Green Tea: Health Benefits and Applications by Yukihiko Hara

By Yukihiko Hara

A finished review of the inherent homes, chemical and biochemical capabilities, activities for decreasing the dangers of cardiovascular and infectious ailments and cancers, and underlying mechanisms of tea polyphenols. It finds the bioantimutagenic efficiency of epigallocatechin gallate (EGCg) present in eco-friendly tea.

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16 3 Fermentation of Tea Black tea is manufactured according to the process shown in Fig. 1. First, the freshly plucked leaves are withered overnight in the trough to reduce their moisture content to almost half. Withering is an important process in producing the fragrance of tea, and it renders the leaves more pliable for rolling, the next process. During the rolling process, polyphenol oxidase (PO) and catechins, which exist separately in the tea leaf, mix. The polyphenols (catechins) are located in vacuole in the palisade layer of the tea leaves, whereas the enzyme is located in the epidermal layer.

Food Reviews International, 11:3, 1995. E Haslam. Plant Polyphenols, Vegetable Tannins Revisited. Cambridge: Cambridge University Press, 1989. Copyright 2001 by Marcel Dekker, Inc. All Rights Reserved. 11 2 Biosynthesis of Tea Catechins The tea plant contains many kinds of polyphenols, catechins being particularly prolific. Catechins belong to those groups of compounds generically known as flavonoids, which have a C6C3-C6 carbon structure and are composed of two aromatic rings, A and B (Fig. 1). Currently, the tea plant is known to contain seven kinds of major catechins and traces of various other catechin derivatives.

Withering is an important process in producing the fragrance of tea, and it renders the leaves more pliable for rolling, the next process. During the rolling process, polyphenol oxidase (PO) and catechins, which exist separately in the tea leaf, mix. The polyphenols (catechins) are located in vacuole in the palisade layer of the tea leaves, whereas the enzyme is located in the epidermal layer. During the process of fermentation, enzymatic oxidation occurs with catechins forming dimers or highly complexed groups of compounds.

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