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- Title
Composition and functionality of "matcha" of different qualities.
- Authors
Eri Nakamura; Isao Tomita; Toshiki Matsuura
- Abstract
Free amino acids, catechin content, and inhibitory effects against carbohydrate absorption in rats were assessed for "matcha" of different qualities. Among the tested matcha from three different companies, low-quality matcha was found to have more powerful inhibitory action on carbohydrate absorption than high-quality matcha. With regard to the structural components of matcha, free amino acids were more abundant in high-quality matcha, and were less abundant in low-quality matcha. On the other hand, catechin content was lower in high-quality matcha, but was higher in low-quality matcha. These results indicate that low-quality matcha, which has a higher catechin content, has greater functionality than high-quality matcha. It may therefore be possible to increase the utility of low-quality matcha by using it as an ingredient in functional foods.
- Subjects
MATCHA; AMINO acids; CARBOHYDRATES; CATECHIN; FUNCTIONAL foods
- Publication
Japanese Journal of Food Chemistry & Safety, 2018, Vol 25, Issue 1, p7
- ISSN
1341-2094
- Publication type
Article