MatchaDB

Research

The Global Matcha Research Library

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.”

Popular searchesL-theanineEGCG and catechinsCaffeineFocus and memoryStress and sleepWeight and metabolismGut healthContaminantsPesticidesShade-growingAroma and flavorTea ceremony

47 studies match for “antioxidant capacity”

2025Journal article

Salivary levels of catalase, total antioxidant capacity and interleukin-1β and oral health-related quality of life after matcha and green tea consumption for patients with gingivitis: A randomized clinical trial.

Abdul-Wahab HY, Salah R, Abdulbaqi HR — International journal of dental hygiene

Objectives: To evaluate the changes in salivary levels of catalase (CAT), total antioxidant capacity (TAC) and IL-1β (primary outcomes) as well as gingival health and oral health-related quality of life (OHRQOL) 1 month after the …

Randomized controlled trialAntioxidants and polyphenolsSkin, oral and dentalProcessing, milling and qualityCited 6×
2024Journal articleFree to read

Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas.

Jakubczyk K, Szymczykowska K, Kika J, et al. — Foods (Basel, Switzerland)

… hence, the aim of this study was to determine, for the first time, the antioxidant capacity and contents of antioxidant compounds in various Matcha teas available on the Polish market, taking into account the country of origin, …

Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 13×
2025Journal articleFree to read

Polyphenolic profiles, antioxidant capacity, and antibacterial activity of green tea, matcha tea, black tea, and yerba mate extracts

Kadrin Meremäe, Piret Raudsepp, Linda Rusalepp, et al. — Applied Food Research

… health benefits. This study investigated the polyphenolic profiles, total antioxidant capacity (TAC), and antibacterial activity of aqueous and 30% ethanolic extracts prepared from commercially available green tea, matcha tea, black …

Chemical / analyticalAntioxidants and polyphenolsInflammation and immunityAuthenticity and analytical methodsCited 17×
2023Journal articleFree to read

Catechin Composition, Phenolic Content, and Antioxidant Properties of Commercially-Available Bagged, Gunpowder, and Matcha Green Teas.

Meyer BR, White HM, McCormack JD, et al. — Plant foods for human nutrition (Dordrecht, Netherlands)

… the phenolic content, catechin composition, caffeine concentration, and antioxidant properties of fifteen commercially-available green teas with an emphasis on identifying differences between ceremonial and culinary matcha. …

Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 46×
2021Journal article

Matcha-fortified rice noodles: Characteristics of in vitro starch digestibility, antioxidant and eating quality

Yun Li, Jianhui Xiao, Jin Tu, et al. — LWT

… the glycemic index (84.78–68.34). MT gifted the rice noodles with higher antioxidant capacity and volatiles ((E)-2-hexenal, butyl acetate, 6-methyl-5-heptan-2-one and limonene). After gastrointestinal digestion, the polyphenols …

In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 66×
2021Journal article

The effect of different tea products on flavor, texture, antioxidant and in vitro digestion properties of fresh instant rice after commercial sterilization at 121 °C.

Fu T, Niu L, Tu J, et al. — Food chemistry

… showed thatadding tea products endowed FIR with subtle flavors and higher antioxidant capacity. And the data of XRD, FTIR and SEM indicated that the improved texture of FIR with suitable chewiness was attributed to the stability of …

In vitro / cell studyAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 22×
2021Journal articleFree to read

Nutritional Composition, In Vitro Antioxidant Activity and Phenolic Profile of Shortcrust Cookies Supplemented by Edible Flowers.

Šťastná K, Sumczynski D, Yalcin E — Foods (Basel, Switzerland)

In this study, the changes in nutritional composition, phenolic compounds and antioxidant activity in free and bound fractions of shortcrust cookies were investigated. By incorporating ingredients such as kamut, matcha tea, dried mango and …

In vitro / cell studyAntioxidants and polyphenolsFood products and applicationsMetabolism and weightCited 12×
2025Journal articleFree to read

Comparison of culinary and ceremonial matcha green teas: relationship between phytochemical composition and antioxidant properties

Haley M. White, Bailey R. Meyer, Jared D. McCormack, et al. — Journal of Food Measurement & Characterization

… and is produced from later harvest leaves. The phytochemical composition and antioxidant properties of matcha have received little attention compared to other types of green tea, so this study evaluated the total phenolic and flavonoid …

Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 3×
2018Journal articleFree to read

Antioxidant Activity of Different Forms of Green Tea: Loose Leaf, Bagged and Matcha

Sumaya Farooq, Amit Kumar Sehgal — Current Research in Nutrition and Food Science Journal

… powdered. The objective of this study was to compare the radical scavenging capacity of different forms of green tea like loose leaf (3), bagged (2) and powdered matcha (2) of various brands. The green tea forms were prepared at …

Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityCited 51×
2026Journal articleFree to read

Antioxidant and antibacterial activity of tea and mate extracts

Kadrin Meremäe, Piret Raudsepp, Linda Rusalepp, et al. — EMU DSpace

… investigated the polyphenolic profiles, total polyphenol content (TPC), total antioxidant capacity (TAC), and antibacterial activity of aqueous and 30% ethanolic extracts of green tea, matcha tea, black tea, and yerba mate. Commercial …

Observational (human)Antioxidants and polyphenolsInflammation and immunityProcessing, milling and quality
2023Journal articleFree to read

Use of Aqueous Extract of Matcha Tea as an Antioxidant in Poultry Meat Storage

M Y Y Alheeti, W. I. Al-Jugifi, Hussein J. Alhadithi — IOP Conference Series Earth and Environmental Science

… T3 matcha tea 0.5%, T4 macha tea 1.0%, T5 macha tea 1.5% and T6 industrial antioxidant BHA. Pieces (2 × 3 cm) of the breasts were fleshed with the aforementioned solutions and stored by refrigeration, and some physiochemical, and …

Chemical / analyticalMetabolism and weightAntioxidants and polyphenolsL-theanine and caffeineCited 1×
2021Journal article

Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs.

Şen DB, Kılıç B — Meat science

… of cooked meatballs during storage (14 d at +4 °C or 60 d at -18 °C). The antioxidant analysis of the extracts demonstrated that ME had higher total phenolic content and antioxidant capacity than AE (P < 0.05). Results indicated that …

Observational (human)Metabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 33×
2026Journal articleFree to read

In Vitro Bioactivity, Polyphenols, Antioxidant Properties, and Sensory Quality of Al-Qassim Berry-Enhanced Matcha Tea as a Function of Extraction Temperature.

Ali RFM, Alhomaid RM, Aleid NAM — Foods (Basel, Switzerland)

… Blending matcha with acidic berries may enhance phenolic stabilization, antioxidant capacity, and sensory properties. This study evaluated pure matcha (MT) and a matcha beverage blended with 7.5% strawberry and 7.5% blackberry …

In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 1×
2026Journal articleFree to read

Mechanized whisking reconstructs matcha foam structure and sensory quality toward hand-whisking

Jiaxin Wu, Zhirui Ye, Jiayi Xu, et al. — LWT

… water temperature, whisking duration, and matcha powder addition on foaming capacity (FC), foam stability (FS), and sensory quality, followed by process optimization using a Box–Behnken design. A whisking frequency of 5000 rpm provided …

Observational (human)Antioxidants and polyphenolsL-theanine and caffeineSkin, oral and dental
2022Journal articleFree to read

Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes.

Poliński S, Topka P, Tańska M, et al. — Antioxidants (Basel, Switzerland)

… (Moringa oleifera) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility of these powders has led to their being more widely used in food production. The aim of this study was to …

Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityFood products and applicationsCited 14×
2026Journal articleFree to read

Sensory and nutritional properties of matcha infusions enriched with Qassim blackberries: effects of thermal processing on phenolic profile, color, and antioxidant activity

Nourh A. M. Aleid, Rehab F. M. Ali, Raghad M. Alhomaid, et al. — International Journal of Food Science & Technology

… study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant potential of pure matcha (MT) and a matcha beverage formulated with 15% Qassim blackberry powder (BL) at three extraction temperatures (5 °C, 70 …

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2026Journal articleFree to read

การเปรยบเทยบความสามารถตานอนมลอสระรวมของมทฉะลาเตทชงดวยนมประเภทตางๆ

Ploypin Jurupan, Akkarach Bumrungpert — Journal of Nutrition Association of Thailand (Online)

Работа посвящена изучению аминокислотного состава разработанного мясосодержащего продукта. При разработке рецептуры особое внимание уделялось белковому составу сырья и расчету аминокислотного скора. Для увеличения количества белка, а также…

Food science / processingAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicity
2024Journal articleFree to read

Enhancing nutritional and functional properties of rice starch by modification with Matcha extract.

