Matcha Green Tea Research Articles

Justification of the use of green tea "Matcha" in the production of functional confectionery

The article is devoted to the development of a functional confectionery compounding confectionery product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the healthy state of the human body, preventing the development of many diseases. Currently, Moscow State University of Food Production is conducting research on the development of a functional confection, namely marshmallows using Matcha green tea. To determine the possibility of making Matcha tea, a comparison was made of the chemical compositions of marshmallows prepared according to the classic recipe and marshmallows with Matcha green tea. It was found that 100 g of the product satisfies the daily need of an adult in the following nutrients: 83% - The Oxygen Radical Absorption Capacity (ORAC) units, 300% polyphenols, 33% Vitamin A (retinol), 36% Vitamin A (beta carotene), 12% Vitamin B1, 100% Vitamin K. The organoleptic evaluation of the samples showed that, unlike the marshmallow sample prepared according to the classical recipe, Matcha marshmallow with Matcha tea has a tart herbal taste and a green tint; no significant differences were found in determining the other indicators. Using a textural analyzer, rheological studies were carried out, namely, the determination of the strength and elasticity of the finished products. The strength of marshmallows with matcha green tea is lower than that of the classic recipes, but this does not affect the provision of sufficient form holding capacity of the product.

Review of the Role of Fluid Dairy in Delivery of Polyphenolic Compounds in the Diet: Chocolate Milk, Coffee Beverages, Matcha Green Tea, and Beyond.

Dairy-based functional beverages have been a growing segment as consumer demands for health foods have shifted focus from simply enhancing lifespan to protecting health. Green tea is often limited in use because of poor bioavailability and disagreeable taste. However, milk is considered an ideal platform for the delivery of active polyphenolic compounds in green tea. Furthermore, the antioxidant enzymatic activity and antioxidant index of polyphenols in green tea have been known to be protected through interaction with dairy proteins inside the unstable intestinal environment. In addition, consumption of green tea infused with milk has been found to have a significant impact on reducing skin wrinkles and roughness in elderly subjects, through a decrease in lipid peroxidation and a concomitant reduction in oxidative stress. A similar affinity has been observed between antioxidants in coffee and milk proteins. Dark chocolate has been known to contain significant phenolic content and antioxidant activity. The activation of protein complex NF-κB, which is responsible for cell survival, was found to be significantly reduced upon consumption of cocoa with water, whereas consuming cocoa with milk had no effect on the bioavailability of the phenolic compounds in cocoa. The popularity of dairy as the source for polyphenol fortified beverages in the diet will be dictated by optimization of the technology for maximizing the bioavailability of the antioxidants.

Stress-reducing effect of cookies containing matcha green tea: essential ratio among theanine, arginine, caffeine and epigallocatechin gallate

The stress-reducing effect of matcha, a high-quality fine-powdered green tea, has recently been clarified by animal experiments and clinical trials. However, the effect of matcha added to confectioneries is not clear. One aim of this study was to evaluate the relationship between matcha components and their stress-reducing effect in mice that were loaded with territorially-based stress. Adrenal hypertrophy, a marker of stress, was significantly suppressed in stress-loaded mice that had ingested matcha components, displaying a caffeine and epigallocatechin gallate to theanine and arginine (CE/TA) ratio of 2 or less. Another aim was to evaluate, in humans, the stress-reducing effect of matcha in cookies using test-matcha (CE/TA = 1.79) or placebo-matcha (CE/TA = 10.64). Participants, who were fifth year pharmacy college students, consumed 4.5 g of matcha in three pieces of cookie daily for 15 days. Salivary α-amylase activity, a stress marker, was significantly lower in the test-matcha group than in the placebo group. These results indicate that the CE/TA ratio of tea components is a key indicator for the suppression of stress. Moreover, matcha with a CE/TA ratio of 2 or less displays a stress-reducing effect, even if it is included in confectionery products. Such products may also benefit individuals who have no habit of drinking matcha as a beverage.

