Table Of ContentTea and Tea Products
Chemistry and
Health-Promoting Properties
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NUTRACEUTICAL SCIENCE AND TECHNOLOGY
Series Editor
FEREIDOONSHAHIDI,PH.D.,FACS, FAOCS, FCIC, FCIFST, FIAFoST, FIFT, FRSC
University Research Professor
Department of Biochemistry
Memorial University of Newfoundland
St. John's, Newfoundland, Canada
1. Phytosterols as Functional Food Components and Nutraceuticals,
edited by Paresh C. Dutta
2. Bioprocesses and Biotechnology for Functional Foods
and Nutraceuticals, edited by Jean-Richard Neeser
and Bruce J. German
3. Asian Functional Foods, John Shi, Chi-Tang Ho,
and Fereidoon Shahidi
4. Nutraceutical Proteins and Peptides in Health and Disease,
edited by Yoshinori Mine and Fereidoon Shahidi
5. Nutraceutical and Specialty Lipids and their Co-Products,
edited by Fereidoon Shahidi
6. Anti-Angiogenic Functional and Medicinal Foods, edited by
Jack N. Losso, Fereidoon Shahidi, and Debasis Bagchi
7. Marine Nutraceuticals and Functional Foods, edited by
Colin Barrow and Fereidoon Shahidi
8. Tea and Tea Products: Chemistry and Health-Promoting Properties,
edited by Chi-Tang Ho, Jen-Kun Lin, and Fereidoon Shahidi
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Tea and Tea Products
Chemistry and
Health-Promoting Properties
Edited by
Chi-Tang Ho
Jen-Kun Lin
Fereidoon Shahidi
Boca Raton London New York
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Library of Congress Cataloging‑in‑Publication Data
Tea and tea products : chemistry and health‑promoting properties / editors,
Chi‑Tang Ho, Jen‑Kun Lin, Fereidoon Shahidi.
v. ; cm. ‑‑ (Nutraceutical science and technology ; 8)
Includes bibliographical references and index.
ISBN‑13: 978‑0‑8493‑8082‑2 (hardcover : alk. paper)
ISBN‑10: 0‑8493‑8082‑0 (hardcover : alk. paper)
1. Tea‑‑Health aspects. 2. Tea‑‑Composition. I. Ho, Chi‑Tang, 1944‑ II. Lin,
Jen‑Kun. III. Shahidi, Fereidoon, 1951‑ IV. Series.
[DNLM: 1. Tea‑‑chemistry. 2. Antioxidants‑‑therapeutic use. 3. Food
Handling. 4. Plant Preparations‑‑therapeutic use. WB 438 T266 2008]
RM251.T42 2008
615’.321‑‑dc22 2008002312
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
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Contents
Preface......................................................................................................................vii
Editors........................................................................................................................ix
Contributors...............................................................................................................xi
1 Green Tea and Black Tea
Manufacturing.and.Consumption.........................................................1
Xiaochun Wan, Daxiang Li, and Zhengzhu Zhang
2 Pu-erh Tea
Its.Manufacturing.and.Health.Benefits.................................................9
Huai-Yuan Chen, Shoei-Yn Lin-Shiau, and Jen-Kun Lin
3 White Tea
Its.Manufacture,.Chemistry,.and.Health.Effects.................................17
He-Yuan Jiang
4 Biological Functions and Manufacturing of GABA Tea...............31
Andi Shau-mei Ou, Yung-sheng Tsai, and Hsueh-fang Wang
5 Production of Theaflavins, Theasinensins, and Related
Polyphenols during Tea Fermentation............................................59
Takashi Tanaka, Yosuke Matsuo, and Isao Kouno
6 Analytical Methods for Bioactive Compounds in Teas..................77
Chi-Chun Wong, Ka-Wing Cheng, Jianfei Chao, Xiaofang
Peng, Zongping Zheng, Jiajun Wu, Feng Chen, and Mingfu Wang
7 Bioavailability and Metabolism of Tea Catechins in Human
Subjects.............................................................................................111
Ting Sun, Chi-Tang Ho, and Fereidoon Shahidi
