Health Benefits and Chemical Composition of Matcha Green Tea: A Review

Abstract

Japanese matcha is a type of powdered green tea, grown in a traditional way. Shading of the plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine, caffeine, chlorophyll and various types of catechins. Green tea contains four main catechins, i.e., (−)-epicatechin (EC), (−)-epicatechin-3-gallate (ECG), (−)-epigallocatechin (EGC) and (−)-epigallocatechin-3-gallate (EGCG), of which the latter is the most active and abundant and matcha is their best condensed source. Due to its unique chemical composition and prized flavour, which sets it apart from other tea beverages, it is considered the highest quality tea. Its health-promoting properties are attributed to the high content of antioxidant and anti-inflammatory substances. Studies confirming the high antioxidant potential of tea beverages claim that it originates from the considerable content of catechins, a type of phenolic compound with beneficial effects on human health. Due to its potential for preventing many diseases and supporting cognitive function, regular consumption of matcha may have a positive effect on both physical and mental health. The aim of this review was to compile the health benefits of matcha tea. It is the first such review to be undertaken, and presents its main bioactive compounds in a systematic manner.

Full text

molecules
Review
Health Benefits and Chemical Composition of Matcha Green
Tea: A Review
Joanna Kochman, Karolina Jakubczyk * , Justyna Antoniewicz , Honorata Mruk and Katarzyna Janda


Citation: Kochman, J.; Jakubczyk, K.;
Antoniewicz, J.; Mruk, H.; Janda, K.
Health Benefits and Chemical
Composition of Matcha Green Tea:
A Review. Molecules 2021,26, 85.
https://dx.doi.org/10.3390/
molecules26010085
Academic Editors: Mamoru Isemura,
Yukihiko Hara and MamoruIsemura
Received: 23 November 2020
Accepted: 24 December 2020
Published: 27 December 2020
Publisher’s Note: MDPI stays neu-
tral with regard to jurisdictional claims
in published maps and institutional
affiliations.
Copyright: © 2020 by the authors. Li-
censeeMDPI, Basel, Switzerland. This
articleis an open accessarticle distributed
under the terms and conditions of the
Creative CommonsAttribution (CCBY)
license(https://creativecommons.org/
licenses/by/4.0/).
Department of Human Nutrition and Metabolomics, Pomeranian Medical University, 24 Broniewskiego Street,
71-460 Szczecin, Poland; kochmaan@gmail.com (J.K.); kaldunskajustyna@gmail.com (J.A.);
honoratamruk15@gmail.com (H.M.); Katarzyna.Janda@pum.edu.pl (K.J.)
*Correspondence: karjak@pum.edu.pl; Tel.: +48-790-233-164
Abstract:
Japanese matcha is a type of powdered green tea, grown in a traditional way. Shading
of the plants during the growth period enhances the processes of synthesis and accumulation
of biologically active compounds, including theanine, caffeine, chlorophyll and various types of
catechins. Green tea contains four main catechins, i.e., (
−
)-epicatechin (EC), (
−
)-epicatechin-3-gallate
(ECG), (
−
)-epigallocatechin (EGC) and (
−
)-epigallocatechin-3-gallate (EGCG), of which the latter is
the most active and abundant and matcha is their best condensed source. Due to its unique chemical
composition and prized flavour, which sets it apart from other tea beverages, it is considered the
highest quality tea. Its health-promoting properties are attributed to the high content of antioxidant
and anti-inflammatory substances. Studies confirming the high antioxidant potential of tea beverages
claim that it originates from the considerable content of catechins, a type of phenolic compound with
beneficial effects on human health. Due to its potential for preventing many diseases and supporting
cognitive function, regular consumption of matcha may have a positive effect on both physical and
mental health. The aim of this review was to compile the health benefits of matcha tea. It is the first
such review to be undertaken, and presents its main bioactive compounds in a systematic manner.
Keywords:
matcha; green tea; catechins; EGCG; Camellia sinensis; chemical composition; health-
promoting effect; polyphenols
1. Introduction
Tea is one of the most consumed beverages, second only to water, in many societies [
1
].
