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

Tipo de material: TextoTextoEditor: LondonEditor: Waltham, MA : Elsevier/Academic Press, c2013Descripción: xxxviii, 1573 p. : il. ; 28 cmISBN:
  • 0123849373 (hbk.)
Trabajos contenidos:
  • Preedy, Victor R [ed.]
Tema(s): Clasificación CDD:
  • 615.321 T4 2013
Recursos en línea:
Contenidos:
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.
Resumen: 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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Holdings
Item type Current library Collection Call number Status Date due Barcode
Libros electrónicos Libros electrónicos CICY Libro electrónico Libro electrónico 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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