Front Cover -- Tea in Health and Disease Prevention -- Copyright -- Dedication -- Contents -- Preface -- Contributors -- Section 1 - Tea, Tea Drinking and Varieties -- Chapter 1 - The Tea Plants: Botanical Aspects -- INTRODUCTION -- CLASSIFICATION IN CAMELLIA -- METHODS OF DISTINGUISHING TYPES OF TEA -- MORPHOLOGICAL TRAITS -- CYTOLOGICAL MARKERS -- CHEMICAL/BIOCHEMICAL TRAITS -- MOLECULAR MARKERS -- OTHERS -- SUMMARY POINTS -- References -- Chapter 2 - Green Tea: The Plants, Processing, Manufacturing and Production -- INTRODUCTION -- THE PLANTS: BOTANICAL CLASSIFICATION AND DISTRIBUTION -- CULTIVATION -- TEA HARVEST: PLUCKING AND SEASONS -- PROCESSING -- CHEMISTRY AND BIOCHEMICAL CHANGES DURING GREEN TEA PROCESSING -- STORAGE, PREPARATION AND FLAVOR -- GLOBAL GREEN TEA PRODUCTION -- SUMMARY POINTS -- References -- Further Readings -- Chapter 3 - White Tea: The Plants, Processing, Manufacturing, and Potential Health Benefits -- INTRODUCTION -- HISTORICAL PERSPECTIVES -- PROCESSING AND MANUFACTURING OF WHITE TEA -- VARIETIES OF WHITE TEA -- HEALTH BENEFITS OF WHITE TEA -- SUMMARY POINTS -- References -- Further reading -- Chapter 4 - Black Tea: The Plants, Processing/Manufacturing and Production -- INTRODUCTION -- THE TEA PLANT -- PROCESSING/MANUFACTURING -- PRODUCTION -- SUMMARY POINTS -- References -- Chapter 5 - Pu-erh Tea: Botany, Production, and Chemistry -- INTRODUCTION -- BOTANY AND BIOGEOGRAPHY -- PRODUCTION AND PREPARATION -- CHEMISTRY AND HEALTH -- SUMMARY POINTS -- References -- Chapter 6 - Tea Flavanols: An Overview -- INTRODUCTION -- PHOTOSYNTHESIS -- BIOSYNTHESIS OF FLAVANOLS -- FLAVANOLS -- TEA -- WHY ARE THERE FLAVANOLS IN CAMELLIA SINENSIS AND NOT IN ASPALATHUS LINEARIS? -- SUMMARY POINTS -- References -- Chapter 7 - Analysis of Antioxidant Compounds in Different Types of Tea -- ABBREVIATIONS -- INTRODUCTION.

DETERMINATION OF ANTIOXIDANT ACTIVITY OF TEA -- IDENTIFICATION AND DETERMINATION OF ANTIOXIDANT COMPOUNDS IN TEA -- SUMMARY POINTS -- Acknowledgments -- References -- Further Readings -- Chapter 8 - Cultivar Type and Antioxidant Potency of Tea Product -- INTRODUCTION -- TYPES OF TEA PRODUCT -- CHEMICAL COMPOSITION OF TEA -- METHODS OF ASSAYING ANTIOXIDATIVE CAPACITY -- ANTIOXIDANT PROPERTIES OF TEA -- CULTIVAR TYPE AND ANTIOXIDANT ACTIVITY -- SUMMARY POINTS -- References -- Chapter 9 - Objective Evaluation of the Taste Intensity of Tea by Taste Sensors -- INTRODUCTION -- MECHANISM OF THE LIPID/POLYMER MEMBRANE-TYPE TASTE SENSOR -- EVALUATION METHOD FOR TEA TASTE INTENSITY BY A LIPID/POLYMER MEMBRANE-TYPE TASTE SENSOR SYSTEM -- TOWARD THE CREATION OF A TASTE SENSOR SYSTEM WITH A RECEPTOR FUNCTION -- SUMMARY POINTS -- References -- Chapter 10 - Green Tea (Cv. Benifuuki) Powder and Catechins Availability -- INTRODUCTION -- BIOAVAILABILITY OF BENIFUUKI GREEN TEA INFUSION AND ANTI-ALLERGIC ACTIVITY OF THE TEA IN HUMANS -- PHARMACOKINETICS OF PLASMA CATECHINS AFTER THE INTRAGASTRIC ADMINISTRATION OF BENIFUUKI GREEN TEA IN RATS -- ABSORPTION OF CATECHINS AFTER INTRAGASTRIC ADMINISTRATION IN RATS -- THE AUC OF CATECHINS AFTER ORAL ADMINISTRATION IN HUMANS -- CONSUMPTION AND USAGE OF GREEN TEA POWDER IN JAPAN -- SUMMARY POINTS -- References -- Section 2 - Miscellaneous Teas and Tea Types: Non-Camellia sinensis -- Chapter 11 - Herbal Teas: A Focus on Antioxidant Properties -- INTRODUCTION -- SUMMARY POINTS -- References -- Chapter 12 - Honeybush Tea (Cyclopia sp.): A Traditional South-African Tisane -- INTRODUCTION -- BOTANICAL CHARACTERISTICS AND CULTIVATION -- HONEYBUSH TEA MANUFACTURE -- TRADITIONAL AND MODERN USE -- CHEMICAL COMPOSITION AND QUALITY CONTROL -- ANTIOXIDANT PROPERTIES AND BIOLOGICAL EFFECTS -- SUMMARY POINTS -- References.

