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.”
106 studies match for “Tea (Camellia sinensis (L.))”
Matcha tea (Camellia sinensis), a traditional and historical tea, has gained worldwide popularity due to its particular fragrance and potential health benefits. Matcha tea contains various nutrients, such as catechins, caffeine, …
ReviewCancerGut and microbiomeInflammation and immunityCamellia sinensis belongs to family- Theaceae. It is commonly called as tea is the most widely used refreshing beverage accepted globally. It has two variety such as green tea and black depending upon its method of cultivation. Green teas …
ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityMatcha is a powdered green tea from the Camellia sinensis L. plant, intended for both hot and cold drinking.Selecting the right matcha is crucial to its manufacture.This study organoleptically and physicochemically evaluated three types of …
Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 1×V okviru magistrske naloge smo dolocali antioksidativno ucinkovitost (AOU), vsebnost skupnih fenolnih spojin (SFS) in vsebnost skupnih flavanolov v zelenem, belem, crnem in matcha caju. Preverjali smo vpliv razlicnih nacinov priprave…
Other / not statedAntioxidants and polyphenols… antioxidants, phenolic compounds and flavonoids of Japanese type green tea and Frozen Yogurt developed with yogurt base. Frozen Yogurt was developed and analyzed in the Laboratories of the Federal Technological University of …
Food science / processingAntioxidants and polyphenolsFood products and applicationsMarket, culture and sustainabilityMatcha tea, a powdered green tea produced from shade-grown Camellia sinensis leaves, has gained increasing attention as both a traditional beverage and a functional food ingredient. While previous reviews have focused on its phytochemical …
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×Matcha tea (Camellia sinensis (L.) Kuntze) is a Japanese powdered green tea characterized by an exceptionally high content of health-promoting compounds. It is produced by shading the tea plants for 21 days prior to harvesting. It can be …
Food science / processingMetabolism and weightProcessing, milling and qualityCultivation and shadingJapanese green teas, including matcha, sencha, and gyokuro, are derived from the leaves of Camellia sinensis and contain bioactive compounds such as catechins, caffeine, and amino acids, notably theanine. However, the amounts and ratios of …
ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineUnfermented types of true tea (Camellia Sinensis) present a very popular beverage with potential health benefits. In this study, three types of unfermented tea were investigated – Pai mu tan superior (white tea) ; Jin zhen (yellow tea) and …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineAuthenticity and analytical methodsBackground: Matcha is a powdered form of Camellia sinensis produced using shaded cultivation and consumed as whole powdered tea leaves, resulting in exposure to bioactive compounds including catechins, caffeine, L-theanine and …
Randomized controlled trialCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsNghiên cứu ảnh hưởng của chiều cao che sáng đối với giống chè LCT1 để sản xuất nguyên liệu chế biến chè xanh Matcha tại Phú Thọ cho thấy, các công thức với chiều cao che sáng mặt tán chè khác nhau như không che (CT1), cao 0,8 m (CT2), 1,2…
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory하동지역은 비단일품종(재래종)의 차나무가 주로 경사지에 재배되고 있어 고급 말차 생산이 열악한 조건이다. 하지만 지속적으로 성장하는 말차 시장에 경쟁력을 갖춘 고급 말차 생산을 위해 경사지에 가장 적합한 차광 형태(직접차광, FRP pole 차광, 스크린차광)와 말차 품질 차이를 연구하였다. 총 페놀성 화합물 함량은 차광 및 이차 스트레스 정도가 큰 직접차광 말차에서 141.6 mg GAE/g로 가장 높았으며, 항산화 활성…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 2×… become the foundation that translates matcha as a functional plant. Matcha (Camellia sinensis L.) has transformed from an ancient Japanese tradition into a global phenomenon, including in Indonesia, driven by awareness of its health …
Food science / processingAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityMatcha is a type of Japanese green tea (Camellia sinensis) of the Tencha type and rich source antioxidant compounds. The existing study was proposed research the effect of aqueous extract of matcha tea toward Cyclophosphamide (CYP) - …
Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenols… O matcha, chá verde japonês em pó, obtido a partir da moagem das folhas de Camellia sinensis (L.) Kuntze, destaca-se pelo seu elevado teor de compostos bioativos e pela atividade antioxidante elevada. Face ao exposto, o presente …
Animal studyAntioxidants and polyphenolsL-theanine and caffeineFood products and applications… and benefits of consuming two of the most popular hot beverages: matcha tea and coffee. Both of them have been consumed for centuries and are embedded in cultural, societal, and dietary practices worldwide. They contain various …
Systematic review / meta-analysisCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsBioactive compounds present in the powdered leaves of matcha green tea (Camellia sinensis L.) (MGTP) and moringa (Moringa oleifera) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility …
Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 14×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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