![]() ![]() However, once matcha is dissolved in water, it produces 3 times more catechins than the loose-leaf form of green tea ( Fujioka et al., 2016). As matcha tea leaves are protected from sunlight before harvesting, it contains lower catechin content than other types of green tea prepared from leaves grown in sunlight ( Goto et al., 1996 Ikegaya et al., 1984). Given their unique farming and harvesting processes, the concentrations of bioactive compounds are higher in matcha tea than in other types of green tea. While the soluble ingredients constitute 30–40% which includes polyphenols, water-soluble vitamins, caffeine, water-soluble dietary fibers, amino acids, saponin, and minerals ( Maeda-Yamamoto et al., 2013). The nutrients in matcha tea are 60–70% insoluble ingredients such as fat-soluble vitamins, insoluble dietary fibers, chlorophylls, and proteins. The taste profile for matcha is unique, with a rich and complex umami, fresh green, roast, and vegetable-like taste sensations ( Kaneko et al., 2006). The leaves are then ground with a ceramic mill to produce a fine powder, that is whisked with water at a relatively low temperature (70–80 ☌) to make a creamy and frothy beverage ( Kaneko et al., 2006). This process allows the plant to produce higher amounts of amino acids and bioactive compounds like chlorophyll and theanine, giving matcha tea its characteristic vibrant green color and non-bitter taste ( Wolf et al., 2008). Then their stems, veins and impurities are removed ( Farooq and Sehgal, 2018). After that, only the high-grade young tea leaves are selected and immediately steamed briefly to prevent their oxidation. The traditional way to grow Japanese green tea is by covering the tea bushes using bamboo mats to shade the leaves from direct sunlight for the majority of the growth period ( Farooq and Sehgal, 2018). Matcha comes in a powdered form, hence, the leaf is consumed completely, while in other types of tea that come in loose leaf form, the extraction of the soaked leaves is consumed. ![]() Matcha tea is a powdered form of Japanese green tea ( Camellia sinensis) ( Horie et al., 2017) used in the traditional tea ceremony and in various food products in Japan, and it has been gaining global popularity recently. Tea is one of the most commonly consumed beverages worldwide, second only to water ( Wolf et al., 2008). Overall, the evidence regarding the effect of matcha tea on cognitive function, cardio-metabolic function, and anti-tumor role is still limited, and conclusions cannot be drawn. ![]() Nonetheless, more studies are needed to examine this effect on different types of cancer cells, and there is also a need to verify it using animal models. Findings showed that matcha can affect proliferation, viability, antioxidant response, and cell cycle regulation of breast cancer cells. Evidence regarding the anti-tumor function of matcha is very limited. Consuming matcha with a high-fat diet resulted in decreased weight gain velocity, food intake, improved serum glucose and lipid profile, reduced inflammatory cytokines and ameliorated oxidative stress. The cardio-metabolic effects of matcha have only been studied in animals, but findings were more homogenous. Results regarding the effect of matcha on cognitive function are contradictory and more RCTs are warranted. To date, randomized clinical trials (RCT) showed that matcha decreases stress, slightly enhances attention and memory, and has no effect on mood. Matcha tea has various health benefits, including an enhancing effect on cognitive function, cardio-metabolic health, and anti-tumorogenesis. Matcha is a powdered form of Japanese green tea that has been gaining global popularity recently. ![]()
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