基本説明
Provides extensive coverage of the chemistry, biology, and health promoting properties of most teas including back, green, and oolong.
Full Description
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.
Contents
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.