Its distinctive flavour, aroma and health-promoting effects are highly valued around the
world, as are its socio-cultural connotations [
2
,
3
]. Green tea is available in many variants: in
the form of loose leaves, packed into teabags or powdered [
4
]. Matcha is a powdered type
of Japanese green tea (Camellia sinensis) of the Tencha variety [
5
]. The popular beverage has
been growing around the world [
6
]. It is particularly rich in antioxidant compounds as a
result of the special cultivation method [7,8]. According to the traditional method, for the
majority of the growth period, the tea bushes are covered using bamboo mats to shade the
leaves from excessive direct sunlight [
4
]. In the course of this process, plants are able to
produce higher amounts of amino acids and bioactive compounds, including chlorophyll
and theanine, responsible for the unique, non-bitter taste and the characteristic, vibrant
colour of matcha. As a result, matcha is highly valued for its quality and regarded as the
most aromatic green tea [5,9].
2. Chemical Composition of Japanese Matcha Green Tea
The health benefits of green tea arise from the presence of natural antioxidants [
10
],
such as polyphenols: a wide range of compounds accounting for as much as 30% of the
dry weight of green tea [
2
,
11
]. Polyphenols are believed to be exceptionally powerful
antioxidants, with effects comparable to those of vitamins, such as vitamins C and E,
carotene and tocopherol [
12
–
14
]. The amounts of health-promoting active substances
Molecules 2021,26, 85. https://dx.doi.org/10.3390/molecules26010085 https://www.mdpi.com/journal/molecules

Molecules 2021,26, 85 2 of 11
contained in tea beverages depend of the type of tea, the amount of tea leaves per portion,
brewing temperature and time [15].
2.1. Content of Catechins
Studies confirming the high antioxidant potential of tea beverages claim that it orig-
inates from the considerable content of catechins, a type of phenolic compound with
beneficial effects on human health [
1
,
10
,
16
–
21
]. Green tea contains four main catechins,
i.e., (
−
)-epicatechin (EC), (
−
)-epicatechin-3-gallate (ECG), (
−
)-epigallocatechin (EGC) and
(
−
)-epigallocatechin-3-gallate (EGCG), of which the latter is the most active and abun-
dant [
22
,
23
]. High polyphenolic content has a greater capacity for scavenging free radicals
than vitamin C on its own. Phenolic compounds occur naturally in the leaves of Camellia
sinensis. Matcha may therefore be described as a major source of catechins in daily human
diet [1,10,16,17].
Epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG)
and epicatechin are the main active compounds of the catechin type and are therefore
present in the highest amounts in plant products [
24
]. Catechins derived from tea demon-
strate outstanding antioxidant activity due to their ability to neutralise free radicals and
boost the detoxification activity of enzymes, including glutathione peroxidase, catalase
and glutathione reductase [
8
,
25
]. Grzesik et al. [
26
] reported that catechins have greater
antioxidant capacity than glutathione, vitamin C and flavonoids, which attests to their key
role in maintaining cellular redox homeostasis.
According to the study by Koláˇckováet al. [
27
], the total polyphenolic content found
in matcha tea falls within the range of 169–273 mg GAE/g. However, Nishitani and
Sagesaka [
28
] observed a lower polyphenol content in matcha than in other green teas.
It was then suggested that such a result may be due to the shading of the tea plants, which
inhibits polyphenol synthesis. Nevertheless, catechin content in green teas is much higher
than in black teas, amounting to 5.46–7.44 mg/g, compared with 0–3.47 mg/g in black
tea [29].
2.2. Content of Caffeine
Caffeine is an essential component of tea beverages and is responsible for their dis-
tinctive and desirable taste. At the same time, it is a powerful antioxidant adding to the
antioxidant potential of the beverage [
27
]. Its level may be associated with the time of har-
vest and age of leaves—the older the leaves, the lower the caffeine content. Caffeine content
also depends on tea variety, weather conditions during vegetation, as well as the brewing
method [
27
]. The effects of caffeine are rooted in its antioxidant potential, neutralising
reactive oxygen species and enhancing antioxidant enzyme activity and total glutathione
levels. In regular doses, caffeine may reduce persistent oxidative stress, bringing down the
prevalence of free radical-mediated diseases [
30
]. Additionally, caffeine may inhibit the
secretion of proinflammatory cytokines, demonstrating anti-inflammatory effects [31].
