Search Results (46)

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 consumed both as an infusion and as a whole 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 analyzed using inductively coupled plasma optical emission spectrometry (ICP-OS). Two types of matcha infusions were analyzed: daily and traditional, prepared at 25 °C, 70 °C, 80 °C, and 90 °C in addition to matcha powders. The results demonstrated that both infusions and matcha powder are sources of the tested elements (potassium, phosphorus, magnesium, calcium, zinc) and may complement a healthy, balanced diet. The type of tea significantly affected elemental content, while brewing temperature did not significantly influence the mineral composition of infusions. Taken together, these results indicate that matcha represents a nutritionally relevant beverage whose mineral profile may contribute to dietary quality and support physiological functions related to metabolic health. Full article

For high-value-added products such as matcha, scientific confirmation of the origin is essential for quality assurance and fraud prevention. In this study, three nondestructive analytical techniques, specifically fluorescence (FF), near-infrared (NIR), and Fourier transform infrared (FT-IR) spectroscopy, were combined with machine learning algorithms to accurately identify the origin of Japanese matcha. FF data were analyzed using convolutional neural networks (CNNs), whereas NIR and FT-IR spectral data were analyzed using k-nearest neighbors (KNNs), random forest (RF), logistic regression (LR), and support vector machine (SVM) models. The FT-IR–RF model demonstrated the highest accuracy (99.0%), followed by the NIR–KNN (98.7%) and FF–CNN (95.7%) models. Functional group absorption in FT-IR, moisture and carbohydrates in NIR, and amino acid and polyphenol fluorescence in FF contributed to the identification. These findings indicate that the selection of an algorithm appropriate for the characteristics of the spectroscopic data is effective for improving accuracy. This method can quickly and nondestructively identify the origin of matcha and is expected to be applicable to other teas and agricultural products. This new approach contributes to the verification of the authenticity of food and improvement in its traceability. Full article

This systematic review included 31 clinical trial articles examining the effects of natural compounds on Alzheimer’s disease (AD) and mild cognitive impairment (MCI), involving 3582 participants aged 50–90. Treatment durations ranged from 8 weeks to 2 years, with an average of 12.5 months. Notably, 11 studies focused on herbal extracts highlighting their prominence in current research. These extracts showed potential cognitive and neuroprotective benefits, although results varied across compounds and study designs. Other natural compounds—including flavonoids, polyphenols, omega-3 fatty acids, Aloe vera, Spirulina, and citrus phytochemicals—may provide cognitive and neuroprotective benefits, with ginseng and Ginkgo biloba combinations also showing promise. Curcumin and Melissa officinalis had limited effects, resveratrol showed mixed outcomes with some side effects, and matcha green tea may improve cognition and sleep quality. Despite generally favorable results, the studies varied considerably in design and quality; nonetheless, herbal extracts represent a prominent category of natural interventions in AD and MCI, underscoring the need for further large-scale, high-quality clinical trials to confirm their therapeutic potential. Full article

In this study, the effects of borage seed oil (BO) and matcha tea (MT) on the physicochemical properties, oxidative stability, color, and tenderness of vacuum-packed lamb meatloaf during 14 days of refrigerated storage were evaluated. No significant effect of the plant additives was observed on cooking yield (66%) or pH (≈5.95). Samples with added oil had a higher fat content, which contributed to hydrolytic and oxidative changes that were already evident immediately after production. The addition of MT, as well as the combined use of both BO and MT, effectively limited these changes. After 14 days, TBARS values in these samples decreased by up to 80% compared to the control. Neither BO nor MT affected lightness (L*) or yellowness (b*), whereas matcha, being naturally green, reduced redness (a*) by about 50%. However, no significant differences in total color (ΔE* < 4) were observed between control and experimental samples. The addition of BO also had a significant effect on the texture of meatloaves, which showed a 15% reduction in shear force after 14 days of storage. In conclusion, the combined application of BO and MT effectively limited fat oxidation while maintaining desirable color, tenderness, and overall physicochemical quality of meatloaves comparable to the control. Full article

