Antioxidant, Anti-Inflammatory, and Antibacterial Potential of Different Drinks Based on Matcha Tea

Abstract

The aim of this research was to present in vitro and ex vivo biological activities for three different Matcha teas and a juice based on Matcha tea, lingonberry and bacterial probiotic strain (as a control) and one commercial green tea. The results demonstrated a strong correlation between major bioactive compounds and three biological activities. Antioxidant potential was correlated with epicatechin levels and with a significant amount of caffeine. The level of these compounds was influenced by tea samples. Matcha tea (M1) was presented in the finest particles size and corresponded with obtaining the highest value of antioxidant potential. Chromatographic (qualitative) analysis has demonstrated a characteristic distribution, and epicatechin and rutin have been identified as major bioactive compounds. Correlation of the anti-inflammatory potential with the antibiofilm-inducing inhibition is a significant feature in the biological synthesis of new innovative products (eg, nanobiosystems) with antibiofilm effects.