Contents of Individual Tea Catechins and Caffeine in Japanese Green Tea

Goto, Tetsuhisa; Nagashima, Hitoshi; Yoshida, Yasuhiko; Kiso, Masaaki

doi:10.5979/cha.1996.83_21

Cited by 17 publications

(14 citation statements)

References 3 publications

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“…The ingredients of Japanese green tea could differ from those in green tea in other countries. 39 Accordingly, the findings of this study may not apply to other populations.…”

Section: Discussionmentioning

confidence: 77%

Additive effects of green tea and coffee on all-cause mortality in patients with type 2 diabetes mellitus: the Fukuoka Diabetes Registry

Komorita

Iwase

Fujii

et al. 2020

BMJ Open Diab Res Care

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IntroductionThe impact of consuming green tea or coffee on mortality in patients with diabetes is controversial. We prospectively investigated the impact of each beverage and their combination on mortality among Japanese patients with type 2 diabetes.Research design and methodsIn all, 4923 patients (2790 men, 2133 women) with type 2 diabetes (mean age, 66 years) were followed prospectively (median, 5.3 years; follow-up rate, 99.5%). We evaluated the amount of green tea and coffee consumed using self-administered questionnaires.ResultsDuring the follow-up period, 309 participants died. The consumption of green tea, coffee, and a combination of the beverages was associated with reduced all-cause mortality. Multivariable-adjusted hazard ratios (95% CIs) for green tea were as follows: none 1.0 (referent); 0.85 (0.60–1.22) for ≤1 cup/day; 0.73 (0.51–1.03) for 2–3 cups/day; 0.60 (0.42–0.85) for ≥4 cups/day; and P for trend, 0.002. For coffee, they were: none 1.0 (referent); 0.88 (0.66–1.18) for <1 cup/day; 0.81 (0.58–1.13) for 1 cup/day; 0.59 (0.42–0.82) for ≥2 cups/day; P for trend, 0.002. With the combination they were 1.0 (referent) for no consumption of green tea and coffee; 0.49 (0.24–0.99) for 2–3 cups/day of green tea with ≥2 cups/day of coffee; 0.42 (0.20–0.88) for ≥4 cups/day of green tea with 1 cup/day of coffee; and 0.37 (0.18–0.77) for ≥4 cups/day of green tea with ≥2 cups/day of coffee.ConclusionsHigher consumption of green tea and coffee was associated with reduced all-cause mortality: their combined effect appeared to be additive in patients with type 2 diabetes.

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“…The ingredients of Japanese green tea could differ from those in green tea in other countries. 39 Accordingly, the findings of this study may not apply to other populations.…”

Section: Discussionmentioning

confidence: 77%

Additive effects of green tea and coffee on all-cause mortality in patients with type 2 diabetes mellitus: the Fukuoka Diabetes Registry

Komorita

Iwase

Fujii

et al. 2020

BMJ Open Diab Res Care

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“…In the catechin included in green tea, the order of taste intensity was as follows: ECg > EGCg > EC > EGC. Among the catechins in green tea, the amount of EGCg is highest, followed by EGC, ECg and EC (Goto & Nagashima, 1996) (Chen et al, 2001). Because the taste intensity of 300-lm ECg was about 1.8-fold higher than that of EGCg, the influence of ECg in contributing to the taste of tea may be stronger than expected.…”

Section: Discussionmentioning

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Taste characterisation of green tea catechins

Narukawa

Kimata

Noga

et al. 2010

Int J of Food Sci Tech

120

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There has been interest in biological activities of green tea catechins. However, little is known about the taste characteristics of catechins. To assess the taste characteristics of catechins (())-epicatechin (EC), ())-epicatechin gallate (ECg), ())-epigallocatechin (EGC) and ())-epigallocatechin gallate (EGCg)), sensory evaluations were performed. The taste intensity increased with increased catechins concentration. Among them, ECg showed the strongest taste. Catechins had tastes that consisted primarily of astringency and bitterness. Therefore, taste palatability decreased with increasing catechin concentrations. In line with taste intensity, taste palatability of ECg was the lowest. Taste sensor analysis and mouse behavioural assays showed same results. EC and ECg were more stable in Ringer's solution than EGC and EGCg. Furthermore, taste cell responses to ECg that had the strong taste and better stability among catechins used were recorded. Some taste cells responded to ECg. This result suggests that ECg might be recognised by taste cells.

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“…To make matcha, cultivation under shade for about three weeks is necessary before harvest [ 5 ]. Given their protection from sunlight, catechin content is lower in matcha than in other popular green teas prepared from leaves grown in sunlight [ 3 , 6 ]. In addition, matcha has a high content of caffeine because the buds and young leaves of Camellia plants contain more caffeine than mature leaves [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Stress-Reducing Function of Matcha Green Tea in Animal Experiments and Clinical Trials

et al. 2018

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Theanine, a major amino acid in green tea, exhibits a stress-reducing effect in mice and humans. Matcha, which is essentially theanine-rich powdered green tea, is abundant in caffeine. Caffeine has a strong antagonistic effect against theanine. The stress-reducing effect of matcha was examined with an animal experiment and a clinical trial. The stress-reducing effect of matcha marketed in Japan and abroad was assessed based on its composition. The stress-reducing effect of matcha in mice was evaluated as suppressed adrenal hypertrophy using territorially-based loaded stress. High contents of theanine and arginine in matcha exhibited a high stress-reducing effect. However, an effective stress-reducing outcome was only possible when the molar ratio of caffeine and epigallocatechin gallate (EGCG) to theanine and arginine was less than two. Participants (n = 39) consumed test-matcha, which was expected to have a stress-reducing effect, or placebo-matcha, where no effect was expected. Anxiety, a reaction to stress, was significantly lower in the test-matcha group than in the placebo group. To predict mental function of each matcha, both the quantity of theanine and the ratios of caffeine, EGCG, and arginine against theanine need to be verified.

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Contents of Individual Tea Catechins and Caffeine in Japanese Green Tea

Cited by 17 publications

References 3 publications

Additive effects of green tea and coffee on all-cause mortality in patients with type 2 diabetes mellitus: the Fukuoka Diabetes Registry

Additive effects of green tea and coffee on all-cause mortality in patients with type 2 diabetes mellitus: the Fukuoka Diabetes Registry

Taste characterisation of green tea catechins

Stress-Reducing Function of Matcha Green Tea in Animal Experiments and Clinical Trials

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