Green Tea and Health: Antioxidant Properties, Consumption and Role in Disease Prevention


Nicolas Powell (Editor)

Series: Food and Beverage Consumption and Health
BISAC: HEA048000

Green tea is a popular healthful beverage in many parts of the world and its medical properties have been extensively explored. Green tea originated in China and the chemistry of green tea is renowned by its presence of polyphenolic compounds, particularly catechins. This book reviews the antioxidant activities of green tea catechins, its consumption and the ways it prevents potential infections; the potential beneficial effects of green tea consumption on Diabetes mellitus and how it can be used to reduce severe brain damage as well as its use in treating obesity. Other chapters examine how catechins may assist in the suppression of heart transplant rejection; a discussion on EGCG as the most abundant catechin green tea and its capability of inhibiting cell proliferation and inducing apoptosis in cancer cells; an evaluation and comparison of the phenolic composition and metal content of commercially available aromatized green tea infusions; and an investigation of the chromatographic behavior of catechins.
(Imprint: Nova)

Table of Contents

Table of Contents


Chapter One
Antioxidant Activity of Green Tea Catechins
(S. P. J. Namal Senanayake, DuPont Nutrition and Health, Four New Century Parkway, New Century, Kansas, USA)

Chapter Two
Potential for Prevention of Infection by Green Tea
(Wanda C. Reygaert, Department of Biomedical Sciences, Oakland University William Beaumont School of Medicine, Rochester, MI, USA)

Chapter Three
The Protective Effects of Intrahippocampal Application of Green Tea Leaf Extract on Aluminium-Induced Brain Toxicity
(Jelenković Ankica, Jovanović D. Marina, Petronijević Nataša, University of Belgrade, Institute for Biological Research “Siniša Stanković”, Belgrade, Republic of Serbia, and others)

Chapter Four
Preventive Effects of Tea Catechins on Cardiac Transplant Rejection
(Jun-ichi Suzuki, Department of Advanced Clinical Science and Therapeutics, The University of Tokyo, Japan)

Chapter Five
Impact of Green Tea (Camellia sinensis L.) Consumption in Diabetes Mellitus-Induced Neurodegeneration
(Ana R. Nunes, Marco G. Alves, Paula I. Moreira, Pedro F. Oliveira, and Branca M. Silva, 1CICS – UBI – Health Sciences Research Centre, University of Beira Interior, Covilhã, Portugal, and others)

Chapter Six
New Cellular and Molecular Target of EpigalloCatechin-3-Gallate
(Simona Martinotti, Giorgio Calabrese, Elia Ranzato, University of Piemonte Orientale, DiSIT- Dipartimento di Scienze e Innovazione Tecnologica, Alessandria, Italy, and others)

Chapter Seven
Role of EGCG in Regulation Tyrosine Kinase Onco-Proteins in Cancer
(Bui Thi Kim Ly, Hoang Thanh Chi, Department of Medical Genome Sciences, Graduate School of Frontier Sciences, the University of Tokyo, Tokyo, Japan, and others)

Chapter Eight
The use of Green Tea in Treating Obesity
(Ankica Jelenković, Mirjana Šumarac-Dumanović, Institute for Biological Research “Siniša Stanković“, University of Belgrade, Belgrade, Republic of Serbia, and others)

Chapter Nine
Aromatized Green Teas – The Content of Flavonoids and Metals
(Aleksandra Sentkowska, Anna Pękal, Paulina Dróżdż, Magdalena Biesaga and Krystyna Pyrzyńska, Department of Chemistry, University of Warsaw,
Warsaw, Poland, and others)

Chapter Ten
Application of Hilic Column for the Determination of Catechins
(Aleksandra Sentkowska, Magdalena Biesaga and Krystyna Pyrzynska, University of Warsaw, Department of Chemistry, Warsaw, Poland)


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