Tea and Tea Products: Chemistry and Health-Promoting Properties (Nutraceutical Science and Technology)

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. Green and black teas: 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, 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 mechanism of tea polyphenols / Xiaochun Wan, Daxiang Li, and Zheng-zhu 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, Zheng-Zhu Zhang, and Da-Xiang Li Flavor stability of tea drinks / Hideki Masuda. Front Cover......Page 1 Nutraceutical Science and Technology......Page 3 Title......Page 4 Copyright......Page 5 Contents......Page 6 Preface......Page 8 Editors......Page 10 Contributors......Page 12 1) Green Tea and Black Tea......Page 16 2) Pu-erh Tea......Page 24 3) White Tea......Page 32 4) Biological Functions and Manufacturing of GABA Tea......Page 46 5) Production of Theaflavins, Theasinensins, and Related Polyphenols during Tea Fermentation......Page 74 6) Analytical Methods for Bioactive Compounds in Teas......Page 92 7) Bioavailability and Metabolism of Tea Catechins in Human Subjects......Page 126 8) Antioxidant Properties and Mechanisms of Tea Polyphenols......Page 146 9) Mechanisms of Cancer Chemoprevention by Tea and Tea Polyphenols......Page 176 10) Effect of Tea and Tea Constituents on Inflammation......Page 192 11) Inhibition of Breast Cancer Cell Proliferation by Theaflavins and Epigallocatechin 3-gallate through Suppressing Proteasomal Activities......Page 206 12) Suppression of Prostate Carcinogenesis by Tea Polyphenols through Inhibiting Microsomal Aromatase and 5α-Reductase......Page 226 13) Green Tea-Induced Thermogenesis Controlling Body Weight......Page 236 14) Fermented Tea Is More Effective Than Unfermented Tea in Suppressing Lipogenesis and Obesity......Page 248 15) Trapping of Methylglyoxal by Tea Polyphenols......Page 260 16) Chemistry and Biological Properties of Theanine......Page 270 17) Flavor Stability of Tea Drinks......Page 290 A - C......Page 316 D - G......Page 317 H - M......Page 318 N - T......Page 319 U - Z......Page 320 Back Cover......Page 322