GREEN TEA

By L. JOURR

CONTENTS 1 INTRODUCTION TO THE HISTORY OF TEA 2 BIOSYNTHESIS OF TEA CATECHINS 3 FERMENTATION OF TEA 4 METHODS OF EXTRACTING POLYPHENOLIC CONSTITUENTS OF TEA LEAVES 5 ANTIOXIDATIVE ACTION OF TEA POLYPHENOLS 6 RADICAL SCAVENGING ACTION 7 ANTIBACTERIAL ACTION 8 METHICILLIN-RESISTANT STAPHYLOCOCCUS AUREUS 9 ANTICARIOGENIC ACTION 10 ANTIVIRAL ACTION OF TEA POLYPHENOLS 11 PREVENTION OF CANCER BY TEA POLYPHENOLS 12 LIPID LOWERING EFFECTS 13 HYPOGLYCEMIC ACTION OF TEA POLYPHENOLS 14 HYPOTENSIVE ACTION OF TEA POLYPHENOLS 15 EFFECTS ON INTESTINAL FLORA 16 THE FATE OF TEA CATECHINS AFTER ORAL INTAKE 17 EF?CACY OF THE HEALTH BENE?TS OF BLACK TEA OR BLACK TEA POLYPHENOLS 18 TOXICOLOGY 19 PRACTICAL AND INDUSTRIAL APPLICATIONS 20 TEA IN JAPAN