Green tea (Thea sinensis), a time-honored drink in Japan for more than 1,000 years, is used medicinally and as refreshment after meals. Recent studies suggest a correlation between the natural antioxidants found in green tea and overall good health. This exciting new text explores the many useful properties of green tea that have been scientifically investigated. These include:
Green Tea-Its Cultivation, Processing of the Leaves for Drinking Materials, and Kinds of Green Tea, D.-C. ChuGeneral Chemical Composition of Green Tea and Its Infusion, D.-C. Chu and L.R. JunejaChemical and Physiochemical Composition of Green Tea and Its Infusion, M. Ninmiya, L. Unten, and M. KimAntioxidative Activity of Tea Polyphenols, M. KoketsuMetabolism of Tea Polyphenols, H. TakahashiCancer Chemoprevention by Green Tea Polyphenols, M. KimSuppressive Effect of Uremic Toxin Formation by Tea Polyphenols, S. SakanakaGreen Tea Polyphenols for the Prevention of Dental Caries, S. SakanakaInhibitory Effects of Green Tea Polyphenols on Growth and Cellular Adherence of a Periodontal Disease Bacterium, Porphyromonas gingivalis, S. Sakanaka and T. YamamotoEffect of Tea Polyphenols on Human Intestinal Microflora, T. OkuboDeodorizing Effect of Green Tea Extracts, M. HibinoTheanine-Its Synthesis, Isolation, and Physiological Activity, D.-C. Chu, K. Itoh, L.R. Juneja, and T. YamamotoGreen Tea Extract as a Remedy for Diarrhea Occurring at Rearing Farms of Calves, N. Ishihara and S. Akachi
