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.”
24 studies match for “nutritional composition”
Matcha green tea (Camellia sinensis), which originates from Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant…
Agronomy / cultivationAntioxidants and polyphenolsL-theanine and caffeineCultivation and shadingCited 124×Matcha was analysed for its chemical composition, fibre, vitamin C, caffeine and chlorophyll contents. Flavonoids and phenolics, phenolic profiles and antioxidant activity both in water and methanol solutions were determined. In vitro …
In vitro / cell studyAntioxidants and polyphenolsL-theanine and caffeineGut and microbiomeCited 79×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×… phytochemicals. The aim of this study was to determine the basic nutritional and phenolic composition of dry matcha green tea powder. The fibre content was determined according to the enzymatic-gravimetric method. Crude …
Chemical / analyticalL-theanine and caffeineProcessing, milling and qualityFood products and applicationsCited 29×This study provides an overview of free and bound amino acids, minerals and trace elements content in matcha including evaluation of their dietary intakes. The analyses employed IEC and ICP-MS methods. Theanine followed by Glu, GABA, Thr…
ReviewL-theanine and caffeineSafety, contaminants and toxicityCited 22×… good." Conclusion: This study confirmed that natural additives can increase nutritional value and energy content. It is recommended to include these new milk drink formulas in the diets of youth, adolescents, and athletes as a healthy …
Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applications… matcha compounds in real food systems. The production methods, phytochemical compositions, and reported health effects are summarized, with a particular emphasis on matrix-dependent changes during processing, including catechin …
ReviewAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×Abstract Matcha is recognised for its rich phytochemical composition, while blackberries are abundant in anthocyanins and phenolic compounds. This study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… like latte represent popular functional drinks in Indonesia due to their nutritional value and sensory appeal, yet innovation is needed to enhance texture a key consumer preference parameter. Moringa latte, an emerging health drink …
Randomized controlled trialAroma, flavor and sensoryFood products and applicationsMetabolism and weightIn recent years, consumer demand for healthier foods with enhanced nutritional value has increased. In this context, this study aimed to develop gluten-free cookies based on oat flour enriched with matcha powder. Three formulations were …
Observational (human)Antioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… powder form. The present study aimed to analyze the micro- and macronutrient composition of matcha tea infusions (traditional and daily) brewed with water at different temperatures, as well as that of matcha powder. Samples were …
Food science / processingMetabolism and weightProcessing, milling and qualityCultivation and shadingSalah satu minuman fungsional berbasis teh hijau adalah matcha latte, yang dibuat dari bubuk teh hijau dan susu. Kolagen, yang merupakan protein esensial dalam tubuh manusia, telah menjadi populer sebagai tambahan dalam minuman fungsional…
Other / not statedFood products and applicationsCited 2×… matcha at the concentration of 3% and 5% to food products could increase the nutritional value and sensory quality of product. These results are satisfactory for a natural product such as matcha. Therefore, the study recommended adding …
Sensory / consumerAntioxidants and polyphenolsCancerProcessing, milling and quality… which exhibited significant results. This study demonstrates the excellent nutritional and phytochemical potential that spiced matcha hard candy has for use as a nutraceutical food product.
Chemical / analyticalAntioxidants and polyphenolsAroma, flavor and sensoryProcessing, milling and qualityCited 5×The thesis is focused on the preparation of ice teas, especially on their nutritional parameters within the various procedures of their preparation. The theoretical part summarizes the cultivation of tea trees and the production of matcha …
Chemical / analyticalAntioxidants and polyphenolsL-theanine and caffeineGut and microbiome… is to enrich wheat bread with matcha green tea. Objectives: analysis of the nutritional value and chemical composition of matcha, drawing up a recipe with the added additive, identifying changes in the organoleptic characteristics of …
Food science / processingProcessing, milling and qualityAroma, flavor and sensoryFood products and applicationsThis bachelor thesis deals with the cultivation and basic nutritional characteristics of green and matcha teas. The theoretical part of the work is focused on the production of matcha and green teas and their nutritional and biologically …
Agronomy / cultivationAntioxidants and polyphenolsCultivation and shadingProcessing, milling and quality… gentle steaming, drying, and traditional stone grinding, helps preserve the nutritional and biochemical integrity of the tea leaves. This review examines the relationship between cultivation and processing techniques and the resulting …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 2×… potential in ameliorating metabolic disorders. This study investigated the composition and antioxidant activity of matcha green tea and further explored its effects on gut-liver axis homeostasis in an HFD-induced obese mouse model. …
Animal studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 22×… по сравнению с контролем. The work is devoted to the study of the amino acid composition of the developed meat-containing product. When developing the formulation, special attention was paid to the protein composition of the raw …
Food science / processingAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicity… such as antioxidant, anti-inflammatory and antiseptic derive from the rich nutritional composition of curmuma (Curcuma longa L.) and matcha green tea (Camellia sinensis). The content of macro- and microelements of curcuma and matcha …
Chemical / analyticalGut and microbiomeAntioxidants and polyphenolsInflammation and immunity… and coloring in many culinary applications and also contains a lot of nutritional value. Besides that, red dates are recognized as a nutritious food that rich in fiber, potassium, vitamin and antioxidant which provides numerous …
Observational (human)Aroma, flavor and sensoryFood products and applicationsAntioxidants and polyphenolsThe purpose of the study is to determine the vitamin-mineral composition and antioxidant activity of blue matcha powder and compare the obtained values with the indicators of biologically active substances contained in green matcha powder. …
Chemical / analyticalAntioxidants and polyphenolsFood products and applicationsProcessing, milling and quality… a sense of well-being. Several studies attribute these effects to the composition of the raw materials used, due to the presence of bioactive compounds, amino acids and other constituents with this potential. The development of …
Animal studyCognition, mood and stressAntioxidants and polyphenolsFood products and applicationsEvery 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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