While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of real-life benefit, what the risk of toxicity might be, and what the effective-level thresholds are for various purposes. Clearly there are still questions about the efficacy and use of tea for health benefit.
This book presents a comprehensive look at the compounds in black, green, and white teas, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of teas in one volume, or takes the disease-focused approach that will assist in directing further research and studies.
Victor R. Preedy, PhD, is a Professor of Nutritional Biochemistry in the Department of Nutrition and Dietetics, at the King's College in London. He is also a Professor of Clinical Biochemistry in the Department of Clinical Biochemistry. Dr. Preedy is also Director of the Genomics Centre, King's College London. He was elected a Fellow of the Royal College of Pathologists in 2000. In 1993, he gained a D.Sc. degree for his outstanding contribution to protein metabolism. He was elected as a Fellow to the Royal Society for the Promotion of Health (2004) and The Royal Institute of Public Health (2004). In 2009, Dr. Preedy was also elected as a Fellow of the Royal Society for Public Health (RSPH). He has written or edited over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 85 reviews and 30 books. His interests pertain to matters concerning Public Health and how this is influenced by nutrition, addictions and other life style factors. Professor Preedy is especially committed to bridging the person-public health divide.
Part I: Tea, Tea Drinking and Composition PART II: Non-Comellia Sinensis Teas and tea types Part III: Manufacturing and processing aspects Part Iv: Nutritional Aspects PART v: General Protective Aspects of Tea Related Compounds 5.1 Biochemistry, metabolism and general effects 5.2 Cancer and cell division and cycles 5.3 Cardiovascular, hepato-intestinal and other organ systems PART vi: Specific Tea Components and Effects on Tissue and Organ Systems 6.1 Biochemistry, metabolism and general effects 6.2 Cancer and cell division and cycles 6.3 Cardiovascular, hepato-intestinal and other organ systems part vii: Adverse effects of tea and tea related products PART Viii: Comparison of Tea and Coffee in Disease