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Green 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
Green Tea-Its Cultivation, Processing of the Leaves for Drinking Materials, and Kinds of Green Tea, D.-C. Chu
General Chemical Composition of Green Tea and Its Infusion, D.-C. Chu and L.R. Juneja
Chemical and Physiochemical Composition of Green Tea and Its Infusion, M. Ninmiya, L. Unten, and M. Kim
Antioxidative Activity of Tea Polyphenols, M. Koketsu
Metabolism of Tea Polyphenols, H. Takahashi
Cancer Chemoprevention by Green Tea Polyphenols, M. Kim
Suppressive Effect of Uremic Toxin Formation by Tea Polyphenols, S. Sakanaka
Green Tea Polyphenols for the Prevention of Dental Caries, S. Sakanaka
Inhibitory Effects of Green Tea Polyphenols on Growth and Cellular Adherence of a Periodontal Disease Bacterium, Porphyromonas gingivalis, S. Sakanaka and T. Yamamoto
Effect of Tea Polyphenols on Human Intestinal Microflora, T. Okubo
Deodorizing Effect of Green Tea Extracts, M. Hibino
Theanine-Its Synthesis, Isolation, and Physiological Activity, D.-C. Chu, K. Itoh, L.R. Juneja, and T. Yamamoto
Green Tea Extract as a Remedy for Diarrhea Occurring at Rearing Farms of Calves, N. Ishihara and S. Akachi
