Tea in Health and Disease Prevention
Herausgeber: Preedy, Victor R; Patel, Vinood
Tea in Health and Disease Prevention
Herausgeber: Preedy, Victor R; Patel, Vinood
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While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or toxicity risks of drinking tea are scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, 2nd 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. The 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…mehr
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While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or toxicity risks of drinking tea are scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, 2nd 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. The 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 polyphenols 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.
Produktdetails
- Produktdetails
- Verlag: Elsevier Health Sciences
- 2nd edition
- Seitenzahl: 800
- Erscheinungstermin: 1. Dezember 2024
- Englisch
- ISBN-13: 9780443141584
- ISBN-10: 0443141584
- Artikelnr.: 70547545
- Verlag: Elsevier Health Sciences
- 2nd edition
- Seitenzahl: 800
- Erscheinungstermin: 1. Dezember 2024
- Englisch
- ISBN-13: 9780443141584
- ISBN-10: 0443141584
- Artikelnr.: 70547545
Preface
Section 1: Tea, Tea Drinking and Varieties
1. The tea plants: botanical aspects
2. Black tea: manufacture and composition
3. Green tea: plants, artisanal knowledge, processing, manufacturing and
production
4. White tea: the plants, processing, manufacturing and production
5. Pu-erh Tea: Botany, Ethnobotany, Production, and Chemistry
6. Mate-tea: manufacture and composition
7. Kombucha type fermented teas
8. Oolong tea : the plants, processing, manufacturing and production
9. Herbal teas
Section 2: Production, Processing and Preparation
10. Advances in processing of tea extracts: emerging sustainable
technologies
11. The effect of tea brewing time on chemical content and biological
activity
12. Tea processing and impact on catechins, theaflavin and thearubigin
formation
Section 3: Compositional and Nutritional Aspects
13. Compounds found in tea, their concentrations, and methods of analysis
14. Infusion times and temperature on the composition of tea beverages
15. Adulterants in tea
16. How the health-benefit components of tea vary depending on the cultivar
and season: The example of Darjeeling tea
17. FLUORIDE AND TEAS CONSUMPTION: A Balanced Synopsis
18. Trace elements and nutritional aspects of tea (copper, iron and zinc)
19. Heavy metals in teas and their health implications
20. Tea as a dietary antioxidant: contribution to total antioxidant
capacity
21. Tea and food antioxidant interactions: investigating antagonism and
synergism
22. Matcha tea: and its antioxidant profile and effects
23. Tea, energy metabolism and the satiety responses
Section 4: General Aspects of the Effects of Tea
a. Body, organs, and tissues
24. Tea consumption and body fat distribution
25. Revising the potential role of black tea to alleviate metabolic
syndrome
26. Kombucha tea and liver protection
27. Tea and the gut microbiota
28. Evaluation of anti-osteoporosis effects of Camellia sinensis (tea), its
extracts and major compounds
29. Potential clinical application of green tea therapy to ocular
protection
30. Tea and the diabetic heart: clinical aspects, bioactives, markers and
outcomes of cardiovascular disease in diabetes
31. Linking exercise and green tea consumption as an antioxidant strategy
32. Bioinformatics applications for evaluating health and pharmacological
properties of tea: use of computer-assisted drug discovery tools
b. Celular and non organ effects
33. Sunscreens from green tea
34. Tea and kidney stone formation
35. Tea and cancer risk
36. Molecular aspects of the effects of green tea extracts in cancer
studies
37. Epigenetic factors of green tea consumption in cancer prevention
38. The potential for black tea in combating arsenic toxicity
39. Tea extract and usage against multidrug-resistant bacteria
40. Tea and its antibacterial effects compared to other plants
