Abstract
For serving green tea, there are two prominent methods: steeping the leaf or the powdered leaf (matcha style) in hot water. The purpose of the present study was to reveal chemical and functional differences before and after the powdering process of green tea leaf, since powdered green tea may contribute to expanding the functionality because of the different ingesting style. In this study, we revealed that the powdering process with a ceramic mill and stirring in hot water increased the average extracted concentration of epigallocatechin gallate (EGCG) by more than three times compared with that in leaf tea using high-performance liquid chromatography (HPLC) and liquid chromatography–tandem mass Spectrometry (LC-MS/MS) analyses. Moreover, powdered green tea has a higher inhibition effect of reactive oxygen species (ROS) production in vitro compared with the same amount of leaf tea. Our data suggest that powdered green tea might have a different function from leaf tea due to the higher catechin contents and particles.
Highlights
The health benefits of green tea consumption have been reported to include: cancer inhibition [1,2], allergy relief effects [3], cognitive dysfunction [4], and preventive effects on metabolic syndrome [5,6].In a large epidemiological study, which was based on a follow-up investigation of 82,369 Japanese people for 13 years, green tea consumption showed positive effects such as lowering the risk of cardiovascular diseases and stroke [7]
Since changes in the powdering process may alter the chemical components and functionality of the green tea, contributing to expand its health-promoting benefits, we investigated the differences in physical property, catechin concentration, and reactive oxygen species (ROS) inhibitory effect of green tea prepared from whole leaves or powdered leaves
The physical properties of whole green tealeaves and those powdered using three different methods were evaluated by electron microscopy (Figure 1)
Summary
In a large epidemiological study, which was based on a follow-up investigation of 82,369 Japanese people for 13 years, green tea consumption showed positive effects such as lowering the risk of cardiovascular diseases and stroke [7]. Another follow-up study of 90,914 Japanese people for 18.7 years suggested that the consumption of green tea reduces the risk of total mortality and three leading causes of death: heart disease, cerebrovascular disease, and respiratory disease [8] This evidence of health benefits should attract the attention of health-conscious people.
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