Tea and Tea Products discusses the manufacturing and chemistry of various teas including green, black, Pu-erh, white, and GABA teas.

Features:

• Presents comprehensive studies of tea chemistry, the bioavailability of polyphenols, and flavor chemistry
• Explores cellular and animal models in carcinogenesis research
• Discusses the application of chromatographic techniques and analytical tools for the analysis of bioactive components
• Includes more than 100 black and white illustrations, more than 40 tables, and 50 equations
• Covers the metabolism and bioavailability of EC, ECG, EGC, and EGCG in humans
• Examines the evidence that supports anticancer, anti-inflammatory, and antioxidant claims

Contents

1. Green Tea and Black Tea: Manufacturing and Consumption
2. Pu-erh Tea: Its Manufacturing and Health Benefits
3. White Tea: Its Manufacture, Chemistry, and Health Effects
4. Biological Functions and Manufacturing of GABA Tea
5. Production of Theaflavins, Theasinensins, and Related Polyphenols during Tea Fermentation
6. Analytical Methods for Bioactive Compounds in Teas
7. Bioavailability and Metabolism of Tea Catechins in Human Subjects
8. Antioxidant Properties and Mechanisms of Tea Polyphenols
9. Mechanisms of Cancer Chemoprevention by Tea and Tea Polyphenols
10. Effect of Tea and Tea Constituents on Inflammation
11. Inhibition of Breast Cancer Cell Proliferation by Theaflavins and Epigallocatechin 3-gallate through Suppressing Proteasomal Activities
12. Suppression of Prostate Carcinogenesis by Tea Polyphenols through Inhibiting Microsomal Aromatase and 5a-Reductase
13. Green Tea–Induced Thermogenesis Controlling Body Weight
14. Fermented Tea Is More Effective Than Unfermented Tea in Suppressing Lipogenesis and Obesity
15. Trapping of Methylglyoxal by Tea Polyphenol
16. Chemistry and Biological Properties of Theanine
17. Flavor Stability of Tea Drinks

Index

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