ANTIOXIDANT PROPERTIES OF MATCHA IN DRY EYE DISEASE PREVENTION: CAN MATCHA POLYPHENOLS IMPROVE OCULAR HYDRATION?

Abstract

Dry eye disease (DED), characterized by unstable tear film and damage to the eye's surface, is becoming more common because of environmental and lifestyle factors. Conventional treatments often don’t fix the problems of oxidative stress and inflammation that cause it. This has led to interest in natural antioxidants like matcha, a type of green tea powder grown in the shade. Unlike conventional green tea, matcha contains higher concentrations of polyphenols, particularly epigallocatechin gallate (EGCG). These polyphenols have strong antioxidant and anti-inflammatory effects. This review explores matcha’s potential in preventing DED by analyzing its mechanisms of action, such as by removing reactive oxygen species (ROS) and increasing endogenous antioxidants (e.g., superoxide dismutase). It also looks at how matcha reduces pro-inflammatory cytokines (e.g., TNF-α, IL-6) through the NF-κB and MAPK pathways. The discussion also covers matcha’s effects on tear film stability through enhanced mucin secretion and meibomian gland function.

Studies show that green tea polyphenols can improve tear production and reduce corneal staining, though matcha-specific studies remain limited. New research shows that it has systemic benefits, including modulation of gut microbiota, which may indirectly support ocular health.

Challenges include optimizing dosage and delivery methods, but matcha’s bioavailability and ability to act on many targets make it a potentially helpful additional treatment. More clinical trials are needed to prove its efficacy. However, current information suggests it could help with the many factors that cause DED by balancing redox and reducing inflammation.