| Description |
1 online resource (123 p.) |
| Series |
Medicinal Plants and Natural Products for Human Health Series |
|
Medicinal Plants and Natural Products for Human Health Series
|
| Contents |
Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Table of Contents -- Author -- 1 Introduction -- 1.1 Manufacturing of Black Tea -- 1.2 Manufacturing of Green Tea -- 1.3 Manufacturing of Oolong Tea -- 1.4 Quality Assessment of Green Tea and Black Tea -- 1.5 Factors Influencing the Quality of Tea -- 2 Chemical Components of Tea -- 2.1 Caffeine -- 2.2 Amino Acids and Other Nitrogenous Compounds -- 2.3 Vitamins -- 2.4 Inorganic Elements -- 2.5 Carbohydrates -- 2.6 Lipids -- 2.7 Alkaloids -- 2.8 Volatile Compounds -- 2.9 Phenolic Compounds |
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2.10 Classification of Phenolic Compounds -- 2.10.1 Flavonoids -- 2.10.1.1 Flavonols -- 2.10.1.2 Flavones -- 2.10.1.3 Flavanones -- 2.10.1.4 Isoflavones (Flavans) -- 2.10.1.5 Flavanols (Flavan-3-Ols) -- 2.10.2 Isoflavonoids -- 2.10.3 Neoflavonoids -- 2.10.4 Minor Flavonoids -- 2.10.5 Anthocyanidins and Anthocyanins -- 2.10.6 Phenolic Acids -- 2.10.7 Anthraquinones -- 2.10.8 Stilbenes -- 2.10.9 Tannins -- 2.10.10 Lignans -- 2.10.11 Green Tea Flavonoids -- 2.10.12 Black Tea Polyphenols -- 3 Variability of Polyphenol Content in Foods |
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3.1 General Overview of a Typical Diet (How Much Do We Eat of What?) -- 3.2 Bioactivities of the Dietary Polyphenols -- 3.2.1 Oxidative Stress -- 3.2.2 Antioxidant and Free Radical Scavenging Properties of Polyphenols -- 3.2.3 The Ways Polyphenols Exhibit their Antioxidant Activity -- 3.2.4 Potential Mode of Action of Phenolic Compounds -- 3.2.5 Biological Activities of Flavonoids -- 3.2.6 Biological Activities of Isoflavones -- 3.2.7 Biological Activities of Anthocyanidins -- 3.2.8 Biological Activities of Tannins -- 3.3 Biological Activities of Tea Polyphenols |
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3.3.1 Anti-Atherosclerosis and Cardioprotection Effects -- 3.3.2 Anti-Carcinogenic Effects -- 3.3.3 Neuroprotective Effects -- 3.3.4 Anti-Allergic, Anti-Inflammatory and Immuno-Modulatory Effects -- 3.3.5 Gastrointestinal Protection Effects -- 3.3.6 Modulation of Hormonal Effects -- 3.3.7 Cardiovascular Protection Effect -- 3.3.8 Tea for The Prevention and Management of Diabetes Mellitus and Diabetic Complications -- 3.3.9 Tea and Osteoporosis -- 3.3.10 The Anti-Obesity Effects of Tea -- 3.3.11 Skin Protection Effects of Tea Against Aging and Cancer -- 4 Antiviral Effects of Tea |
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4.1 Antiviral Properties of Epigallocatechin-3-Gallate (EGCG) -- 4.2 Antiviral Properties of Theaflavins (TFs) -- 4.3 Influenza Viruses -- 4.4 Activity of Green Tea Catechins Against the Influenza Viruses -- 4.5 Coronaviruses -- SARS-CoV, MERS-CoV, and COVID-19 -- 4.5.1 Structural Biology of SARS-Cov-2 -- 4.6 Inhibition Effects of Tea Aqueous Extract on SARS-Cov-2 -- 4.6.1 Inhibition Effects of Catechins on SARS-Cov-2 -- 4.6.1.1 Inhibition Effects of Epigallocatechin-3-Gallate (EGCG) on SARS-Cov-2 -- 4.6.2 Inhibition Effects of Theaflavins (TFs) on SARS-Cov-2 |
| Notes |
Description based upon print version of record |
|
4.6.2.1 Inhibition of 3-Chymotrypsin-Like Protease (3CLpro) |
| Form |
Electronic book
|
| Author |
Dairpoosh, Kianoosh
|
| ISBN |
9781000905045 |
|
1000905047 |
|
