Several scientific reports reveal that green tea polyphenols help reduce the risk of diseases such as cancer. This book reviews the latest evidence and pharmaceutical functions of the tea polyphenols with regard to health promotion benefits. The text discusses the rise of tea-derived supplements, which is driving the food industry and research community to address critical challenges. The authors review these challenges, which include screening the myriad of potential bioactivity of tea polyphenols, uncovering complex underpinning mechanisms, establishing optimal intake levels and synergistic formulations, and developing an adequate tea polyphenols delivery matrix.
GREEN TEA POLYPHENOLS: PROCESSING, CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES Green Tea Processing: Principals, Features and Techniques A Summary of Biochemical and Physico-Chemical Characteristics of Green Tea Polyphenols Beneficial Physiological Activities of Green Tea Polyphenols Green Tea Polyphenols in Health Risk Prevention and Therapeutic Actions Green Tea Polyphenols against Cancer Green Tea Polyphenols in Cardiovascular Disease Green Tea Polyphenols in Weight Management (Obesity) and Diabetes Green Tea Polyphenols for the Protection of Internal Organs Green Tea Polyphenols in Improved Bone Health Green Tea Polyphenols in Strengthen the Immune Systems Green Tea Polyphenols on Gut Health Green Tea Polyphenols in Oral Care Green Tea Polyphenols in Nurtagenomics GREEN TEA POLYPHENOLS IN BUSINESS INNOVATIONS AND COMMERCIAL APPLICATIONS Green Tea Polyphenols as a Functional Ingredient for Non-Food Industry Green Tea Polyphenols as Nutraceuticals in Present and Future Food Industry