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Tea in Health and Disease Prevention.
While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of real-life benefit, what the risk of toxicity might be...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Burlington :
Elsevier Science,
2012.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 001 | EBOOKCENTRAL_ocn815653061 | ||
| 003 | OCoLC | ||
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| 100 | 1 | |a Preedy, Victor. | |
| 245 | 1 | 0 | |a Tea in Health and Disease Prevention. |
| 260 | |a Burlington : |b Elsevier Science, |c 2012. | ||
| 300 | |a 1 online resource (1612 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 520 | |a While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of real-life benefit, what the risk of toxicity might be, and what the effective-level thresholds are for various purposes. Clearly there are still questions about the efficacy and use of tea for health benefit. This book presents a comprehensive look at the compounds in black, green, and white teas, their reported benefits (or toxicity risks) and al. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Front Cover -- Tea in Health and Disease Prevention -- Copyright -- Dedication -- Contents -- Preface -- Contributors -- Section 1 -- Tea, Tea Drinking and Varieties -- Chapter 1 -- The Tea Plants: Botanical Aspects -- INTRODUCTION -- CLASSIFICATION IN CAMELLIA -- METHODS OF DISTINGUISHING TYPES OF TEA -- MORPHOLOGICAL TRAITS -- CYTOLOGICAL MARKERS -- CHEMICAL/BIOCHEMICAL TRAITS -- MOLECULAR MARKERS -- OTHERS -- SUMMARY POINTS -- References -- Chapter 2 -- Green Tea: The Plants, Processing, Manufacturing and Production -- INTRODUCTION -- THE PLANTS: BOTANICAL CLASSIFICATION AND DISTRIBUTION -- CULTIVATION -- TEA HARVEST: PLUCKING AND SEASONS -- PROCESSING -- CHEMISTRY AND BIOCHEMICAL CHANGES DURING GREEN TEA PROCESSING -- STORAGE, PREPARATION AND FLAVOR -- GLOBAL GREEN TEA PRODUCTION -- SUMMARY POINTS -- References -- Further Readings -- Chapter 3 -- White Tea: The Plants, Processing, Manufacturing, and Potential Health Benefits -- INTRODUCTION -- HISTORICAL PERSPECTIVES -- PROCESSING AND MANUFACTURING OF WHITE TEA -- VARIETIES OF WHITE TEA -- HEALTH BENEFITS OF WHITE TEA -- SUMMARY POINTS -- References -- Further reading -- Chapter 4 -- Black Tea: The Plants, Processing/Manufacturing and Production -- INTRODUCTION -- THE TEA PLANT -- PROCESSING/MANUFACTURING -- PRODUCTION -- SUMMARY POINTS -- References -- Chapter 5 -- Pu-erh Tea: Botany, Production, and Chemistry -- INTRODUCTION -- BOTANY AND BIOGEOGRAPHY -- PRODUCTION AND PREPARATION -- CHEMISTRY AND HEALTH -- SUMMARY POINTS -- References -- Chapter 6 -- Tea Flavanols: An Overview -- INTRODUCTION -- PHOTOSYNTHESIS -- BIOSYNTHESIS OF FLAVANOLS -- FLAVANOLS -- TEA -- WHY ARE THERE FLAVANOLS IN CAMELLIA SINENSIS AND NOT IN ASPALATHUS LINEARIS? -- SUMMARY POINTS -- References -- Chapter 7 -- Analysis of Antioxidant Compounds in Different Types of Tea -- ABBREVIATIONS -- INTRODUCTION. | |
| 505 | 8 | |a DETERMINATION OF ANTIOXIDANT ACTIVITY OF TEA -- IDENTIFICATION AND DETERMINATION OF ANTIOXIDANT COMPOUNDS IN TEA -- SUMMARY POINTS -- Acknowledgments -- References -- Further Readings -- Chapter 8 -- Cultivar Type and Antioxidant Potency of Tea Product -- INTRODUCTION -- TYPES OF TEA PRODUCT -- CHEMICAL COMPOSITION OF TEA -- METHODS OF ASSAYING ANTIOXIDATIVE CAPACITY -- ANTIOXIDANT PROPERTIES OF TEA -- CULTIVAR TYPE AND ANTIOXIDANT ACTIVITY -- SUMMARY POINTS -- References -- Chapter 9 -- Objective Evaluation of the Taste Intensity of Tea by Taste Sensors -- INTRODUCTION -- MECHANISM OF THE LIPID/POLYMER MEMBRANE-TYPE