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 “hot beverages”
… To synthesize clinical and mechanistic evidence on commonly consumed beverages and dermatological outcomes. Methods: A narrative review was conducted using targeted PubMed/MEDLINE searches and supplementary screening of …
Systematic review / meta-analysisCancerSkin, oral and dentalFood products and applicationsCited 1×… green tea obtained from the Camellia sinensis L. plant intended for both "hot" and "cold" consumption. It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this research, an …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×… review compares the effects and benefits of consuming two of the most popular hot beverages: matcha tea and coffee. Both of them have been consumed for centuries and are embedded in cultural, societal, and dietary practices worldwide. …
Systematic review / meta-analysisCognition, mood and stressMetabolism and weightAntioxidants and polyphenols… prominent methods: steeping the leaf or the powdered leaf (matcha style) in hot water. The purpose of the present study was to reveal chemical and functional differences before and after the powdering process of green tea leaf, since …
In vitro / cell studyAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 47×… (Z250) and light cured. Initial color measurements were made with a spectrophotometer. Samples for each composite were randomly divided into 3 groups (black, kombucha and matcha tea) (n = 10). The samples were kept in the solutions for …
Randomized controlled trialSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 3×Matcha tea (Camellia sinensis) contains high levels of catechins but has a near-neutral pH (6.2-6.3), which limits the stability of its bioactive compounds. Blending matcha with acidic berries may enhance phenolic stabilization,…
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 1×… milk series, yakult series, kyoto uji matcha series, tea series, classic hot drink seres.
Other / not statedFood products and applicationsIn recent years, matcha has gained significant popularity, especially among Generation Z, who are strongly influenced by healthy lifestyle trends and digital information flows. Matcha, a powdered green tea from Japan rich in catechins,…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… of orthodontic elastomeric chains (EOC) after exposure to commonly used beverages. Materials and methods: A total of 120 chain cuts were prepared from 2 different manufacturers (GC Orthodontics Europe GmbH, Breckerfeld, Germany, …
Food science / processingSkin, oral and dentalProcessing, milling and qualityFood products and applicationsCited 6×… vitamin C, and individual phenolic compounds were quantified by spectrophotometry and high-performance liquid chromatography (HPLC). Antioxidant activity was assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… chlorophyll levels, caffeine concentrations, and antioxidant properties of hot water extracts prepared from ten culinary and ceremonial matcha teas. Compared to ceremonial matcha teas, culinary matcha products had higher total …
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 3×… under specific condition using about 90% shade. As compared to green tea, a hot water extract of tea leaves, matcha is consumed as a powder of whole leaves. Matcha powder is reported to have higher content of some bioactive components …
ReviewAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 61×… One) composite resin and one conventional (Z250) composite resins and three beverages (black tea, kombucha tea, and matcha tea) and distilled water were used. For the surface roughness test (n = 10), 160 samples were prepared and the …
Food science / processingSkin, oral and dentalFood products and applicationsEvery 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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