Tea in Health and Disease Prevention

Section I: Tea, tea drinking, and varieties<br>1. The tea plants: Botanical aspects<br>Diganta Deka, Dharitri Sarmah, Harisadhan Malakar, Sentimenla, Ranjit Kumar Paul, Md Yeasin, Animesh Sarkar, C.S. Maiti and Tanmoy Karak<br>2. Black tea: Manufacturing and composition<br>Podma Pollov Sarmah, Himangshu Deka, Santanu Sabhapondit, Pritom Chowdhury, Kaberi Rajkhowa and Tanmoy Karak<br>3. Green tea: Plants, artisanal knowledge, processing, manufacturing and production<br>Selena Ahmed and John Richard Stepp<br>4. White tea: The plants, processing, manufacturing, chemical compositions, and potential health benefits<br>Qing-Yi Lu, Zuo-Feng Zhang and Jenny T. Mao<br>5. Pu-erh tea: Botany, ethnobotany, production, and chemistry<br>Selena Ahmed and John Richard Stepp<br>6. Mate tea: Manufacture and composition<br>Mariana Mesquita<br>7. Compositional and nutritional aspects: Kombucha-type fermented teas<br>Karolina Jakubczyk, Klaudia Melkis, Alicja Ligenza and Katarzyna Janda-Milczarek<br>8. Oolong tea: The plants, processing, manufacturing, and production<br>Po-An Chen and Shu-Yen Lin<br>9. Exploring the world of herbal teas<br>Diego Rivera and Concepción Obón<br><br>Section II: Production, processing, and preparation<br>10. Advances in the processing of tea extracts: Emerging sustainable technologies<br>Francisco Díaz, Ricardo Ferreira, Beatriz Piñeiro-Lago, Susana M. Cardoso, M. Dolores Torres and<br>Herminia Domínguez<br>11. The effect of tea brewing time on chemical content and biological activity<br>Kasim Takim and Mehmet Emin Aydemir<br>12. Tea processing and impact on catechins, theaflavin and thearubigin formation<br>Alfred Anakalo Shitandi<br><br>Section III: Compositional and nutritional aspects<br>13. Compounds found in tea, their concentrations, and methods of analysis<br>Dhanya B. Sen, Rajesh A. Maheshwari, Aarti Zanwar, K.P. Greeshma and Ashim Kumar Sen<br>14. Infusion times and temperature on the composition of tea beverages Ozan Kahraman, Türkan Uzlaşır, Gamze Güçlü, Serkan Selli and Hasim Kelebek<br>15. Adulterants in tea<br>Jibu Thomas, Nivethitha Leelakrishnan, Tanujaa Ravindran and Levin Anbu Gomez<br>16. How the health-benefit components of tea vary depending on the cultivar and season: The example of Darjeeling tea<br>Anjan Hazra and Sauren Das<br>17. Fluoride and teas consumption: A balanced synopsis<br>Lídia Audrey Rocha Valadas, Constanza E. Fernández, Vanara Florêncio Passos and Aldo Squassi<br>18. Copper, iron and zinc content in tea and their nutritional aspects on human health<br>Himangshu Deka, Tupu Barman and Podma Pollov Sarmah<br>19. Heavy metals in teas and their health implications<br>Burhan Basaran and Özlem Saral<br>20. Tea as a dietary antioxidant: Contribution to total antioxidant capacity<br>Alessandra da Silva, Gabriela Amorim Pereira Sol, Dandara Baia Bonifácio, Josefina Bressan and Andréia Queiroz Ribeiro<br>21. Tea and food antioxidant interactions: Investigating antagonism and synergism<br>Ezgi Doğan Cömert, Ecem Evrim Çelik and Vural Gökmen<br>22. Matcha tea: and its antioxidant profile and effects<br>Karolina Jakubczyk, Joanna Kika, Kinga Szymczykowska and Katarzyna Janda<br>23. Tea, energy metabolism, and the satiety responses<br>Natália Cristina de Faria, Ana Paula da Costa Soares, Victor R. Preedy and Lucilene Rezende Anastácio<br><br>Section IV: General aspects of the effects of tea<br>A: Body, organs, and tissues<br>24. Tea consumption and body fat distribution<br>Chao Cao, Ruixuan Wang and Lin Yang<br>25. Revising the potential role of black tea in alleviating metabolic syndrome<br>Ritwija Bhattacharya, Dishari Dasgupta, Manabi Paul, Aniruddha Mukhopadhyay and Pritha Bhattacharjee<br>26. The effect of kombucha tea on liver functions: A review of accumulated evidence<br>Shahira