8 Antioxidant Properties and Mechanisms of Tea Polyphenols....131
Xiaochun Wan, Daxiang Li, and Zhengzhu Zhang
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i Tea and Tea Products: Chemistry and Health-Promoting Properties
9 Mechanisms of Cancer Chemoprevention by Tea and Tea
Polyphenols......................................................................................161
Jen-Kun Lin
10 Effect of Tea and Tea Constituents on Inflammation..................177
Divya Ramji, Mou-Tuan Huang, Fereidoon Shahidi, and
Chi-Tang Ho
11 Inhibition of Breast Cancer Cell Proliferation by
Theaflavins and Epigallocatechin 3-gallate through
Suppressing Proteasomal Activities..............................................191
Jen-Kun Lin, Yu-Wen Chen, and Shoei-Yn Lin-Shiau
12 Suppression of Prostate Carcinogenesis by Tea Polyphenols
through Inhibiting Microsomal Aromatase and 5α-Reductase..211
Jen-Kun Lin
13 Green Tea-Induced Thermogenesis Controlling Body
Weight...............................................................................................221
John Shi, Sophia Jun Xue, and Yukio Kakuda
14 Fermented Tea Is More Effective Than Unfermented Tea in
Suppressing Lipogenesis and Obesity...........................................233
Jen-Kun Lin and Shoei-Yn Lin-Shiau
15 Trapping of Methylglyoxal by Tea Polyphenols............................245
Di Tan, Chih-Yu Lo, Xi Shao, Yu Wang, Shengmin Sang,
Fereidoon Shahidi, and Chi-Tang Ho
16 Chemistry and Biological Properties of Theanine.......................255
Xiaochun Wan, Zhengzhu Zhang, and Daxiang Li
17 Flavor Stability of Tea Drinks........................................................275
Hideki Masuda
Index ......................................................................................................................301
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Preface
Tea.is.the.second.most.widely.consumed.beverage.in.the.world.after.water..Regu-
lar.intake.of.tea.is.associated.with.improved.antioxidant.status.in vivo,.which.may.
contribute.to.lowering.the.risk.of.coronary.heart.disease,.stroke,.and.certain.types.
of.cancer..There.are.three.major.categories.of.tea:.the.nonfermented.green.tea,.the.
partially.fermented.oolong.tea,.and.the.fully.fermented.black.tea..Besides.these.three.
major.teas,.other.teas,.such.as.white.tea.and.Pu-erh.tea,.have.also.been.introduced.to.
the.Western.marketplace.in.recent.years.
Considerable.interest.has.developed.in.the.past.decade.in.unraveling.the.benefi-
cial.health.effects.of.tea,.particularly.in.its.polyphenolic.components.and.its.antioxi-
dant.activity..Catechins,.theaflavins,.and.thearubigins.are.three.important.groups.of.
polyphenols.present.in.tea..The.formation.mechanism.of.these.compounds.during.
tea.processing.as.well.as.their.respective.biological.activities.are.of.great.importance.
and.of.scientific.and.commercial.interest.
The.market.for.ready-to-drink.tea.beverages.in.the.United.States.has.increased.
considerably.in.recent.years..The.total.sale.of.ready-to-drink.tea.beverages.in.the.
United.States.in.2005.was.over.$674.million,.and.this.represents.a.12.8%.growth.
compared.to.2004..This.growth.has.mainly.been.due.to.the.increased.awareness.of.
the.health.benefits.of.tea.beverages.for.humans.
In.this.book,.the.manufacturing.and.chemistry.of.various.teas,.including.green.
tea,.black.tea,.Pu-erh.tea,.white.tea,.and.GABA.tea,.are.discussed..We.present.the.
analysis,.formation.mechanism,.and.bioavailability.of.tea.polyphenols..Various.
bioactivities.of.teas,.including.anticancer,.anti-inflammatory,.antiobesity,.and.anti-
diabetes,.are.also.discussed..The.flavor.stability.of.ready-to-drink.tea.beverages.is.
subsequently.reviewed.
