Tea in Health and Disease Prevention

Herausgeber: Preedy, Victor R; Patel, Vinood

• Gebundenes Buch

Produktbeschreibung

While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or adverse effects of drinking tea is scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, Second 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. This 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 epigallocatechin gallate 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

• Verlag: Elsevier Inc
• 2nd edition
• Seitenzahl: 1028
• Erscheinungstermin: 27. September 2024
• Englisch
• Abmessung: 279mm x 216mm x 54mm
• Gewicht: 2631g
• ISBN-13: 9780443141584
• ISBN-10: 0443141584
• Artikelnr.: 70547545

Inhaltsangabe

Section I: Tea, tea drinking, and varieties 1. The tea plants: Botanical aspects Diganta Deka, Dharitri Sarmah, Harisadhan Malakar, Sentimenla, Ranjit Kumar Paul, Md Yeasin, Animesh Sarkar, C.S. Maiti and Tanmoy Karak 2. Black tea: Manufacturing and composition Podma Pollov Sarmah, Himangshu Deka, Santanu Sabhapondit, Pritom Chowdhury, Kaberi Rajkhowa and Tanmoy Karak 3. Green tea: Plants, artisanal knowledge, processing, manufacturing and production Selena Ahmed and John Richard Stepp 4. White tea: The plants, processing, manufacturing, chemical compositions, and potential health benefits Qing-Yi Lu, Zuo-Feng Zhang and Jenny T. Mao 5. Pu-erh tea: Botany, ethnobotany, production, and chemistry Selena Ahmed and John Richard Stepp 6. Mate tea: Manufacture and composition Mariana Mesquita 7. Compositional and nutritional aspects: Kombucha-type fermented teas Karolina Jakubczyk, Klaudia Melkis, Alicja Ligenza and Katarzyna Janda-Milczarek 8. Oolong tea: The plants, processing, manufacturing, and production Po-An Chen and Shu-Yen Lin 9. Exploring the world of herbal teas Diego Rivera and Concepción Obón Section II: Production, processing, and preparation 10. Advances in the processing of tea extracts: Emerging sustainable technologies Francisco Díaz, Ricardo Ferreira, Beatriz Piñeiro-Lago, Susana M. Cardoso, M. Dolores Torres and Herminia Domínguez 11. The effect of tea brewing time on chemical content and biological activity Kasim Takim and Mehmet Emin Aydemir 12. Tea processing and impact on catechins, theaflavin and thearubigin formation Alfred Anakalo Shitandi Section III: Compositional and nutritional aspects 13. Compounds found in tea, their concentrations, and methods of analysis Dhanya B. Sen, Rajesh A. Maheshwari, Aarti Zanwar, K.P. Greeshma and Ashim Kumar Sen 14. Infusion times and temperature on the composition of tea beverages Ozan Kahraman, Türkan Uzlä
r, Gamze Güçlü, Serkan Selli and Hasim Kelebek 15. Adulterants in tea Jibu Thomas, Nivethitha Leelakrishnan, Tanujaa Ravindran and Levin Anbu Gomez 16. How the health-benefit components of tea vary depending on the cultivar and season: The example of Darjeeling tea Anjan Hazra and Sauren Das 17. Fluoride and teas consumption: A balanced synopsis Lídia Audrey Rocha Valadas, Constanza E. Fernández, Vanara Florêncio Passos and Aldo Squassi 18. Copper, iron and zinc content in tea and their nutritional aspects on human health Himangshu Deka, Tupu Barman and Podma Pollov Sarmah 19. Heavy metals in teas and their health implications Burhan Basaran and Özlem Saral 20. Tea as a dietary antioxidant: Contribution to total antioxidant capacity Alessandra da Silva, Gabriela Amorim Pereira Sol, Dandara Baia Bonifácio, Josefina Bressan and Andréia Queiroz Ribeiro 21. Tea and food antioxidant interactions: Investigating antagonism and synergism Ezgi Do
