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Title:
Green tea polyphenols
Publication Information:
Boca Raton, FL. : CRC Pr./ Taylor & Francis Group, 2013
Physical Description:
xiii, 348 p. : ill. ; 24 cm.
ISBN:
9781439847886
General Note:
"A CRC title."

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Material Type
Item Category 1
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30000010330487 RM251 G74 2013 Open Access Book Book
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Summary

Summary

There is a wealth of published research on the health-promoting effects of green tea and its various components including polyphenols. Green Tea Polyphenols: Nutraceuticals of Modern Life presents a collection of global findings on the numerous health benefits of green tea polyphenols, confirming their position as healthy functional ingredients. With chapters contributed by experts in the field of green tea science and the inclusion of extensive references, this book provides an authoritative volume that can be used to guide researchers, scientists, and regulatory bodies.

Each chapter previews a specific theme and highlights recent research and development conducted in the field. The book begins with the history, processing, and features of green tea. It then describes the chemical composition and biochemical and physicochemical characteristics, followed by a discussion of the properties of green tea polyphenols, including metabolism, bioavailability, and safety. The subsequent chapters deal with the numerous health benefits associated with consumption of green tea polyphenols. These include benefits related to cancer risk and prevention, cardiovascular disease, protection of internal organs, diabetes and weight management, bone and muscle health, allergies, oral care, inflammation, and gut health.

The book addresses the nutrigenomics and proteomics of poyphenols. It also examines food and nonfood applications of green tea polyphenols, such as extracts, supplements, and skin and hair cosmetic products, demonstrating both therapeutic and functional health benefits. This book brings together a wide array of data on green tea polyphenols, providing a greater understanding of them and insight into their effects on human health, and their applications and commercial potential.


Author Notes

Lekh R. Juneja, Ph.D., is internationally acclaimed for developing various nutraceuticals and functional foods and for his research into functional ingredients from green tea to nanoporous materials. He has authored and coauthored more than 175 research papers as well as two books and holds more than 125 patents. Dr. Juneja is executive vice president of Taiyo Kagaku Co. Ltd., Japan, as well as CEO and chairman of Taiyo Lucid Pvt. Ltd., India, and Taiyo Green Power Co. Ltd., China. He is also president of Taiyo GmbH, Germany, and Taiyo-Labo Co. Ltd., Japan, a new company directly serving the healthcare industry.

Mahendra P. Kapoor, Ph.D., is a senior manager at Taiyo Kagaku Co. Ltd., located in Yokkaichi, Mie, Japan and a lead contact for this book. He represents the International Division and provides marketing aids to develop, coordinate, and manage research programs in the areas of value-added novel products for food, beverages, nutraceuticals, cosmetics applications, and nanoporous materials. Dr. Kapoor currently serves as editor in chief of the Open Catalysis Journal , published by Bentham Science Publishers, which focuses on various aspects of material science, catalysts, and reaction engineering.

Tsutomu Okubo, Ph.D., works as assistant general manager of R&D in the Nutrition Division of Taiyo Kagaku Co. Ltd. Dr. Okubo is responsible for several ongoing projects involving personalized nutrition and support initiative concepts on functional food development in the marketplace. Dr. Okubo's scientific activities have resulted in a number of peer-reviewed publications and various patents in the domestic and international arenas.

Theertham P. Rao, Ph.D., is an assistant general manager at Taiyo Kagaku Co. Ltd. located in Yokkaichi, Mie, Japan. He is a technological advocate, techno and concept driven new market developer, international regulatory advisor, and key ally for international accounts. He provides marketing concepts and coordinates and collaborates international research programs in the areas of nutraceuticals and food ingredients.


Table of Contents

Mahendra P. Kapoor and Theertham P. Rao and Tsutomu Okubo and Lekh R. JunejaTakashi Tanaka and Yosuke Matsuo and Isao KounoShiming Li and Chi-Tang HoNaghma Khan and Imtiaz A. Siddiqui and Vaqar M. Adhami and Hasan MukhtarVijay S. Thakur and Sanjay GuptaSantosh K. KatiyarHla-Hla Htay and Mahendra P. Kapoor and Theertham P. Rao and Tsutomu Okubo and Lekh R. JunejaTadashi Sakuma and Hideto Takase and Tadashi Hase and Ichiro TokimitsuTakako Yokozawa and Jeong Sook Noh and Chan Hum Park and Jong Cheol ParkOlivier M. Dorchies and Urs T. RueggJack F. BukowskiHirofumi TachibanaTheertham P. Rao and Tsutomu Okubo and Mahendra P. Kapoor and Lekh R. JunejaKazuko Takada and Masatomo HirasawaMolay K. Roy and Yoshinori MineMahendra P. Kapoor and Tsutomu Okubo and Theertham P. Rao and Lekh R. Juneja
Prefacep. vii
About the Editorsp. ix
Contributorsp. xi
1 Green Tea: History, Processing Techniques, Principles, Traditions, Features, and Attractionsp. 1
2 Biochemical and Physicochemical Characteristics of Green Tea Polyphenolsp. 19
3 Metabolism, Bioavailability, and Safety Features of Green Tea Polyphenolsp. 39
4 Green Tea Polyphenols for Cancer Risk Reduction: Preclinical and Epidemiological Studiesp. 57
5 Chemopreventive Action of Green Tea Polyphenols (Molecular-Biological Mechanisms)p. 83
6 Green Tea Prevents Ultraviolet Radiation-Induced Skin Cancer through Rapid Repair of DNA Damagep. 119
7 Green Tea Polyphenols in Cardiovascular Diseasesp. 139
8 Green Tea Polyphenols in Weight Management (Obesity) and Diabetesp. 157
9 Green Tea Polyphenols for the Protection of Internal Organs-Focus on Renal Damage Caused by Oxidative Stressp. 177
10 Green Tea Polyphenols Improve Bone and Muscle Qualityp. 205
11 Role of Green Tea Polyphenols in Strengthening the Immune Systemp. 223
12 Green Tea Polyphenols in Allergic Remediesp. 233
13 Green Tea Polyphenols and Gut Healthp. 251
14 Green Tea Polyphenols in Oral Carep. 269
15 Nutrigenomics and Proteomics of Tea Polyphenolsp. 285
16 Green Tea Polyphenols in Food and Nonfood Applicationsp. 315
Indexp. 337
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