Section 5: Focused Areas, Specific Tea Components and Effects on Tissue and
Organ Systems
41. Epigallocatechin-3-gallate and effects on leukemia cells
42. Tea epigallocatechin gallate and impact on life span
43. Epigallocatechingallate and its antifungal profiles
44. Unravelling molecular and cellular mechanisms underlying the beneficial
effects of epigallocatechin-3-gallate by proteomic investigations
45. Autophagy and green tea epigallocatechin-3-gallate: applications to
female reproductive cancers
46. Green tea epigallocatechin gallate and its impact on heart health
47. Epigallocatechin gallate (EGCG): in silico and molecular docking
properties
48. Molecular effects of green tea epigallocatechin gallate on the
microRNA-143/MAPK7 and microRNA-let-7a/HMGA2 pathways
49. Pharmacology of caffeine: Implications for tea drinking
50. Caffeine and potential use in Parkinson's Disease
51. Catechin: features and linking effects on caffeine and mast cells
52. Green Tea Catechins and Physical Activity: Exploring their Role in
Prostate Cancer Studies
53. Candida glabrata: protection with tea derived rutin and coumaroylquinic
acid
54. Theaflavins in tea: features and effects
55. Theaflavin enriched black tea: uses and applications
56. Theanine (L-glutamylethylamide) in tea, and protection of bladder
function
57. Tea catechins and theaflavins, and molecular docking studies for drug
targets
58. Oolonghomobisflavans in oolong tea and lifespan effects
Section 6: Behavior, Brain, and Neurological Systems
59. Tea consumption and depression
60. Tea drinking and reduction of anxiety
61. Theanine and amelioration of brain stress
62. Theanine (L-gamma-glutamylethylamide) in green tea, and its use in
cognition
63. Theanine (L-gamma- glutamylethylamide) in tea: effects on attention and
underlying neurophysiology
64. Green Tea Prevents Apoptosis in Stroke
65. Caffeine and beneficial cognitive effects
66. Tea catechin and visual motion processing
67. Green tea and health outcomes including cardiovascular disease, cancer,
and dementia
Section 7: Adverse Effects and Contaminants of Tea and Tea-Related Products
68. Toxicity of tea polyphenols
69. Arsenic and chromium in teas: assessing their nutritional and health
implications
70. Anthraquinone in tea and implications for toxicology
71. Clinical evidence of tea-drug interactions
72. Glyphosate in tea as a potentially toxic compound
73. Microplastic Pollution in Tea: What Do We Know?
Section 8: Applications of byproducts, Selective Methods and Resources
74. Usage of spent tea leaves: a new narrative
75. Uses and profiles of spent black tea: Micro encapsulation and
antioxidant activity
76. Advanced analytical techniques for bioactive compounds in tea
77. Catechins in tea and methods for their detection
78. Methods and Technologies for the analysis of caffeine in tea
79. Pesticides in teas: methods of analysis
80. Carotenoids in Tea
81. Contamination level of Polycyclic Aromatic Hydrocarbons in tea and tea
infusion: analytical methods and risk assessment82. Resources
Section 1: Tea, Tea Drinking and Varieties
1. The tea plants: botanical aspects
2. Black tea: manufacture and composition
3. Green tea: plants, artisanal knowledge, processing, manufacturing and
production
4. White tea: the plants, processing, manufacturing and production
5. Pu-erh Tea: Botany, Ethnobotany, Production, and Chemistry
6. Mate-tea: manufacture and composition
7. Kombucha type fermented teas
8. Oolong tea : the plants, processing, manufacturing and production
9. Herbal teas
Section 2: Production, Processing and Preparation
10. Advances in processing of tea extracts: emerging sustainable
technologies
11. The effect of tea brewing time on chemical content and biological
activity
12. Tea processing and impact on catechins, theaflavin and thearubigin
formation
Section 3: Compositional and Nutritional Aspects
13. Compounds found in tea, their concentrations, and methods of analysis
14. Infusion times and temperature on the composition of tea beverages
15. Adulterants in tea
16. How the health-benefit components of tea vary depending on the cultivar
