Tea and Tea Products: Chemistry and Health-Promoting PropertiesChi-Tang Ho, Jen-Kun Lin, Fereidoon Shahidi The past decade has seen considerable interest and progress in unraveling the beneficial health effects of tea, particularly its polyphenolic components and its antioxidant activity. Understanding the science behind the claims will help in the production and marketing of teas and tea products. Pulling together recent research and presenting it in a |
Contents
| 1 | |
its Manufacturing and Health Benefits | 9 |
Its Manfacture Chemistry and Health Effects | 17 |
Chapter 4 Biological Functions and Manufacturing of GABA Tea | 31 |
Chapter 5 Production of Theaflavins Theasinensins and Related Polyphenols during Tea Fermentation | 59 |
Chapter 6 Analytical Methods for Bioactive Compounds in Teas | 77 |
Chapter 7 Bioavailability and Metabolism of Tea Catechins in Human Subjects | 111 |
Chapter 8 Antioxidant Properties and Mechanisms of Tea Polyphenols | 131 |
Chapter 11 Inhibition of Breast Cancer Cell Proliferation by Theaflavins and Epigallocatechin 3gallate through Suppressing Proteasomal Activities | 191 |
Chapter 12 Suppression of Prostate Carcinogenesis by Tea Polyphenols through Inhibiting Microsomal Aromatase and 5αReductase | 211 |
Chapter 13 Green TeaInduced Thermogenesis Controlling Body Weight | 221 |
Chapter 14 Fermented Tea Is More Effective Than Unfermented Tea in Suppressing Lipogenesis and Obesity | 233 |
Chapter 15 Trapping of Methylglyoxal by Tea Polyphenols | 245 |
Chapter 16 Chemistry and Biological Properties of Theanine | 255 |
Chapter 17 Flavor Stability of Tea Drinks | 275 |
| 301 | |
Chapter 9 Mechanisms of Cancer Chemoprevention by Tea and Tea Polyphenols | 161 |
Chapter 10 Effect of Tea and Tea Constituents on Inflammation | 177 |
Back cover | 307 |
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Tea and Tea Products: Chemistry and Health-Promoting Properties Chi-Tang Ho,Jen-Kun Lin,Fereidoon Shahidi No preview available - 2008 |
Common terms and phrases
50-reductase Agric amino acids anaerobic antioxidant apoptosis B-ring benzotropolone bioavailability Biochem Biol biological black tea black tea polyphenols blood pressure body weight caffeine Camellia sinensis cancer cells cancer chemoprevention carcinogenesis chemical Chen Chromatogr chromatography chymotrypsin-like activity components compounds decreased detection diabetes effects of tea EGCG enzyme epicatechin epigallocatechin gallate epigallocatechin-3-gallate ethylamine excretion fermentation figure flavonoids flavonols flavor Food Chem fresh tea leaves GABA tea gallic acid galloyl glutamate green tea green tea extract green tea leaves green tea polyphenols HPLC increased inflammation inhibition inhibitor inhibitory effects kinase levels Lin-Shiau lipid mechanism MEKC metabolism metabolites method methyl methylglyoxal NF-kB Nutr obesity OH OH OH oolong tea oxidation pathways Pharm Pharmacol phenolic proteasome activity protein pu-erh tea rats reaction receptor reported retorting process scavenging shown studies suppression tea consumption tea drinks tea products theaflavins theanine thearubigins tion tumor urine vitro vivo white tea withering