Tea in Health and Disease Prevention
Academic Press Inc (Verlag)
978-0-443-14158-4 (ISBN)
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Victor R. Preedy BSc, PhD, DSc, FRSB, FRSPH, FRSC, FRCPath graduated with an Honours Degree in Biology and Physiology with Pharmacology. After gaining his University of London PhD, he received his Membership of the Royal College of Pathologists. He was later awarded his second doctorate (DSc), for his contribution to protein metabolism in health and disease. He is Professor of Clinical Biochemistry (Hon) at King’s College Hospital and Emeritus Professor of Nutritional Biochemistry at King’s College London. He has Honorary Professorships at the University of Hull, and the University of Suffolk. Professor Preedy was the Founding Director and then long-term Director of the Genomics Centre at King’s College London from 2006 to 2020. Professor Preedy has been awarded fellowships of the Royal Society of Biology, the Royal College of Pathologists, the Royal Society for the Promotion of Health, the Royal Institute of Public Health, the Royal Society for Public Health, the Royal Society of Chemistry and the Royal Society of Medicine. He carried out research when attached to the National Heart Hospital (part of Imperial College London), The School of Pharmacy (now part of University College London) and the MRC Centre at Northwick Park Hospital. He has collaborated with international research groups in Finland, Japan, Australia, USA, and Germany. To his credit, Professor Preedy has published over 750 articles, which includes peer-reviewed manuscripts based on original research, abstracts and symposium presentations, reviews and edited books. Vinood B. Patel, BSc, PhD, FRSC, is currently Professor in Clinical Biochemistry at the University of Westminster. In 2014 Dr Patel was elected as a Fellow to The Royal Society of Chemistry. Dr Patel graduated from the University of Portsmouth with a degree in Pharmacology and completed his PhD in protein metabolism from King’s College London in 1997. His postdoctoral work was carried out at Wake Forest University Baptist Medical School, NC, USA studying structural-functional alterations to mitochondrial ribosomes, where he developed novel techniques to characterize their biophysical properties. Research is being undertaken to study the role of nutrients, antioxidants, phytochemicals, iron, alcohol and fatty acids in the pathophysiology of liver disease. Other areas of interest are identifying new biomarkers that can be used for the diagnosis and prognosis of disease and understanding mitochondrial oxidative stress in neurological disorders and iron dysregulation in diabetes. Dr Patel is a nationally and internationally recognized researcher and has several edited biomedical books related to the use or investigation of active agents or components. These books include The Handbook of Nutrition, Diet, and Epigenetics, Branched Chain Amino Acids in Clinical Nutrition, Cancer: Oxidative Stress and Dietary Antioxidants, Toxicology: Oxidative Stress and Dietary Antioxidants, Molecular Nutrition: Vitamins, The Neuroscience of Pain, Cognitive Behavioural Therapy. He is Editor of the ten-volume series Biomarkers in Disease: Methods, Discoveries and Applications.
Section 1: Tea, Tea Drinking and Varieties
1. Different tea types: black, green, red, yellow, matcha and beyond
2. The genomics of Camellia sinensis
3. Black tea: manufacture and composition
4. Green tea: manufacture and composition
5. Herbal teas (different types as a general review)
6. Matcha tea: manufacture and composition
7. Mate-tea: manufacture and composition
8. Oolong Tea: manufacture and composition
9. Pu-erh?tea: manufacture and composition
10. Smoked tea: manufacture and composition
11. White tea: manufacture and composition
Section 2: Production, Processing and Preparation
12. Tea (Camellia sinensis L.) as a bioresource: biochar production
13. Microencapsulation of tea extracts
14. Infusion times and temperature on the composition of tea beverages
15. Adding milk to tea: effects on composition and tea profile
Section 3: Compositional and Nutritional Aspects
16. Antioxidant profile of teas
17. Trace elements of nutritional interest in tea (copper, iron and zinc)
18. Tea, energy metabolism and the hunger response
19. Tea and weight loss
20. Caffeine content of tea
21. Polyphenols in tea
22. Gallic acid in tea
23. Kombucha type fermented teas
24. The bioavailability of tea components in normal and enhanced situations: a focus on epigallocatechin gallate
Section 4: General Aspects of the Effects of Tea
25. Tea and life span studies
26. Tea and prevention of cardiovascular disease
27. Tea and effects in menopause: investigating ovariectomized
28. Immunomodulation by tea
29. Tea and effects on kidney
30. Tea and the gut microbiota
31. Tea and cancer risk
32. Tea and the liver: mitochondrial membrane protection and green tea
33. Tea consumption and glioma
34. Black tea versus green tea in preventing oxidative stress
35. Tea consumption and depression
36. Tea and micro RNAs
37. Tea, bone and calcium
38. Tea-drugs interactions
39. Tea and dietary interactions
40. Tea as a cosmetic ingredient: influence on the skin
Section 5: Focused Areas, Specific Tea Components and Effects on Tissue and Organ Systems
41. Caffeine and improved run performance
42. Caffeine and protection against nonalcoholic steatohepatitis
43. Caffeine and the sensory systems: auditory and vestibulary
44. Catechins in tea and its metabolic effects
45. Epicatechin and GLP-1 Epicatechin and the cardiometabolic system
46. Epicatechin and the membrane androgen receptor
47. Epigallocatechin gallate and antitoxic effects
48. Epigallocatechin-3-gallate and effects on leukemia cells
49. Epigallocatechin-gallate and myosin phosphatase
50. Gallic acid and antimicrobial effects of gallic acid
51. Gallic acid and use in cancer studies
52. Theanine (L-glutamylethylamide) in tea, and its use in cognition
53. Theanine (L-glutamylethylamide) in tea, and protection in cognitive abnormalities
54. Theanine (L-glutamylethylamide) in tea, and protection of bladder function
55. Theanine (L-glutamylethylamide) in tea, neurophysiological and attention
56. The bioavailability? of?tea?polyphenols: investigating aspects of antioxidant activity.
Section 6: Behavior and Brain 57. The risk of dementia and green tea drinking
58. Theanine and amelioration of brain stress
59. Psychoactive compounds green tea
60. Caffeine and beneficial cognitive effects
61. Caffeine and resting-state fMRI
Section 7: Adverse Effects of Tea and Tea-Related Products
62. Polyphenol toxicity: tea and other beverage types
63. Toxic metals in tea: chromium and arsenic
64. Caffeine and adverse effects in utero
65. Combined caffeine and nicotine: adverse neuroscientific effects
66. Caffeine poisoning
67. Fluoride and teas: increased cancer risk
Section 8: Comparison of Tea and Coffee in Health and Disease
68. Comparing tea and coffee with mortality
69. Comparing tea and coffee with respect to dementia
70. Comparing tea and coffee with respect to cancer
71. Comparing caffeine content in tea and coffee: measures of intake and health effects
Section 9: Resources and Selective Methods
72. Assays for tropane and pyrrolizidine alkaloids in tea
73. Assays of metals in tea
74. Assays of caffeine
75. Measuring tea consumption with questionnaire: methods and applications
76. Measuring lifetime caffeine intake: applications to investigating cancers
77. Resources
| Erscheint lt. Verlag | 1.12.2024 |
|---|---|
| Verlagsort | San Diego |
| Sprache | englisch |
| Maße | 215 x 276 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-443-14158-4 / 0443141584 |
| ISBN-13 | 978-0-443-14158-4 / 9780443141584 |
| Zustand | Neuware |
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