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.”
11 studies match for “Plant-Based”
Development of a plant-based beverage with anxiolytic-like effects evaluated in zebrafish (Danio rerio) model
Tereza Raquel Pereira Tavares — LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)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 applicationsNatural particles can armor emulsions against lipid oxidation and coalescence.
Schröder A, Laguerre M, Tenon M, et al. — Food chemistry… synthetic antioxidants may become obsolete in the development of clean-label, plant-based, sustainable food emulsions. Previously, we showed that tailor-made antioxidant-loaded particles can yield both physically and oxidatively stable …
Animal studyMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 39×Comprehensive microRNA analysis toward exploring a new functional component in Matcha green tea.
Huang YL, Morikawa-Ichinose T, Lee SU, et al. — Food chemistry. Molecular sciences… correlation was observed between total RNA and miRNA yields extracted from 27 plant-based dried powders. Notably, Matcha exhibited the highest levels of four representative miRNAs: lja-miR166-3p, csn-miR396d-5p, gma-miR396e, and …
Agronomy / cultivationCultivation and shadingProcessing, milling and qualityAntioxidants and polyphenolsCited 2×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)Background: Matcha is increasingly consumed 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…
Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensoryAnxiolytic-like effects using adult zebrafish, bioaccessibility and phenolic profile of matcha and sugarcane beverages.
Tavares TRP, De Menezes FL, De Brito Araújo AJ, et al. — Nutritional neuroscience… polyphenol-rich beverages with anxiolytic-like effects using readily available plant-based materials.
Animal studyCognition, mood and stressSkin, oral and dentalFood products and applicationsSurprisingly high fluorine content in some exotic superfoods
Dona Štepec, Gašper Tavčar, Maja Ponikvar‐Svet — Journal of Fluorine ChemistryNot classified (no abstract)Safety, contaminants and toxicityCited 9×Dietary Beverages and Cutaneous Health: Mechanisms, Clinical Evidence, and Practical Implications for Dermatologists.
Unsal G, Karadag AS, Hoenig LJ — Clinics in dermatology… Evidence for chamomile, rooibos, hibiscus, energy drinks, kombucha, and plant-based milk alternatives is limited or indirect. Citrus cocktails and St. John's Wort may cause clinically relevant photosensitization. Conclusions: …
Systematic review / meta-analysisCancerSkin, oral and dentalFood products and applicationsCited 1×Effect of Japanese Tea Addition on The Physical and Chemical Properties and Sensory Acceptance of Fermented Almond and Oat-Based Fermented Drinks
Reno Fitri, Diana Lo — Springer Link (Chiba Institute of Technology)… demand for dairy-free and functional beverages has increased interest in plant-based fermented drinks due to their nutritional benefits. Combining plant ingredients with probiotics offers a promising alternative to dairy products. …
Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensoryAntioxidant and antibacterial activity of tea and mate extracts
Kadrin Meremäe, Piret Raudsepp, Linda Rusalepp, et al. — EMU DSpaceConsumers 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 qualityCharacterisation of Matcha Tea Effects on Yoghurt Quality
Ernesta Trečiokienė, Jurgita Mikašauskaitė, Jolita Rupeikienė… Among these, yoghurt is widely consumed and often enhanced with bioactive plant-based ingredients. This study investigates the impact of matcha tea powder, a green tea derivative known for its rich antioxidant profile, on the …
Food science / processingProcessing, milling and qualityFood products and applicationsAntioxidants and polyphenolsHow 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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