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Tea in health and disease prevention [recurso electrónico] / edited by Victor R. Preedy

Material type: TextPublisher: LondonPublisher: Waltham, MA : Elsevier/Academic Press, c2013Description: xxxviii, 1573 p. : il. ; 28 cmISBN:
  • 0123849373 (hbk.)
Contained works:
  • Preedy, Victor R [ed.]
Subject(s): DDC classification:
  • 615.321 T4 2013
Online resources:
Contents:
Contenido: Section 1. Tea, tea drinking and varieties -- Section 2. Miscellaneous teas and tea types : non-camellia sinensis -- Section 3. Manufacturing and processing -- Section 4. Compositional and nutritional aspects -- Section 5. General protective aspects of tea-related compounds -- Section 6. Focused areas, specific tea compounds and effects on tissue and organ systems -- Section 7. Behavior and brain -- Section 8. Adverse effects of tea and tea-related products -- Section 9. Comparison of tea and coffee in health and disease.
Abstract: Examines the benefits of tea and its components, ranging from the anti-microbial to the anti-oxidant. Components such as catechins, theaflavins, polysaccharides, and others have been isolated and may have putative protective effects and modulate the biochemistry of a variety of cell types. 128 chapters explore improvements in the cardiovascular system, the brain, and other organs, and looks at possible applications in other disease areas --
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Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
ER CICY LE 615.321 T4 2013 (Browse shelf(Opens below)) Available 8464

Libro electrónico adquirido a perpetuidad con la editorial ELSEVIER

Incluye referencias bibliográficas e índices

Contenido: Section 1. Tea, tea drinking and varieties -- Section 2. Miscellaneous teas and tea types : non-camellia sinensis -- Section 3. Manufacturing and processing -- Section 4. Compositional and nutritional aspects -- Section 5. General protective aspects of tea-related compounds -- Section 6. Focused areas, specific tea compounds and effects on tissue and organ systems -- Section 7. Behavior and brain -- Section 8. Adverse effects of tea and tea-related products -- Section 9. Comparison of tea and coffee in health and disease.

Examines the benefits of tea and its components, ranging from the anti-microbial to the anti-oxidant. Components such as catechins, theaflavins, polysaccharides, and others have been isolated and may have putative protective effects and modulate the biochemistry of a variety of cell types. 128 chapters explore improvements in the cardiovascular system, the brain, and other organs, and looks at possible applications in other disease areas --

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