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Authors
Ogata, Sawako
Uda, Naoto
Miura, Kento
Enkhbaatar, Uyanga
Yamasaki, Norimasa
Hosomi, Naohisa
Mori, Akio
Hasebe, Ryo
Matsuda, Naoaki
Higashikawa, Fumiko
Gamboa, Maribet
Nakajima, Shotaro
Kitamura, Noriko
Gotoh, Minoru
Sekizawa, Shin-Ichi
Kaminuma, Osamu
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Funding
Funding for this research was provided by:
Japan Society for the Promotion of Science (23K14117)
Japan Society for the Promotion of Science (23K07134)
Japan Society for the Promotion of Science (22H00398)
Tojuro Iijima Foundation for Food Science and Technology
Research Center for Radiation Disaster Medical Science
The Ministry of Education, Culture, Sports, Science and Technology, Japan
Matcha and Health Research
Hachiro Honjo Ocha Foundation
Food Science Institute Foundation
Institute for Fermentation, Osaka
Japan Food Chemical Research Foundation
Kieikai Research Foundation
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Article History
Received: 16 December 2025
Accepted: 17 February 2026
First Online: 5 March 2026
Competing interests
: The authors declare no competing interests.
