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