ArticleFoods (Basel, Switzerland)2026
Oxidant-Antioxidant Status of Commercial Matcha Beverages According to Flavor Category, Preparation Medium, and Preparation Temperature: A Comparative Evaluation.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundMatcha is increasingly consumed in flavored and milky forms, but the effect of preparation conditions on its antioxidant-oxidant profile remains unclear.
methodsTwenty-six commercial matcha products (unflavored and various flavors) were each evaluated under eight preparation conditions comprising four preparation media (water, cow's milk, almond milk, and oat milk) and two temperatures (25 °C and 80 °C), yielding 208 condition-specific preparations. Thus, the eight preparations derived from each commercial product represented repeated evaluations of that product. Total antioxidant status (TAS) and total oxidant status (TOS) were measured, and the oxidative stress index (OSI) was calculated from their ratio. Temperature-related differences were evaluated using the Mann-Whitney U test, whereas differences across flavor categories, preparation media, and combined grouping variables were evaluated using the Kruskal-Wallis test; corresponding effect sizes were reported.
resultsOnly TAS and TOS differed significantly by flavor type (
conclusionsThe assay-detectable oxidant-antioxidant profile of the commercial matcha beverages varied across the preparation conditions and commercial product categories evaluated. These findings represent matrix- and assay-dependent analytical differences and should not be interpreted as evidence of physiological oxidative stress or health effects.
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