Meet the editor

Gonçalo Justino is a research fellow at CQE/IST, Portugal. He holds a PhD in Clinical and Pharmaceutical Biochemistry from the University of Lisbon. His research interests are focused on the metabolism and health impact of flavonoids, the structural characterization techniques applied, and more recently the application of computational techniques in protein structure and drug design targeting human diseases.

Contents

*by Gonçalo Justino*

Nervous System

Tea and Oral Health *by Aswini Y. Balappanavar*

*and Muhammad Shahbaz*

*and Sevinc Ismail Maharramova*

Component, Cluster and Meta-analyses *by Francisco Torrens and Gloria Castellano*

Tea Is an Elixer of Life

*and Shanmugam Thangapandiyan*

**Preface XI**

**Chapter 1 1**

**Chapter 2 7**

**Chapter 3 21**

**Chapter 4 37**

**Chapter 5 51**

**Chapter 6 67**

**Chapter 7 85**

Introductory Chapter: Tea - Chemistry and Pharmacology

*by Tamilselvan Hema, Mathan Ramesh, Selvaraj Miltonprabu* 

Remedial Effects of Tea and Its Phytoconstituents on Central

*by Manisha Singh, Vandana Tyagi and Shriya Agarwal*

Black Tea: Chemical and Pharmacological Appraisal *by Ali Imran, Muhammad Umair Arshad, Ghulam Hussain, Rabia Shabir Ahmed, Muhammad Haseeb Ahmad, Bilal Rasool, Muhammad Imran, Qasim Ali, Jazia Naseem, Darosham Sohail, Sara Ishtiaq, Neelam Faiza, Usman Naeem, Muhammad Asif Khan* 

Azerbaijan Tea (*Camellia sinensis* L.): Chemical Components,

Elemental Classification of Tea Leaves Infusions: Principal

*by Mikayil Akbar Maharramov, Muhendis Mammadhuseyn Jahangirov* 

Pharmacology and the Dynamics of the Amino Acids

## Contents


## **Chapter 8 101**

QSPR Prediction of Chromatographic Retention Times of Tea Compounds by Bioplastic Evolution *by Francisco Torrens and Gloria Castellano*

## **Chapter 9 115**

Tea Polyphenols Chemistry for Pharmaceutical Applications *by Ponnusamy Ponmurugan, Shivaji Kavitha, Mani Suganya and Balasubramanian Mythili Gnanamangai*

Preface

Tea is one the world's most consumed beverages, either hot or cold, in any number of its forms. Originating in southwestern China as a drink prepared from *Camellia sinensis*, the habit of drinking tea has expanded throughout the world and has also

incorporated herbal infusions prepared from a large variety of plants.

inflammation to cancer and neurological disorders.

of tea in the food industry.

The cultural habit of drinking tea has also expanded throughout the world, partially propelled by the many health-promoting effects attributed to the various types of tea. Such effects are a continuous research topic worldwide, and it is well documented that the predominant constituents of tea have the potential to help in therapies addressing a large number of pathological conditions, ranging from

This book addresses in a succinct way some of the state-of-the-art studies on the chemistry and pharmacology of teas. It starts with some of the reasons why tea is called the elixir of life, and proceeds with a systematic study that establishes the predominant compositions of different types of tea. The effects of tea constituents on health are discussed, and a final chapter discusses some of the potential applications

> **Gonçalo Justino** Universidade de Lisboa, Lisbon, Portugal
