Tea and tea products : chemistry and health-promoting properties
著者
書誌事項
Tea and tea products : chemistry and health-promoting properties
（Nutraceutical science and technology series, 8）
CRC Press, c2009
- : hbk
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注記
Includes bibliographical references and index
収録内容
- Green tea and black tea: manufacturing and consumption / Xiaochun Wan, Daxiang Li, and Zhengzhu Zhang
- Pu-erh tea: its manufacturing and health benefits / Huai-Yuan Chen, Shoei-Yn Lin-Shiau, and Jen-Kun Lin
- White tea: its manufacture, chemistry, and health effects / He-Yuan Jiang
- Biological functions and manufacturing of GABA tea / Andi Shau-mei Ou, Yung-sheng Tsai, and Hsueh-fang Wang
- Production of theaflavins, theasinensins, and related polyphenols during tea fermentation / Takashi Tanaka, Yosuke Matsuo, and Isao Kouno
- Analytical methods for bioactive compounds in teas / Chi-Chun Wong .. [et al.]
- Bioavailability and metabolism of tea catechins in human subjects / Ting Sun, Chi-Tang Ho, and Fereidoon Shahidi
- Antioxidant properties and mechanisms of tea polyphenols / Xiaochun Wan, Daxiang Li, and Zhengzhu Zhang
- Mechanisms of cancer chemoprevention by tea and tea polyphenols / Jen-Kun Lin
- Effect of tea and tea constituents on inflammation / Divya Ramji ... [et al.]
- Inhibition of breast cancer cell proliferation by theaflavins and epigallocatechin 3-gallate through suppressing proteasomal activities / Jen-Kun Lin, Yu-Wen Chen, and Shoei-Yn Lin-Shiau
- Suppression of prostate carcinogenesis by tea polyphenols through inhibiting microsomal aromatase and 5-a-reductase / Jen-Kun Lin
- Green tea-induced thermogenesis controlling body weight / John Shi, Sophia Jun Xue, and Yukio Kakuda
- Fermented tea is more effective than unfermented tea in suppressing lipogenesis and obesity / Jen-Kun Lin and Shoei-Yn Lin-Shiau
- Trapping of methylglyoxal by tea polyphenols / Di Tan ... [et al.]
- Chemistry and biological properties of theanine / Xiaochun Wan, Zhengzhu Zhang, and Daxiang Li
- Flavor stability of tea drinks / Hideki Masuda
内容説明・目次
内容説明
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.
目次
Green and Black Teas: Manufacturing and Consumption. Oolong Tea: Manufacturing. Composition and Analysis of Teas. Mechanisms of Production of Theaflavins and Theasinensins During Tea Fermentation. Chemistry and Analysis of Thearubigins. Oxidative Transformation of Tea Polyphenols. Quality Management of Tea Nutraceuticals and Beverages. Tea and Cancer Prevention: Animal Models. Green Tea and Cancer Prevention: Cellular Models. Modulation of Signal Transduction and Carcinogenesis by Black Tea Components. Black Tea Components and Cellular Fatty Acid Synthesis. Inhibition of Proteasome Function by Tea Polyphenols. Hypoglycemic Effects of Tea Polyphenols. Antioxidant Properties of Tea Polyphenols. Synthesis of Theaflavins Derivatives and Their Anti-Inflammatory Activity. Bioavailability of Tea Polyphenols. Pu-er Tea: Health Benefits. GABA Tea. Flavor Chemistry of Teas. Flavor Stability of Tea Beverages. Taste Components in Teas.
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