Tea in Health and Disease Prevention

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 I: Tea, tea drinking, and varieties1. The tea plants: Botanical aspectsDiganta Deka, Dharitri Sarmah, Harisadhan Malakar, Sentimenla, Ranjit Kumar Paul, Md Yeasin, Animesh Sarkar, C.S. Maiti and Tanmoy Karak2. Black tea: Manufacturing and compositionPodma Pollov Sarmah, Himangshu Deka, Santanu Sabhapondit, Pritom Chowdhury, Kaberi Rajkhowa and Tanmoy Karak3. Green tea: Plants, artisanal knowledge, processing, manufacturing and productionSelena Ahmed and John Richard Stepp4. White tea: The plants, processing, manufacturing, chemical compositions, and potential health benefitsQing-Yi Lu, Zuo-Feng Zhang and Jenny T. Mao5. Pu-erh tea: Botany, ethnobotany, production, and chemistrySelena Ahmed and John Richard Stepp6. Mate tea: Manufacture and compositionMariana Mesquita7. Compositional and nutritional aspects: Kombucha-type fermented teasKarolina Jakubczyk, Klaudia Melkis, Alicja Ligenza and Katarzyna Janda-Milczarek8. Oolong tea: The plants, processing, manufacturing, and productionPo-An Chen and Shu-Yen Lin9. Exploring the world of herbal teasDiego Rivera and Concepción ObónSection II: Production, processing, and preparation10. Advances in the processing of tea extracts: Emerging sustainable technologiesFrancisco Díaz, Ricardo Ferreira, Beatriz Piñeiro-Lago, Susana M. Cardoso, M. Dolores Torres andHerminia Domínguez11. The effect of tea brewing time on chemical content and biological activityKasim Takim and Mehmet Emin Aydemir12. Tea processing and impact on catechins, theaflavin and thearubigin formationAlfred Anakalo ShitandiSection III: Compositional and nutritional aspects13. Compounds found in tea, their concentrations, and methods of analysisDhanya B. Sen, Rajesh A. Maheshwari, Aarti Zanwar, K.P. Greeshma and Ashim Kumar Sen14. Infusion times and temperature on the composition of tea beverages Ozan Kahraman, Türkan Uzlaşır, Gamze Güçlü, Serkan Selli and Hasim Kelebek15. Adulterants in teaJibu Thomas, Nivethitha Leelakrishnan, Tanujaa Ravindran and Levin Anbu Gomez16. How the health-benefit components of tea vary depending on the cultivar and season: The example of Darjeeling teaAnjan Hazra and Sauren Das17. Fluoride and teas consumption: A balanced synopsisLídia Audrey Rocha Valadas, Constanza E. Fernández, Vanara Florêncio Passos and Aldo Squassi18. Copper, iron and zinc content in tea and their nutritional aspects on human healthHimangshu Deka, Tupu Barman and Podma Pollov Sarmah19. Heavy metals in teas and their health implicationsBurhan Basaran and Özlem Saral20. Tea as a dietary antioxidant: Contribution to total antioxidant capacityAlessandra da Silva, Gabriela Amorim Pereira Sol, Dandara Baia Bonifácio, Josefina Bressan and Andréia Queiroz Ribeiro21. Tea and food antioxidant interactions: Investigating antagonism and synergismEzgi Doğan Cömert, Ecem Evrim Çelik and Vural Gökmen22. Matcha tea: and its antioxidant profile and effectsKarolina Jakubczyk, Joanna Kika, Kinga Szymczykowska and Katarzyna Janda23. Tea, energy metabolism, and the satiety responsesNatália Cristina de Faria, Ana Paula da Costa Soares, Victor R. Preedy and Lucilene Rezende AnastácioSection IV: General aspects of the effects of teaA: Body, organs, and tissues24. Tea consumption and body fat distributionChao Cao, Ruixuan Wang and Lin Yang25. Revising the potential role of black tea in alleviating metabolic syndromeRitwija Bhattacharya, Dishari Dasgupta, Manabi Paul, Aniruddha Mukhopadhyay and Pritha Bhattacharjee26. The effect of kombucha tea on liver functions: A review of accumulated evidenceShahira M. Ezzat, Engy A. Mahrous and