M. Ezzat, Engy A. Mahrous and Essam Abdel-Sattar<br>27. Tea and the gut microbiota<br>Abbe Maleyki Mhd Jalil and Christine Ann Edwards<br>28. Evaluation of antiosteoporosis effects of Camellia sinensis (tea), its extracts, and major compounds<br>Chirag Kulkarni, Sreyanko Sadhukhan and Naibedya Chattopadhyay<br>29. Potential clinical application of green tea therapy in ocular protection<br>Kai On Chu, Chi Chiu Wang and Chi Pui Pang<br>30. Potential benefits of tea consumption against risk factors associated with the development of coronary artery disease<br>Yonela 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. Dludla<br>31. Linking exercise and green tea consumption as an antioxidant strategy<br>Hadi Nobari and Saber Saedmocheshi<br>32. Bioinformatics applications for evaluating health and pharmacological properties of tea: Use of<br>computer-assisted drug discovery tools<br>Anish Mathew Chacko, Yatheesharadhya Bylappa and Anish Nag<br><br>B: Cellular and nonorgan effects<br>33. Sunscreen from tea<br>Setyo Nurwaini and Wahyu Utami<br>34. Tea and kidney stone formation<br>Roswitha Siener<br>35. Tea and cancer risk<br>Dwina Juliana Warman and Huijuan Jia<br>36. Molecular aspects of the effects of green tea extracts in cancer studies<br>Mana Alavi and Fatemeh Safari<br>37. Epigenetic factors of green tea consumption in cancer prevention<br>László Szabó, Ferenc Budán, Dávid Szép, Zoltán Gyöngyi, Bence L. Raposa and<br>István Kiss<br>38. The potential for black tea in combating arsenic toxicity<br>Madhumita Roy, Archismaan Ghosh and Amitava Datta<br>39. Tea extract and usage against multidrug-resistant bacteria<br>Abhishek Mehta and Mahendra Pratap Mehta<br>40. Tea and its antibacterial effects compared to other plants<br>Aparna Shil, Sudipta Majhi, Sima Sikdar, Prerona Biswas and Mausumi Sikdar (née Bhakta)<br><br>Section V: Focused areas, specific tea components, and effects on tissue and organ systems<br>41. Epigallocatechin-3-gallate effects on leukemia cells<br>Maliheh Moradzadeh<br>42. Tea epigallocatechin gallate and impact on life span<br>Rohit Sharma<br>43. Epigallocatechin gallate and its antifungal profiles<br>Dwi Murtiastutik, Lunardi Bintanjoyo and Yusuf Wibisono<br>44. Unraveling molecular and cellular mechanisms underlying the beneficial effects of epigallocatechin-3-gallate by proteomic investigations<br>Sunisa Yoodee and Visith Thongboonkerd<br>45. Autophagy and green tea epigallocatechin-3-gallate: Applications to female reproductive<br>cancers<br>Gene Chi-Wai Man, Loucia Kit-Ying Chan, Sze Wan Hung, Yi Song, Lu Chen, Tao Zhang and Chi Chiu Wang<br>46. Green tea epigallocatechin gallate and its impact on heart health<br>Yuejin Li<br>47. Epigallocatechin gallate (EGCG) and its derivative: In silico reverse screening and molecular docking for therapeutics<br>Sze Wan Hung, Chi Wai Gene Man and Chi Chiu Wang<br>48. Molecular effects of green tea epigallocatechin gallate on the microRNA-143/MAPK7 and microRNA-let-7a/HMGA2 pathways<br>Hui-Chen Ku, Chih-Chun Kuo, Tsung-Chen Su, Meei-Ju Yang, Ching-Feng Cheng and Yung-Hsi Kao<br>49. Pharmacology of caffeine: Implications of tea drinking<br>Rajesh A. Maheshwari, Dhanya B. Sen, Umang H. Shah, Aman Upaganlawar and Ashim Kumar Sen<br>50. Caffeine and its potential use in Parkinson&rsquo;s disease<br>Angshuman Bagchi and Sima Biswas<br>51. Catechin: Features and linking effects on caffeine and mast cells<br>Itsuro Kazama<br>52. Green tea catechins and physical activity: Exploring their role in prostate cancer studies<br>Hadi Nobari, Saber Saedmocheshi and Alberto Pérez-López<br>53. Potential of tea-derived phytoconstituents against Candida albicans and C. glabrata infection<br>Jigisha Anand, Shubhangee Agarwal, Pavita Thapa, Maitri Gupta, Rakesh Kumar Bachheti and Nishant Rai<br>54. Theaflavins