While the benefits of green tea are well-documented, researchers have only recently turned their attention to the action and health benefits of other teas. Tea and Tea Products: Chemistry and Health-Promoting Properties provides extensive coverage of the chemistry, biology, and health promoting properties of most varieties including black, green, and oolong. Written by leading natural product and nutritional experts, this devles into taste components, flavor chemistry and stability, as well as the molecular biology of polyphenols, such as catechins and theaflavins. The text also discusses production and manufacturing.

Chi-Tang Ho, Jen-Kun Lin, Fereidoon Shahidi

Green and Black Teas: Manufacturing and Consumption. Oolong Tea: Manufacturing. Composition and Analysis of Teas. Mechanisms of Production of Theaflavins and Theasinensins During Tea Fermentation. Chemistry and Analysis of Thearubigins. Oxidative Transformation of Tea Polyphenols. Quality Management of Tea Nutraceuticals and Beverages. Tea and Cancer Prevention: Animal Models. Green Tea and Cancer Prevention: Cellular Models. Modulation of Signal Transduction and Carcinogenesis by Black Tea Components. Black Tea Components and Cellular Fatty Acid Synthesis. Inhibition of Proteasome Function by Tea Polyphenols. Hypoglycemic Effects of Tea Polyphenols. Antioxidant Properties of Tea Polyphenols. Synthesis of Theaflavins Derivatives and Their Anti-Inflammatory Activity. Bioavailability of Tea Polyphenols. Pu-er Tea: Health Benefits. GABA Tea. Flavor Chemistry of Teas. Flavor Stability of Tea Beverages. Taste Components in Teas.