Pharmacokinetics and bioavailability of green tea catechins

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations

Abstract

Tea is a beverage made from the leaves of the Camellia sinensis species of the Theaceae family. This beverage is one of the most ancient and, next to water, is the most widely consumed liquid in the world. Tea leaves contain specific polyphenols and polyphenol oxidase. Following harvesting, fresh tea leaves are subjected to a series of treatment steps that result in the manufacturing of different tea products: black tea, green tea, or oolong tea.

Original languageEnglish (US)
Title of host publicationPhytochemicals
Subtitle of host publicationMechanisms of Action
PublisherCRC Press
Pages35-49
Number of pages15
ISBN (Electronic)9780203506332
ISBN (Print)9780849316722
Publication statusPublished - Jan 1 2003

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ASJC Scopus subject areas

  • Medicine(all)
  • Engineering(all)
  • Agricultural and Biological Sciences(all)
  • Chemistry(all)

Cite this

Cai, Y., & Chow, H-H. (2003). Pharmacokinetics and bioavailability of green tea catechins. In Phytochemicals: Mechanisms of Action (pp. 35-49). CRC Press.