and season: The example of Darjeeling tea
17. FLUORIDE AND TEAS CONSUMPTION: A Balanced Synopsis
18. Trace elements and nutritional aspects of tea (copper, iron and zinc)
19. Heavy metals in teas and their health implications
20. Tea as a dietary antioxidant: contribution to total antioxidant
capacity
21. Tea and food antioxidant interactions: investigating antagonism and
synergism
22. Matcha tea: and its antioxidant profile and effects
23. Tea, energy metabolism and the satiety responses
Section 4: General Aspects of the Effects of Tea
a. Body, organs, and tissues
24. Tea consumption and body fat distribution
25. Revising the potential role of black tea to alleviate metabolic
syndrome
26. Kombucha tea and liver protection
27. Tea and the gut microbiota
28. Evaluation of anti-osteoporosis effects of Camellia sinensis (tea), its
extracts and major compounds
29. Potential clinical application of green tea therapy to ocular
protection
30. Tea and the diabetic heart: clinical aspects, bioactives, markers and
outcomes of cardiovascular disease in diabetes
31. Linking exercise and green tea consumption as an antioxidant strategy
32. Bioinformatics applications for evaluating health and pharmacological
properties of tea: use of computer-assisted drug discovery tools
b. Celular and non organ effects
33. Sunscreens from green tea
34. Tea and kidney stone formation
35. Tea and cancer risk
36. Molecular aspects of the effects of green tea extracts in cancer
studies
37. Epigenetic factors of green tea consumption in cancer prevention
38. The potential for black tea in combating arsenic toxicity
39. Tea extract and usage against multidrug-resistant bacteria
40. Tea and its antibacterial effects compared to other plants
Section 5: Focused Areas, Specific Tea Components and Effects on Tissue and
Organ Systems
41. Epigallocatechin-3-gallate and effects on leukemia cells
42. Tea epigallocatechin gallate and impact on life span
43. Epigallocatechingallate and its antifungal profiles
44. Unravelling molecular and cellular mechanisms underlying the beneficial
effects of epigallocatechin-3-gallate by proteomic investigations
45. Autophagy and green tea epigallocatechin-3-gallate: applications to
female reproductive cancers
46. Green tea epigallocatechin gallate and its impact on heart health
47. Epigallocatechin gallate (EGCG): in silico and molecular docking
properties
48. Molecular effects of green tea epigallocatechin gallate on the
microRNA-143/MAPK7 and microRNA-let-7a/HMGA2 pathways
49. Pharmacology of caffeine: Implications for tea drinking
50. Caffeine and potential use in Parkinson's Disease
51. Catechin: features and linking effects on caffeine and mast cells
52. Green Tea Catechins and Physical Activity: Exploring their Role in
Prostate Cancer Studies
53. Candida glabrata: protection with tea derived rutin and coumaroylquinic
acid
54. Theaflavins in tea: features and effects
55. Theaflavin enriched black tea: uses and applications
56. Theanine (L-glutamylethylamide) in tea, and protection of bladder
function
57. Tea catechins and theaflavins, and molecular docking studies for drug
targets
58. Oolonghomobisflavans in oolong tea and lifespan effects
Section 6: Behavior, Brain, and Neurological Systems
59. Tea consumption and depression
60. Tea drinking and reduction of anxiety
61. Theanine and amelioration of brain stress
62. Theanine (L-gamma-glutamylethylamide) in green tea, and its use in
cognition
63. Theanine (L-gamma- glutamylethylamide) in tea: effects on attention and
underlying neurophysiology
64. Green Tea Prevents Apoptosis in Stroke
65. Caffeine and beneficial cognitive effects
66. Tea catechin and visual motion processing
67. Green tea and health outcomes including cardiovascular disease, cancer,
and dementia
Section 7: Adverse Effects and Contaminants of Tea and Tea-Related Products
68. Toxicity of tea polyphenols
69. Arsenic and chromium in teas: assessing their nutritional and health
implications
70. Anthraquinone in tea and implications for toxicology
71. Clinical evidence of tea-drug interactions
72. Glyphosate in tea as a potentially toxic compound