Chapter 13 - Mate Tea: From the Camp to the Bench -- INTRODUCTION -- TEA FROM I. PARAGUARIENSIS -- POPULAR CULTURE ASSOCIATED WITH THE CONSUMPTION OF I. PARAGUARIENSIS -- REGIONAL CONSUMPTION OF I. PARAGUARIENSIS -- BIOCHEMICAL CHARACTERIZATION OF I. PARAGUARIENSIS -- BIOLOGICAL EFFECTS OF I. PARAGUARIENSIS CONSUMPTION -- SUMMARY POINTS -- References -- Chapter 14 - In Vitro Antioxidant Properties of Mediterranean Herbs and their Bioactivity -- INTRODUCTION -- IN VITRO ANTIOXIDANT PROPERTIES OF SELECTED MEDITERRANEAN HERBAL INFUSIONS -- BIOACTIVITY OF PELARGONIUM PURPUREUM AQUEOUS EXTRACT -- SUMMARY POINTS -- Acknowledgments -- References -- Chapter 15 - Bush Tea as a Herbal Beverage and Medicinal Plant in South Africa -- INTRODUCTION -- THE BUSH TEA PLANT -- DISTRIBUTION OF BUSH TEA -- TRADITIONAL USES OF BUSH TEA -- POTENTIAL OF BUSH TEA AS A HEALTH BEVERAGE -- SUMMARY POINTS -- References -- Section 3 - Manufacturing and Processing -- Chapter 16 - Tea Processing and its Impact on Catechins, Theaflavin and Thearubigin Formation -- INTRODUCTION -- THE CHEMISTRY AND BENEFITS OF GREEN TEA -- TEA PROCESSING -- IMPACT OF TEA PROCESSING ON CATECHINS, THEAFLAVIN AND THEARUBIGIN FORMATION -- CONCLUSION -- SUMMARY POINTS -- Acknowledgment -- References -- Chapter 17 - Tea Processing and Carotenoids -- INTRODUCTION -- VARIATION IN CAROTENOID LEVEL BETWEEN TEA CULTIVARS AND GROWING SEASONS -- CHANGES IN CAROTENOID LEVEL DURING PROCESSING FOR VARIOUS TEAS -- VARIATION IN CAROTENOID LEVEL BETWEEN VARIOUS KINDS OF TEA -- SUMMARY POINTS -- References -- Chapter 18 - Effect of Far-Infrared Irradiation on Catechin Contents of Green Tea -- INTRODUCTION -- EFFECT OF FIR IRRADIATION ON GREEN TEA LEAVES -- APPLICATION OF FAR-INFRARED IRRADIATION IN THE MANUFACTURING PROCESS OF GREEN TEA -- EFFECT OF AN FIR HEATER ON THE CHARACTERISTICS OF GREEN TEA DURING PROCESSING.

