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Tea and tea products. Chemistry and health-promoting properties.

Titre :	Tea and tea products. Chemistry and health-promoting properties. Ajouter au panier
Auteur(s) :	Chi-Tang Ho, Éditeur scientifique Jen-Kun Lin, Éditeur scientifique Fereidoon Shahidi, Éditeur scientifique
Type de document :	Livre
Sujets :	THE ; COMPOSE PHENOLIQUE ; FERMENTATION ; TECHNIQUE ANALYTIQUE ; METABOLISME ; ANTIOXYGENE ; CANCER ; OBESITE ; AROME
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2009
Collection :	Nutraceutical science and technology, num. 8
Format :	305 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	1 : Green Tea and BIack Tea. Manufacturing and Consumption 2 : Pu-erh Tea. Its Manufacturing and HeaIth Benefits 3 : White Tea Its Manufacture. Chemistry, and HeaIth Effects 4 : Biological Functions and Manufacturing of GABA Tea 5 : Production of Theaflavins, Theasinensins, and Related Polyphenols during Tea Fermentation 6 : Analytical Methods for Bioactive Compounds in Teas 7 : Bioavailability and Metabolism of Tea Catechins in Human Subjects [...] 1 : Green Tea and BIack Tea. Manufacturing and Consumption 2 : Pu-erh Tea. Its Manufacturing and HeaIth Benefits 3 : White Tea Its Manufacture. Chemistry, and HeaIth Effects 4 : Biological Functions and Manufacturing of GABA Tea 5 : Production of Theaflavins, Theasinensins, and Related Polyphenols during Tea Fermentation 6 : Analytical Methods for Bioactive Compounds in Teas 7 : Bioavailability and Metabolism of Tea Catechins in Human Subjects 8 : Antioxidant Properties and Mechanisms of Tea Polyphenols 9 : Mechanisms of Cancer Chemoprevention by Tea and Tea Polyphenols 10 : Effect of Tea and Tea Constituents on Inflammation 11 : Inhibition of Breast Cancer Cell Proliferation by Theaflavins and Epigallocatechin 3-gallate through Suppressing Proteasomal Activities 12 : Suppression of Prostate Carcinogenesis by Tea Polyphenols through Inhibiting Microsomal Aromatase and 5-alpha-Reductase 13 : Green Tea-Induced Thermogenesis Controlling Body Weight 14 : Fermented Tea Is More Effective Than Unfermented Tea in Suppressing Lipogenesis and Obesity 15 : Trapping of Methylglyoxal by Tea Polyphenols 16 : Chemistry and Biological Properties of Theanine 17 : Flavor Stability of Tea Drinks
Langue(s) :	Anglais
Identifiant :	978-0-8493-8082-2
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68503

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