Catechins derived from tea demonstrate 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. Įpigallocatechin 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. ![]() Matcha may therefore be described as a major source of catechins in daily human diet. Phenolic compounds occur naturally in the leaves of Camellia sinensis. High polyphenolic content has a greater capacity for scavenging free radicals than vitamin C on its own. 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. 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. As a result, matcha is highly valued for its quality and regarded as the most aromatic green tea. 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. 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. It is particularly rich in antioxidant compounds as a result of the special cultivation method. The popular beverage has been growing around the world. Matcha is a powdered type of Japanese green tea ( Camellia sinensis) of the Tencha variety. Green tea is available in many variants: in the form of loose leaves, packed into teabags or powdered. Its distinctive flavour, aroma and health-promoting effects are highly valued around the world, as are its socio-cultural connotations. Tea is one of the most consumed beverages, second only to water, in many societies. It is the first such review to be undertaken, and presents its main bioactive compounds in a systematic manner. The aim of this review was to compile the health benefits of matcha tea. ![]() ![]() 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. Its health-promoting properties are attributed to the high content of antioxidant and anti-inflammatory substances. Due to its unique chemical composition and prized flavour, which sets it apart from other tea beverages, it is considered the highest quality tea. 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. 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. Japanese matcha is a type of powdered green tea, grown in a traditional way.
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