TASTE SENSOR -- EVALUATION METHOD FOR TEA TASTE INTENSITY BY A LIPID/POLYMER MEMBRANE-TYPE TASTE SENSOR SYSTEM -- TOWARD THE CREATION OF A TASTE SENSOR SYSTEM WITH A RECEPTOR FUNCTION -- SUMMARY POINTS -- References -- Chapter 10 -- Green Tea (Cv. Benifuuki) Powder and Catechins Availability -- INTRODUCTION -- BIOAVAILABILITY OF BENIFUUKI GREEN TEA INFUSION AND ANTI-ALLERGIC ACTIVITY OF THE TEA IN HUMANS -- PHARMACOKINETICS OF PLASMA CATECHINS AFTER THE INTRAGASTRIC ADMINISTRATION OF BENIFUUKI GREEN TEA IN RATS -- ABSORPTION OF CATECHINS AFTER INTRAGASTRIC ADMINISTRATION IN RATS -- THE AUC OF CATECHINS AFTER ORAL ADMINISTRATION IN HUMANS -- CONSUMPTION AND USAGE OF GREEN TEA POWDER IN JAPAN -- SUMMARY POINTS -- References -- Section 2 -- Miscellaneous Teas and Tea Types: Non-Camellia sinensis -- Chapter 11 -- Herbal Teas: A Focus on Antioxidant Properties -- INTRODUCTION -- SUMMARY POINTS -- References -- Chapter 12 -- Honeybush Tea (Cyclopia sp.): A Traditional South-African Tisane -- INTRODUCTION -- BOTANICAL CHARACTERISTICS AND CULTIVATION -- HONEYBUSH TEA MANUFACTURE -- TRADITIONAL AND MODERN USE -- CHEMICAL COMPOSITION AND QUALITY CONTROL -- ANTIOXIDANT PROPERTIES AND BIOLOGICAL EFFECTS -- SUMMARY POINTS -- References. | |
| 505 | 8 | |a Chapter 13 -- Mate Tea: From the Camp to the Bench -- INTRODUCTION -- TEA FROM I. PARAGUARIENSIS -- POPULAR CULTURE ASSOCIATED WITH THE CONSUMPTION OF I. PARAGUARIENSIS -- REGIONAL CONSUMPTION OF I. PARAGUARIENSIS -- BIOCHEMICAL CHARACTERIZATION OF I. PARAGUARIENSIS -- BIOLOGICAL EFFECTS OF I. PARAGUARIENSIS CONSUMPTION -- SUMMARY POINTS -- References -- Chapter 14 -- In Vitro Antioxidant Properties of Mediterranean Herbs and their Bioactivity -- INTRODUCTION -- IN VITRO ANTIOXIDANT PROPERTIES OF SELECTED MEDITERRANEAN HERBAL INFUSIONS -- BIOACTIVITY OF PELARGONIUM PURPUREUM AQUEOUS EXTRACT -- SUMMARY POINTS -- Acknowledgments -- References -- Chapter 15 -- Bush Tea as a Herbal Beverage and Medicinal Plant in South Africa -- INTRODUCTION -- THE BUSH TEA PLANT -- DISTRIBUTION OF BUSH TEA -- TRADITIONAL USES OF BUSH TEA -- POTENTIAL OF BUSH TEA AS A HEALTH BEVERAGE -- SUMMARY POINTS -- References -- Section 3 -- Manufacturing and Processing -- Chapter 16 -- Tea Processing and its Impact on Catechins, Theaflavin and Thearubigin Formation -- INTRODUCTION -- THE CHEMISTRY AND BENEFITS OF GREEN TEA -- TEA PROCESSING -- IMPACT OF TEA PROCESSING ON CATECHINS, THEAFLAVIN AND THEARUBIGIN FORMATION -- CONCLUSION -- SUMMARY POINTS -- Acknowledgment -- References -- Chapter 17 -- Tea Processing and Carotenoids -- INTRODUCTION -- VARIATION IN CAROTENOID LEVEL BETWEEN TEA CULTIVARS AND GROWING SEASONS -- CHANGES IN CAROTENOID LEVEL DURING PROCESSING FOR VARIOUS TEAS -- VARIATION IN CAROTENOID LEVEL BETWEEN VARIOUS KINDS OF TEA -- SUMMARY POINTS -- References -- Chapter 18 -- Effect of Far-Infrared Irradiation on Catechin Contents of Green Tea -- INTRODUCTION -- EFFECT OF FIR IRRADIATION ON GREEN TEA LEAVES -- APPLICATION OF FAR-INFRARED IRRADIATION IN THE MANUFACTURING PROCESS OF GREEN TEA -- EFFECT OF AN FIR HEATER ON THE CHARACTERISTICS OF GREEN TEA DURING PROCESSING. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Tea |x Therapeutic use. | |
| 650 | 0 | |a Tea |x Health aspects. | |
| 650 | 7 | |a Tea |x Health aspects |2 fast | |
| 650 | 7 | |a Tea |x Therapeutic use |2 fast | |
| 776 | 0 | 8 | |i Print version: |z 9780123849373 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1037830 |z Texto completo |
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| 938 | |a ProQuest Ebook Central |b EBLB |n EBL1037830 | ||
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