2014Journal article
Eri Nakamura, Yukako Kamita, Yukari Hashimoto, Hiromi Wada, Toshiki Matsura
日本食品化学学会誌
No abstract is available for this record.
Study type
Not classified (no abstract)
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Eri Nakamura, Yukako Kamita, Yukari Hashimoto, Hiromi Wada, Toshiki Matsura. (2014). Relation between the quality and suppression of glucose absorption of powdered green tea (matcha). 日本食品化学学会誌.
Monitoring chlorophyll during Tencha (the raw ingredient for matcha) processing is critical for determining the matcha's color and quality. The purpose of this study is to explore the mechanism of chlorophyll changes during Tencha…
Chemical / analyticalCultivation and shadingProcessing, milling and qualityAuthenticity and analytical methodsCited 91×The importance of postprandial hyperglycemia in the treatment of diabetes has been recognized recently. Tea products, such as tea polyphenols (TP), epigallocatechin gallate (EGCG), matcha, and instant tea, were chosen as constituents of…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 76×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×Matcha green tea (MGT) is a natural product that is currently used as a dietary supplement and may have significant anti-cancer properties. However, the molecular mechanism(s) underpinning its potential health benefits remain largely…
In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsCancerCited 66×