SUMMARY POINTS -- References -- Section 4 - Compositional and Nutritional Aspects -- Chapter 19 - Structure and Bioactivities of Polysaccharides in Tea: Applications in Diabetes, Hyperlipidemia, Coagulation, Thrombosis, Immunology, Oxidative Stress, Radiation and Bacterial Adhesion -- ABBREVIATIONS -- INTRODUCTION -- EXTRACTION AND ISOLATION METHODS -- CHEMICAL COMPOSITION -- STRUCTURE AND CONFORMATIONAL ANALYSIS -- BIOLOGICAL ACTIVITY -- TOXICITY OF TPS -- SUMMARY POINTS -- References -- Chapter 20 - An Overview of the Physicochemical and Bioactive Properties of Novel Tea Polysaccharide Conjugates -- ABBREVIATIONS -- INTRODUCTION -- CHEMICAL COMPOSITION OF TPC -- ANALYSIS OF THE PHYSICOCHEMICAL PROPERTIES OF CRUDE AND PURIFIED TEA POLYSACCHARIDE CONJUGATES -- THERMAL STABILITY OF TEA POLYSACCHARIDE CONJUGATE FRACTIONS -- SUPPRESSION OF DIABETES IN NON-OBESE DIABETIC (NOD) MICE BY ORAL ADMINISTRATION OF WATER-SOLUBLE AND ALKALI-SOLUBLE TEA POL ... -- PROTECTING HUMAN UMBILICAL VEIN ENDOTHELIAL CELLS AGAINST IMPAIRMENTS TRIGGERED BY HIGH GLUCOSE -- CONCLUSIONS AND FURTHER RESEARCH -- SUMMARY POINTS -- References -- Chapter 21 - Green Tea Dietary Supplements: Current Issues and Analysis Methods -- ABBREVIATIONS -- INTRODUCTION -- INVESTIGATIONS OF THE QUALITY CONTROL OF GTDS -- CONCLUSIONS -- SUMMARY POINTS -- References -- Chapter 22 - Trace Elements in Tea (Camellia sinensis) and their Bioavailability -- ABBREVIATIONS -- INTRODUCTION -- TRACE ELEMENTS IN TEA -- BIOAVAILABILITY OF TRACE ELEMENTS FROM TEA CONSUMPTION -- SUMMARY POINTS -- References -- Chapter 23 - Tea and Iron Metabolism -- INTRODUCTION -- IRON -- METABOLIC STUDIES -- TEA AND IRON STATUS -- CONCLUSIONS (BOX 3) -- SUMMARY POINTS -- References -- Chapter 24 - Manganese Nutrition and Tea Consumption -- INTRODUCTION -- MANGANESE - THE ELEMENT -- MANGANESE AND TEA -- SUMMARY.

SUMMARY POINTS -- References -- Chapter 25 - Vitamin K in Green Tea Leaves -- INTRODUCTION -- CHARACTERIZATION OF VITAMIN K -- SOURCES OF VITAMIN K -- EFFECTS OF VITAMIN K -- ANALYSIS OF VITAMIN K -- SUMMARY POINTS -- References -- Chapter 26 - Odor and Flavor Volatiles of Different Types of Tea -- INTRODUCTION -- ODOR AND FLAVOR VOLATILE COMPONENTS OF TEAS -- SUMMARY POINTS -- References -- Chapter 27 - Chromatographic Development, Validation and Data Handling of Tea Fingerprints -- INTRODUCTION -- DEVELOPMENT OF FINGERPRINTS -- VALIDATION OF FINGERPRINTS -- DATA HANDLING OF FINGERPRINTS -- CONCLUDING SUMMARY -- SUMMARY POINTS -- Acknowledgments -- References -- Chapter 28 - Steeping Time and Temperature on the Content of the Main Flavanols in Green Tea -- INTRODUCTION -- AMOUNT OF TEA LEAVES -- LEAF SIZE -- STEEPING TIME -- TEMPERATURE -- ADDITIVES -- SUMMARY POINTS -- References -- Chapter 29 - Chemistry and Biology of the Black Tea Thearubigins and of Tea Fermentation -- INTRODUCTION -- WHAT ARE THEARUBIGINS? -- BASICS OF TEA FERMENTATION CHEMISTRY -- ANALYSIS AND CHARACTERIZATION OF THEARUBIGINS -- STRUCTURAL MODEL FOR THE THEARUBIGINS: OXIDATIVE CASCADE HYPOTHESIS -- CONFIRMATION OF THE OXIDATIVE CASCADE HYPOTHESIS -- CONSEQUENCES OF THE OXIDATIVE CASCADE HYPOTHESIS -- QUANTIFICATION OF THEARUBIGINS -- BIOLOGICAL ACTIVITIES OF THEARUBIGINS -- CONCLUSION -- SUMMARY POINTS -- Acknowledgment -- References -- Chapter 30 - Bioactive Phytophenolics and Antioxidant Functions of Aqueous and Organic Tea Extracts -- INTRODUCTION -- ANTIOXIDANT EFFECTIVENESS OF TEA EXTRACTS AND THEIR MAIN ANTIOXIDANT PHYTOPHENOLICS -- EXTRACTION SYSTEMS AND ANTIOXIDANT EFFECTIVENESS -- STRUCTURE-ACTIVITY RELATIONSHIP -- CONCLUSION -- SUMMARY POINTS -- References -- Chapter 31 - Formation of Damascenone and its Related Compounds from Carotenoids in Tea -- ABBREVIATIONS.

INTRODUCTION.