FROM CAFFEINE TO CATECHINS: A NARRATIVE REVIEW OF THE COMPARATIVE AND SYNERGISTIC EFFECTS OF COFFEE AND MATCHA ON HUMAN HEALTH

Małgorzata Cherek; Natalia Marzec; Natalia Krupa; Natalia Domańska; Dominika Galińska; Anna Roman; Aleksandra Marzec; Stanisław Wardęcki; Joanna Zajączkowska; Weronika Praska

doi:10.31435/ijitss.2(50).2026.5805

Authors

Małgorzata Cherek Szpital św. Wincenta a Paulo, Gdynia, Poland https://orcid.org/0009-0007-4116-1854
Natalia Marzec Szpital św. Wojciecha, Gdańsk, Poland https://orcid.org/0009-0008-4722-7321
Natalia Krupa Szpital Specjalistyczny w Kościerzynie, Kościerzyna Poland https://orcid.org/0009-0007-6691-0073
Natalia Domańska University Clinical Centre, Gdansk, Poland https://orcid.org/0009-0008-6378-8903
Dominika Galińska University Clinical Centre, Gdansk, Poland https://orcid.org/0009-0004-8037-2679
Anna Roman Faculty of Medicine, Medical University of Gdansk, Poland https://orcid.org/0009-0008-7152-9880
Aleksandra Marzec Szpital św. Wojciecha, Gdańsk, Poland https://orcid.org/0009-0007-7885-948X
Stanisław Wardęcki Szpital Morski im. PCK, Gdynia, Poland https://orcid.org/0009-0008-7703-490X
Joanna Zajączkowska University Clinical Centre, Gdansk, Poland https://orcid.org/0009-0003-4912-9809
Weronika Praska Szpital Morski im. PCK, Gdynia, Poland https://orcid.org/0009-0004-1544-1404

DOI:

https://doi.org/10.31435/ijitss.2(50).2026.5805

Keywords:

Matcha, Green Tea, Coffee, Caffeine, Catechins, Composition, Health-Promoting Effects

Abstract

This review compares the effects and benefits of consuming two of the most popular hot beverages: matcha tea and coffee. Both of them have been consumed for centuries and are embedded in cultural, societal, and dietary practices worldwide. They contain various bioactives, including caffeine, L-theanine, and polyphenols, which confer neuroprotective, antioxidant, and stimulating effects. The presence of these compounds has led to increased scientific interest in their potential role in disease prevention and cognitive enhancement.

Matcha is a finely ground powder obtained from green tea leaves (Camellia sinensis) and is traditionally utilized in Japanese tea ceremonies [5]. Its preparation method, which involves consuming the entire leaf, distinguishes it from other tea infusions. It’s rich in catechins, L-theanine, and caffeine, which collectively influence concentration and cognitive performance. Coffee, produced from roasted seeds of the Coffea plant (C. arabica or C. canephora), is high in caffeine and enhances alertness and cognitive function. Due to its widespread consumption, coffee has been extensively studied in both clinical and epidemiological settings

Purpose: This review examines the beneficial effects of hot beverages as reported in studies and by beverage companies. In addition, it aims to provide a comparative perspective that highlights both similarities and differences in their bioactive profiles. While there is abundant research on coffee, studies on matcha tea are limited, underscoring its potential for further investigation.

Methods: A comprehensive literature review was conducted using the electronic databases PubMed and Google Scholar. Search strategies included a combination of keywords related to caffeine, catechins, and cognitive or metabolic outcomes. Relevant articles from the past decade were identified, including meta-analyses, controlled trials, opinion pieces, and review articles. Only studies available in English and focusing on human or relevant animal models were considered.

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