Abstract
Matcha tea is a traditional Japanese tea that is said to possess ten times higher bioactive components and polyphenols than that of conventional green teas. Matcha is remotely popular among the global community and meagerly researched and infamous among the scientific population. It is the powdered form of green tea leaves that are directly suspended in hot water and drunk without filtration. Matcha is said to be one of the richest antioxidant sources naturally available. This review summarizes the available research publications related to matcha and compares the research accomplishments of green tea and matcha researchers. The fact that green tea is backed up by 35,000 publications while matcha has merely 54 publications to its credit is highlighted in this review for the first time. The future of matcha for tapping its enormous antioxidant activity and health potentials remains connected to the volume of scientific awareness and enhanced research attention in this area. If green tea has so much to offer towards human health and welfare, there is certainly room for more benefits from matcha, which is yet to be disclosed. As public awareness cannot be won without scientific approval, this review seeks that this gap may be bridged using essential knowledge gained from matcha applications and allied research.
Highlights
Accepted: 27 May 2021Tea is one among the three predominant beverages in the world
It is published that a single cup of green tea brewed from 2.5 g of green tea leaves contains 240–320 mg of catechins; EGCG accounts for 60–65% of the total catechins in a cup of tea [9]
Regular green tea is made from whole leaves, while matcha is made from ground leaves
Summary
Tea is one among the three predominant beverages in the world. From time immemorial, it has been in use as a health product, stimulant, and medicine for the prevention of various diseases. A clear understanding of the antioxidant mechanism of green tea becomes this in turn disrupts the body’s antioxidant process This results in oxidative stress and crucial to decoding the mechanism of interaction of green tea bioactives with biological cell damage and diseases [26]. The accumulation of ROS within the cells occurs because the delicate balance is disturbed and this in turn disrupts the body’s antioxidant process The mechanism of how green tea polyphenols are able to bring about the antioxidant effect is through: (i) increasing antioxidant enzyme activity; (ii) inhibiting lipid peroxidation; (iii) scavenging free radicals [52]; and (iv) reducing oxidation via chelation of metal ions [53]. The harmful effects of green tea have been elaborately discussed by Younes et al, 2018 [57]
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