an Cömert, Ecem Evrim Çelik and Vural Gökmen 22. Matcha tea: and its antioxidant profile and effects Karolina Jakubczyk, Joanna Kika, Kinga Szymczykowska and Katarzyna Janda 23. Tea, energy metabolism, and the satiety responses Natália Cristina de Faria, Ana Paula da Costa Soares, Victor R. Preedy and Lucilene Rezende Anastácio Section IV: General aspects of the effects of tea A: Body, organs, and tissues 24. Tea consumption and body fat distribution Chao Cao, Ruixuan Wang and Lin Yang 25. Revising the potential role of black tea in alleviating metabolic syndrome Ritwija Bhattacharya, Dishari Dasgupta, Manabi Paul, Aniruddha Mukhopadhyay and Pritha Bhattacharjee 26. The effect of kombucha tea on liver functions: A review of accumulated evidence Shahira M. Ezzat, Engy A. Mahrous and Essam Abdel-Sattar 27. Tea and the gut microbiota Abbe Maleyki Mhd Jalil and Christine Ann Edwards 28. Evaluation of antiosteoporosis effects of Camellia sinensis (tea), its extracts, and major compounds Chirag Kulkarni, Sreyanko Sadhukhan and Naibedya Chattopadhyay 29. Potential clinical application of green tea therapy in ocular protection Kai On Chu, Chi Chiu Wang and Chi Pui Pang 30. Potential benefits of tea consumption against risk factors associated with the development of coronary artery disease Yonela Ntamo, Duduzile Ndwandwe, Bongani B. Nkambule, Marakiya T. Moetlediwa, Asanda Mayeye, Nomahlubi Luphondo, Ndivhuwo Muvhulawa, Musawenkosi Ndlovu, Sihle E. Mabhida, Sithandiwe E. Mazibuko-Mbeje, Nokulunga Hlengwa, Sidney Hanser, Jeanine L. Marnewick, Patrick Orlando, Luca Tiano and Phiwayinkosi V. Dludla 31. Linking exercise and green tea consumption as an antioxidant strategy Hadi Nobari and Saber Saedmocheshi 32. Bioinformatics applications for evaluating health and pharmacological properties of tea: Use of computer-assisted drug discovery tools Anish Mathew Chacko, Yatheesharadhya Bylappa and Anish Nag B: Cellular and nonorgan effects 33. Sunscreen from tea Setyo Nurwaini and Wahyu Utami 34. Tea and kidney stone formation Roswitha Siener 35. Tea and cancer risk Dwina Juliana Warman and Huijuan Jia 36. Molecular aspects of the effects of green tea extracts in cancer studies Mana Alavi and Fatemeh Safari 37. Epigenetic factors of green tea consumption in cancer prevention László Szabó, Ferenc Budán, Dávid Szép, Zoltán Gyöngyi, Bence L. Raposa and István Kiss 38. The potential for black tea in combating arsenic toxicity Madhumita Roy, Archismaan Ghosh and Amitava Datta 39. Tea extract and usage against multidrug-resistant bacteria Abhishek Mehta and Mahendra Pratap Mehta 40. Tea and its antibacterial effects compared to other plants Aparna Shil, Sudipta Majhi, Sima Sikdar, Prerona Biswas and Mausumi Sikdar (née Bhakta) Section V: Focused areas, specific tea components, and effects on tissue and organ systems 41. Epigallocatechin-3-gallate effects on leukemia cells Maliheh Moradzadeh 42. Tea epigallocatechin gallate and impact on life span Rohit Sharma 43. Epigallocatechin gallate and its antifungal profiles Dwi Murtiastutik, Lunardi Bintanjoyo and Yusuf Wibisono 44. Unraveling molecular and cellular mechanisms underlying the beneficial effects of epigallocatechin-3-gallate by proteomic investigations Sunisa Yoodee and Visith Thongboonkerd 45. Autophagy and green tea epigallocatechin-3-gallate: Applications to female reproductive cancers Gene Chi-Wai Man, Loucia Kit-Ying Chan, Sze Wan Hung, Yi Song, Lu Chen, Tao Zhang and Chi Chiu Wang 46. Green tea epigallocatechin gallate and its impact on heart health Yuejin Li 47. Epigallocatechin gallate (EGCG) and its derivative: In silico reverse screening and molecular docking for therapeutics Sze Wan Hung, Chi Wai Gene Man and Chi Chiu Wang 48. Molecular effects of green tea epigallocatechin gallate on the microRNA-143/MAPK7 and microRNA-let-7a/HMGA2 pathways Hui-Chen Ku, Chih-Chun Kuo, Tsung-Chen Su, Meei-Ju Yang, Ching-Feng Cheng and Yung-Hsi Kao 49. Pharmacology of caffeine: Implications of tea drinking Rajesh A. Maheshwari, Dhanya B. Sen, Umang H. Shah, Aman Upaganlawar and Ashim Kumar Sen 50. Caffeine and its potential use in Parkinson’s disease Angshuman Bagchi and Sima Biswas 51. Catechin: Features and linking effects on caffeine and mast cells Itsuro Kazama 52. Green tea catechins and physical activity: