Tea in Health and Disease

• Autor principal: Dou, Q. Ping (auth)
• Formato: Electrónico Capítulo de libro
• Lenguaje: inglés
• Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2019
• Materias: Biology, life sciences; polyphenols; n/a; cell cycle arrest and apoptosis; neuroblastoma; salivary ?-amylase activity; cancer apoptosis; yaupon holly; bioaccessibility; fracture; p53; tea; Liubao tea; BE(2)-C; matrix metalloproteinase-1 (MMP-1); catechin; renal stone; oxalate; protein expression; 67LR; Alzheimer's disease; EGCG; nutraceutical; diseases; anti-oxidant; heme oxygenase-1; polyphenol; anxiety; matcha; ERCC1/XPF; neuro-sphere; tea consumption; theanine; Rosmarinic acid; yerba mate; hypercalciuria; gene expression; microbiota; cohort study; histone deacetylase 2 (HDAC2); guayusa; nuclear factor erythroid 2-related factor 2 (Nrf2); DNA repair; mRNA expression; caffeine; chemoprevention; cisplatin; 6-OH-11-O-hydroxyphenanthrene; adrenal hypertrophy; hepatic damage; anti-photoaging; cell death; green tea; kudingcha; suberoylanilide hydroxamic acid (SAHA); epigallocatechin gallate (EGCG); stress-reduction; calcium oxalate monohydrate; Camellia sinensis; chemoresistance; tea polyphenols; green tea polyphenols; green tea catechins; N-MYC; cancer; epigallocatechin-gallate (EGCG); Parkinson's disease
• Acceso en línea: DOAB: download the publication; DOAB: description of the publication

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...