in tea: Features and effects<br>Ashim Kumar Sen, Rajesh A. Maheshwari, Faruk Alam, Rajesh L. Dumpala, Umang H. Shah and Dhanya B. Sen<br>55. Theaflavin-enriched black tea: Uses and applications<br>Dhrubajyoti Sarkar, Ushasi Das and Sohini Chatterjee<br>56. Theanine (L-glutamylethylamide) in tea and its protective effects against bladder dysfunction<br>Kanako Matsuoka, Hidenori Akaihata, Junya Hata, Ryo Tanji, Soichiro Ogawa and Yoshiyuki Kojima<br>57. Computational studies to explore tea catechins and theaflavins as drug candidates<br>Susmit Mhatre and Vandana Patravale<br>58. Oolonghomobisflavans in oolong tea and lifespan effects<br>Chatrawee Duangjan and Sean P. Curran<br><br>Section VI: Behavior, brain, and neurological systems<br>59. Tea consumption and depression<br>Mustafa Volkan Yılmaz, Esma Asil and Aslı Uçar<br>60. Tea drinking and reduction of anxiety<br>Mohammad Bakhriansyah<br>61. Theanine and amelioration of brain stress<br>Keiko Unno<br>62. Theanine (L-gamma-glutamylethylamide) in green tea, and its impact on cognitive function<br>Yoshitake Baba<br>63. Theanine (L-gamma-glutamylethylamide) in tea: Effects on attention and underlying<br>neurophysiology<br>Tharaka L. Dassanayake<br>64. Green tea prevents apoptosis in stroke<br>Abdulloh Machin, Savira Butsainah Dienanta and Mary Dan<br>65. Caffeine and beneficial cognitive effects<br>Joana A. Loureiro, Stéphanie Andrade, Maria João Ramalho and Maria Carmo Pereira<br>66. Tea catechins and visual motion processing<br>Yuko Sugita<br>67. Green tea and health outcomes including cardiovascular disease, cancer, and dementia<br>Masayuki Teramoto, Ehab S. Eshak and Hiroyasu Iso<br><br>Section VII: Adverse effects and contaminants of tea and tea-related products<br>68. Toxicity of tea polyphenols<br>Dennis P. Cladis<br>69. Arsenic and chromium in teas<br>Harisadhan Malakar, Jintu Dutta, Animesh Sarkar, Diganta Deka, Jurisandhya Bordoloi, Ranjit Kumar Paul, Md Yeasin, C.S. Maiti, Sukanya Baruah, Jiban Saikia and Tanmoy Karak<br>70. Anthraquinones in tea and implications for toxicology<br>Rosario Zamora and Francisco J. Hidalgo<br>71. Clinical evidence of tea—drug interactions<br>Shingen Misaka and Kenju Shimomura<br>72. Glyphosate in tea as a potentially toxic compound<br>Thanh Dam Nguyen, Manh Huy Nguyen, Minh Tam Thi Nguyen, Hong Anh Duong and Hung Viet Pham<br>73. Microplastic pollution in tea: What do we know?<br>Farah Noshin Chowdhury and Md Mostafizur Rahman<br><br>Section VIII: Applications of byproducts, selective methods, and resources<br>74. Usage of spent tea leaves: A new narrative<br>Narashans Alok Sagar, Meenakshi Pathak, Ramveer Singh, Eng-Keng Seow, Ajay V. Chinchkar and Manik Sharma<br>75. Utilization and profiles of spent black tea: Extraction techniques and<br>microencapsulation<br>Surakshi Rajapaksha and Naoto Shimizu<br>76. Advanced analytical techniques for bioactive compounds in tea<br>Yunle Huang, Rui Min Vivian Goh, Aileen Pua, Lionel Jublot, Shao Quan Liu, Bin Yu and Dejian Huang<br>77. Catechins in tea and methods for their detection<br>Irina Georgiana Munteanu and Constantin Apetrei<br>78. Methods and technologies for the analysis of caffeine in tea<br>Nayomi Dave, Pranav Sonawane, Tanu Dixit, Asmita Pramanic and Selvan Ravindran<br>79. Pesticides in teas: Methods of analysis<br>Kasim Takım and Mehmet Emin Aydemir<br>80. Carotenoids in tea<br>Xin-Qiang Zheng, Xiao-Xiang Li, Na-Na Li, Jian-Liang Lu, Victor R. Preedy, Jian-Hui Ye and Yue-Rong Liang<br>81. Contamination level of polycyclic aromatic hydrocarbons in tea and tea infusion: Analytical methods and risk assessment<br>Thuy Ngoc Nguyen, Thanh Dam Nguyen, Hung Viet Pham and Hong Anh Duong<br>82. Recommended resources for tea in health and disease prevention<br>Rajkumar Rajendram, Vinood B. Patel and Victor R. Preedy