73. Microplastic Pollution in Tea: What Do We Know?
Section 8: Applications of byproducts, Selective Methods and Resources
74. Usage of spent tea leaves: a new narrative
75. Uses and profiles of spent black tea: Micro encapsulation and
antioxidant activity
76. Advanced analytical techniques for bioactive compounds in tea
77. Catechins in tea and methods for their detection
78. Methods and Technologies for the analysis of caffeine in tea
79. Pesticides in teas: methods of analysis
80. Carotenoids in Tea
81. Contamination level of Polycyclic Aromatic Hydrocarbons in tea and tea
infusion: analytical methods and risk assessment82. Resources
Preface
Section 1: Tea, Tea Drinking and Varieties
1. The tea plants: botanical aspects
2. Black tea: manufacture and composition
3. Green tea: plants, artisanal knowledge, processing, manufacturing and
production
4. White tea: the plants, processing, manufacturing and production
5. Pu-erh Tea: Botany, Ethnobotany, Production, and Chemistry
6. Mate-tea: manufacture and composition
7. Kombucha type fermented teas
8. Oolong tea : the plants, processing, manufacturing and production
9. Herbal teas
Section 2: Production, Processing and Preparation
10. Advances in processing of tea extracts: emerging sustainable
technologies
11. The effect of tea brewing time on chemical content and biological
activity
12. Tea processing and impact on catechins, theaflavin and thearubigin
formation
Section 3: Compositional and Nutritional Aspects
13. Compounds found in tea, their concentrations, and methods of analysis
14. Infusion times and temperature on the composition of tea beverages
15. Adulterants in tea
16. How the health-benefit components of tea vary depending on the cultivar
and season: The example of Darjeeling tea
17. FLUORIDE AND TEAS CONSUMPTION: A Balanced Synopsis
18. Trace elements and nutritional aspects of tea (copper, iron and zinc)
19. Heavy metals in teas and their health implications
20. Tea as a dietary antioxidant: contribution to total antioxidant
capacity
21. Tea and food antioxidant interactions: investigating antagonism and
synergism
22. Matcha tea: and its antioxidant profile and effects
23. Tea, energy metabolism and the satiety responses
Section 4: General Aspects of the Effects of Tea
a. Body, organs, and tissues
24. Tea consumption and body fat distribution
25. Revising the potential role of black tea to alleviate metabolic
syndrome
26. Kombucha tea and liver protection
27. Tea and the gut microbiota
28. Evaluation of anti-osteoporosis effects of Camellia sinensis (tea), its
extracts and major compounds
29. Potential clinical application of green tea therapy to ocular
protection
30. Tea and the diabetic heart: clinical aspects, bioactives, markers and
outcomes of cardiovascular disease in diabetes
31. Linking exercise and green tea consumption as an antioxidant strategy
32. Bioinformatics applications for evaluating health and pharmacological
properties of tea: use of computer-assisted drug discovery tools
b. Celular and non organ effects
33. Sunscreens from green tea
34. Tea and kidney stone formation
35. Tea and cancer risk
36. Molecular aspects of the effects of green tea extracts in cancer
studies
37. Epigenetic factors of green tea consumption in cancer prevention
38. The potential for black tea in combating arsenic toxicity
39. Tea extract and usage against multidrug-resistant bacteria
40. Tea and its antibacterial effects compared to other plants
Section 5: Focused Areas, Specific Tea Components and Effects on Tissue and
Organ Systems
41. Epigallocatechin-3-gallate and effects on leukemia cells
42. Tea epigallocatechin gallate and impact on life span
43. Epigallocatechingallate and its antifungal profiles
44. Unravelling molecular and cellular mechanisms underlying the beneficial
effects of epigallocatechin-3-gallate by proteomic investigations
45. Autophagy and green tea epigallocatechin-3-gallate: applications to
female reproductive cancers
46. Green tea epigallocatechin gallate and its impact on heart health
47. Epigallocatechin gallate (EGCG): in silico and molecular docking
properties
