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.

Covers:

• Inhibition of Streptococcus mutans, a major cause of tooth decay, by green tea extract
• Significant effects on chemoprevention of colon cancer and anenine-induced renal failure
• Improvement of intestinal microflora
• Use of green tea as an antioxidant that neutralizes harmful free radicals
• The deodorant effect of tea flavonoids and polyphenols
• The relaxing effect of theanine--amino acid in green tea

Chemistry and Applications of Green Tea offers the latest information on the chemistry, metabolism, and various other aspects of tea polyphenols and their applications.

Contents

1. Green Tea--Its Cultivation, Processing of the Leaves for Drinking Materials, and Kinds of Green Tea
2. General Chemical Composition of Green Tea and Its Infusion
3. Chemical and Physiochemical Composition of Green Tea and Its Infusion
4. Antioxidative Activity of Tea Polyphenols
5. Metabolism of Tea Polyphenols
6. Cancer Chemoprevention by Green Tea Polyphenols
7. Suppressive Effect of Uremic Toxin Formation by Tea Polyphenols
8. Green Tea Polyphenols for the Prevention of Dental Caries
9. Inhibitory Effects of Green Tea Polyphenols on Growth and Cellular Adherence of a Periodontal Disease Bacterium, Porphyromonas gingivalis
10. Effect of Tea Polyphenols on Human Intestinal Microflora
11. Deodorizing Effect of Green Tea Extracts
12. Theanine--Its Synthesis, Isolation, and Physiological Activity
13. Green Tea Extract as a Remedy for Diarrhea Occurring at Rearing Farms of Calves

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