MatchaDB

2025Journal article

Matcha (Camellia sinensis) VS. Green Tea in Alleviating Gamma Irradiation-Induced Intestinal Injury Via Tak-1-Tabs Pathway in Wistar Rats

Dalia M. Mostafa, Sahar Ismail Ibrahim, Eman F. S. Taha, Dina Mahmoud Lotfy

Pharmaceutical Chemistry Journal

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Abstract

No abstract is available for this record.

Study type

Animal study

Experiments in mice, rats, fish or other animals.

Assigned automatically from the title, abstract and subject terms.

Topics

Matcha is a main subject here (named in the title).

Keywords and subject terms

Cite this study

Dalia M. Mostafa, Sahar Ismail Ibrahim, Eman F. S. Taha, Dina Mahmoud Lotfy. (2025). Matcha (Camellia sinensis) VS. Green Tea in Alleviating Gamma Irradiation-Induced Intestinal Injury Via Tak-1-Tabs Pathway in Wistar Rats. Pharmaceutical Chemistry Journal. https://doi.org/10.1007/s11094-025-03318-y

DOI: 10.1007/s11094-025-03318-y

More on gut and microbiome

2020Journal article

Matcha Tea: Analysis of Nutritional Composition, Phenolics and Antioxidant Activity.

Koláčková T, Kolofiková K, Sytařová I, et al. — Plant foods for human nutrition (Dordrecht, Netherlands)

Matcha was analysed for its chemical composition, 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…

In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 79×
2020Journal article

Changes in Intestinal Microbiota of Type 2 Diabetes in Mice in Response to Dietary Supplementation With Instant Tea or Matcha.

Zhang HH, Liu J, Lv YJ, et al. — Canadian journal of diabetes

Objective: Gut microbiota plays a key role in metabolism and health in diabetes patients with gastrointestinal microbiota dysbiosis. Thus, regulating the ecological balance of gut microbiota may provide a pathway toward improvement for…

Animal studyMetabolism and weightGut and microbiomeMarket, culture and sustainabilityCited 68×
2021Journal article

Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality

Yun Li, Jianhui Xiao, Jin Tu, et al. — LWT

Matcha (MT), the finely ground powder of green tea leaves, is increasingly used as a nutritional food ingredient due to its large content of polyphenols. In this work, rice noodles were fortified with 0, 0.5, 1.0, 1.5 and 2.0% (w/w) of MT,…

In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 66×

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