Tea and Tea Products Chemistry and Health-Promoting Properties 8082.indb 1 6/2/08 9:54:58 AM NUTRACEUTICAL SCIENCE AND TECHNOLOGY Series Editor FEREIDOONSHAHIDI,PH.D.,FACS, FAOCS, FCIC, FCIFST, FIAFoST, FIFT, FRSC University Research Professor Department of Biochemistry Memorial University of Newfoundland St. John's, Newfoundland, Canada 1. Phytosterols as Functional Food Components and Nutraceuticals, edited by Paresh C. Dutta 2. Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals, edited by Jean-Richard Neeser and Bruce J. German 3. Asian Functional Foods, John Shi, Chi-Tang Ho, and Fereidoon Shahidi 4. Nutraceutical Proteins and Peptides in Health and Disease, edited by Yoshinori Mine and Fereidoon Shahidi 5. Nutraceutical and Specialty Lipids and their Co-Products, edited by Fereidoon Shahidi 6. Anti-Angiogenic Functional and Medicinal Foods, edited by Jack N. Losso, Fereidoon Shahidi, and Debasis Bagchi 7. Marine Nutraceuticals and Functional Foods, edited by Colin Barrow and Fereidoon Shahidi 8. Tea and Tea Products: Chemistry and Health-Promoting Properties, edited by Chi-Tang Ho, Jen-Kun Lin, and Fereidoon Shahidi 8082.indb 2 6/2/08 9:54:58 AM Tea and Tea Products Chemistry and Health-Promoting Properties Edited by Chi-Tang Ho Jen-Kun Lin Fereidoon Shahidi Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business 8082.indb 3 6/2/08 9:54:58 AM CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487‑2742 © 2009 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed in the United States of America on acid‑free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number‑13: 978‑0‑8493‑8082‑2 (Hardcover) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher can‑ not assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copy‑ right.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978‑750‑8400. CCC is a not‑for‑profit organization that pro‑ vides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Tea and tea products : chemistry and health‑promoting properties / editors, Chi‑Tang Ho, Jen‑Kun Lin, Fereidoon Shahidi. v. ; cm. ‑‑ (Nutraceutical science and technology ; 8) Includes bibliographical references and index. ISBN‑13: 978‑0‑8493‑8082‑2 (hardcover : alk. paper) ISBN‑10: 0‑8493‑8082‑0 (hardcover : alk. paper) 1. Tea‑‑Health aspects. 2. Tea‑‑Composition. I. Ho, Chi‑Tang, 1944‑ II. Lin, Jen‑Kun. III. Shahidi, Fereidoon, 1951‑ IV. Series. [DNLM: 1. Tea‑‑chemistry. 2. Antioxidants‑‑therapeutic use. 3. Food Handling. 4. Plant Preparations‑‑therapeutic use. WB 438 T266 2008] RM251.T42 2008 615’.321‑‑dc22 2008002312 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com 8082.indb 4 6/2/08 9:54:58 AM Contents Preface......................................................................................................................vii Editors........................................................................................................................ix Contributors...............................................................................................................xi 1 Green Tea and Black Tea Manufacturing.and.Consumption.........................................................1 Xiaochun Wan, Daxiang Li, and Zhengzhu Zhang 2 Pu-erh Tea Its.Manufacturing.and.Health.Benefits.................................................9 Huai-Yuan Chen, Shoei-Yn Lin-Shiau, and Jen-Kun Lin 3 White Tea Its.Manufacture,.Chemistry,.and.Health.Effects.................................17 He-Yuan Jiang 4 Biological Functions and Manufacturing of GABA Tea...............31 Andi Shau-mei Ou, Yung-sheng Tsai, and Hsueh-fang Wang 5 Production of Theaflavins, Theasinensins, and Related Polyphenols during Tea Fermentation............................................59 Takashi