Quare/Kuaer/Queer/(E)ntersectionality: An Invitational Rhetoric of Possibility

Quare/Kuaer/Queer/(E)ntersectionality: An Invitational Rhetoric of Possibility Amber Johnson I remember the first time someone called me queer. I smiled. Finally, someone recognized that my brain, mind, and desires were different, and accepted me because, not despite, those differences. My queerness may not have been written on my body explicitly back then, but some people saw it, despite my ability to pass… Invitational rhetoric calls for the inviting of the other into the world of the rhetor for the purpose of fostering dialogue, understanding, and possible shared meaning (Foss and Griffin ). Whether the rhetor invites others to share in ideas, perspectives, methodologies, epistemologies, or any category of difference, the goal is to not persuade or influence, but to understand each other. When discussing matters of sexuality and gender, entities as fluid as the water we drink, a space where difference manifests far beyond the essential categories available to avow or ascribe, it imperative that we foster a culture of understanding, engagement, and critical generosity (McCune ). Race, class, gender, and sexuality are complex, pervasive, variable, persistent, severe, and hierarchical systems of oppression (Weber , Yep ). Individuals located at the intersections must negotiate different histories, economic disparities, and sex/gender systems, and experience the violence of racism, sexism, classism, heteronormativity (Yep , 25), and homonormativity. Any type of normativity that privileges certain understandings of lived experiences over others creates an approach to difference that can be problematic, dismissive, and silencing. I want to reduce our reliance on the oppressor's language, troubling the way we talk about sexuality and difference within intercultural communication encounters. If matters of sex are involved, it is almost always intercultural. In this essay I invite you, the reader, to share in my story, my body, and my understanding of queer possibility. I invite you to enter a messy intersection of intr(a)disciplinary difference (performance, autoethnography, critical cultural analysis) where I expose the intersections of my body (black, center of masculine, sometimes feminine, queer, parent of a gender fluid child and a cisgender child) in attempt to problematize the way we talk about sexuality and emphasize the possibility of queering sexual discourse. I am queer. When I tell you about the way my mind perceives sexuality and gender as potential attractions (romantic and platonic), you may be slightly stunned. I am attracted to brain matter. I am attracted to rebellion. I am attracted to the open mind that can craft a radically imaginative, agentic, and inventive way to be sexed and gendered. I remember hearing “O.P.P.” by Naughty by Nature for the first time. I listen to the metaphors, figure out the acronyms: other people's Penises, other people's Pussies, other people's Property. It doesn't resonate. Penises can be tantalizing, beautiful in their erect glory. Pussy is sweet, inviting, open. But for me, the P that I want, that I crave, that I fantasize about most: perspicacity. I crave minds so open, and thoughts so generative that I can walk around, sit for hours, soak in the sex of learning, sharing, and thinking together of new ways to fuck gender. I am attracted to brains. Brain matters. The genitalia the brain sends signals to are merely fun extensions of my fantasy, and not necessarily a part of every fantasy, unless we are fucking the fuck parts into a different existence. Mindfucking to me is real. I fantasize about rubbing against E. Patrick Johnson's frontal lobe in a discussion of quare, or Robert Gutierrez’ occipital lobe during a critical performance of gender outside the confines of the binary. I imagine taking Omi Osun Joni Jones parietal lobe out to lunch, feeding her dark chocolate covered coffee beans sprinkled atop acai and blueberry sorbet with Matcha green Tea for desert because it just sounds gay. I give her brain food, she produces pleasure. I fantasize about massaging Brenda Allen's temporal lobe on a daily basis because Difference Matters, and that is hella queer. Intersectionality, What's So Queer about That? Queer theory's reliance on dominant cultural symbols, or what Adrienne Rich calls the oppressor's language, results in an omission of issues centering on other modes of oppression and...

Stress-Reducing Function of Matcha Green Tea in Animal Experiments and Clinical Trials.

Theanine, a major amino acid in green tea, exhibits a stress-reducing effect in mice and humans. Matcha, which is essentially theanine-rich powdered green tea, is abundant in caffeine. Caffeine has a strong antagonistic effect against theanine. The stress-reducing effect of matcha was examined with an animal experiment and a clinical trial. The stress-reducing effect of matcha marketed in Japan and abroad was assessed based on its composition. The stress-reducing effect of matcha in mice was evaluated as suppressed adrenal hypertrophy using territorially-based loaded stress. High contents of theanine and arginine in matcha exhibited a high stress-reducing effect. However, an effective stress-reducing outcome was only possible when the molar ratio of caffeine and epigallocatechin gallate (EGCG) to theanine and arginine was less than two. Participants (n = 39) consumed test-matcha, which was expected to have a stress-reducing effect, or placebo-matcha, where no effect was expected. Anxiety, a reaction to stress, was significantly lower in the test-matcha group than in the placebo group. To predict mental function of each matcha, both the quantity of theanine and the ratios of caffeine, EGCG, and arginine against theanine need to be verified.

Matcha green tea (MGT) inhibits the propagation of cancer stem cells (CSCs), by targeting mitochondrial metabolism, glycolysis and multiple cell signalling pathways.

