Tea and tea products : chemistry and health-promoting properties
s including black, green, and oolong. It also discusses production and manufacturing aspects.
| Other Authors: | , , |
|---|---|
| Format: | Book |
| Published: |
Boca Raton, FL :
CRC Press ,
c2009
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| Series: | Nutraceutical science and technology
8 |
| Subjects: |
Table of Contents:
- ompounds 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