Cetin-Babaoglu H, Aydın H, Kumas R, et al. — Food science & nutrition

… was a positive correlation between the extract ratio and the water-holding capacity of rice starch due to the high hydrophilic capacity of the phenolic compounds. In addition, the solubility and swelling power of starch were increased …

Other / not statedAntioxidants and polyphenolsGut and microbiomeCited 8×
2025Journal articleFree to read

Nutraceutical Chocolate: A Novel Delivery System for Herbal Multivitamins & Antioxidants

Asiya Shaik, V. Ragha Sai Pravallika, Velkuru Mohith, et al. — International Journal of Research in Pharmacology & Pharmacotherapeutics

… an innovative approach to address these concerns by developing a multi-herbal, antioxidant-rich dark chocolate specifically for pediatric consumption. Leveraging chocolate's inherent appeal as a delivery system, this formulation provides …

Food science / processingCognition, mood and stressAntioxidants and polyphenolsAroma, flavor and sensory
2023Journal articleFree to read

The Content of Bioactive Compounds and Technological Properties of Matcha Green Tea and Its Application in the Design of Functional Beverages.

Najman K, Sadowska A, Wolińska M, et al. — Molecules (Basel, Switzerland)

… It is a rich source of bioactive ingredients, thanks to which it has strong antioxidant properties. In this research, an organoleptic evaluation was carried out, and the physical characteristics (i.e., instrumental color measurement …

Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 31×
2021Thesis or dissertationFree to read

Elaboración de productos de repostería ricos en antioxidantes y fibra dietaría provenientes de diferentes variedades de té.

Juan Pablo Gaona Hernandez — instname:Universidad de los Andes

… Chai, Matcha, Earl Grey y Rooibos, a las cuales se les determinó la capacidad antioxidante, contenido de polifenoles y de fibra dietaria. A su vez, se caracterizaron las galletas en torno a aspectos como textura, humedad, vida útil y …

Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2025Journal articleFree to read

Development of matcha yogurt technology and its physiological-hygienic assessment

I. V. Skulska, O. Y. Tsisaryk, V. Y. Holubev — Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies

… driven by the growing demand for products with enhanced biological value and antioxidant activity, as well as the increasing trend toward incorporating natural sources of polyphenols into the dairy industry. Matcha, as a finely ground …

Observational (human)Antioxidants and polyphenolsAroma, flavor and sensoryFood products and applications
2025Journal articleFree to read

Unveiling the mitigating effect of matcha-silver nanoparticles on radiation-induced ovarian injury in rats

Sahar Khateeb, Uzma Faridi, Amnah Obidan, et al. — Indian Journal of Biochemistry and Biophysics

… ovarian tissue architecture. Radiation significantly (P< 0.05) decreased total antioxidant capacity (TAC) and elevated 8-OHdG levels, indicating oxidative damage. The treatment with M-AgNPs mitigated these effects by reducing the …

Animal studyCognition, mood and stressAntioxidants and polyphenolsCancer
2025Journal articleFree to read

TÜRKİYE VE JAPONYA MENŞELİ MATCHA TOZLARININ FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNİN KARŞILAŞTIRILMASI

Melike Nur Tosun, Fatma Korkmaz — GIDA / THE JOURNAL OF FOOD

Bu çalışmada Türkiye (TM1–TM5) ve Japonya (JM) menşeli matcha tozlarının fizikokimyasal ve duyusal özellikleri karşılaştırılmıştır. Suda çözünürlük indeksi Türkiye menşeli matcha tozlarında %30.24–35.76 arasında değişirken, Japonya menşeli…

Other / not statedAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 1×
2026Journal article

Enhancing antioxidant accessibility and cellular activity of matcha via viscozyme-assisted enzymatic hydrolysis

Ji-Ho Jeon, Tae‐Hwan Jung — Food Science and Technology Research

… matcha (HMC) was prepared using viscozyme, and its polyphenol composition and antioxidant activities were evaluated. Total polyphenol content, total flavonoid content, and individual catechin profiles were quantitatively analyzed. …

Other / not statedCognition, mood and stressAntioxidants and polyphenolsProcessing, milling and quality
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How this library is built

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.

Spot a paper that doesn't belong, or one that's missing? Tell us.