Description

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 also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of teas in one volume, or takes the disease-focused approach that will assist in directing further research and studies.

 

Key Features

  • Interdisciplinary presentation of material assists in identifying potential cross-over benefits and similarities between tea sources and diseases
  • Assists in identifying therapeutic benefits for new product development
  • Includes coverage and comparison of the most important types of tea – green, black and white

Readership

Nutritionists, Food microbiologists and toxicologists, food scientists and technologists, and pharmacologists

Table of Contents

Dedication

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 Com

Details

No. of pages:
1612
Language:
English
Copyright:
© 2013
Published:
Imprint:
Academic Press
Print ISBN:
9780123849373
Electronic ISBN:
9780123849380