1st Edition
Tea and Tea Products Chemistry and Health-Promoting Properties
320 Pages
105 B/W Illustrations
by
CRC Press
320 Pages
by
CRC Press
Also available as eBook on:
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... Read more
Green Tea and Black Tea: Manufacturing and Consumption, X. Wan, D. Li, and Z. Zhang
Pu-erh Tea: Its Manufacturing and Health Benefits, H.-Y. Chen, S.-Y. Lin-Shiau, and J.-K. Lin
White Tea: Its Manufacture, Chemistry, and Health Effects, H.-Y. Jiang
Biological Functions and Manufacturing of GABA Tea, A. Shau-Mei Ou, Y.-S. Tsai, and H.-F Wang
Production of Theaflavins, Theasinensins, and Related Polyphenols during Tea Fermentation, T. Tanaka, Y. Matsuo, and I. Kouno
Analytical Methods for Bioactive Compounds in Teas, C.-C. Wong, K.-W. Cheng, J. Chao, X. Peng, Z. Zheng, J. Wu, F. Chen, and M. Wang
Bioavailability and Metabolism of Tea Catechins in Human Subjects, T. Sun, C.-T. Ho, and F. Shahidi
Antioxidant Properties and Mechanisms of Tea Polyphenols, X. Wan, D. Li, and Z. Zhang
Mechanisms of Cancer Chemoprevention by Tea and Tea Polyphenols, J.-K. Lin
10 Effect of Tea and Tea Constituents on Inflammation, D. Ramji, M.-T. Huang, F. Shahidi, and C.-T. Ho
Inhibition of Breast Cancer Cell Proliferation by Theaflavins and Epigallocatechin 3-gallate through Suppressing Proteasomal Activities, J.-K. Lin, Y.-W. Chen, and S.-Y. Lin-Shiau
Suppression of Prostate Carcinogenesis by Tea Polyphenols through Inhibiting Microsomal Aromatase and 5α-Reductase, J.-K. Lin
Green Tea–Induced Thermogenesis Controlling Body Weight, J. Shi, S. J. Xue, and Y. Kakuda
Fermented Tea Is More Effective Than Unfermented Tea in Suppressing Lipogenesis and Obesity, J.-K. Lin and S.-Y. Lin-Shiau
Trapping of Methylglyoxal by Tea Polyphenols, D. Tan, C.-Y. Lo, X. Shao, Y. Wang, S. Sang, F. Shahidi, and C.-T. Ho
Chemistry and Biological Properties of Theanine, X. Wan, Z. Zhang, and D. Li
Flavor Stability of Tea Drinks, H. Masuda
Index
Pu-erh Tea: Its Manufacturing and Health Benefits, H.-Y. Chen, S.-Y. Lin-Shiau, and J.-K. Lin
White Tea: Its Manufacture, Chemistry, and Health Effects, H.-Y. Jiang
Biological Functions and Manufacturing of GABA Tea, A. Shau-Mei Ou, Y.-S. Tsai, and H.-F Wang
Production of Theaflavins, Theasinensins, and Related Polyphenols during Tea Fermentation, T. Tanaka, Y. Matsuo, and I. Kouno
Analytical Methods for Bioactive Compounds in Teas, C.-C. Wong, K.-W. Cheng, J. Chao, X. Peng, Z. Zheng, J. Wu, F. Chen, and M. Wang
Bioavailability and Metabolism of Tea Catechins in Human Subjects, T. Sun, C.-T. Ho, and F. Shahidi
Antioxidant Properties and Mechanisms of Tea Polyphenols, X. Wan, D. Li, and Z. Zhang
Mechanisms of Cancer Chemoprevention by Tea and Tea Polyphenols, J.-K. Lin
10 Effect of Tea and Tea Constituents on Inflammation, D. Ramji, M.-T. Huang, F. Shahidi, and C.-T. Ho
Inhibition of Breast Cancer Cell Proliferation by Theaflavins and Epigallocatechin 3-gallate through Suppressing Proteasomal Activities, J.-K. Lin, Y.-W. Chen, and S.-Y. Lin-Shiau
Suppression of Prostate Carcinogenesis by Tea Polyphenols through Inhibiting Microsomal Aromatase and 5α-Reductase, J.-K. Lin
Green Tea–Induced Thermogenesis Controlling Body Weight, J. Shi, S. J. Xue, and Y. Kakuda
Fermented Tea Is More Effective Than Unfermented Tea in Suppressing Lipogenesis and Obesity, J.-K. Lin and S.-Y. Lin-Shiau
Trapping of Methylglyoxal by Tea Polyphenols, D. Tan, C.-Y. Lo, X. Shao, Y. Wang, S. Sang, F. Shahidi, and C.-T. Ho
Chemistry and Biological Properties of Theanine, X. Wan, Z. Zhang, and D. Li
Flavor Stability of Tea Drinks, H. Masuda
Index
Biography
Chi-Tang Ho, Jen-Kun Lin, Fereidoon Shahidi
