Handbook of green tea and health research / Helen McKinley and Mark Jamieson, editors.

Format:

Book

Contributor:

McKinley, Helen.

Jamieson, Mark.

Series:

Food and beverage consumption and health.

Food and beverage consumption and health

Language:

English

Subjects (All):

Green tea--Health aspects.

Green tea.

Tea--Therapeutic use.

Tea.

Physical Description:

1 online resource (521 p.)

Place of Publication:

Hauppauge, NY : Nova Science Publishers, c2009.

Language Note:

English

Summary:

After water, tea signifies the second most frequently consumed beverage world-wide. Teas are not all the same; among the many areas of research that are included in this book are the effects of selenium-containing green tea on food consumption and body weight gain. Research shows that tea consumption may have its strongest effect among patients with cardiovascular disease. A specific chapter investigates whether green tea intake can reduce the risk of chronic obstructive pulmonary disease. Research is presented to show that green tea and its major constituent epigallocatechin gallate (EGCG) have a potential chemopreventative and/or treatment for a variety of diseases including breast cancer. Other research sheds new light on the molecular basis for the cancer-preventive activity of EGCG in vivo and helps in the design of new strategies to prevent cancer. A further study presents an analysis assessing the progress of research on the mechanisms pertaining to how telomerase activity is regulated by green tea in cancer cells.

Contents:

""HANDBOOK OF GREEN TEA AND HEALTH RESEARCH""; ""NOTICE TO THE READER ""; ""CONTENTS""; ""PREFACE""; ""CENTRAL FUNCTIONS OF GREEN TEA COMPONENTS""; ""ABSTRACT ""; ""INTRODUCTION""; ""CENTRAL FUNCTION OF EGCG""; ""CENTRAL FUNCTION OF L-THEANINE ""; ""DIRECT COMPARISON OF EGCG AND L-THEANINE FOR A SEDATIVE EFFECT""; ""CONCLUSION ""; ""ACKNOWLEDGEMENTS""; ""REFERENCES""; ""GREEN TEA CATECHINS: A CLASS OF MOLECULES WITH ANTIMICROBIAL ACTIVITY ""; ""ABSTRACT""; ""INTRODUCTION""; ""FUNDAMENTALS OF BIOSYNTHESIS OF GREEN TEA CATECHINS ""; ""ANTIVIRAL ACTIVITY OF GREEN TEA CATECHINS""

""ANTIBACTERIAL ACTIVITY OF GREEN TEA CATECHINS """"ANTI-YEAST AND ANTIFUNGAL ACTIVITY OF GREEN TEA CATECHINS ""; ""SYNERGISTIC INTERACTIONS BETWEEN CATECHINS AND ANTIBIOTICS ""; ""CONCLUDING REMARKS""; ""REFERENCES ""; ""LIPID-SOLUBLE GREEN TEA POLYPHENOLS: STABILIZED FOR EFFECTIVE FORMULATION""; ""ABSTRACT""; ""INTRODUCTION ""; ""MATERIAL AND METHODS""; ""RESULTS""; ""DISCUSSION""; ""ACKNOWLEDGEMENT""; ""REFERENCES""; ""ASSESSMENT OF THE ANTIOXIDANT CAPACITY OF GREEN TEAS: A CRITICAL REVIEW""; ""ABSTRACT""; ""1. INTRODUCTION""; ""2. ANTIOXIDANT CAPACITY ASSAYS AND GREEN TEA""

""Scavenging of Stable Free Radicals by Additives """"Evaluation of the Protection Given by Antioxidants to a Target being Oxidized by Free Radicals ""; ""Estimation of the Reducing Power Capacity of the Additives ""; ""Limitations ""; ""3. CONCLUSION ""; ""ACKNOWLEDGMENTS""; ""REFERENCES""; ""DESIGN AND ASSESSMENT OF THE IN VITRO ANTI-OXIDANT CAPACITY OF A BEVERAGE COMPOSED OF GREEN TEA (CAMELLIA SINENSIS L.) AND LEMONGRASS (CYMBOPOGON CITRATUS STAP) ""; ""ABSTRACT""; ""INTRODUCTION ""; ""MATERIALS AND METHODS""; ""Plants ""; ""Experimental Design ""

""Commercial Green Tea Based Beverages """"DPPH Radical Scavenging Capacity""; ""Total Catechin Content Analysis""; ""Browning Reaction ""; ""Microbiological Analysis ""; ""Sensory Evaluation""; ""Statistical Analysis""; ""RESULTS AND DISCUSSION""; ""Anti-Oxidant Capacity of Green Tea and Lemongrass""; ""Formulation of the Beverage Based in Green Tea and Lemongrass""; ""Beverage Acid Selection""; ""Determination of the Adequate Acidity and Sweetness of the Beverage""; ""Infusion Time ""; ""Pasteurization ""; ""Light Stability""; ""Temperature Stability ""; ""CONCLUSION""; ""ACKNOWLEDGMENTS""

""REFERENCES""""TEAS ARE NOT ALL THE SAME: IN VITRO AND IN VIVO ANTIOXIDANT ACTIVITY AND APPETITE MODULATION IN RATS OF GREEN TEAS WITH HIGH AND LOW LEVELS OF ORGANIC SELENIUM""; ""ABSTRACT""; ""BACKGROUND""; ""SATIETY AND SATIATION""; ""CHEMICAL COMPOSITION OF TEA""; ""HEALTH BENEFITS OF GREEN TEA""; ""MATERIAL AND METHODS""; ""Chemicals and Standards""; ""Preparation of Tea Extracts ""; ""Mineral Analysis of Dry Tea Material""; ""Total Polyphenols Contents (TPC) Determination""; ""Ferric Reducing Antioxidant Power Assay""; ""Scavenging of Diphenyl-picrylhydrazyl (DPPH) Radicals ""

""Ferrous-ion Chelating Assay ""

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-60876-202-5