Chemistry and applications of green tea

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書誌事項

Chemistry and applications of green tea

edited by Takehiko Yamamoto ... [et al.]

CRC Press, c1997

大学図書館所蔵 件 / 全34件

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

Green tea (Thea sinensis), a time-honored drink in Japan for more than 1,000 years, is used medicinally and as refreshment after meals. Recent studies suggest a correlation between the natural antioxidants found in green tea and overall good health. This exciting new text explores the many useful properties of green tea that have been scientifically investigated. These include:

目次

Green Tea-Its Cultivation, Processing of the Leaves for Drinking Materials, and Kinds of Green Tea, D.-C. Chu General Chemical Composition of Green Tea and Its Infusion, D.-C. Chu and L.R. Juneja Chemical and Physiochemical Composition of Green Tea and Its Infusion, M. Ninmiya, L. Unten, and M. Kim Antioxidative Activity of Tea Polyphenols, M. Koketsu Metabolism of Tea Polyphenols, H. Takahashi Cancer Chemoprevention by Green Tea Polyphenols, M. Kim Suppressive Effect of Uremic Toxin Formation by Tea Polyphenols, S. Sakanaka Green Tea Polyphenols for the Prevention of Dental Caries, S. Sakanaka Inhibitory Effects of Green Tea Polyphenols on Growth and Cellular Adherence of a Periodontal Disease Bacterium, Porphyromonas gingivalis, S. Sakanaka and T. Yamamoto Effect of Tea Polyphenols on Human Intestinal Microflora, T. Okubo Deodorizing Effect of Green Tea Extracts, M. Hibino Theanine-Its Synthesis, Isolation, and Physiological Activity, D.-C. Chu, K. Itoh, L.R. Juneja, and T. Yamamoto Green Tea Extract as a Remedy for Diarrhea Occurring at Rearing Farms of Calves, N. Ishihara and S. Akachi

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