Background: The aim of this study was to investigate the effects of matcha on lipid metabolism, insulin resistance (IR), inflammation, and gut dysbiosis in non-alcoholic fatty liver disease (NAFLD) induced by a cafeteria diet. Methods: Forty-eight 7-week-old male Wistar rats were divided into six groups (n = 8), including a control group (C), C + 0.2% matcha group (C + 0.2%), C + 1% matcha group (C + 1%), cafeteria group (Caf), Caf + 0.2% matcha group (Caf + 0.2%), and Caf + 1% matcha group (Caf + 1%). All rats were sacrificed at the end of the 12th week of the experiment. A one-way analysis of variance (ANOVA), followed by a Fisher’s post hoc test, was used to determine the significant differences among each of the groups. Results: The results indicated that plasma experiment triglycerides (TGs) significantly increased in the Caf group compared to the C group, and significantly decreased TG levels were found in the Caf + 1% group compared to the Caf group. In addition, the liver total cholesterol and TG had significantly increased in the Caf group, while the 0.2% Matcha intervention can mitigate hepatic lipid accumulation. Blood sugar, serum insulin, the homeostasis model assessment of IR (HOMA-IR), and plasma leptin significantly increased in the Caf group and were significantly lower in the Caf + 0.2% and Caf + 1% groups. Hepatic cytokines significantly increased in the Caf group, while, on the other hand, significantly lower concentrations were found in the Caf + 1% group. In addition, beneficial bacteria including Akkermansia, Faecalibacterium, and Parabacteroides increased after matcha supplementation. Conclusions: These results suggested that 12 weeks of a cafeteria diet can induce abnormal lipid metabolism, IR, liver inflammation, and an altered gut microbiotic composition, while both the 0.2% and 1% matcha interventions might regulate obesity, lipid accumulation, IR, and inflammatory responses, and help maintain a healthier gut microbiota, which may then ameliorate the development of NAFLD. Full article

Metabolic dysfunction-associated fatty liver disease (MASLD) is a chronic, non-communicable spectrum of diseases characterized by lipid accumulation. It is often asymptomatic, and its prevalence varies by region, age, gender, and economic status. It is estimated that 25% of the world’s population currently suffer from MAFLD, and 20 million patients will die from MAFLD-related diseases. In the last 20 years, tea and anti-obesity research have indicated that regularly consuming tea decreases the risk of cardiovascular disease, stroke, obesity, diabetes, and metabolic syndrome (MeS). In this review, we aimed to present studies concerning the influence of matcha extracts and epigallocatechin-3 gallate (EGCG) supplements on metabolic functions in the context of MAFLD in human and animal studies. The published data show promise. In both human and animal studies, the beneficial effects on body weight, cholesterol levels, and liver metabolism and function were noted, even in short-period experiments. The safety levels for EGCG and green tea extract consumption are marked. More experiments are needed to confirm the results observed in animal studies and to show the mechanisms by which green tea exerts its effects. The preliminary data from research concerning microbiota or epigenetic changes observed after polyphenols and green tea consumption need to be expanded. To improve the efficiency and availability of green tea or supplement consumption as a treatment for MAFLD patients, more research with larger groups and longer study durations is needed. Full article

Background/Objectives: Mood disorders include symptoms of depression, anxiety, and or stress, and have increased in prevalence. Green tea and its bioactive components (epigallocatechin gallate [EGCG] and L-theanine) have been investigated for their health benefits and neuroprotective properties. As adults seek integrative and alternative treatment modalities, it is relevant to determine the effects of natural and non-pharmacological treatments on humans. This study aimed to assess current evidence from published randomized controlled trials testing the effects of green tea, green tea extracts, or its bioactive compounds on mood disorder symptomology and brain-derived neurotrophic factor (BDNF). Methods: We searched PubMed, Cochrane Library, PsycINFO, Embase, Google Scholar, and ClinicalTrials.gov, following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) checklist and utilizing predetermined inclusion and exclusion criteria. Results: A total of 445 studies were identified, 395 screened, and thirteen met inclusion criteria. Seven used one of the bioactive compounds found in green tea for intervention, while six used green tea extract, matcha, or traditional green tea. Mood disturbance was assessed with several tools, with studies reporting improvements in depressive (n = 4), anxiety (n = 6), stress (n = 5), and sleep (n = 1) symptoms. No studies found a statistically significant effect of green tea or its bioactive compounds on BDNF. Conclusions: Our findings suggest green tea, GTE, L-theanine, and EGCG may improve mood disorder symptomology, particularly symptoms of depression; no evidence to date reports effects on BDNF. Full article

