Perpustakaan Universitas Padjajaran
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Tea and Tea Products: Chemistry and Health-Promoting Properties

In this book, the manufacturing and chemistry of various teas, including green tea, black tea, Pu-erh tea, white tea, and GABA tea, are discussed. ...

  • CodeCallNoLokasiKetersediaan
    01021090500015Tersedia
  • Perpustakaan
    Fakultas Farmasi
    Judul Seri
    -
    No. Panggil
    615.3-2 HoC T
    Penerbit CRC Press : New York.,
    Deskripsi Fisik
    ed.1-cet.1. xiii, 305 hal. Ilus. ; 24 cm Index. Hl
    Bahasa
    Indonesia
    ISBN/ISSN
    978-0-8493-8082-2
    Klasifikasi
    615.3-2 HoC T
    Tipe Isi
    -
    Tipe Media
    -
    Tipe Pembawa
    -
    Edisi
    NULL
    Subyek
    Title I
    Tea-Health Aspects
    Tea-Composition
    Ho, Chi Tang II
    Lin, Jen-Kun IV. Shahidi, Fe
    Info Detil Spesifik
    -
    Pernyataan Tanggungjawab
  • In this book, the manufacturing and chemistry of various teas, including green tea, black tea, Pu-erh tea, white tea, and GABA tea, are discussed. The authors present the analysis, formation mechanism, and bioavailability of tea polyphenols. Various bioactivities of teas, including anticancer, anti-inflammatory, antiobesity, and antidiabetes, are also discussed. The flavor stability of ready-to-drink tea beverages is subsequently reviewed. The book is divided 17 chapters. Chapter 1 is green tea and black tea. Chapter 2 is Pu-erh tea. Chapter 3 is white tea. Chapter 4 is biological functions and manufacturing of GABA tea. Chapter 5 is production of theaflavins, theasinensins, and related polyphenols during tea fermentation. Chapter 6 is analytical methods for bioactive compounds in teas. Chapter 7 is bioavailability and metabolism of tea catechins in human subjects. Chapter 8 is antioxidant properties and mechanism of tea polypenols. Chapter 9 is mechanism of cancer chemoprevention by tea and tea polyphenols. Chapter 10 is effect of tea and tea constituents on inflammation. Chapter 11 is inhibition of breast cancer cell proliferation by theaflavins nad epigallocatechin 3-gallate through suppressing proteasomal activities. Chapter 12 is suppression of prostate carcinogenesis by tea polyphenols through inhibiting microsomal aromatase and 5?-reductase. Chapter 13 is green tea-induced thermogenesis controlling body weight. Chapter 14 is fermented tea is more effective than unfermented tea in suppressing lipogenesis and obesity. Chapter 15 is trapping of methylglyoxal by tea polyphenols. Chapter 16 is chemistry and biological properties of theanine. Chapter 17 is flavor stability of tea drinks.

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