Tokyo Food Techno Co., Ltd. Japan. Reviews the major constituents and the biosynthesis and fermentation processes in green and black teas. Examines the major health benefits and investigates cancer fighting properties and adjuvant therapies for neoplasias found in tea. For researchers.
Yukihiko Hara is Vice President of Tokyo Food Techno Co., Ltd. (Mitsui Norin Co., Ltd.), Tokyo, Japan, and Senior Adviser, and former Director, of Food Research Laboratories, Mitsui Norin Co., Ltd., Fujieda City, Japan
Foreword
iii
John H. Weisburger
Preface
ix
Acknowledgments
xiii
Introduction to the History of Tea
1
(10)
Biosynthesis of Tea Catechins
11
(5)
Fermentation of Tea
16
(6)
Methods of Extracting Polyphenolic Constituents of Tea Leaves
22
(4)
Antioxidative Action of Tea Polyphenols
26
(15)
Radical Scavenging Action
41
(7)
Antibacterial Action
48
(9)
Methicillin-Resistant Staphylococcus aureus
57
(11)
Anticariogenic Action
68
(10)
Antiviral Action of Tea Polyphenols
78
(13)
Prevention of Cancer by Tea Polyphenols
91
(21)
Lipid Lowering Effects
112
(17)
Hypoglycemic Action of Tea Polyphenols
129
(10)
Hypotensive Action of Tea Polyphenols
139
(10)
Effects on Intestinal Flora
149
(14)
The Fate of Tea Catechins After Oral Intake
163
(6)
Efficacy of the Health Benefits of Black Tea or Black Tea Polyphenols
169
(8)
Toxicology
177
(6)
Practical and Industrial Applications
183
(37)
Tea in Japan
220
(23)
Index
243
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