Matcha has a relatively high caffeine content compared to other green teas, which
gives it a unique aroma and flavour [
29
]. The content of caffeine in green teas was found to
fall within the range of 11.3–24.67 mg/g [
32
], while in matcha it amounted to between 18.9
and 44.4 mg/g [
27
]. For the sake of comparison, most coffee beans will contain 10.0–12.0 mg
caffeine/g of beans [27].
2.3. Content of Phenolic Acids
Phenolic acids are secondary plant metabolites, characterised by high antioxidant and
anti-inflammatory potential, in addition to neuroprotective and hypoglycemic effects [
30
,
33
].
They have also been reported to inhibit cancer cell growth and prevent metastasis [
34
].
Some phenolic acids, through modulating lipid and carbohydrate metabolism, may support
the regulation of metabolic disorders [
35
]. One of the most common compounds from this
group found in foodstuffs is chlorogenic acid [27,35].

Molecules 2021,26, 85 3 of 11
In a study by Koláˇckováet al. [
27
], the total content of phenolics in alcoholic ex-
tracts was determined to reach up to 273 mg GAE/g. Detailed analysis revealed the
following maximum levels of phenolic acids in matcha tea samples, differing in terms of
various criteria, including origin: gallic acid—423
µ
g/g, p-hydroxybenzoic acid—243
µ
g/g,
chlorogenic acid—4800
µ
g/g, caffeic acid—223
µ
g/g, ferulic acid—289
µ
g/g and ellagic
acid—371 µg/g [27].
2.4. Content of Rutin
Rutin, which is a polyphenolic compound, is a potent antioxidant. Its synergis-
tic interaction with ascorbic acid may enhance the protective effects of both substances
in the cardiovascular system, strengthening blood vessels [
36
]. It also has antidiabetic
and anti-inflammatory properties, thus preventing diabetes-related pathologies [
37
,
38
].
Its antioxidant and anti-inflammatory action offers potential for preventing conditions of
free-radical or inflammatory origin, including neurodegenerative conditions [39].
According to Jakubczyk et al., [
36
] matcha green tea has an exceptionally high rutin
content, compared to other teas available in the market. The authors contrasted the level of
rutin found in matcha (1968.8 mg/L) with that in buckwheat (62.30 mg/100 g), the latter
being recognised as one of the richest sources of rutin in the human diet, and demonstrated
that matcha tea may be a better source of the compound than other foodstuffs. The
findings made by Jakubczyk et al. [
36
] appear to be consistent with the observations of
Koláˇckováet al. [27].
2.5. Content of Quercetin
Quercetin is a phytochemical with antioxidant and neuroprotective activity [
40
–
42
].
Additionally, it was observed to normalize carbohydrate metabolism by inhibiting glucose
absorption from the gastrointestinal tract, regulating insulin secretion and improving
insulin sensitivity in tissues [
43
]. What is more, the combination of quercetin with (
−
)-
epigallocatechin gallate (EGCG) may enhance the anticarcinogenic effects of both [6].
The content of quercetin in the aqueous extract of matcha was measured by Schröder
et al. [
6
] at 1.2 mg/mL, which is marginally higher than in traditional green tea (1.1 mg/mL).
On the other hand, Koláˇckováet al. [
27
] determined quercetin levels in alcoholic extracts
reaching up to 17.2 µg/g.
2.6. Content of Vitamin C
Vitamin C is a powerful exogenous antioxidant. Due to its properties, it reinforces the
immune defence of the body. It is an essential micronutrient in human nutrition which
should be supplied every day in adequate amounts [44,45].
Jakubczyk et al. [
36
] demonstrated that infusions of matcha tea contain from 32.12
to 44.8 mg/L of vitamin C, depending on the temperature of water used to prepare the
infusion and the type of tea. In the study by Koláˇckováet al. [
27
], matcha was found to
contain more than double the amount of vitamin C of other green teas. Its content was
determined at 1.63–3.98 mg/g, depending on the type of product and its origin.
2.7. Content of Chlorophyll
Thanks to shade-growing, matcha tea has increased chlorophyll content, which is
responsible for its unique vibrant colour [
46
]. Chlorophyll and its derivatives exhibit strong
antioxidant and anti-inflammatory activity [47].
