Green Tea Polyphenols: Nutraceuticals of Modern Life

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Lekh R. Juneja, Mahendra P. Kapoor, Tsutomu Okubo, Theertham Rao
CRC Press, May 21, 2013 - Medical - 362 pages
There is a wealth of published research on the health-promoting effects of green tea and its various components including polyphenols. Green Tea Polyphenols: Nutraceuticals of Modern Life presents a collection of global findings on the numerous health benefits of green tea polyphenols, confirming their position as healthy functional ingredients. Wi

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History Processing Techniques Principles Traditions Features and Attractions
Chapter 2 Biochemical and Physicochemical Characteristics of Green Tea Polyphenols
Chapter 3 Metabolism Bioavailability and Safety Features of Green Tea Polyphenols
Preclinical and Epidemiological Studies
Chapter 5 Chemopreventive Action of Green Tea Polyphenols MolecularBiological Mechanisms
Chapter 6 Green Tea Prevents Ultraviolet RadiationInduced Skin Cancer through Rapid Repair of DNA Damage
Chapter 7 Green Tea Polyphenols in Cardiovascular Diseases
Chapter 8 Green Tea Polyphenols in Weight Management Obesity and Diabetes
Chapter 10 Green Tea Polyphenols Improve Bone and Muscle Quality
Chapter 11 Role of Green Tea Polyphenols in Strengthening the Immune System
Chapter 12 Green Tea Polyphenols in Allergic Remedies
Chapter 13 Green Tea Polyphenols and Gut Health
Chapter 14 Green Tea Polyphenols in Oral Care
Chapter 15 Nutrigenomics and Proteomics of Tea Polyphenols
Chapter 16 Green Tea Polyphenols in Food and Nonfood Applications
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Chapter 9 Green Tea Polyphenols for the Protection of Internal OrgansFocus on Renal Damage Caused by Oxidative Stress

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About the author (2013)

Lekh R. Juneja, Ph.D., is internationally acclaimed for developing various nutraceuticals and functional foods and for his research into functional ingredients from green tea to nanoporous materials. He has authored and coauthored more than 175 research papers as well as two books and holds more than 125 patents. Dr. Juneja is executive vice president of Taiyo Kagaku Co. Ltd., Japan, as well as CEO and chairman of Taiyo Lucid Pvt. Ltd., India, and Taiyo Green Power Co. Ltd., China. He is also president of Taiyo GmbH, Germany, and Taiyo-Labo Co. Ltd., Japan, a new company directly serving the healthcare industry.

Mahendra P. Kapoor, Ph.D., is a senior manager at Taiyo Kagaku Co. Ltd., located in Yokkaichi, Mie, Japan and a lead contact for this book. He represents the International Division and provides marketing aids to develop, coordinate, and manage research programs in the areas of value-added novel products for food, beverages, nutraceuticals, cosmetics applications, and nanoporous materials. Dr. Kapoor currently serves as editor in chief of the Open Catalysis Journal, published by Bentham Science Publishers, which focuses on various aspects of material science, catalysts, and reaction engineering.

Tsutomu Okubo, Ph.D., works as assistant general manager of R&D in the Nutrition Division of Taiyo Kagaku Co. Ltd. Dr. Okubo is responsible for several ongoing projects involving personalized nutrition and support initiative concepts on functional food development in the marketplace. Dr. Okubo's scientific activities have resulted in a number of peer-reviewed publications and various patents in the domestic and international arenas.

Theertham P. Rao, Ph.D., is an assistant general manager at Taiyo Kagaku Co. Ltd. located in Yokkaichi, Mie, Japan. He is a technological advocate, techno and concept driven new market developer, international regulatory advisor, and key ally for international account

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