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.”
13 studies match for “functional components”
… high-quality matcha-noodles. Herein, the effects of matcha and its active components, l-theanine and tea polyphenol, on the structural and rheological properties of gluten had been investigated. The results showed that matcha …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×… has health-promoting effects. However, little is known about its bioactive components, except for polyphenols, caffeine, and amino acids. Here, we revealed the presence of diverse miRNAs, a type of functional RNAs, as new components …
Agronomy / cultivationCultivation and shadingProcessing, milling and qualityAntioxidants and polyphenolsCited 2×… DES proved an effective green solvent for extracting matcha phenolics and a functional film component, yielding matcha-DES films that offer an effective, sustainable route to active packaging aligned with green chemistry principles.
Agronomy / cultivationAntioxidants and polyphenolsInflammation and immunityMarket, culture and sustainabilityCited 9×… and amino acids, notably theanine. However, the amounts and ratios of these components vary significantly depending on the harvest season, cultivar, and cultivation practices. Matcha products on the market range widely in quality, from …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineMatcha is reported to have high content of some bioactive components such as catechins, theanine, and caffeine, and its consumption is increasing worldwide. Several analytical methods have been established for matcha powder and bioactive …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 2×… of SPA desserts-healthy gastronomic products that combine appealing taste, functional properties, and aesthetic pleasure.The article analyzes the potential for the development of SPA desserts as an element of functional nutrition …
Observational (human)Cognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory… green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery products, and beverage). The properties of matcha are …
ReviewGut and microbiomeCultivation and shadingProcessing, milling and qualityCited 33×The interest in the plant-derived healthy foods, nutraceuticals, functional foods and food supplements is increasing in recent times as potential agents in maintenance of health and the prevention and treatment of diseases. Matcha tea …
ReviewAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 61×… as valine), pectin, soluble proteins and lipids enhanced foam formation. These components affected matcha's foaming through inter-component complexation, hydrophobic interaction of groups and intermolecular hydrogen bonds. EGCG had the …
Food science / processingMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 9×… presents the results of a study on the technological, physicochemical, and functional properties of yogurt enriched with matcha powder, with a focus on determining the optimal concentration of the additive and its effect on the …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications… variant was evaluated. Further quantification of the anti-inflammatory components i.e., ascorbic acid, polyphenols, catechin and potassium levels of the most acceptable variant was carried out using standard protocols. Materials & …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsInflammation and immunity… and matcha, highlighting the impact of these processes on their bioactive components and health benefits. Additionally, the review explores the applications of coffee and matcha in the food industry, emphasizing their roles as flavor …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 1×… culinary, and scientific aspects, presenting yerba mate and matcha as valuable components of the modern functional diet.
In vitro / cell studyAntioxidants and polyphenolsCancerInflammation 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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