Matcha Tea: Analysis of Nutritional Composition, Phenolics and Antioxidant Activity
Author:
Funder
Univerzita Tomáše Bati ve Zlíně
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-019-00777-z.pdf
Reference27 articles.
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2. Yamabe N, Kang KS, Hur JM, Yokozawa T (2009) Matcha, a powdered green tea, ameliorates the progression on renal and hepatic damage in type 2 diabetic OLETF rats. J Med Food 12:714–721. https://doi.org/10.1089/jmf.2008.1282
3. Komes D, Horžić D, Belščak A, Kovačević Ganić K, Vulić I (2010) Green tea preparation and its influence on the content of bioactive compounds. Food Res Int 43:167–176 https://www.liebertpub.com/doi/10.1089/jmf.2008.1282. Accessed 3 Mar 2019
4. Xu P, Ying L, Hong G, Wang Y (2016) The effects of the aqueous extract and residue of Matcha on the antioxidant status and lipid and glucose levels in mice fed a high-fat diet. Food Funct 7:294–300. https://doi.org/10.1039/c5fo00828j
5. Unno K, Furushima D, Hamamoto S, Iguchi K, Yamada H, Morita A, Horie H, Nakamura Y (2018) Stress-reducing function of matcha green tea in animal experiments and clinical trials. Nutrients 10:1468–1481. https://doi.org/10.3390/nu10101468
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