Retrospecting the Antioxidant Activity of Japanese Matcha Green Tea–Lack of Enthusiasm?
Abstract
:1. Introduction
2. Antioxidant Activity of Green Tea
3. Reviewing Matcha Tea
3.1. Preparation of Matcha Tea
3.2. Consolidating the Biological Activity and Antioxidant Property of Matcha Tea
4. Future Perspectives and Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Properties | Green Tea | Matcha Tea |
---|---|---|
Growth environment and conditions | Cultivated under sunny conditions | Grown in shade (bamboo fabric shade) |
All leaves used | Only young leaves, the top two leaves in a shoot, are used in the case of the most expensive matcha | |
Originated from China | Japanese in origin | |
Preparation conditions | Whole leaves are used as such, either as leaves (rolled/unrolled) or packed into tea bags | Leaves that are rid of stems and veins are stone-ground to a bright green powder known as matcha |
Whole leaves/tea bags are placed into a cup or pot of boiling water and the extraction time kept for 2–5 min. Leaves are strained and discarded/tea bags are discarded and only the extract is consumed | Hot water (about 158 °F) is added to a bowl and the contents are whisked until it becomes smooth | |
Boiling water is used | Boiling water should not be used | |
Should not be boiled in pot, only added to already boiled water | Should not be boiled too | |
Not popularly added to other juices or drinks or food | Being a powder, it can be added to drinks, spreads, and foods | |
Physical properties | Leaves look darker shade of green | Since grown in shade, the chlorophyll levels are high and so the color is brighter shade of green |
Chemical properties | The polyphenol content, specifically flavanols and flavonols, which are about 30% of the dry weight of the fresh leaves, are the key players in the beneficial attributes of green tea. The health benefits of green tea are primarily attributed to (−)-epigallocatechin-3-gallate (EGCG) form of catechin | Matcha is very high in antioxidants, especially catechins. Epigallocatechin-3-gallate (EGCG) is its iconic catechin |
8 oz cup contains 28 mg caffeine and 2 calories | 70 mg caffeine and 5 calories | |
Comparatively lower amino acids | Has high concentrations of amino acids like l-theanine and l-arginine | |
Lesser levels of phenolic acids, quercetin, rutin than matcha | High levels of phenolic acids, quercetin, rutin | |
Benefits | Contains various health benefits-antioxidant, bacteriostatic, anti-cancer, anti-obesity, anti-cardiovascular, anti-infectious, anti-diabetic, anti-neurodegenerative effects, and others | Possesses all the health benefits of green tea in concentrated form |
~10 cups of green tea | Equivalent to 1 cup of matcha tea | |
Cost | Less expensive | Expensive |
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Sivanesan, I.; Gopal, J.; Muthu, M.; Chun, S.; Oh, J.-W. Retrospecting the Antioxidant Activity of Japanese Matcha Green Tea–Lack of Enthusiasm? Appl. Sci. 2021, 11, 5087. https://doi.org/10.3390/app11115087
Sivanesan I, Gopal J, Muthu M, Chun S, Oh J-W. Retrospecting the Antioxidant Activity of Japanese Matcha Green Tea–Lack of Enthusiasm? Applied Sciences. 2021; 11(11):5087. https://doi.org/10.3390/app11115087
Chicago/Turabian StyleSivanesan, Iyyakkannu, Judy Gopal, Manikandan Muthu, Sechul Chun, and Jae-Wook Oh. 2021. "Retrospecting the Antioxidant Activity of Japanese Matcha Green Tea–Lack of Enthusiasm?" Applied Sciences 11, no. 11: 5087. https://doi.org/10.3390/app11115087