MatchaDB

2024Journal article

A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics.

Ye JH, Fang QT, Zeng L, Liu RY, Lu L, Dong JJ, Yin JF, Liang YR, Xu YQ, Liu ZH

Critical reviews in food science and nutrition

Read at the publisher →PubMed

Abstract

Matcha, a powder processed from tea leaves, has a unique 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 influenced by cultivation method and processing post-harvest. The transition from drinking tea infusion to eating whole leaves provides a healthy option for the delivery of functional component and tea phenolics in various food matrix. The aim of this review is to describe the physico-chemical properties of matcha, the specific requirements for tea cultivation and industrial processing. The quality of matcha mainly depends on the quality of fresh tea leaves, which is affected by preharvest factors including tea cultivar, shading treatment, and fertilization. Shading is the key measure to increase greenness, reduce bitterness and astringency, and enhance umami taste of matcha. The potential health benefits of matcha and the gastrointestinal fate of main phenolics in matcha are covered. The chemical compositions and bioactivities of fiber-bound phenolics in matcha and other plant materials are discussed. The fiber-bound phenolics are considered promising components which endow matcha with boosted bioavailability of phenolics and health benefits through modulating gut microbiota.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Review

A narrative or scoping review of the literature.

Assigned automatically from the title, abstract and subject terms.

Topics

Gut and microbiomeCultivation and shadingProcessing, milling and qualityAroma, flavor and sensory

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

Keywords and subject terms

CultivationMatchafiber-bound phenolicshealth benefitmillingshadingmatchagreen teagastrointestinal fatetea cultivationshading treatmentpost-harvest processingTeaPlant LeavesPhenolsDietary FiberGastrointestinal TractFood HandlingBiological AvailabilityGastrointestinal Microbiome

Cite this study

Ye JH, Fang QT, Zeng L, Liu RY, Lu L, Dong JJ, … Liu ZH. (2024). A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics. Critical reviews in food science and nutrition. https://doi.org/10.1080/10408398.2023.2194419

DOI: 10.1080/10408398.2023.2194419 · PubMed ID: 37009832 · Cited by 33 (OpenAlex)

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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