The levels of bioactive compounds, including chlorophyll, in the Tencha-type tea
leaves which are used specifically for matcha were determined by Ku et al. [
48
]. The level
of chlorophyll in Tencha leaves was higher than in traditional green tea, amounting to
5.65 mg/g and 4.33 mg/g, respectively.

Molecules 2021,26, 85 4 of 11
2.8. Content of Theanine
Theanine is an amino acid found in the tea plant Camellia sinensis. Due to the shade-
growing of plants intended for matcha production, theanine does not break down. As a
result, Tencha leaves contain larger amounts of it compared to other teas [
49
]. The relatively
high theanine content in matcha tea is responsible for its unique non- bitter taste, and in
combination with caffeine provides the taste sensation and umami characteristic of this
type of tea [
48
,
50
]. The combination of l-theanine and caffeine may enhance concentration,
vigilance and efficiency to a higher extent than the use of either compound alone [
51
],
additionally alleviating stress [49].
According to Kaneko et al., the content of l-theanine in matcha tea infusions amounts
to 6.1 mg/L [50], while Unno et al. [9] found as much as 44.65 mg/g of that compound in
matcha tea samples.
A summary of the health-promoting properties of the main bioactive compounds of
matcha green tea is presented in Figure 1.
Molecules 2021, 26, x FOR PEER REVIEW 4 of 12
of chlorophyll in Tencha leaves was higher than in traditional green tea, amounting to
5.65 mg/g and 4.33 mg/g, respectively.
2.8. Content of Theanine
Theanine is an amino acid found in the tea plant Camellia sinensis. Due to the shade-
growing of plants intended for matcha production, theanine does not break down. As a
result, Tencha leaves contain larger amounts of it compared to other teas [49]. The rela-
tively high theanine content in matcha tea is responsible for its unique non- bitter taste,
and in combination with caffeine provides the taste sensation and umami characteristic of
this type of tea [48,50]. The combination of l-theanine and caffeine may enhance concen-
tration, vigilance and efficiency to a higher extent than the use of either compound alone
[51], additionally alleviating stress [49].
According to Kaneko et al., the content of l-theanine in matcha tea infusions amounts
to 6.1 mg/L [50], while Unno et al. [9] found as much as 44.65 mg/g of that compound in
matcha tea samples.
A summary of the health-promoting properties of the main bioactive compounds of
matcha green tea is presented in Figure 1.
Figure 1. Health-promoting properties of the main bioactive compounds of matcha green tea.
3. Parameters Affecting Chemical Composition
One parameter which has a significant effect on the chemical composition and health-
promoting properties of a tea beverage is the temperature of the water used to make the
infusion. This is related to the extraction of biologically active compounds and higher ki-
netic energy in tea brewed at a high temperature [2,36,52].
The distinctly high antioxidant potential of matcha can also be attributed to the grind-
ing process and, ultimately, the powdered form. Fujioka et al. [52] demonstrated that in-
fusions made by steeping tea leaves have a lower polyphenol content than those made
from the powdered form. Thus, the grinding process itself may accelerate the extraction
of polyphenolic compounds. Shishikura and Khokhar [53] observed, taking into account
the average time it takes to prepare tea, that its powdered version is more effective and
active in terms of the extraction in a relatively shorter time (1 min), and therefore seems
to be a better choice. Komes et al. [2] examined 11 green teas differing in terms of the
manufacturing process and form, including bagged, loose leaf and powdered tea; matcha
brewed at three temperatures—60, 80 and 100 °C; and over different durations, i.e., 3, 5,
Figure 1. Health-promoting properties of the main bioactive compounds of matcha green tea.
3. Parameters Affecting Chemical Composition
One parameter which has a significant effect on the chemical composition and health-
promoting properties of a tea beverage is the temperature of the water used to make the
infusion. This is related to the extraction of biologically active compounds and higher
kinetic energy in tea brewed at a high temperature [2,36,52].