Matcha, a finely powdered green tea, has been cherished in Japan for centuries, used in the traditional tea ceremony and nowadays also valued for its health-promoting properties. Cultivated under shaded conditions to enhance chlorophyll production, which gives the typical vibrant green color, matcha is rich in important bioactive compounds, including caffeine, catechins, and theanine. This study analyzes three matcha grades—ceremonial grade 1 (G1), grade 4 (G4), and food grade (FG)—to assess variations in their metabolite profiles. The Bligh–Dyer method was employed to extract polar and non-polar metabolites from organic and hydroalcoholic phases. High-performance thin-layer chromatography (HPTLC) was used for qualitative metabolite analysis, while nuclear magnetic resonance (NMR) spectroscopy was employed for both qualitative and quantitative analyses. Results reveal a decreasing gradient of amino acids and caffeine from grade 1 to food grade, while other metabolites, such as polyphenols, display an increasing trend. These findings suggest that factors such as harvesting time and leaf maturity significantly influence matcha’s chemical composition, providing a scientific basis for its quality differentiation and potential nutraceutical uses. Full article

This study explores the potential of some commercially available plant proteins to increase the protein content of gluten free cookies produced from green lentil flour. Isolates from hemp seed, brown rice, yellow pea, and pumpkin seed were investigated. Cookies were additionally enriched with inulin and matcha tea. Products were characterized in terms of physicochemical parameters (e.g., crude protein content, total phenolics and flavonoids, antioxidant activity, and color). Additionally, technological properties including geometry, baking loss, and texture profile were determined, and a sensory profile test was conducted. The replacement of a quarter of lentil flour with plant proteins increased the protein content (control: 12.4% vs. 15.1–20.4%), but suppressed the polyphenol content, resulting in reduced antioxidant capacity (3.13 vs. 2.14–2.69 mmol TE/100 g). The geometry, texture properties, and color of the cookies were affected by all the proteins investigated. The biggest difference was shown in the case of using yellow pea (YP) protein, which showed the highest browning index (YP: 66.36 vs. 42.63–63.45) and spread ratio (8.38 vs. 5.63–6.39) among the samples tested. The sensory attributes of the cookies, such as tea notes, surface homogeneity, crunchiness, and crumbliness, proved to be negatively affected by the plant proteins, which may be a limitation for consumer acceptance. Full article

Matcha is reported to have high content of some bioactive components such as catechins, theanine, and caffeine, and its consumption is increasing worldwide. Several analytical methods have been established for matcha powder and bioactive compounds, but most of them are based on HPLC methods. This study focused on NMR as an analytical method for simple quantitative analysis of the functional components of matcha. The analytical conditions were established by preparing extract and solvent fractions, evaluating hygroscopicity, and examining quantitative NMR parameters. The analytical performance was evaluated, and the developed analytical condition was also applied to matcha powder by directly mixing in NMR solvent without pre-extraction. Caffeine, epicatechin, epicatechin-3-O-gallate, epigallocatechin-3-O-gallate, epigallocatechin, gallocatechin-3-O-gallate, and gallocatechin were quantified. Analysis of matcha and normal green tea powder suggested the possibility of distinguishing between matcha and green tea powder by the ratio of caffeine content and total catechins content. The qNMR method can be adopted for the simple analysis of the amount of caffeine and catechin compounds in the powders and extracts. Full article

Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and digital evaluations of matcha flavor quality are receiving research attention. However, research on the differences in flavor and quality characteristics of matcha from the same tea tree variety from different typical regions in China is relatively weak and urgently required. Taking Japan Shizuoka matcha (R) as a reference, the differences in sensory quality characteristics and non-volatile substances of matcha processed with the same tea variety from different regions in China were analyzed. The samples were China Hangzhou matcha (Z1), China Wuyi matcha (Z2), China Enshi matcha (H), and China Tongren matcha (G), which represent the typical matcha of eastern, central, and western China. A total of 1131 differential metabolites were identified 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 derivatives, 14 glycerophospholipids, two glycolipids, 15 alcohols and amines, 140 benzenes and substituted derivatives, 38 terpenoids, 30 heterocyclic compounds, and 15 lipids. Kaempferol-7-O-rhamnoside, 3,7-Di-O-methylquercetin, epigallocatechin gallate, epicatechin gallate, and epigallocatechin were detected in Z1, Z2, H, and G. A total of 1243 metabolites differed among Z1, Z2, and R. A total of 1617 metabolites differed among G, H, and R. The content of non-volatile difference metabolites of Z2 was higher than that of Z1. The content of non-volatile difference metabolites of G was higher than that of H. The 20 key differential non-volatile metabolites of Z1, Z2, G, and H were screened out separately. The types of non-volatile flavor differential metabolites of G and H were more numerous than those of Z1 and Z2. The metabolic pathways, biosynthesis of secondary metabolites, biosynthesis of co-factors, flavonoid biosynthesis, biosynthesis of amino acids, biosynthesis of various plant secondary metabolites, and purine metabolism of metabolic pathways were the main KEGG pathways. This study provides new insights into the differences in metabolite profiles among typical Chinese matcha geographic regions with the same tea variety. Full article

Background/Objectives: Plant-derived compounds are increasingly valued in drug discovery for their therapeutic potential. This study aims to examine the antimicrobial, antioxidant, and anticancer properties of kombucha beverages fermented with Gardenia jasminoides (GJ) and various types of Camellia sinensis teas: matcha green tea (MGT), organic green tea (OGT), and decaffeinated green tea (DGT). Methods: Two experimental designs were employed: (1) using black tea as a base substrate, infusing the four teas post-fermentation over 0–14 days, and (2) directly fermenting tea–herb combinations over 0–21 days. Antioxidant activity was assessed via the DPPH assay. Microbial dynamics were analyzed through total mesophilic bacteria and Lactobacillus counts. Antimicrobial potential was evaluated against E. coli, S. aureus, and S. enteritidis over 24 h. Cytotoxicity assays were conducted on Caco-2 and U251 cell lines to assess anticancer effects, with pH-adjusted controls used to differentiate bioactivity from acidity. Results: In the first experiment, GJ kombucha displayed the highest antioxidant potential (IC50: 14.04 µg/mL), followed by MGT (IC₅₀: 32.85 µg/mL) and OGT (IC₅₀: 98.21 µg/mL). In the second setup, unfermented GJ kombucha initially showed high antioxidant activity (IC₅₀: 12.94 µg/mL), improving during fermentation to reach an IC₅₀ of 18.26 µg/mL by day 21. Microbial analysis indicated moderate increases in total mesophilic bacteria and Lactobacillus in GJ kombucha after 14 days, while MGT, OGT, and DGT exhibited higher increments. GJ kombucha consistently demonstrated the highest antimicrobial activity against E. coli, S. aureus, and S. enteritidis, with significant inhibitory effects observed by 24 h. Cytotoxicity assays showed that GJ kombucha reduced Caco-2 cell viability to 20% at 800 µg/mL after 14 days, while U251 cells maintained 50% viability at the same concentration. Conclusions: This study highlights the antimicrobial, antioxidant, and anticancer potential of GJ kombucha, with fermentation enhancing bioactive metabolite production. Optimizing fermentation conditions, identifying specific bioactive compounds, expanding cytotoxicity testing, and exploring broader therapeutic applications of kombucha could maximize its health benefits and establish it as a natural antimicrobial and anticancer agent. Full article

