Tea and Tea Products: Chemistry and Health-Promoting Properties

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Chi-Tang Ho, Jen-Kun Lin, Fereidoon Shahidi
CRC Press, Jul 9, 2008 - Technology & Engineering - 320 pages

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 an organized format, Tea and Tea Products discusses the manufacturing and chemistry of various teas including green, black, Pu-erh, white, and GABA teas.

Emphasizing black and green teas equally, the book presents comprehensive and up-to-date reviews and perspectives on the chemistry of tea components and the molecular biology of green tea catechins and black tea theaflavins. It covers the analysis, formation mechanisms, and bioavailability of tea polyphenols and discusses bioactivities of teas including anticancer, anti-inflammatory, anti-obesity, and anti diabetes.

Increased awareness of the many health benefits of tea has fueled an increase in the market for ready to drink teas and tea products in general that will continue to grow. This expanding market requires a resource that provides the evidence. The editors of this volume have more than 100 research publications in tea, and experience in editing more than 50 books between them. Under their expertise and editorial guidance, the contributors present chapters that explore the science behind the health claims of teas.


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Manufacturing and Consumption
its Manufacturing and Health Benefits
Its Manfacture Chemistry and Health Effects
Chapter 4 Biological Functions and Manufacturing of GABA Tea
Chapter 5 Production of Theaflavins Theasinensins and Related Polyphenols during Tea Fermentation
Chapter 6 Analytical Methods for Bioactive Compounds in Teas
Chapter 7 Bioavailability and Metabolism of Tea Catechins in Human Subjects
Chapter 8 Antioxidant Properties and Mechanisms of Tea Polyphenols
Chapter 11 Inhibition of Breast Cancer Cell Proliferation by Theaflavins and Epigallocatechin 3gallate through Suppressing Proteasomal Activities
Chapter 12 Suppression of Prostate Carcinogenesis by Tea Polyphenols through Inhibiting Microsomal Aromatase and 5αReductase
Chapter 13 Green TeaInduced Thermogenesis Controlling Body Weight
Chapter 14 Fermented Tea Is More Effective Than Unfermented Tea in Suppressing Lipogenesis and Obesity
Chapter 15 Trapping of Methylglyoxal by Tea Polyphenols
Chapter 16 Chemistry and Biological Properties of Theanine
Chapter 17 Flavor Stability of Tea Drinks

Chapter 9 Mechanisms of Cancer Chemoprevention by Tea and Tea Polyphenols
Chapter 10 Effect of Tea and Tea Constituents on Inflammation
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