We.thank.all.of.the.contributing.authors.for.their.cooperation.in.preparing.this.
book,.which.we.hope.will.serve.as.an.excellent.reference.for.those.interested.in.the.
science.and.technology.of.tea.as.a.health-promoting.beverage.
ii
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Editors
Chi-Tang Ho.is.a.professor.II.in.the.Department.of.Food.Science.at.Rutgers.Univer-
sity..Dr..Ho.has.published.over.600.research.papers.and.book.chapters,.and.edited.
30.books..Dr..Ho’s.current.research.interests.focus.on.the.antioxidant.and.anticancer.
properties.of.food.phytochemicals..Dr..Ho.serves.as.a.senior.editor.for.Molecular
Nutrition and Food Research,.an.associate.editor.for.Journal of Food Science,.and.
an.editorial.board.member.of.Journal of Agricultural and Food Chemistry,.Biofac-
tors,.Journal of Food Lipids, Food Reviews International, and.Critical Reviews in
Food Science and Nutrition..Dr..Ho.has.received.numerous.awards,.including.the.
2002.Stephen.S..Chang.Award.in.Flavor.and.Lipid.Science.from.the.Institute.of.
Food.Technologists,.and.the.2005.Advancement.of.Application.of.Agricultural.and.
Food.Chemistry.Award.from.the.Agricultural.and.Food.Chemistry.Division.of.the.
American.Chemical.Society,.and.has.been.elected.fellow.of.the.American.Chemical.
Society.and.Institute.of.Food.Technologists.
Jen-Kun Lin.is.a.professor.in.the.Institute.of.Biochemistry.and.Molecular.Biology,.
College.of.Medicine,.National.Taiwan.University,.Taipei,.Taiwan..Dr..Lin.has.pub-
lished.over.350.research.articles..Dr..Lin’s.research.interests.focus.on.the.molecular.
mechanisms.of.chemical.carcinogenesis.and.molecular.mechanisms.of.neuroprotec-
tive,.hypolipidemic,.and.cancer.chemoprotective.effects.of.tea.and.tea.polyphenols.
and.other.phytochemicals..Dr..Lin.has.served.as.an.advisory.editorial.member.for.
Biochemical Pharmacology,.Oncology Research,.Japanese.Cancer.Research,.and.
Environmental Toxicology and Water Quality,.and.as.editor-in-chief.for.Journal of
Formosan Medical Association.and.Proceedings of National Science Council (Biol-
ogy)..Currently,.he.serves.as.an.editorial.board.member.for.Archives of Pharmacal
Research.and.Open Nitric Oxide Journal..Dr..Lin.has.received.numerous.awards,.
including.the.1986.Ministry.of.Education.Academic.Award.in.Medicine,.the.1982.
Chung-Shan.Academic.Award.in.Medicine,.the.1983–1993.NSC.Outstanding.Aca-
demic.Research.Awards,.the.1997.Outstanding.Academic.Award.of.the.Chinese.
Oncology.Society,.and.the.1995–2000.Advancement.of.Outstanding.Academic.
Scholarship.
Fereidoon Shahidi.is.a.university.research.professor.at.Memorial.University.of.New-
foundland.in.Canada..Dr..Shahidi.has.authored.some.six.hundred.research.papers.
and.book.chapters,.and.authored.or.edited.forty.books..Dr..Shahidi’s.current.research.
interests.include.different.areas.of.nutraceuticals.and.functional.foods,.natural.anti-
oxidants,.marine.foods,.and.aquaculture..Dr..Shahidi.serves.as.the.editor-in-chief.of.
Journal of Food Lipids,.an.editor.of.Food Chemistry,.an.editorial.board.member.of.
Journal of Food Science,.Journal of Agricultural and Food Chemistry,.Nutraceu-
ticals and Food,.International Journal of Food Properties,.and.Current Nutrition
and Food Science,.and.is.on.the.editorial.advisory.board.of.Inform..Dr..Shahidi.
has.received.numerous.awards,.including.the.1996.William.J..Eva.Award.from.the.
ix
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