Essam Abdel-Sattar27. Tea and the gut microbiotaAbbe Maleyki Mhd Jalil and Christine Ann Edwards28. Evaluation of antiosteoporosis effects of Camellia sinensis (tea), its extracts, and major compoundsChirag Kulkarni, Sreyanko Sadhukhan and Naibedya Chattopadhyay29. Potential clinical application of green tea therapy in ocular protectionKai On Chu, Chi Chiu Wang and Chi Pui Pang30. Potential benefits of tea consumption against risk factors associated with the development of coronary artery diseaseYonela Ntamo, Duduzile Ndwandwe, Bongani B. Nkambule, Marakiya T. Moetlediwa, Asanda Mayeye, Nomahlubi Luphondo, Ndivhuwo Muvhulawa, Musawenkosi Ndlovu, Sihle E. Mabhida, Sithandiwe E. Mazibuko-Mbeje, Nokulunga Hlengwa, Sidney Hanser, Jeanine L. Marnewick, Patrick Orlando, Luca Tiano and Phiwayinkosi V. Dludla31. Linking exercise and green tea consumption as an antioxidant strategyHadi Nobari and Saber Saedmocheshi32. Bioinformatics applications for evaluating health and pharmacological properties of tea: Use ofcomputer-assisted drug discovery toolsAnish Mathew Chacko, Yatheesharadhya Bylappa and Anish NagB: Cellular and nonorgan effects33. Sunscreen from teaSetyo Nurwaini and Wahyu Utami34. Tea and kidney stone formationRoswitha Siener35. Tea and cancer riskDwina Juliana Warman and Huijuan Jia36. Molecular aspects of the effects of green tea extracts in cancer studiesMana Alavi and Fatemeh Safari37. Epigenetic factors of green tea consumption in cancer preventionLászló Szabó, Ferenc Budán, Dávid Szép, Zoltán Gyöngyi, Bence L. Raposa andIstván Kiss38. The potential for black tea in combating arsenic toxicityMadhumita Roy, Archismaan Ghosh and Amitava Datta39. Tea extract and usage against multidrug-resistant bacteriaAbhishek Mehta and Mahendra Pratap Mehta40. Tea and its antibacterial effects compared to other plantsAparna Shil, Sudipta Majhi, Sima Sikdar, Prerona Biswas and Mausumi Sikdar (née Bhakta)Section V: Focused areas, specific tea components, and effects on tissue and organ systems41. Epigallocatechin-3-gallate effects on leukemia cellsMaliheh Moradzadeh42. Tea epigallocatechin gallate and impact on life spanRohit Sharma43. Epigallocatechin gallate and its antifungal profilesDwi Murtiastutik, Lunardi Bintanjoyo and Yusuf Wibisono44. Unraveling molecular and cellular mechanisms underlying the beneficial effects of epigallocatechin-3-gallate by proteomic investigationsSunisa Yoodee and Visith Thongboonkerd45. Autophagy and green tea epigallocatechin-3-gallate: Applications to female reproductivecancersGene Chi-Wai Man, Loucia Kit-Ying Chan, Sze Wan Hung, Yi Song, Lu Chen, Tao Zhang and Chi Chiu Wang46. Green tea epigallocatechin gallate and its impact on heart healthYuejin Li47. Epigallocatechin gallate (EGCG) and its derivative: In silico reverse screening and molecular docking for therapeuticsSze Wan Hung, Chi Wai Gene Man and Chi Chiu Wang48. Molecular effects of green tea epigallocatechin gallate on the microRNA-143/MAPK7 and microRNA-let-7a/HMGA2 pathwaysHui-Chen Ku, Chih-Chun Kuo, Tsung-Chen Su, Meei-Ju Yang, Ching-Feng Cheng and Yung-Hsi Kao49. Pharmacology of caffeine: Implications of tea drinkingRajesh A. Maheshwari, Dhanya B. Sen, Umang H. Shah, Aman Upaganlawar and Ashim Kumar Sen50. Caffeine and its potential use in Parkinson’s diseaseAngshuman Bagchi and Sima Biswas51. Catechin: Features and linking effects on caffeine and mast cellsItsuro Kazama52. Green tea catechins and physical activity: Exploring their role in prostate cancer studiesHadi Nobari, Saber Saedmocheshi and Alberto Pérez-López53. Potential of tea-derived phytoconstituents against Candida albicans and C. glabrata infectionJigisha