HPLC profiles of a flavanols recorded at 210 nm, gallic acid at 280 nm and p-coumaric acid recorded at 310 nm, and b flavonols recorded at 360 nm in Matcha tea after gastric phase of digestion. GA gallic acid, GC gallocatechin, EGC epigallocatechin, C catechin, EGCG epigallocatechin-gallate, p-CA p-coumaric acid, Q quercetin, K kaempferol