The science of matcha: Bioactive compounds, analytical techniques and biological properties

The interest in the plant-derived healthy foods, nutraceuticals, functional foods and food supplements is increasing recent times as potential agents maintenance of health prevention treatment diseases. Matcha tea powder obtained from leaves plant (Camellia sinensis (L.) Kuntze) grown under specific condition using about 90% shade. As compared to green tea, a hot water extract leaves, matcha consumed whole leaves. reported have higher content some bioactive components such catechins, theanine caffeine. In years, there an increased market demand consumption drink component various beverages, snacks other products. this review, available scientific information chemical constituents their analysis biological activities were critically analyzed. These results may help understand current status research on gaps which guide future related evidence based product formulations. Various studies difference compounds composition mostly affected by cultivation processing techniques. Analysis marketed samples countries shown variable compounds. Thus, need for proper standardization maintaining quality. whole, its promising vitro animal studies. However, comparatively only few clinical are performed, attention. There should also be more detailed regarding matcha-containing products' formulation, quality control activities.