The distinctly high antioxidant potential of matcha can also be attributed to the
grinding process and, ultimately, the powdered form. Fujioka et al. [
52
] demonstrated that
infusions made by steeping tea leaves have a lower polyphenol content than those made
from the powdered form. Thus, the grinding process itself may accelerate the extraction
of polyphenolic compounds. Shishikura and Khokhar [
53
] observed, taking into account
the average time it takes to prepare tea, that its powdered version is more effective and
active in terms of the extraction in a relatively shorter time (1 min), and therefore seems
to be a better choice. Komes et al. [
2
] examined 11 green teas differing in terms of the
manufacturing process and form, including bagged, loose leaf and powdered tea; matcha
brewed at three temperatures—60, 80 and 100
◦
C; and over different durations, i.e., 3, 5, 10,
15 and 30 min. The scholars measured the impact of leaf fragmentation, form of product,
brewing time and temperature on phenolic content and antioxidant capacity, determined
using different methods (DPPH, FRAP and ABTS). In all green teas, antioxidant capacity
increased together with the temperature of water used to prepare the infusion, and the
optimal values were observed at the highest temperature with a 3-min brewing time.

Molecules 2021,26, 85 5 of 11
It was concluded that the antioxidant potential of green tea increases proportionately to its
phenolic content. Additionally, the powdered form had the highest parameters of all the
green teas, and the required extraction time was the shortest. Extending the brewing time
of powdered matcha did not increase its antioxidant capacity [4].
The content of health-promoting substances, including polyphenols, is also affected
by the agro-climatic conditions during growth, such as the number and distribution of
sunny and rainy days, fertilisation and plant protection measures, if any, etc. [54].
4. Health-Promoting Properties
4.1. Anticarcinogenic Effects
The anticarcinogenic properties of green tea and its key ingredient, (
−
)-epigallocatechin
gallate (EGCG), have been thoroughly researched by scholars from around the globe [
40
,
55
–
59
].
The mechanisms behind the anti-cancer effect of EGCG may be related to inhibiting tumour
angiogenesis, antioxidant effects and suppressing the inflammatory processes contributing
to transformation, hyperproliferation and initiation of carcinogenesis [57,59].
The pathogenesis and progression of colorectal cancer is significantly affected by
healthy diet and lifestyle. Obesity, especially of the visceral type, as a consequence of
long-standing unhealthy lifestyle choices, increases the risk of developing gastrointestinal
cancer [
60
]. Consuming large amounts of EGCG may contribute to reducing the incidence
of colorectal cancer, partly due to inhibiting tumour growth factors. What is more, EGCG
is capable of inhibiting growth and inducing apoptosis of cancer cells [
58
]. Improving
tissue sensitivity to insulin and leptin, and reducing blood lipid parameters, may inhibit
obesity-related carcinogenesis. Supplementation of green tea extracts may additionally
prevent recurring adenomas, which in the majority of cases may evolve into colorectal
cancers [
58
]. Research findings regarding EGCG supplementation also include inhibition
of growth and proliferation of gallbladder and bile duct cancer cells, as well as a decreased
risk of biliary duct cancer [40,57].
Catechins act synergistically with anticancer medications, and can be used to support
therapy as well as in cancer prevention [
61
]. Vitamin C has also been associated with
protective effects against cancer [62].
4.2. Anti-Inflammatory Effects
Inflammatory response is part and parcel of many diseases. It may lead to the pro-
duction of excessive amounts of substances promoting the production of reactive oxygen
species (ROS), which can damage cell structures and lead to long-term disruption in the
functioning of the body as a whole, as well as playing signalling functions promoting
inflammation. The main effect of anti-inflammatory and antioxidant substances is to inhibit
signalling in the inflammatory process by scavenging ROS [63].
Supplementation of EGCG, the main bioactive component of green tea, may alleviate
complications of the inflammatory process arising after the use of cardiopulmonary bypass
for major cardiac surgery, including lung injury and dysfunction [
64
,
65
]. By regulating the
inflammatory condition, EGCG also helps reduce the susceptibility to gallstone formation.
Arterial hypertension is controlled by multiple genes, with inflammation and vascular
remodelling implicated in the pathogenesis of this condition [
66
,
67
]. Consumption of green
tea beverages with a high content of bioactive compounds regulating inflammatory pro-
cesses attenuates the development of hepatitis, by suppressing gene and protein expression
of inflammatory cytokines [22].
