Chi-Tang Ho / Jen-Kin Lin / Fereidoon Shahidi

Tea and Tea Products

Chemistry and Health-Promoting Properties
Herausgeber: Ho, Chi-Tang; Shahidi, Fereidoon; Lin, Jen-Kun

• Gebundenes Buch

Produktbeschreibung

While the health benefits of green tea are well-documented, researchers have only recently turned their attention to the action and health benefits of other teas. Tea and Tea Products: "Chemistry and Health-Promoting Properties" provides extensive coverage of the chemistry, biology, and health promoting properties of most varieties including black, green, oolong, white and Pu-erh. Written by leading natural product and nutritional experts, this book presents comprehensive and up-to-date perspectives on tea components that delve into taste components, flavor chemistry and stability, as well as the molecular biology of polyphenols, such as catechins and theaflavins. The text also discusses production and manufacturing aspects.

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Produktdetails

• Verlag: CRC Press
• Seitenzahl: 320
• Erscheinungstermin: 9. Juli 2008
• Englisch
• Abmessung: 236mm x 155mm x 23mm
• Gewicht: 590g
• ISBN-13: 9780849380822
• ISBN-10: 0849380820
• Artikelnr.: 23134932

Inhaltsangabe

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.