Tea in Health and Disease

Tea, made from the leaves of the Camellia senenisis plant, is the second most consumed beverage worldwide after water. Accumulating evidence from cellular, animal, epidemiological and clinical studies have linked tea consumption to various health benefits, such as chemoprevention of cancers, chronic... Ausführliche Beschreibung

1. Person: Dou, Q. Ping
Format: E-Buch
Veröffentlicht: MDPI - Multidisciplinary Digital Publishing Institute 2019
Beschreibung: 1 electronic resource (222 p.)
Schlagworte: EGCG
Camellia sinensis
heme oxygenase-1
Alzheimer’s disease
N-MYC
adrenal hypertrophy
bioaccessibility
green tea
n/a
cancer apoptosis
Parkinson’s disease
anti-photoaging
diseases
matrix metalloproteinase-1 (MMP-1)
Rosmarinic acid
chemoresistance
stress-reduction
BE(2)-C
cisplatin
ERCC1/XPF
DNA repair
neuro-sphere
epigallocatechin gallate (EGCG)
tea consumption
microbiota
67LR
guayusa
catechin
chemoprevention
histone deacetylase 2 (HDAC2)
anti-oxidant
Biology (General)
theanine
mRNA expression
kudingcha
Liubao tea
nuclear factor erythroid 2-related factor 2 (Nrf2)
nutraceutical
cohort study
tea polyphenols
cancer
Science (General)
oxalate
calcium oxalate monohydrate
renal stone
6-OH-11-O-hydroxyphenanthrene
polyphenol
epigallocatechin-gallate (EGCG)
green tea catechins
p53
hepatic damage
Nutrition. Foods and food supply
caffeine
anxiety
neuroblastoma
hypercalciuria
cell cycle arrest and apoptosis
fracture
gene expression
cell death
protein expression
tea
matcha
salivary ?-amylase activity
green tea polyphenols
suberoylanilide hydroxamic acid (SAHA)
polyphenols
yerba mate
yaupon holly
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