Anand, Shubhangee Agarwal, Pavita Thapa, Maitri Gupta, Rakesh Kumar Bachheti and Nishant Rai54. Theaflavins in tea: Features and effectsAshim Kumar Sen, Rajesh A. Maheshwari, Faruk Alam, Rajesh L. Dumpala, Umang H. Shah and Dhanya B. Sen55. Theaflavin-enriched black tea: Uses and applicationsDhrubajyoti Sarkar, Ushasi Das and Sohini Chatterjee56. Theanine (L-glutamylethylamide) in tea and its protective effects against bladder dysfunctionKanako Matsuoka, Hidenori Akaihata, Junya Hata, Ryo Tanji, Soichiro Ogawa and Yoshiyuki Kojima57. Computational studies to explore tea catechins and theaflavins as drug candidatesSusmit Mhatre and Vandana Patravale58. Oolonghomobisflavans in oolong tea and lifespan effectsChatrawee Duangjan and Sean P. CurranSection VI: Behavior, brain, and neurological systems59. Tea consumption and depressionMustafa Volkan Yılmaz, Esma Asil and Aslı Uçar60. Tea drinking and reduction of anxietyMohammad Bakhriansyah61. Theanine and amelioration of brain stressKeiko Unno62. Theanine (L-gamma-glutamylethylamide) in green tea, and its impact on cognitive functionYoshitake Baba63. Theanine (L-gamma-glutamylethylamide) in tea: Effects on attention and underlyingneurophysiologyTharaka L. Dassanayake64. Green tea prevents apoptosis in strokeAbdulloh Machin, Savira Butsainah Dienanta and Mary Dan65. Caffeine and beneficial cognitive effectsJoana A. Loureiro, Stéphanie Andrade, Maria João Ramalho and Maria Carmo Pereira66. Tea catechins and visual motion processingYuko Sugita67. Green tea and health outcomes including cardiovascular disease, cancer, and dementiaMasayuki Teramoto, Ehab S. Eshak and Hiroyasu IsoSection VII: Adverse effects and contaminants of tea and tea-related products68. Toxicity of tea polyphenolsDennis P. Cladis69. Arsenic and chromium in teasHarisadhan Malakar, Jintu Dutta, Animesh Sarkar, Diganta Deka, Jurisandhya Bordoloi, Ranjit Kumar Paul, Md Yeasin, C.S. Maiti, Sukanya Baruah, Jiban Saikia and Tanmoy Karak70. Anthraquinones in tea and implications for toxicologyRosario Zamora and Francisco J. Hidalgo71. Clinical evidence of tea—drug interactionsShingen Misaka and Kenju Shimomura72. Glyphosate in tea as a potentially toxic compoundThanh Dam Nguyen, Manh Huy Nguyen, Minh Tam Thi Nguyen, Hong Anh Duong and Hung Viet Pham73. Microplastic pollution in tea: What do we know?Farah Noshin Chowdhury and Md Mostafizur RahmanSection VIII: Applications of byproducts, selective methods, and resources74. Usage of spent tea leaves: A new narrativeNarashans Alok Sagar, Meenakshi Pathak, Ramveer Singh, Eng-Keng Seow, Ajay V. Chinchkar and Manik Sharma75. Utilization and profiles of spent black tea: Extraction techniques andmicroencapsulationSurakshi Rajapaksha and Naoto Shimizu76. Advanced analytical techniques for bioactive compounds in teaYunle Huang, Rui Min Vivian Goh, Aileen Pua, Lionel Jublot, Shao Quan Liu, Bin Yu and Dejian Huang77. Catechins in tea and methods for their detectionIrina Georgiana Munteanu and Constantin Apetrei78. Methods and technologies for the analysis of caffeine in teaNayomi Dave, Pranav Sonawane, Tanu Dixit, Asmita Pramanic and Selvan Ravindran79. Pesticides in teas: Methods of analysisKasim Takım and Mehmet Emin Aydemir80. Carotenoids in teaXin-Qiang Zheng, Xiao-Xiang Li, Na-Na Li, Jian-Liang Lu, Victor R. Preedy, Jian-Hui Ye and Yue-Rong Liang81. Contamination level of polycyclic aromatic hydrocarbons in tea and tea infusion: Analytical methods and risk assessmentThuy Ngoc Nguyen, Thanh Dam Nguyen, Hung Viet Pham and Hong Anh Duong82. Recommended resources for tea in health and disease preventionRajkumar Rajendram, Vinood B. Patel and Victor R. Preedy