Description
While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or adverse effects of drinking tea is scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, Second Edition, once again addresses this problem, bringing together all the latest and most relevant information on tea and its health effects into one comprehensive resource. This book covers compounds in black, green, and white teas and explores their health implications, first more generally, then in terms of specific organ systems and diseases. With over 75% brand new content, this fully reorganized, updated edition covers a wider range of tea varieties and beneficial compounds found in tea, such as epigallocatechin gallate and antioxidants.Tea in Health and Disease Prevention, Second Edition, is an organized, efficient resource that will help readers find quick answers to questions and will help inspire further studies for those interested in tea research. This is a must-have reference for researchers in food science and nutrition, as well as nutritionists and dieticians.- Covers and compares features, benefits, and potential negative effects of the most important types of tea, including green, black, and white- Identifies therapeutic benefits of teas for new product development- Offers a "one stop shop" for research in this area, compiling both foundational and cutting-edge topics into one resource- Includes a dictionary of key terms, other health effects of tea or extracts, and a summary point section within each chapter for a quick reference
Table of Contents
Section I: Tea, tea drinking, and varieties1. The tea plants: Botanical aspectsDiganta Deka, Dharitri Sarmah, Harisadhan Malakar, Sentimenla, Ranjit Kumar Paul, Md Yeasin, Animesh Sarkar, C.S. Maiti and Tanmoy Karak2. Black tea: Manufacturing and compositionPodma Pollov Sarmah, Himangshu Deka, Santanu Sabhapondit, Pritom Chowdhury, Kaberi Rajkhowa and Tanmoy Karak3. Green tea: Plants, artisanal knowledge, processing, manufacturing and productionSelena Ahmed and John Richard Stepp4. White tea: The plants, processing, manufacturing, chemical compositions, and potential health benefitsQing-Yi Lu, Zuo-Feng Zhang and Jenny T. Mao5. Pu-erh tea: Botany, ethnobotany, production, and chemistrySelena Ahmed and John Richard Stepp6. Mate tea: Manufacture and compositionMariana Mesquita7. Compositional and nutritional aspects: Kombucha-type fermented teasKarolina Jakubczyk, Klaudia Melkis, Alicja Ligenza and Katarzyna Janda-Milczarek8. Oolong tea: The plants, processing, manufacturing, and productionPo-An Chen and Shu-Yen Lin9. Exploring the world of herbal teasDiego Rivera and Concepción ObónSection II: Production, processing, and preparation10. Advances in the processing of tea extracts: Emerging sustainable technologiesFrancisco Díaz, Ricardo Ferreira, Beatriz Piñeiro-Lago, Susana M. Cardoso, M. Dolores Torres andHerminia Domínguez11. The effect of tea brewing time on chemical content and biological activityKasim Takim and Mehmet Emin Aydemir12. Tea processing and impact on catechins, theaflavin and thearubigin formationAlfred Anakalo ShitandiSection III: Compositional and nutritional aspects13. Compounds found in tea, their concentrations, and methods of analysisDhanya B. Sen, Rajesh A. Maheshwari, Aarti Zanwar, K.P. Greeshma and Ashim Kumar Sen14. Infusion times and temperature on the composition of tea beverages Ozan Kahraman, Türkan Uzlaşır, Gamze Güçlü, Serkan Selli and Hasim Kelebek15. Adulterants in teaJibu Thomas, Nivethitha Leelakrishnan, Tanujaa Ravindran and Levin Anbu Gomez16. How the health-benefit components of tea vary depending on the cultivar and season: The example of Darjeeling teaAnjan Hazra and Sauren Das17. Fluoride and teas consumption: A balanced synopsisLídia Audrey Rocha Valadas, Constanza E. Fernández, Vanara Florêncio Passos and Aldo Squassi18. Copper, iron and zinc content in tea and their nutritional aspects on human healthHimangshu Deka, Tupu Barman and Podma Pollov Sarmah19. Heavy metals in teas and their health implicationsBurhan Basaran and Özlem Saral20. Tea as a dietary antioxidant: Contribution to total antioxidant capacityAlessandra da Silva, Gabriela Amorim Pereira Sol, Dandara Baia Bonifácio, Josefina Bressan and Andréia Queiroz Ribeiro21. Tea and food antioxidant interactions: Investigating antagonism and synergismEzgi Doğan Cömert, Ecem Evrim Çelik and Vural Gökmen22. Matcha tea: and its antioxidant profile and effectsKarolina Jakubczyk, Joanna Kika, Kinga Szymczykowska and Katarzyna Janda23. Tea, energy metabolism, and the satiety responsesNatália Cristina de Faria, Ana Paula da Costa Soares, Victor R. Preedy and Lucilene Rezende AnastácioSection IV: General aspects of the effects of teaA: Body, organs, and tissues24. Tea consumption and body fat distributionChao Cao, Ruixuan Wang and Lin Yang25. Revising the potential role of black tea in alleviating metabolic syndromeRitwija Bhattacharya, Dishari Dasgupta, Manabi Paul, Aniruddha Mukhopadhyay and Pritha Bhattacharjee26. The effect of kombucha tea on liver functions: A review of accumulated evidenceShahira M. Ezzat, Engy A. Mahrous and Essam Abdel-Sattar27. Tea and the gut microbiotaAbbe Maleyki Mhd Jalil and Christine Ann Edwards28. Evaluation of antiosteoporosis effects of Camellia sinensis (tea), its extracts, and major compoundsChirag Kulkarni, Sreyanko Sadhukhan and Naibedya Chattopadhyay29. Potential clinical application of green tea therapy in ocular protectionKai On Chu, Chi Chiu Wang and Chi Pui Pang30.
