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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
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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
| Preface | p. vii |
| About the Editors | p. ix |
| Contributors | p. xi |
| 1 Green Tea: History, Processing Techniques, Principles, Traditions, Features, and Attractions | p. 1 |
| 2 Biochemical and Physicochemical Characteristics of Green Tea Polyphenols | p. 19 |
| 3 Metabolism, Bioavailability, and Safety Features of Green Tea Polyphenols | p. 39 |
| 4 Green Tea Polyphenols for Cancer Risk Reduction: Preclinical and Epidemiological Studies | p. 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 Damage | p. 119 |
| 7 Green Tea Polyphenols in Cardiovascular Diseases | p. 139 |
| 8 Green Tea Polyphenols in Weight Management (Obesity) and Diabetes | p. 157 |
| 9 Green Tea Polyphenols for the Protection of Internal Organs-Focus on Renal Damage Caused by Oxidative Stress | p. 177 |
| 10 Green Tea Polyphenols Improve Bone and Muscle Quality | p. 205 |
| 11 Role of Green Tea Polyphenols in Strengthening the Immune System | p. 223 |
| 12 Green Tea Polyphenols in Allergic Remedies | p. 233 |
| 13 Green Tea Polyphenols and Gut Health | p. 251 |
| 14 Green Tea Polyphenols in Oral Care | p. 269 |
| 15 Nutrigenomics and Proteomics of Tea Polyphenols | p. 285 |
| 16 Green Tea Polyphenols in Food and Nonfood Applications | p. 315 |
| Index | p. 337 |
