Chemistry and Applications of Green TeaGreen tea (Thea sinensis), a time-honored drink in Japan for more than 1,000 years, is used medicinally and as refreshment after meals. Recent studies suggest a correlation between the natural antioxidants found in green tea and overall good health. This exciting new text explores the many useful properties of green tea that have been scientifically investigated. These include: |
Contents
CHAPTER | 1 |
CHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF GREEN | 15 |
CHAPTER 4 | 37 |
CHAPTER 5 | 51 |
CHAPTER 7 | 75 |
Common terms and phrases
adherence agar Agrochemistry amino acids antioxidative antioxidative activity AOM-GTP2 bacteria bacterial cell Bifidobacterium Biochem Biol Biosci Biotech Biotechnology black tea caffeine Camellia Camellia sinensis carcinogenesis cariogenic case-control studies catechin Central Research Laboratories Chem chemical Clostridium concentration decrease dental caries dental plaque diarrhea diet effect of green effect of tea EGCg enzymes epicatechin epicatechin gallate epigallocatechin gallate epithelial cells excretion feces Figure gallocatechin gingivalis glucan green tea extract green tea infusion green tea leaves green tea polyphenols growth inhibition inhibitory effect intestinal microflora Japan Society Japanese Laboratories Taiyo Kagaku lipid peroxidation Matcha metabolism methyl mercaptan mice OH OH OH Okubo oolong oral Oura oxidative perfringens Porphyromonas radical rats renal failure Research Laboratories Taiyo Sakanaka sinensis Society for Bioscience Streptococcus mutans Table tannins tea infusion tea plant tea polyphenols intake theanine tocopherol Tokyo tumor uremic toxin virus Yamamoto Yokozawa µg/ml