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Researchers testing matcha combined with strawberry powder found that brewing temperature altered antioxidant activity, vitamin preservation, and anti-inflammatory properties in laboratory experiments.
By yourNEWS Media Newsroom
A new laboratory study suggests that adding strawberry powder to matcha tea may alter and potentially enhance the beverage’s antioxidant and anti-inflammatory properties depending on the brewing temperature used during preparation.
The research, published May 12 in Frontiers in Nutrition, was conducted by food science researchers at Qassim University in Saudi Arabia and examined how adding 15 percent strawberry powder affected matcha brewed at cold, warm, and near-boiling temperatures.
Researchers evaluated the beverage at approximately 41 degrees Fahrenheit, 158 degrees Fahrenheit, and 212 degrees Fahrenheit to determine how brewing conditions influenced catechins, polyphenols, anthocyanins, vitamin C levels, antioxidant activity, and anti-inflammatory potential.
According to the study, the strawberry-enhanced matcha produced different nutritional outcomes depending on preparation temperature.
Researchers found that catechin concentrations and antioxidant activity reached their highest levels when the beverage was brewed near boiling temperatures at 212 degrees Fahrenheit.
By contrast, anti-inflammatory activity peaked at the moderate brewing temperature of 158 degrees Fahrenheit.
Cold-brewed preparations preserved the highest levels of vitamin C and anthocyanins derived from the strawberries, compounds known to degrade when exposed to heat.
The study concluded that adding strawberry powder created a more acidic environment that appeared to stabilize certain heat-sensitive compounds within the drink.
Researchers suggested the acidic environment may improve preservation or extraction of beneficial plant compounds under warmer brewing conditions.
The study involved in vitro testing, meaning the findings reflect laboratory measurements rather than direct evidence of how the compounds would behave inside the human body after consumption.
Researchers cautioned that the experiments do not establish how efficiently the body absorbs or utilizes the nutrients identified during laboratory analysis.
Still, the findings add to growing scientific interest surrounding natural food combinations and the interactions between plant compounds found in fruits, teas, and other whole foods.
Matcha contains concentrated catechins, antioxidant compounds associated with reducing oxidative stress and cellular damage.
The green tea powder also contains L-theanine, an amino acid linked to calming effects and sustained alertness when combined with caffeine.
Researchers noted that different brewing methods may allow consumers to prioritize different nutritional goals.
Hotter preparations may maximize antioxidant activity and catechin availability, while cold brewing may preserve more heat-sensitive nutrients from strawberries.
The study additionally highlighted the practical benefit of using strawberries to naturally sweeten matcha beverages.
Because matcha can have a bitter or grassy flavor profile, strawberries may reduce the need for added sugars commonly found in commercially flavored matcha drinks.
The report noted that many pre-packaged flavored matcha beverages contain processed sugars, syrups, preservatives, and additives.
Researchers suggested that combining pure matcha with strawberries may provide a simpler alternative using whole-food ingredients rather than heavily processed commercial formulations.
The findings also identified several possible preparation methods for consumers, including warm matcha lattes made around 158 degrees Fahrenheit, cold matcha mixed with strawberry puree, and blended smoothies incorporating both ingredients without requiring high-temperature brewing.
Researchers concluded that no single preparation method proved universally superior, with different temperatures simply favoring different compounds and nutritional characteristics.
The study emphasized that further research involving human participants would be needed to determine whether the laboratory findings translate into measurable physiological benefits after consumption.
Source: Natural News
Watch this video explaining how drinking matcha tea helps reduce anxiety.
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