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.”
33 studies match for “vitamins”
Abstract Matcha is a finely ground powder made from shade-grown green tea leaves. It is primarily produced in Japan. Drinking matcha tea results in higher intake of green tea bioactives than drinking other types of green tea. Studies have…
Agronomy / cultivationCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… contains various nutrients, such as catechins, caffeine, polyphenols, protein, vitamins, minerals, chlorophyll, fibers, etc. These nutrients bring multiple benefits such as antioxidant, anti-cancer, anti-inflammatory, anti-diabetic, …
ReviewCancerGut and microbiomeInflammation and immunityThis study aimed to quantitatively investigate the effects of ultraviolet (UV) light exposure duration (0, 12, 24, 36, 48, and 60 hours) on the caffeine concentration in matcha powder (Camellia sinensis), as measured by UV-Vis…
Sensory / consumerAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityIn 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 caffeineThe effects of different storage conditions (temperature and period) on quality of Matcha have been studied by measuring the contents of chlorophyll and its derivatives, total vitamin C, the surface color value and the amount of oxygen in…
Food science / processingProcessing, milling and qualityAroma, flavor and sensory… the innumerable benefits they bring to human health because they are rich in vitamins, minerals and chemical constituents. In view of this fact, the present work had as objective to elaborate and to realize physical-chemical analyzes, …
Food science / processingAntioxidants and polyphenolsFood products and applicationsMarket, culture and sustainabilityMatcha is one of the flavor that most of the teenagers like to consume. However, most of the people did not consume red dates. Therefore, matcha puff pastry with red dates filling was prepared in order to make everyone acceptable on red…
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenolsThe invention discloses an anti-aging Matcha facial mask added with superoxide dismutase, and a preparation method thereof. A gel-shaped mask is prepared by the re-combination of the novel skin-care raw materials, namely, Maccha, and the…
Sensory / consumerAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityEvery 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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