Tea and tea products : chemistry and health-promoting properties
While the health benefits of green tea are well-documented, researchers have only turned their attention to the action and health benefits of other teas. This book provides coverage of the chemistry, biology, and health promoting properties of varieties including black, green, and oolong. It also di...
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL :
CRC Press ,
c2009
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| Series: | Nutraceutical science and technology
8 |
| Subjects: |
Table of Contents:
- 1. Green tea and black tea
- 2. Pu-erh tea
- 3. White tea
- 4. Biological functions and manufacturing of GABA tea
- 5. Production of theaflavins, theasinensins, and related polyphenols during tea fermentation
- 6. Analytical methods for bioactive compounds in teas
- 7. Bioavailability and metabolism of tea catechins in human subjects
- 8. Antioxidant properties and mechanisms of tea polyphenols
- 9. Mechanisms of cancer chemoprevention by tea and tea polyphenols
- 10. Effect of tea and tea constituents on inflammation
- 11. Inhibition of breast cancer cell proliferation by theaflavins and epigallocatechin 3-gallate through suppressing proteasomal activities
- 12. Suppression of prostate carcinogenesis by tea polyphenols through inhibiting microsomal aromatase and 5-a-reductase
- 13. Green tea-induced thermogenesis controlling body weight
- 14. Fermented tea is more effective than unfermented tea in suppressing lipogenesis and obesity 15. Trapping of methylglyoxal by tea polyphenols
- 16. Chemistry and biological properties of theanine
- 17. Flavor stability of tea drinks