Abstract:Matcha green tea effectively alleviates high fat-induced microglial overactivation and hypothalamic inflammation through the JAK2/STAT3 signaling pathway.
“…The residue part of matcha was also found to activate dopamine D 1 and serotonin 5- HT1A receptors in an animal model, resulting in inhibited or reduced anxiety (Yuki Kurauchi et al, 2019 ). In addition, EGCG was able to reduce neuroinflammation in the microglial cells in the hypothalamus, which lowered the risk for cognitive decline ( Zhou et al, 2020 ). Fig.…”
Section: Health Benefits Of Matchamentioning
confidence: 99%
“…Transcriptomic analysis also indicated upregulation of cytochrome P450 enzymes and downregulation of lipid droplet-associated proteins, further stressing on the beneficial effects of matcha supplementation on liver function ( Zhou et al, 2021 ). Another study investigated the effect of matcha supplementation on obese mouse model found that matcha intake slowed down body weight gain, but mice were still significantly heavier than control mice at all matcha concentrations ( Zhou et al, 2020 ). Also, matcha did not affect the appetite as food intake was higher than control for all mice on high-fat diet with or without matcha intake.…”
Section: Health Benefits Of Matchamentioning
confidence: 99%
“…In contrast, the effect on HDL was not observed, which could be explained by the longer administration period of matcha, indicating that the influence of matcha on HDL might be acute or short-lived. Nonetheless, it is clear that a total reduction in triglycerides, cholesterol, and LDL is achieved by concomitant intake of matcha in a high-fat diet ( Zhou et al, 2020 , 2021 ; Xu et al, 2016 ). Notably, a reduction in total cholesterol was observed in a dose-response manner as consumption of matcha increased ( Zhou et al, 2020 ).…”
“…The residue part of matcha was also found to activate dopamine D 1 and serotonin 5- HT1A receptors in an animal model, resulting in inhibited or reduced anxiety (Yuki Kurauchi et al, 2019 ). In addition, EGCG was able to reduce neuroinflammation in the microglial cells in the hypothalamus, which lowered the risk for cognitive decline ( Zhou et al, 2020 ). Fig.…”
Section: Health Benefits Of Matchamentioning
confidence: 99%
“…Transcriptomic analysis also indicated upregulation of cytochrome P450 enzymes and downregulation of lipid droplet-associated proteins, further stressing on the beneficial effects of matcha supplementation on liver function ( Zhou et al, 2021 ). Another study investigated the effect of matcha supplementation on obese mouse model found that matcha intake slowed down body weight gain, but mice were still significantly heavier than control mice at all matcha concentrations ( Zhou et al, 2020 ). Also, matcha did not affect the appetite as food intake was higher than control for all mice on high-fat diet with or without matcha intake.…”
Section: Health Benefits Of Matchamentioning
confidence: 99%
“…In contrast, the effect on HDL was not observed, which could be explained by the longer administration period of matcha, indicating that the influence of matcha on HDL might be acute or short-lived. Nonetheless, it is clear that a total reduction in triglycerides, cholesterol, and LDL is achieved by concomitant intake of matcha in a high-fat diet ( Zhou et al, 2020 , 2021 ; Xu et al, 2016 ). Notably, a reduction in total cholesterol was observed in a dose-response manner as consumption of matcha increased ( Zhou et al, 2020 ).…”
“…Moreover, different from traditional green tea, both water-soluble and water-insoluble ingredients in matcha can be ingested, enhancing its health function potential. Some studies have reported that matcha has hypolipidemic, hypoglycemic, and anti-obesity effects ( 11 , 12 ). Consistently, our previous study focused on liver function and found that matcha was effective in improving HFD-induced hepatitis and lipid metabolism disorders ( 13 ).…”
Obesity induced by a high-fat diet (HFD) is an increasing global health problem, leading to many metabolic syndromes. As the emerging food additive rich in tea polyphenols, theanine, caffeine, and so on, matcha green tea has gained more and more popularity for its outstanding potential in ameliorating metabolic disorders. This study investigated the composition and antioxidant activity of matcha green tea and further explored its effects on gut–liver axis homeostasis in an HFD-induced obese mouse model. Male (7–8 weeks old) C57BL/6J mice were divided into four groups with the following dietary supplementation for 8 weeks: a normal chow diet (NCD), a normal chow diet+1.0% matcha (NCM), a high-fat diet (HFD), and a high-fat diet+1.0% matcha (HFM). The results demonstrated that matcha green tea ameliorated the development of obesity, lipid accumulation, and hepatic steatosis induced by HFD. Subsequently, dietary matcha supplementation restored the alterations in fecal bile acid profile and gut microbial composition. Meanwhile, the levels of mRNA expression in hepatocytes demonstrated that matcha intervention made significant regulatory on the multiple metabolic pathways of hosts involved in glucose, lipid, and bile acid metabolism. These findings present new evidence for matcha green tea as an effective nutritional strategy to mitigate obesity and relevant metabolic disorders through the gut–liver axis.
“…Tea has a historical reputation of being a healthy plant because of its various bioactive components, such as polyphenol (18–36% dry weight), amino acids (1–4% dry weight), caffeine (2–5%), etc., [ 4 , 5 , 6 ]. Several lines of scientific evidence suggest that tea possesses a wide range of biological activities, such as anti-obesity, anti-stroke, anti-cancer, anti-inflammation, etc., [ 7 ].…”
Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea powder (BTP)] were used in noodle processing, and the cooking properties, antioxidant potential, and volatile profiles of dried tea noodles (DTN) were investigated. Between 0.5% and 2% TP addition decreased the cooking time, cooking loss, and water absorption of DTN, regardless of concentrations. TP decreased the brightness (L*) of the DTN while increasing the greenness (|−a*|) and yellowness (b*) values of matcha tea noodles (MTN) and green tea noodles (GTN), as well as the redness (a*) and yellowness (b*) values of black tea noodles (BTN). The results of the 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) scavenging activity (10.84–95%), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free scavenging activity (2.03–92.23%), and total phenolic content (TPC) (97.32–540.97 mg/g) of the noodles increased as the TP addition increased. Besides, TP also enriched the flavor of the DTN, with alcohol, aldehydes, and ethers being the main components. In conclusion, the addition of TP positively improved the quality of the DTN and increased its antioxidative potential.
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