دانلود کتاب Tea and Tea Products: Chemistry and Health-Promoting Properties (Nutraceutical Science and Technology)

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Front Cover......Page 1
Nutraceutical Science and Technology......Page 3
Title......Page 4
Copyright......Page 5
Contents......Page 6
Preface......Page 8
Editors......Page 10
Contributors......Page 12
1) Green Tea and Black Tea......Page 16
2) Pu-erh Tea......Page 24
3) White Tea......Page 32
4) Biological Functions and Manufacturing of GABA Tea......Page 46
5) Production of Theaflavins, Theasinensins, and Related Polyphenols during Tea Fermentation......Page 74
6) Analytical Methods for Bioactive Compounds in Teas......Page 92
7) Bioavailability and Metabolism of Tea Catechins in Human Subjects......Page 126
8) Antioxidant Properties and Mechanisms of Tea Polyphenols......Page 146
9) Mechanisms of Cancer Chemoprevention by Tea and Tea Polyphenols......Page 176
10) Effect of Tea and Tea Constituents on Inflammation......Page 192
11) Inhibition of Breast Cancer Cell Proliferation by Theaflavins and Epigallocatechin 3-gallate through Suppressing Proteasomal Activities......Page 206
12) Suppression of Prostate Carcinogenesis by Tea Polyphenols through Inhibiting Microsomal Aromatase and 5α-Reductase......Page 226
13) Green Tea-Induced Thermogenesis Controlling Body Weight......Page 236
14) Fermented Tea Is More Effective Than Unfermented Tea in Suppressing Lipogenesis and Obesity......Page 248
15) Trapping of Methylglyoxal by Tea Polyphenols......Page 260
16) Chemistry and Biological Properties of Theanine......Page 270
17) Flavor Stability of Tea Drinks......Page 290
A - C......Page 316
D - G......Page 317
H - M......Page 318
N - T......Page 319
U - Z......Page 320
Back Cover......Page 322