2021Journal articleFree to read
Hari Prasad Devkota, Bhakta Prasad Gaire, Kengo Hori, Latita Subedi, Anjana Adhikari‐Devkota, Tarun Belwal, Keshav Raj Paudel, Niraj Kumar Jha, Sachin Kumar Singh, Dinesh Kumar Chellappan, Philip M. Hansbro, Kamal Dua, and 1 more
Trends in Food Science & Technology
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 powder is obtained from the leaves of tea plant (Camellia sinensis (L.) Kuntze) grown 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 such as catechins, theanine and caffeine. In recent years, there is an increased market demand and consumption of matcha as a drink and as a component in various beverages, snacks and other food products.In this review, the available scientific information of the chemical constituents and their analysis and biological activities were critically analyzed. These results may help to understand current status of research on matcha and the gaps which help to guide future research related to evidence based product formulations.Various studies have reported the difference in bioactive compounds in matcha as compared to green tea and other tea formulations. The content and composition were mostly affected by the cultivation and processing techniques. Analysis of marketed samples in various countries have shown the variable content of the bioactive compounds. Thus, there is a need for proper standardization for maintaining the quality. Matcha as a whole, its extract and compounds have shown promising biological activities in in vitro and animal studies. However, comparatively only a few clinical studies are performed, which need future attention. There should also be more detailed studies regarding matcha-containing food products'…
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Review
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Matcha is a main subject here (named in the title).
Hari Prasad Devkota, Bhakta Prasad Gaire, Kengo Hori, Latita Subedi, Anjana Adhikari‐Devkota, Tarun Belwal, … Yuki Kurauchi. (2021). The science of matcha: Bioactive compounds, analytical techniques and biological properties. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2021.10.021
DOI: 10.1016/j.tifs.2021.10.021 · Cited by 61 (OpenAlex)
Japanese matcha is a type of powdered green tea, grown in a traditional way. Shading of the plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine,…
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 321×Matcha green tea (Camellia sinensis), which originates from Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×Matcha tea is rich in taste and bioactive constituents, quality evaluation of matcha tea is important to ensure flavor and efficacy. Near-infrared spectroscopy (NIR) in combination with variable selection algorithms was proposed as a fast…
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 117×Abstract BACKGROUND The study reports a portable near infrared (NIR) spectroscopy system coupled with chemometric algorithms for prediction of tea polyphenols and amino acids in order to index matcha tea quality. RESULTS Spectral data were…
Randomized controlled trialAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 114×