Tanaka, Yosuke Matsuo, and Isao Kouno 6 Analytical Methods for Bioactive Compounds in Teas..................77 Chi-Chun Wong, Ka-Wing Cheng, Jianfei Chao, Xiaofang Peng, Zongping Zheng, Jiajun Wu, Feng Chen, and Mingfu Wang 7 Bioavailability and Metabolism of Tea Catechins in Human Subjects.............................................................................................111 Ting Sun, Chi-Tang Ho, and Fereidoon Shahidi 8 Antioxidant Properties and Mechanisms of Tea Polyphenols....131 Xiaochun Wan, Daxiang Li, and Zhengzhu Zhang  8082.indb 5 6/2/08 9:54:59 AM i Tea and Tea Products: Chemistry and Health-Promoting Properties 9 Mechanisms of Cancer Chemoprevention by Tea and Tea Polyphenols......................................................................................161 Jen-Kun Lin 10 Effect of Tea and Tea Constituents on Inflammation..................177 Divya Ramji, Mou-Tuan Huang, Fereidoon Shahidi, and Chi-Tang Ho 11 Inhibition of Breast Cancer Cell Proliferation by Theaflavins and Epigallocatechin 3-gallate through Suppressing Proteasomal Activities..............................................191 Jen-Kun Lin, Yu-Wen Chen, and Shoei-Yn Lin-Shiau 12 Suppression of Prostate Carcinogenesis by Tea Polyphenols through Inhibiting Microsomal Aromatase and 5α-Reductase..211 Jen-Kun Lin 13 Green Tea-Induced Thermogenesis Controlling Body Weight...............................................................................................221 John Shi, Sophia Jun Xue, and Yukio Kakuda 14 Fermented Tea Is More Effective Than Unfermented Tea in Suppressing Lipogenesis and Obesity...........................................233 Jen-Kun Lin and Shoei-Yn Lin-Shiau 15 Trapping of Methylglyoxal by Tea Polyphenols............................245 Di Tan, Chih-Yu Lo, Xi Shao, Yu Wang, Shengmin Sang, Fereidoon Shahidi, and Chi-Tang Ho 16 Chemistry and Biological Properties of Theanine.......................255 Xiaochun Wan, Zhengzhu Zhang, and Daxiang Li 17 Flavor Stability of Tea Drinks........................................................275 Hideki Masuda Index ......................................................................................................................301 8082.indb 6 6/2/08 9:55:00 AM Preface Tea.is.the.second.most.widely.consumed.beverage.in.the.world.after.water..Regu- lar.intake.of.tea.is.associated.with.improved.antioxidant.status.in vivo,.which.may. contribute.to.lowering.the.risk.of.coronary.heart.disease,.stroke,.and.certain.types. of.cancer..There.are.three.major.categories.of.tea:.the.nonfermented.green.tea,.the. partially.fermented.oolong.tea,.and.the.fully.fermented.black.tea..Besides.these.three. major.teas,.other.teas,.such.as.white.tea.and.Pu-erh.tea,.have.also.been.introduced.to. the.Western.marketplace.in.recent.years. Considerable.interest.has.developed.in.the.past.decade.in.unraveling.the.benefi- cial.health.effects.of.tea,.particularly.in.its.polyphenolic.components.and.its.antioxi- dant.activity..Catechins,.theaflavins,.and.thearubigins.are.three.important.groups.of. polyphenols.present.in.tea..The.formation.mechanism.of.these.compounds.during. tea.processing.as.well.as.their.respective.biological.activities.are.of.great.importance. and.of.scientific.and.commercial.interest. The.market.for.ready-to-drink.tea.beverages.in.the.United.States.has.increased. considerably.in.recent.years..The.total.sale.of.ready-to-drink.tea.beverages.in.the. United.States.in.2005.was.over.