Exploring their role in prostate cancer studies Hadi Nobari, Saber Saedmocheshi and Alberto Pérez-López 53. Potential of tea-derived phytoconstituents against Candida albicans and C. glabrata infection Jigisha Anand, Shubhangee Agarwal, Pavita Thapa, Maitri Gupta, Rakesh Kumar Bachheti and Nishant Rai 54. Theaflavins in tea: Features and effects Ashim Kumar Sen, Rajesh A. Maheshwari, Faruk Alam, Rajesh L. Dumpala, Umang H. Shah and Dhanya B. Sen 55. Theaflavin-enriched black tea: Uses and applications Dhrubajyoti Sarkar, Ushasi Das and Sohini Chatterjee 56. Theanine (L-glutamylethylamide) in tea and its protective effects against bladder dysfunction Kanako Matsuoka, Hidenori Akaihata, Junya Hata, Ryo Tanji, Soichiro Ogawa and Yoshiyuki Kojima 57. Computational studies to explore tea catechins and theaflavins as drug candidates Susmit Mhatre and Vandana Patravale 58. Oolonghomobisflavans in oolong tea and lifespan effects Chatrawee Duangjan and Sean P. Curran Section VI: Behavior, brain, and neurological systems 59. Tea consumption and depression Mustafa Volkan Y
lmaz, Esma Asil and Asl
Uçar 60. Tea drinking and reduction of anxiety Mohammad Bakhriansyah 61. Theanine and amelioration of brain stress Keiko Unno 62. Theanine (L-gamma-glutamylethylamide) in green tea, and its impact on cognitive function Yoshitake Baba 63. Theanine (L-gamma-glutamylethylamide) in tea: Effects on attention and underlying neurophysiology Tharaka L. Dassanayake 64. Green tea prevents apoptosis in stroke Abdulloh Machin, Savira Butsainah Dienanta and Mary Dan 65. Caffeine and beneficial cognitive effects Joana A. Loureiro, Stéphanie Andrade, Maria João Ramalho and Maria Carmo Pereira 66. Tea catechins and visual motion processing Yuko Sugita 67. Green tea and health outcomes including cardiovascular disease, cancer, and dementia Masayuki Teramoto, Ehab S. Eshak and Hiroyasu Iso Section VII: Adverse effects and contaminants of tea and tea-related products 68. Toxicity of tea polyphenols Dennis P. Cladis 69. Arsenic and chromium in teas Harisadhan Malakar, Jintu Dutta, Animesh Sarkar, Diganta Deka, Jurisandhya Bordoloi, Ranjit Kumar Paul, Md Yeasin, C.S. Maiti, Sukanya Baruah, Jiban Saikia and Tanmoy Karak 70. Anthraquinones in tea and implications for toxicology Rosario Zamora and Francisco J. Hidalgo 71. Clinical evidence of tea-drug interactions Shingen Misaka and Kenju Shimomura 72. Glyphosate in tea as a potentially toxic compound Thanh Dam Nguyen, Manh Huy Nguyen, Minh Tam Thi Nguyen, Hong Anh Duong and Hung Viet Pham 73. Microplastic pollution in tea: What do we know? Farah Noshin Chowdhury and Md Mostafizur Rahman Section VIII: Applications of byproducts, selective methods, and resources 74. Usage of spent tea leaves: A new narrative Narashans Alok Sagar, Meenakshi Pathak, Ramveer Singh, Eng-Keng Seow, Ajay V. Chinchkar and Manik Sharma 75. Utilization and profiles of spent black tea: Extraction techniques and microencapsulation Surakshi Rajapaksha and Naoto Shimizu 76. Advanced analytical techniques for bioactive compounds in tea Yunle Huang, Rui Min Vivian Goh, Aileen Pua, Lionel Jublot, Shao Quan Liu, Bin Yu and Dejian Huang 77. Catechins in tea and methods for their detection Irina Georgiana Munteanu and Constantin Apetrei 78. Methods and technologies for the analysis of caffeine in tea Nayomi Dave, Pranav Sonawane, Tanu Dixit, Asmita Pramanic and Selvan Ravindran 79. Pesticides in teas: Methods of analysis Kasim Tak
m and Mehmet Emin Aydemir 80. Carotenoids in tea Xin-Qiang Zheng, Xiao-Xiang Li, Na-Na Li, Jian-Liang Lu, Victor R. Preedy, Jian-Hui Ye and Yue-Rong Liang 81. Contamination level of polycyclic aromatic hydrocarbons in tea and tea infusion: Analytical methods and risk assessment Thuy Ngoc Nguyen, Thanh Dam Nguyen, Hung Viet Pham and Hong Anh Duong 82. Recommended resources for tea in health and disease prevention Rajkumar Rajendram, Vinood B. Patel and Victor R. Preedy