| Description |
1 online resource (xiii, 305 pages) : illustrations |
| Series |
Nutraceutical science and technology ; 8 |
|
Nutraceutical science and technology ; 8.
|
| Contents |
Green tea and black tea: manufacturing and consumption / Xiaochun Wan, Daxiang Li, and Zhengzhu Zhang -- Pu-erh tea: its manufacturing and health benefits / Huai-Yuan Chen, Shoei-Yn Lin-Shiau, and Jen-Kun Lin -- White tea: its manufacture, chemistry, and health effects / He-Yuan Jiang -- Biological functions and manufacturing of GABA tea / Andi Shau-mei Ou, Yung-sheng Tsai, and Hsueh-fang Wang -- Production of theaflavins, theasinensins, and related polyphenols during tea fermentation / Takashi Tanaka, Yosuke Matsuo, and Isao Kouno -- Analytical methods for bioactive compounds in teas / Chi-Chun Wong . [and others] -- Bioavailability and metabolism of tea catechins in human subjects / Ting Sun, Chi-Tang Ho, and Fereidoon Shahidi -- Antioxidant properties and mechanisms of tea polyphenols / Xiaochun Wan, Daxiang Li, and Zhengzhu Zhang -- Mechanisms of cancer chemoprevention by tea and tea polyphenols / Jen-Kun Lin -- Effect of tea and tea constituents on inflammation / Divya Ramji [and others] -- Inhibition of breast cancer cell proliferation by theaflavins and epigallocatechin 3-gallate through suppressing proteasomal activities / Jen-Kun Lin, Yu-Wen Chen, and Shoei-Yn Lin-Shiau -- Suppression of prostate carcinogenesis by tea polyphenols through inhibiting microsomal aromatase and 5-a-reductase / Jen-Kun Lin -- Green tea-induced thermogenesis controlling body weight / John Shi, Sophia Jun Xue, and Yukio Kakuda -- Fermented tea is more effective than unfermented tea in suppressing lipogenesis and obesity / Jen-Kun Lin and Shoei-Yn Lin-Shiau -- Trapping of methylglyoxal by tea polyphenols / Di Tan [and others] -- Chemistry and biological properties of theanine / Xiaochun Wan, Zhengzhu Zhang, and Daxiang Li -- Flavor stability of tea drinks / Hideki Masuda |
| Summary |
While the health benefits of green tea are well-documented, researchers have only recently turned their attention to the action and health benefits of other teas. "Tea and Tea Products: Chemistry and Health-Promoting Properties" provides extensive coverage of the chemistry, biology, and health promoting properties of most varieties including black, green, and oolong. Written by leading natural product and nutritional experts, this book presents comprehensive and up-to-date perspectives on tea components that delve into taste components, flavor chemistry and stability, as well as the molecular biology of polyphenols, such as catechins and theaflavins. The text also discusses production and manufacturing aspects |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Tea -- Health aspects
|
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Tea -- Composition
|
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Food handling.
|
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Tea -- chemistry
|
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Antioxidants -- therapeutic use
|
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Food Handling
|
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Plant Preparations -- therapeutic use
|
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HEALTH & FITNESS -- Herbal Medications.
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Food handling
|
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Tea -- Composition
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Tea -- Health aspects
|
| Form |
Electronic book
|
| Author |
Ho, Chi-Tang, 1944-
|
|
Lin, Jen-Kun
|
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Shahidi, Fereidoon, 1951-
|
| ISBN |
9780849380822 |
|
0849380820 |
|
9781420008036 |
|
142000803X |
|