$674.million,.and.this.represents.a.12.8%.growth. compared.to.2004..This.growth.has.mainly.been.due.to.the.increased.awareness.of. the.health.benefits.of.tea.beverages.for.humans. In.this.book,.the.manufacturing.and.chemistry.of.various.teas,.including.green. tea,.black.tea,.Pu-erh.tea,.white.tea,.and.GABA.tea,.are.discussed..We.present.the. analysis,.formation.mechanism,.and.bioavailability.of.tea.polyphenols..Various. bioactivities.of.teas,.including.anticancer,.anti-inflammatory,.antiobesity,.and.anti- diabetes,.are.also.discussed..The.flavor.stability.of.ready-to-drink.tea.beverages.is. subsequently.reviewed. We.thank.all.of.the.contributing.authors.for.their.cooperation.in.preparing.this. book,.which.we.hope.will.serve.as.an.excellent.reference.for.those.interested.in.the. science.and.technology.of.tea.as.a.health-promoting.beverage. ii 8082.indb 7 6/2/08 9:55:00 AM 8082.indb 8 6/2/08 9:55:00 AM Editors Chi-Tang Ho.is.a.professor.II.in.the.Department.of.Food.Science.at.Rutgers.Univer- sity..Dr..Ho.has.published.over.600.research.papers.and.book.chapters,.and.edited. 30.books..Dr..Ho’s.current.research.interests.focus.on.the.antioxidant.and.anticancer. properties.of.food.phytochemicals..Dr..Ho.serves.as.a.senior.editor.for.Molecular Nutrition and Food Research,.an.associate.editor.for.Journal of Food Science,.and. an.editorial.board.member.of.Journal of Agricultural and Food Chemistry,.Biofac- tors,.Journal of Food Lipids, Food Reviews International, and.Critical Reviews in Food Science and Nutrition..Dr..Ho.has.received.numerous.awards,.including.the. 2002.Stephen.S..Chang.Award.in.Flavor.and.Lipid.Science.from.the.Institute.of. Food.Technologists,.and.the.2005.Advancement.of.Application.of.Agricultural.and. Food.Chemistry.Award.from.the.Agricultural.and.Food.Chemistry.Division.of.the. American.Chemical.Society,.and.has.been.elected.fellow.of.the.American.Chemical. Society.and.Institute.of.Food.Technologists. Jen-Kun Lin.is.a.professor.in.the.Institute.of.Biochemistry.and.Molecular.Biology,. College.of.Medicine,.National.Taiwan.University,.Taipei,.Taiwan..Dr..Lin.has.pub- lished.over.350.research.articles..Dr..Lin’s.research.interests.focus.on.the.molecular. mechanisms.of.chemical.carcinogenesis.and.molecular.mechanisms.of.neuroprotec- tive,.hypolipidemic,.and.cancer.chemoprotective.effects.of.tea.and.tea.polyphenols. and.other.phytochemicals..Dr..Lin.has.served.as.an.advisory.editorial.member.for. Biochemical Pharmacology,.Oncology Research,.Japanese.Cancer.Research,.and. Environmental Toxicology and Water Quality,.and.as.editor-in-chief.for.Journal of Formosan Medical Association.and.Proceedings of National Science Council (Biol- ogy)..Currently,.he.serves.as.an.editorial.board.member.for.Archives of Pharmacal Research.and.Open Nitric Oxide Journal..Dr..Lin.has.received.numerous.awards,. including.the.1986.Ministry.of.Education.Academic.Award.in.Medicine,.the.1982. Chung-Shan.Academic.Award.in.Medicine,.the.1983–1993.NSC.Outstanding.Aca- demic.Research.Awards,.the.1997.Outstanding.Academic.Award.of.the.Chinese. Oncology.Society,.and.the.1995–2000.Advancement.of.Outstanding.Academic. Scholarship. Fereidoon Shahidi.is.a.university.research.professor.at.Memorial.University.of.New- foundland.in.Canada..Dr..Shahidi.has.authored.some.six.hundred.research.papers. and.book.chapters,.and.authored.or.edited.forty.books..Dr..Shahidi’s.current.research. interests.include.different.areas.of.nutraceuticals.and.functional.foods,.natural.anti- oxidants,.marine.foods,.and.aquaculture..Dr..Shahidi.serves.as.the.editor-in-chief.of. Journal of Food Lipids,.an.editor.of.Food Chemistry,.an.editorial.board.member.of. Journal of Food Science,.Journal of Agricultural and Food Chemistry,.Nutraceu- ticals and Food,.International Journal of Food Properties,.and.Current Nutrition and Food Science,.and.is.on.the.editorial.advisory.board.of.Inform..Dr..Shahidi. has.received.numerous.awards,.including.the.1996.William.J..Eva.Award.from.the. ix 8082.indb 9 6/2/08 9:55:00 AM