The past decade has seen considerable interest and progress in unraveling the beneficial health effects of tea, particularly its polyphenolic components and its antioxidant activity. Understanding the science behind the claims will help in the production and marketing of teas and tea products. Pulling together recent research and presenting it in a

chapter 15|10 pages

Trapping of Methylglyoxal by Tea Polyphenols

chapter 17|26 pages

Flavor Stability of Tea Drinks