eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-06-30 14 2 26441 article Kanitkul Netbute 1 Kritmongkhon Kamonsuwan 1 Akkarach Bumrungpert 1 Graduate Program in Anti-Aging and Regenerative Medicine, College of Integrative Medicine, Dhurakij Pundit University, Bangkok, Thailand Matcha is rich in antioxidants, which contribute to enhanced fat metabolism, anti-inflammatory activity, and immune system support. The key bioactive compounds found in matcha are flavonoids known as catechins, which possess potent antioxidant properties. These compounds help delay cellular degeneration and reduce the risk of various diseases. Currently, matcha preparation can be classified into two main methods: (1) the hand-whisking method using a traditional bamboo whisk (chasen), and (2) the machine-whisking method, such as using an electric milk frother, which is more convenient and time-efficient. This study aimed to compare the effects of hand-whisking and machine-whisking methods on the antioxidant and anti-inflammatory activities of matcha at the cellular level. A 100% premium-grade matcha product (2 g) was mixed with 100 g of water at 80°C. The matcha was prepared manually using a bamboo whisk (chasen). The whisking motion followed an “M-shaped” pattern at a frequency of approximately two strokes per second for 1 min. The prepared matcha from both methods was then tested in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells at concentrations of 3.12%, 6.25%, and 12.5%. Antioxidant activity was evaluated by measuring intracellular reactive oxygen species (ROS), while anti-inflammatory activity was assessed by determining cytokine levels, including TNF-α, IL-6, and IL-8. The results demonstrated that machine-whisked matcha significantly reduced ROS production compared with hand-whisked matcha (p < 0.05). Furthermore, machine-whisked matcha significantly decreased cellular cytokine levels more effectively than hand-whisked matcha (p < 0.05), particularly for IL-8 and TNF-α. In conclusion, machine-whisking preparation enhances the antioxidant and anti-inflammatory activities of matcha in LPS-induced macrophage cells more effectively than the traditional hand-whisking method. https://www.foodandnutritionjournal.org/volume14number2/comparative-effects-of-hand-and-machine-whisked-matcha-preparation-on-antioxidant-and-anti-inflammatory-activities-in-macrophage-cell-models/ Anti-inflammatory activity Antioxidant activity Matcha RAW 264.7 macrophages Whisking method