48. Molecular effects of green tea epigallocatechin gallate on the
microRNA-143/MAPK7 and microRNA-let-7a/HMGA2 pathways
49. Pharmacology of caffeine: Implications for tea drinking
50. Caffeine and potential use in Parkinson's Disease
51. Catechin: features and linking effects on caffeine and mast cells
52. Green Tea Catechins and Physical Activity: Exploring their Role in
Prostate Cancer Studies
53. Candida glabrata: protection with tea derived rutin and coumaroylquinic
acid
54. Theaflavins in tea: features and effects
55. Theaflavin enriched black tea: uses and applications
56. Theanine (L-glutamylethylamide) in tea, and protection of bladder
function
57. Tea catechins and theaflavins, and molecular docking studies for drug
targets
58. Oolonghomobisflavans in oolong tea and lifespan effects
Section 6: Behavior, Brain, and Neurological Systems
59. Tea consumption and depression
60. Tea drinking and reduction of anxiety
61. Theanine and amelioration of brain stress
62. Theanine (L-gamma-glutamylethylamide) in green tea, and its use in
cognition
63. Theanine (L-gamma- glutamylethylamide) in tea: effects on attention and
underlying neurophysiology
64. Green Tea Prevents Apoptosis in Stroke
65. Caffeine and beneficial cognitive effects
66. Tea catechin and visual motion processing
67. Green tea and health outcomes including cardiovascular disease, cancer,
and dementia
Section 7: Adverse Effects and Contaminants of Tea and Tea-Related Products
68. Toxicity of tea polyphenols
69. Arsenic and chromium in teas: assessing their nutritional and health
implications
70. Anthraquinone in tea and implications for toxicology
71. Clinical evidence of tea-drug interactions
72. Glyphosate in tea as a potentially toxic compound
73. Microplastic Pollution in Tea: What Do We Know?
Section 8: Applications of byproducts, Selective Methods and Resources
74. Usage of spent tea leaves: a new narrative
75. Uses and profiles of spent black tea: Micro encapsulation and
antioxidant activity
76. Advanced analytical techniques for bioactive compounds in tea
77. Catechins in tea and methods for their detection
78. Methods and Technologies for the analysis of caffeine in tea
79. Pesticides in teas: methods of analysis
80. Carotenoids in Tea
81. Contamination level of Polycyclic Aromatic Hydrocarbons in tea and tea
infusion: analytical methods and risk assessment82. Resources
Section 1: Tea, Tea Drinking and Varieties
1. The tea plants: botanical aspects
2. Black tea: manufacture and composition
3. Green tea: plants, artisanal knowledge, processing, manufacturing and
production
4. White tea: the plants, processing, manufacturing and production
5. Pu-erh Tea: Botany, Ethnobotany, Production, and Chemistry
6. Mate-tea: manufacture and composition
7. Kombucha type fermented teas
8. Oolong tea : the plants, processing, manufacturing and production
9. Herbal teas
Section 2: Production, Processing and Preparation
10. Advances in processing of tea extracts: emerging sustainable
technologies
11. The effect of tea brewing time on chemical content and biological
activity
12. Tea processing and impact on catechins, theaflavin and thearubigin
formation
Section 3: Compositional and Nutritional Aspects
13. Compounds found in tea, their concentrations, and methods of analysis
14. Infusion times and temperature on the composition of tea beverages
15. Adulterants in tea
16. How the health-benefit components of tea vary depending on the cultivar
and season: The example of Darjeeling tea
17. FLUORIDE AND TEAS CONSUMPTION: A Balanced Synopsis
18. Trace elements and nutritional aspects of tea (copper, iron and zinc)
19. Heavy metals in teas and their health implications
20. Tea as a dietary antioxidant: contribution to total antioxidant
capacity
21. Tea and food antioxidant interactions: investigating antagonism and
synergism
22. Matcha tea: and its antioxidant profile and effects
23. Tea, energy metabolism and the satiety responses
Section 4: General Aspects of the Effects of Tea
a. Body, organs, and tissues
24. Tea consumption and body fat distribution
25. Revising the potential role of black tea to alleviate metabolic
