Tea in Health and Disease

Tea in Health and Disease

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Tea, made from the leaves of the Camellia senenisis plant, is the second most consumed beverage worldwide after water. Accumulating evidence from cellular, animal, epidemiological and clinical studies have linked tea consumption to various health benefits, such as chemoprevention of cancers, chronic...

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Bibliographic Details
Main Author: Dou, Q. Ping (auth)
Format: Book Chapter
Published: MDPI - Multidisciplinary Digital Publishing Institute 2019
Subjects:
polyphenols
n/a
cell cycle arrest and apoptosis
neuroblastoma
salivary ?-amylase activity
cancer apoptosis
yaupon holly
bioaccessibility
fracture
p53
tea
Liubao tea
BE(2)-C
matrix metalloproteinase-1 (MMP-1)
catechin
renal stone
oxalate
protein expression
67LR
Alzheimer's disease
EGCG
nutraceutical
diseases
anti-oxidant
heme oxygenase-1
polyphenol
anxiety
matcha
ERCC1/XPF
neuro-sphere
tea consumption
theanine
Rosmarinic acid
yerba mate
hypercalciuria
gene expression
microbiota
cohort study
histone deacetylase 2 (HDAC2)
guayusa
nuclear factor erythroid 2-related factor 2 (Nrf2)
DNA repair
mRNA expression
caffeine
chemoprevention
cisplatin
6-OH-11-O-hydroxyphenanthrene
adrenal hypertrophy
hepatic damage
anti-photoaging
cell death
green tea
kudingcha
suberoylanilide hydroxamic acid (SAHA)
epigallocatechin gallate (EGCG)
stress-reduction
calcium oxalate monohydrate
Camellia sinensis
chemoresistance
tea polyphenols
green tea polyphenols
green tea catechins
N-MYC
cancer
epigallocatechin-gallate (EGCG)
Parkinson's disease
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