Matcha green tea (MGT) is a natural product that is currently used as a dietary supplement and may have significant anti-cancer properties. However, the molecular mechanism(s) underpinning its potential health benefits remain largely unknown. Here, we used MCF7 cells (an ER(+) human breast cancer cell line) as a model system, to systematically dissect the effects of MGT at the cellular level, via i) metabolic phenotyping and ii) unbiased proteomics analysis. Our results indicate that MGT is indeed sufficient to inhibit the propagation of breast cancer stem cells (CSCs), with an IC-50 of ~0.2 mg/ml, in tissue culture. Interestingly, metabolic phenotyping revealed that treatment with MGT is sufficient to suppress both oxidative mitochondrial metabolism (OXPHOS) and glycolytic flux, shifting cancer cells towards a more quiescent metabolic state. Unbiased label-free proteomics analysis identified the specific mitochondrial proteins and glycolytic enzymes that were down-regulated by MGT treatment. Moreover, to discover the underlying signalling pathways involved in this metabolic shift, we subjected our proteomics data sets to bio-informatics interrogation via Ingenuity Pathway Analysis (IPA) software. Our results indicate that MGT strongly affected mTOR signalling, specifically down-regulating many components of the 40S ribosome. This raises the intriguing possibility that MGT can be used as inhibitor of mTOR, instead of chemical compounds, such as rapamycin. In addition, other key pathways were affected, including the anti-oxidant response, cell cycle regulation, as well as interleukin signalling. Our results are consistent with the idea that MGT may have significant therapeutic potential, by mediating the metabolic reprogramming of cancer cells.

Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response.

Matcha green tea powder (MGTP) is made with finely ground green tea leaves that are rich in phytochemicals, most particularly catechins. Shortbread biscuits were enriched with MGTP and evaluated for consumer acceptability and potential functional health properties. Baking decreased the content of total catechins by 19% compared to dough, although epimerization increased the amount of (+)-gallocatechin gallate at the expense of other catechins such as (−)-epigallocatechin gallate. Consumer acceptability tests using a 9-point hedonic scale showed that consumers preferred enriched biscuits with low content of MGTP (2 g of MGTP 100 g−1 of flour), and an increase of sugar content did not significantly improve the acceptability of MGTP-enriched biscuits. Overall, enrichment of biscuits with MGTP did not significantly affect the postprandial glucose or triglyceride response (area under curve) compared to non-enriched biscuits consumed with water or MGTP drink. Enriching biscuits with Matcha green tea is acceptable to consumers, but may not bring significant postprandial effects.

Matcha Green Tea Drinks Enhance Fat Oxidation During Brisk Walking in Females.

Intake of the catechin epigallocatechin gallate and caffeine has been shown to enhance exercise-induced fat oxidation. Matcha green tea powder contains catechins and caffeine and is consumed as a drink. We examined the effect of Matcha green tea drinks on metabolic, physiological, and perceived intensity responses during brisk walking. A total of 13 females (age: 27 ± 8years, body mass: 65 ± 7kg, height: 166 ± 6cm) volunteered to participate in the study. Resting metabolic equivalent (1-MET) was measured using Douglas bags (1-MET: 3.4 ± 0.3ml·kg-1·min-1). Participants completed an incremental walking protocol to establish the relationship between walking speed and oxygen uptake and individualize the walking speed at 5- or 6-MET. A randomized, crossover design was used with participants tested between Days 9 and 11 of the menstrual cycle (follicular phase). Participants consumed three drinks (each drink made with 1 g of Matcha premium grade; OMGTea Ltd., Brighton, UK) the day before and one drink 2hr before the 30-min walk at 5- (n = 10) or 6-MET (walking speed: 5.8 ± 0.4km/hr) with responses measured at 8-10, 18-20, and 28-30min. Matcha had no effect on physiological and perceived intensity responses. Matcha resulted in lower respiratory exchange ratio (control: 0.84 ± 0.04; Matcha: 0.82 ± 0.04; p < .01) and enhanced fat oxidation during a 30-min brisk walk (control: 0.31 ± 0.10; Matcha: 0.35 ± 0.11g/min; p < .01). Matcha green tea drinking can enhance exercise-induced fat oxidation in females. However, when regular brisk walking with 30-min bouts is being undertaken as part of a weight loss program, the metabolic effects of Matcha should not be overstated.

No Adverse Effects of Matcha Green Tea Powder on Metabolic and Physiological Responses during Running

