Tea in Health and Disease Prevention

2nd Edition - December 1, 2024
Editors: Victor R Preedy, Vinood Patel
Language: English
Hardback ISBN:
9 7 8 - 0 - 4 4 3 - 1 4 1 5 8 - 4
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 1 4 1 5 9 - 1

While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or toxicity risks of drinking tea are scattered, leaving definitive an… Read more

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While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or toxicity risks of drinking tea are scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, 2nd Edition once again addresses this problem, bringing together all the latest and most relevant information on tea and its health effects into one comprehensive resource. The book covers compounds in black, green, and white teas and explores their health implications, first more generally, then in terms of specific organ systems and diseases. With over 75% brand new content, this fully reorganized, updated edition covers a wider range of tea varieties and beneficial compounds found in tea, such as polyphenols and antioxidants.

Tea in Health and Disease Prevention, Second Edition is an organized, efficient resource that will help readers find quick answers to questions and will help inspire further studies for those interested in tea research. This is a must-have reference for researchers in food science and nutrition, as well as nutritionists and dieticians.

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

Victor R Preedy

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.

Affiliations and expertise

Professor, Department of Clinical Biochemistry, King’s College Hospital, London, UK; Emeritus Professor, Faculty of Life Sciences and Medicine, King’s College London, UK Visiting Professor, University of Hull, UK

Vinood Patel

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.

Affiliations and expertise

Reader, Clinical Biochemistry, University of Westminster, London, UK