Tea as a Food Ingredient : Properties, Processing, and Health Aspects (Paperback)

Introductory of basic chemistry and health effects of tea. Tea foods productions, status, and future developments. Green tea catechins: functionality, addition to food, and bioavailability. Antioxidant, anti-inflammatory and , anti-obesity properties of tea foods. Japanese green tea: processing, chemical properties, and health benefits. Epigallocatechin-3-gallate: cardiometabolic benefits and metabolism. Tea polyphenols for the prevention of influenza and the common cold. Tea-derived polysaccharides: A promising natural product for health benefits. Tea, Camellia sinensis in Africa. Black tea in chemoprevention of cancer. Green and sustainable processing of tea constituents and application. Green tea and telomere length regulation in health conditions. Tea leaves as an ingredient of confectioners. Use of tea catechins in foods as a functional ingredient. Processing technology to improve flavor and quality stability of tea beverage. Tea seed oil with aesthetic benefits for skin and hair. Tea flower and their health benefits. Protein and hydrolytic peptides from tea. Bioavailability of Tea Polyphenols. Genetic characterization of tea and its quality attributes.