4.3. Cardioprotective Effects
Cigarette smoking is recognised as one of the main risk factors for cardiovascular
diseases [
68
]. In an experiment with an animal model, rats were exposed to cigarette
smoke, with simultaneous oral administration of EGCG [
69
]. Upon exposure to smoking,
the markers of myocardial injury and lipid anomalies were elevated. Administration of
EGCG reversed these aberrations. The findings from that study suggest that the antioxidant

Molecules 2021,26, 85 6 of 11
EGCG may exert a protective effect on the heart muscle by preventing cardiac inflammatory
changes via reducing oxidative stress [
69
]. EGCG may potentially exert a protective effect
on the heart muscle in patients undergoing surgery who are susceptible to ischemic injury,
by inhibiting the activation of stress-activated protein kinase and signalling pathways
inducing the inflammatory response [70,71].
4.4. Antiviral Properties
The immunomodulatory properties of green tea and its antiviral effect may support
the prevention and regulate immune response in infectious diseases, including COVID-
19 [
72
,
73
]. There are many studies on the antiviral properties of green tea, however they are
mostly based on reports about traditional green tea [
74
–
78
]. The mechanism of action and
specific properties of matcha green tea are still unknown and equated with general reports
on green tea, despite the different composition and ratio of bioactive compounds [
2
,
4
,
36
,
56
].
However, in one of the few studies, Ohgitani et al. [
79
] demonstrated that matcha green tea
may have antiviral activity (by inactivating SARS-CoV-2), which is a promising report, but
requires more detailed research. Documented potential properties and probable mechanism
of action of green tea compounds are presented in Table 1.
Table 1. Research on antiviral properties of green tea compounds.
Compound Related to
the Effect Potential Mechanism and Properties References
EGCG
Antiviral effect depends on virus type e.g. inhibiting replication of HIV-1,
inhibiting viral (HBV) entry to the cell, inhibiting first stages of infection,
inactivate SARS-CoV-2, inhibiting SARS-Cov-2 main protease and SARS-CoV-2
3C-like protease, binding to viral surface proteins
[78], [80],
[77], [81],
[79], [82],
[83], [84]
Catechins Inhibiting adherention and cell penetration, disruption of the viral replication
cycle, inhibiting HCV replication, anti-inflammatory, inhibiting SARS-Cov-2
main protease
[85], [76],
[86], [87]
Quercetin Inhibiting SARS-Cov replication by inhibition of SARS-Cov-3C-like protease [88]
Catechins, quercetin Inhibiting COVID-19 main protease and structural proteins [73]
4.5. Potential for Regulating Carbohydrate Metabolism
The effects of catechins and other polyphenolics on the parameters of carbohydrate
metabolism show their hypoglycemic action [
89
]. Matcha may help lower blood glucose
levels [
90
], and its EGCG content may inhibit starch digestion, thus minimising the sudden
release of glucose in the gastrointestinal tract [
91
]. EGCG may present capacity for inhibit-
ing gluconeogenesis and the absorption of lipids and glucose from the gastrointestinal
tract, as well as improving insulin sensitivity [89].
4.6. Improvement of Cognitive Function, Prevention of Neurodegenerative Disorders
Consumption of green tea is regarded as an effective dietary intervention to promote
clarity of mind and cognitive function. These health benefits are attributed mainly to
epigallocatechin gallate (EGCG) [92].
Cognitive function tends to deteriorate with age in a manner dependant on environ-
mental factors, including lifestyle [
93
]. Regular dietary intake of caffeine may reduce the
risk of cognitive decline in women, and its effect increases with age [
94
]. By reversing ox-
idative processes and reducing neuroinflammation, caffeine may indirectly inhibit ageing
of the brain [
95
], and in this way maintain its normal function. Oxidative stress, which is
capable of inducing neuronal damage, may induce memory impairment. Caffeine supple-
mentation, with its anti-inflammatory effects, chiefly in the hippocampus, may prevent the
development of this disorder [
96
]. The positive effects of caffeine on the nervous system
and preventing neurodegenerative diseases are closely related to the decreased deposition
of amyloid-
β
in the brain [
97
]. Systemic inflammation induced by lipopolysaccharide (LPS)
plays a key role in neurodegenerative diseases. EGCG inhibits LPS-induced production of
reactive oxygen species, suggesting that EGCG is a potent and effective neuroprotective
agent in neurological disorders mediated by inflammation [98].

