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.”
131 studies match for “Acids”
… market. Most of matcha samples had lower ratio of tea polyphenols to amino acids (RTA), and the RTA of 9 samples of matcha was less than 10, which is beneficial to the formation of fresh and mellow taste of matcha. The total volatile …
Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 13×… in the matcha samples, comprising 118 flavonoids, 14 tannins, 365 organic acids, 42 phenolic acids, 22 alkaloids, 39 saccharides, 208 amino acids and derivatives, 17 lignans and coumarins, seven quinones, 44 nucleotides and …
Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsProcessing, milling and qualityCited 6×… and surface morphologies. Using liquid chromatography, 4 sugars, 6 organic acids, 18 amino acids and 9 polyphenols were detected in all matcha samples and shown to present in different amount. Moreover, 108 volatile compounds were …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 28×… biological effects due to its high concentration of polyphenols, amino acids, and antioxidants. Nevertheless, despite promising experimental and preclinical data, further well-designed clinical studies are needed to better …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×Bu calismanin amaci farkli konsantrasyonlarla yesil cay tozu (YCT) ilavesiyle uretilen dondurmalarin belirli fizikokimyasal ozelliklerini, organik asit ve mineral icerigini degerlendirmektir. YCT’nin artisi, yag, titrasyon asitligi,…
Other / not statedProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 2×… finely ground tea powder with a high content of catechins, chlorophyll, amino acids, and natural antioxidants, is considered a promising component for the development of functional fermented products. The study examines the influence of …
Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applicationsThis study aimed to develop green tea paste using a new micro wet milling (MWM) system. The influence of milling conditions on the particle size, morphology, solubility, and antioxidant properties of Matcha, shaded Yabukita, unshaded…
Food science / processingAntioxidants and polyphenolsProcessing, milling and qualityCited 12×… are rich in bioactive compounds such as caffeine, polyphenols, and amino acids, which contribute to their stimulating, antioxidant, and neuroprotective effects. Coffee, with its long history and widespread cultural significance, is …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 1×In the packaging materials sector, increasing globalization has created the need for increased efforts to develop consumer protection measures. Consequently, new packaging materials are being sought to replace petroleum-based materials in…
Observational (human)Antioxidants and polyphenolsCognition, mood and stressFood products and applicationsCited 23×… about its bioactive components, except for polyphenols, caffeine, and amino acids. Here, we revealed the presence of diverse miRNAs, a type of functional RNAs, as new components of Matcha, using next-generation sequencing. Quantitative …
Agronomy / cultivationCultivation and shadingProcessing, milling and qualityAntioxidants and polyphenolsCited 2×… higher content of phenolic acid, moderate contents of chlorogenic and caffeic acids while the quercetin was the lower content. Also, the obtained results revealed that immunosuppressed-groups treated with the three tested doses of Matcha …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsMatcha, a type of green tea, has a higher amino acid content than other types of tea. We previously examined the ability of matcha to improve cognitive function in older adults and determined that continuous matcha intake improves…
Randomized controlled trialCognition, mood and stressL-theanine and caffeineCited 32×… and contain bioactive compounds such as catechins, caffeine, and amino acids, notably theanine. However, the amounts and ratios of these components vary significantly depending on the harvest season, cultivar, and cultivation …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeine… of chlorogenic (up to 4800 μg/g), sinapic (up to 1400 μg/g) and gallic acids (up to 423 μg/g) were recorded. Kaempferol and rutin were not proved as significant contributors to antioxidant activity.
In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 79×Black net shade treatment attenuates flavonoid biosynthesis in tea plants, while the effect of light quality is still unclear. We investigated the flavonoid and transcriptome profiles of tea leaves under different light conditions, using…
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 78×… steps (conching and tempering). Additionally, the amounts of phenolic acids, tocopherols, and carotenoids in WCh samples enriched by MGTP and MOLP were determined to explain their influence on AC. The results showed that the …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 14×… g in control. According to the amino acid score, there are no limiting amino acids in the developed sample (all indicators > 1), whereas in the control sample methionine+cysteine is limiting (score 0.67). The developed sample is …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicity… genera given to mice and probiotics increase intestinal short-chain fatty acids (SCFAs) linked to the significant antiinflammatory and anti-tumorigenic effects of swimming. Moreover, promoting glycerophospholipid and choline …
Systematic review / meta-analysisMetabolism and weightCancerGut and microbiomeHigh-quality tea leaves are required for matcha production. Shading is one of the key agronomic practices that can increase the quality of green tea. The objectives among matcha tea producers include increasing the ammonia and chlorophyll…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 42×Theanine, a major amino acid in green tea, exhibits a stress-reducing effect in mice and humans. Matcha, which is essentially theanine-rich powdered green tea, is abundant in caffeine. Caffeine has a strong antagonistic effect against…
Randomized controlled trialCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 84×The study aimed to extend the applications of surface-enhanced Raman scattering (SERS) – recently one of the most promising and widely employed technique in food safety and quality monitoring – towards determination of two analytes in a…
Chemical / analyticalSafety, contaminants and toxicityAuthenticity and analytical methodsProcessing, milling and qualityCited 128×… that shading could help the systhesis of nitrogen compounds such as amino acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea polyphenol and polysaccharides.The more shading time was,the more chlorophyll …
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingThe main purpose of the research conducted within the framework of this doctoral thesis was to investigate, develop, and optimize innovative techniques to enhance the quality, stability, and bioactivity of food and beverage products. The…
Observational (human)Processing, milling and qualityFood products and applicationsCognition, mood and stressEssential oil (EO), hydrolate, and nondistilled aqueous phase (decoction) obtained from the hydrodistillation of lemongrass byproducts were studied in terms of their potential as food ingredients under a circular economy. The EO (0.21%,…
Food science / processingAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 25×Every 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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