Matcha is powder made from green tea leaves that had restricted light exposure to enhance composition. Consumption of the powder in Matcha green tea drinks ensures substantially higher intake of catechins and caffeine than normally brewed green tea. Green tea effects are commonly examined with epigallocatechin gallate (EGCG) or green tea extract with evidence to support enhanced fat oxidation and increased endurance performance. The metabolic and physiologic responses of short-duration intake of Matcha green tea powder during exercise are not known. PURPOSE: To examine the metabolic and physiological responses of Matcha green tea powder during submaximal treadmill running. METHODS: Twelve male recreational runners (mean±SD, age: 31±9 years, height: 185±9 cm, body mass: 79±11 kg, maximum oxygen uptake (V[Combining Dot Above]O2max): 55±6 mL[BULLET OPERATOR]kg-1[BULLET OPERATOR]min-1) completed a 40-minute treadmill run at 55% of the running speed at V[Combining Dot Above]O2max, i.e. running at 10.0±0.8 km[BULLET OPERATOR]h-1. In the Matcha condition, participants were supplemented with 3x3 capsules on the day before and 3 capsules one hour before exercise in a fasted state. Each capsule contains 77 mg total catechins of which 37.5 mg EGCG and 12 mg caffeine. Expired air, heart rate and rating of perceived exertion (RPE) were collected at 10-minute intervals and analysed with two-way repeated measures and Bonferroni post hoc testing. Significance was accepted at p<0.05. RESULTS: There was no condition effect of Matcha green tea powder at any time point on minute ventilation, oxygen consumption, fat oxidation, carbohydrate oxidation, heart rate and RPE. For example, fat oxidation values and heart rates during 9-10 min, 19-20 min, 29-30 min and 39-40 min were 0.63±18, 0.65±0.24, 0.71±0.17, 0.80±0.24 g·min-1 and 0.63±0.22, 0.67±0.26, 0.67±0.22, 0.73±0.24 g·min-1, and 139±13, 145±14, 148±14, 150±14 beats·min-1 and 140±13, 144±13, 147±13, 150±13 beats·min-1, for the control and Matcha condition, respectively. CONCLUSION: Short-duration intake of Matcha green tea powder had no adverse effects on metabolic and physiological responses during submaximal intensity running. Future studies should address whether there is an effect of long-duration intake of Matcha green tea on metabolic and physiological responses and exercise performance. Matcha capsules were provided by OMGTEA Ltd, United Kingdom.

&lt;i&gt;In vitro&lt;/i&gt; Anti-inflammatory Effects of Edible &lt;i&gt;Igusa&lt;/i&gt; Soft Rush (&lt;i&gt;Juncus effusus&lt;/i&gt; L.) on Lipoxygenase, Hyaluronidase, and Cellular Nitric Oxide Generation Assays: Comparison with &lt;i&gt;Matcha&lt;/i&gt; Green Tea (&lt;i&gt;Camellia sinensis&lt;/i&gt; L.)

&lt;i&gt;In vitro&lt;/i&gt; Anti-inflammatory Effects of Edible &lt;i&gt;Igusa&lt;/i&gt; Soft Rush (&lt;i&gt;Juncus effusus&lt;/i&gt; L.) on Lipoxygenase, Hyaluronidase, and Cellular Nitric Oxide Generation Assays: Comparison with &lt;i&gt;Matcha&lt;/i&gt; Green Tea (&lt;i&gt;Camellia sinensis&lt;/i&gt; L.)

Reduced Dental Plaque Formation in Dogs Drinking a Solution Containing Natural Antimicrobial Herbal Enzymes and Organic Matcha Green Tea.

The results of an exploratory, multicenter clinical study confirmed the hypothesis that a novel, natural, and safe oral care product (OCP) reduced the rate of plaque formation on teeth of dogs consuming the OCP (antimicrobial plant-derived enzymes, organic matcha green tea, cultured dextrose, sodium bicarbonate, and ascorbic acid) compared to controls. Healthy dogs without periodontitis, of varying breeds, sex, and age, were recruited and enrolled, using nonrandomized stratification methods, into a control and treatment groups. Treatment group dogs drank only water into which OCP was suspended, for 28 days. Control group dogs drank their normal household water. On day 0 all teeth were cleaned by a veterinarian and gingivitis was assessed. On days 14, 21, and 28 plaque index, plaque thickness, gingivitis, freshness of breath, and general health were assessed. Over the 28 days of study, dogs on the OCP had significant reduction in plaque index and plaque thickness compared to controls. By day 14 OCP reduced plaque formation by 37%; the 28-day reduction in plaque index and coverage averaged 22% with no measurable gingivitis or calculus. Conclusion. Using the OCP attenuated dental plaque formation when consumed as normal drinking water and in the absence of other modes of oral care.

Determination of catechins in matcha green tea by micellar electrokinetic chromatography

Catechins in green tea are known to have many beneficial health properties. Recently, it has been suggested that matcha has greater potential health benefits than other green teas. Matcha is a special powdered green tea used in the Japanese tea ceremony. However, there has been no investigation to quantitate the catechin intake from matcha compared to common green teas. We have developed a rapid method of analysis of five catechins and caffeine in matcha using micellar electrokinetic chromatography. Results are presented for water and methanol extractions of matcha compared with water extraction of a popular green tea. Using a mg catechin/g of dry leaf comparison, results indicate that the concentration of epigallocatechin gallate (EGCG) available from drinking matcha is 137 times greater than the amount of EGCG available from China Green Tips green tea, and at least three times higher than the largest literature value for other green teas.