Molecules 2021,26, 85 7 of 11
EGCG intake enhances cognitive function, improves insulin sensitivity and decreases
amyloid-
β
production in the brain, thus reducing neuroinflammation and preventing neu-
ropathologies related to neurodegenerative diseases, including Alzheimer’s disease [99].
4.7. Prospects
Matcha green tea, due to its unique composition of bioactive compounds, offers a wide
range of potential health benefits, as presented in Table 2. It contains high concentrations
of phenolic acids, quercetin, rutin, theanine and chlorophyll, exceeding those in other
green tea varieties. It is a relatively new and unknown product, which cannot be identified
with traditional green tea; it is a separate tea variety with distinct properties. Its infusions
and extracts may find potential applications in preventing lifestyle diseases of free-radical
and inflammatory origin, as well as in preventing premature ageing processes. Matcha
tea, thanks to its powdered form, makes for an easy-to-use food additive. Unfortunately,
the direct impact and mechanisms responsible for the properties of matcha tea have not
been sufficiently explored. Hence, many of the potential aspects of its activity, e.g., its
interactions with intestinal microflora and impact on infectious diseases, requires further
study. It seems necessary to carry out more extensive research, including a detailed
examination of the chemical composition of matcha tea, studies with the use of cell lines
and animal models, and randomised clinical trials (RCT) to confirm the hypothesised
beneficial effects of matcha tea on human health.
Table 2. Summary of research on the health-promoting properties of matcha green tea.
Health-Promoting
Properties
The Component Associated
with the Effect Mechanism of Action Reference
Anticarcinogenic effects
Catechins support therapy as well as in cancer prevention, inhibiting
tumour growth factors and inducing apoptosis of cancer cells [58], [61]
Vitamin C protective effects against cancer [62]
Phenolic acids inhibiting cancer cell growth and prevent metastasis [34]
EGCG
inhibiting tumour angiogenesis, antioxidant effects and
suppressing the inflammatory processes contributing to
transformation, hyperproliferation and initiation of
carcinogenesis, improving tissue sensitivity to insulin and
leptin, and reducing blood lipid parameters;
[57], [58],
[59], [61]
Anti-inflammatory effects EGCG scavenging ROS, regulating the inflammatory condition
and response [22], [66]
Cardioprotective EGCG
reducing oxidative stress, inhibiting the activation of
stress-activated protein kinase and signalling pathways
inducing the inflammatory response
[69], [70]
Rutin strengthening blood vessels [36]
Improvement of cognitive
function and prevention of
neurodegenerative disorders
EGCG
promote clarity of mind and cognitive function, inhibits
LPS-induced production of reactive oxygen species, improves
insulin sensitivity and decreases amyloid-βproduction in
the brain
[92], [98],
[99]
Caffeine
reduce the risk of cognitive decline, reversing oxidative
processes and reducing neuroinflammation, inhibit ageing of
the brain, anti-inflammatory effects, decreased deposition of
amyloid-βin the brain
[94], [95],
[96], [97]
Regulation of carbohydrate
metabolism
EGCG inhibiting starch digestion, inhibiting gluconeogenesis and the
absorption of lipids and glucose, improving insulin sensitivity [89], [91]
Quercetin inhibiting glucose absorption, regulating insulin secretion,
improving insulin sensitivity [43]
Phenolic acids modulating lipid and carbohydrate metabolism [35]
5. Conclusions
The Japanese powdered green tea, matcha, contains high amounts of substances
with antioxidant and anti-inflammatory effects. It has promising potential health benefits,
mainly through a high concentration of catechins. With regular consumption, it may
support the body’s efforts to maintain health and prevent disease. Research into the
effects of matcha drinking and its individual components in specific disease entities is

Molecules 2021,26, 85 8 of 11
still valid and needed. The current state of knowledge only covers some of the health-
promoting properties of this tea. To confirm the validity of implementing recommendations
for increased consumption of tea beverages made from matcha, it will be necessary to
undertake deeper and broader analyses of its effects on the human body.
Funding:
The project is financed under the program of the Minister of Science and Higher Educa-
tion under the name “REGIONALNA INICJATYWA DOSKONAŁO ´
SCI” in 2019–2022 (Project No.
002/RID/2018/19, financing amount PLN 12,000,000).
Conflicts of Interest: The authors declare no conflict of interest.
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