
























































Sedative effects of roasted green tea aroma on autonomic nervous activity, central nervous activity, and subjective mood state in healthy adults
							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
	Skip to main content
	Skip to main navigation menu
		Skip to site footer


			

				
					
						Open Menu
					
										
																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
					Home
				
										
									
										Food Science Publisher
									
								
	
									
										Functional Food Center
									
								


							
	
				
					Current
				
							
	
				
					Archives
				
							
	
				
					About
				
										
									
										About the Journal
									
								
	
									
										Aims and Scope
									
								
	
									
										Contact
									
								
	
									
										Editing Services
									
								
	
									
										Editorial Team
									
								
	
									
										Express Peer Review
									
								
	
									
										Graphical Abstract
									
								
	
									
										Journal Insights
									
								
	
									
										Privacy Statement
									
								
	
									
										Submissions
									
								


							
	
				
					Announcements
				
							
	
				
					Search
				
							



				

																						
									
										
										Search
									
								

													

					

					
								
				
					Register
				
							
	
				
					Login
				
							



					

				
			

		

						
			
				


			
		
			
				Home
			
			/
		
	
			
				Archives
			
			/
		
	
				
					Vol. 15 No. 1 (2025): January 2025
				
				/
			
	
			
									Research Articles
							
		



	
		  	 

		
	
		Sedative effects of roasted green tea aroma on autonomic nervous activity, central nervous activity, and subjective mood state in healthy adults
	


	
	
		

							
					Authors

						
							
								Akio Sugimoto
							
																																		
	
							
								Yuka Tatsumi
							
																																		
	
							
								Masaki Ichitani
							
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v15i1.1467
						
					
				
			

						
										
					Abstract

					Introduction: To clarify the physiological and psychological effects of roasted green tea aroma, this study examined the effects of roasted green tea extract and its major aromatic components on autonomic nervous activity, central nervous activity, and subjective mood state.

Methods: Twenty healthy adults who were not averse to the aroma of green tea, did not smoke, did not display any flu symptoms, and were not receiving drug treatment participated in this study. The study samples comprised a roasted green tea extract from Shizuoka first-growth green tea (Test I) and three pyrazines, which are the main aromatic components of roasted green tea (Test III). The pupil miosis rate, peripheral skin temperature, and cerebral blood flow were measured after 2 min of inhalation of the study samples as physiological evaluations. Subjective mood state was investigated using a questionnaire for psychological evaluation.

Results: The results showed that inhalation of roasted green tea aroma significantly increased the pupillary miosis rate and peripheral skin temperature, similar to the effects observed with hot water. Furthermore, inhalation of roasted green tea aroma reduced the amount of oxygenated hemoglobin in the prefrontal cortex, suggesting that it also has a sedative effect on the central nervous system. In the psychological evaluation using the Visual Analog Scale, roasted green tea aroma inhalation reduced the scores for “tension”, and “anxiety” while increasing those for “mood” and “comfort” relative to those observed with hot water. In addition, the evaluation of the main aromatic components of roasted green tea, specifically three different pyrazines, demonstrated physiological effects similar to those of roasted green tea even at room temperature when tested at concentrations derived from the results of the analysis.

Conclusion: The aroma of roasted green tea has both physiological and psychological sedative effects that differ from those of hot water and suggest that these pyrazines play a role in producing these effects, with 2,3,5-trimethylpyrazine being the most important aromatic component. Furthermore, the findings suggest that roasted green tea aroma exerts a sedative effect on the autonomic nervous system by suppressing sympathetic nerve activity while increasing parasympathetic nerve activity. 

				
			
			

						
																																	
						
		


		

						
										
					
						Downloads
					

						
								
	
													


		
	[Abstract]

	
							
	
								
	
													


		
	[Full Article]

	
							


				

						
						
				
					
						Published
					

					
																			2025-01-15
																	

				
							

			
						
										

											
							
								Issue
							

							
								
									Vol. 15 No. 1 (2025): January 2025
								
							

						
					
											
							
								Section
							

							
								Research Articles
							

						
					
									

			
						
										
					
						License
					

																										Copyright (c) 2025 Functional Foods in Health and Disease

														This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

																Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.

This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.

By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.

				

			
			

		

	




	




	


							



	

	

					
				About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives

 

			

		
		Open Journal Systems Hosting and Support by: OpenJournalSystems.com


	