syndrome
26. Kombucha tea and liver protection
27. Tea and the gut microbiota
28. Evaluation of anti-osteoporosis effects of Camellia sinensis (tea), its
extracts and major compounds
29. Potential clinical application of green tea therapy to ocular
protection
30. Tea and the diabetic heart: clinical aspects, bioactives, markers and
outcomes of cardiovascular disease in diabetes
31. Linking exercise and green tea consumption as an antioxidant strategy
32. Bioinformatics applications for evaluating health and pharmacological
properties of tea: use of computer-assisted drug discovery tools
b. Celular and non organ effects
33. Sunscreens from green tea
34. Tea and kidney stone formation
35. Tea and cancer risk
36. Molecular aspects of the effects of green tea extracts in cancer
studies
37. Epigenetic factors of green tea consumption in cancer prevention
38. The potential for black tea in combating arsenic toxicity
39. Tea extract and usage against multidrug-resistant bacteria
40. Tea and its antibacterial effects compared to other plants
Section 5: Focused Areas, Specific Tea Components and Effects on Tissue and
Organ Systems
41. Epigallocatechin-3-gallate and effects on leukemia cells
42. Tea epigallocatechin gallate and impact on life span
43. Epigallocatechingallate and its antifungal profiles
44. Unravelling molecular and cellular mechanisms underlying the beneficial
effects of epigallocatechin-3-gallate by proteomic investigations
45. Autophagy and green tea epigallocatechin-3-gallate: applications to
female reproductive cancers
46. Green tea epigallocatechin gallate and its impact on heart health
47. Epigallocatechin gallate (EGCG): in silico and molecular docking
properties
48. Molecular effects of green tea epigallocatechin gallate on the
microRNA-143/MAPK7 and microRNA-let-7a/HMGA2 pathways
49. Pharmacology of caffeine: Implications for tea drinking
50. Caffeine and potential use in Parkinson's Disease
51. Catechin: features and linking effects on caffeine and mast cells
52. Green Tea Catechins and Physical Activity: Exploring their Role in
Prostate Cancer Studies
53. Candida glabrata: protection with tea derived rutin and coumaroylquinic
acid
54. Theaflavins in tea: features and effects
55. Theaflavin enriched black tea: uses and applications
56. Theanine (L-glutamylethylamide) in tea, and protection of bladder
function
57. Tea catechins and theaflavins, and molecular docking studies for drug
targets
58. Oolonghomobisflavans in oolong tea and lifespan effects
Section 6: Behavior, Brain, and Neurological Systems
59. Tea consumption and depression
60. Tea drinking and reduction of anxiety
61. Theanine and amelioration of brain stress
62. Theanine (L-gamma-glutamylethylamide) in green tea, and its use in
cognition
63. Theanine (L-gamma- glutamylethylamide) in tea: effects on attention and
underlying neurophysiology
64. Green Tea Prevents Apoptosis in Stroke
65. Caffeine and beneficial cognitive effects
66. Tea catechin and visual motion processing
67. Green tea and health outcomes including cardiovascular disease, cancer,
and dementia
Section 7: Adverse Effects and Contaminants of Tea and Tea-Related Products
68. Toxicity of tea polyphenols
69. Arsenic and chromium in teas: assessing their nutritional and health
implications
70. Anthraquinone in tea and implications for toxicology
71. Clinical evidence of tea-drug interactions
72. Glyphosate in tea as a potentially toxic compound
73. Microplastic Pollution in Tea: What Do We Know?
Section 8: Applications of byproducts, Selective Methods and Resources
74. Usage of spent tea leaves: a new narrative
75. Uses and profiles of spent black tea: Micro encapsulation and
antioxidant activity
76. Advanced analytical techniques for bioactive compounds in tea
77. Catechins in tea and methods for their detection
78. Methods and Technologies for the analysis of caffeine in tea
79. Pesticides in teas: methods of analysis
80. Carotenoids in Tea
81. Contamination level of Polycyclic Aromatic Hydrocarbons in tea and tea
infusion: analytical methods and risk assessment82. Resources