Background/Objectives: This study tested the influence of in vitro digestion on the release of organic acids and low molecular weight saccharides of matcha. Methods: The concentrations of analytes in the raw and undigested portion of matcha were measured using HPLC with spectrometric and refractometric detection to establish their residual values after a two-step enzymatic digestion that was finally presented as a retention factor. Results: It was established that dry matter digestibility values after simulated gastric and both gastric and intestinal phases were 67.3 and 85.9%, respectively. Native matcha, citric acid (44.8 mg/g), malic acid (32.2 mg/g), trehalose (36.1 mg/g), and L-arabinose (8.20 mg/g) reached the highest values and were predominant, whereas D-fructose, xylose, maltose, and saccharose were not detected. Regarding gastric phase digestion, succinic and malic acids, trehalose and D-glucose were the worst-releasing compounds and their remaining factors reached 34, 19, 18, and 50%, respectively, whereas L-arabinose was completely released. Focusing on gastric and small intestinal digestion, the least-releasing compounds of matcha tea leaves were succinic acid and trehalose, with their retention factors at 7 and 13%, which can proceed with the leaf matrix to the large intestine. Conclusions: Malic, oxalic, and citric acids, the carbohydrates D-glucose, L-arabinose, and L-rhamnose, are almost entirely released from matcha tea during digestion in the stomach and small intestine and can be available for absorption in the small intestine. In the measurement of oxalic acid, considering that the process of shading tea leaves increases the concentration of this acid and its retention factor value is too small, it would be appropriate in the future to evaluate the recommended maximum daily intake of matcha tea for people sensitive to the formation of urinal stones. Full article

Color is a key indicator for evaluating the quality of tea during processing; various processing procedures can significantly affect the content of fat-soluble pigments of tea, which in turn affects the color and quality of finished tea. Therefore, there is an urgent demand for the fast, non-destructive detection of pigments of stacked tea during processing. This paper presents the use of hyperspectral imaging technology (HSI), combined with machine learning algorithms, to detect chlorophyll a, chlorophyll b, and carotenoids in stacked matcha tea during processing. Firstly, a quantitative relationship between HSI data of tea and their pigment contents was developed based on regression analysis, and the results showed that exceptional prediction performance was achieved by the partial least squares regression (PLSR) algorithm combined with the feature band algorithm of competitive adaptive reweighting (CARS), and the R_p² values of detection models of chlorophyll a, chlorophyll b and carotenoids were 0.90465, 0.92068 and 0.62666, respectively. Then, these quantitative detection models were extended to each pixel in hyperspectral images, achieving point-by-point prediction of pigment components, so the distribution of pigments of stacked tea leaves during processing procedures was successfully visualized on the processing line in situ. By integrating a hyperspectral imaging system into the real-world environment, operators can monitor pigment levels in real time and thus dynamically adjust processing parameters based on real-time data. This study enhances pigment detection efficiency in tea processing, supports process optimization, and aids in quality control. Full article

In the present study, the processing, characterization, and assessment of novel non-alcoholic and sugar-free drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. Currently, the transition towards the consumption of healthy and sustainable food and beverages promoting human health and well-being is strongly encouraged and biologically active compounds from natural resources have a broad range of ap-plications in this sector. In this context, three beverages (all non-alcoholic, non-carbonated, and sugar-free) were created, including extracts of green tea with Chios mastiha, matcha green tea with Chios mastiha and louisa green tea with Chios mastiha, and an evaluation of their biological potential was performed. Specifically, an analysis of water, extracts, and additives for the beverage production was carried out. Microbiological and nutritional value determination was also conducted in samples of the three products. According to the experimental results, the novel health beverage produced from green tea enriched with Chios Mastiha extracts was found to have improved organoleptic characteristics and was microbiologically stable and safe for a period of 180 days from the production date at 25 °C. It is also considered stable and safe for 3 days after production, even if it remains open at 25 °C. In view of a possible scale-up of this application, safety, and preservation control should continue for at least 540 days from the date of production. In conclusion, the current research findings support the development of a novel non-alcoholic sugar-free health drink based on bioactive extracts from green tea enriched with Chios mastiha, to contribute to maintaining human health and also to strengthen the economy. Full article