Open access peer-reviewed Edited Volume

Health Benefits of Tea (Camellia sinensis)

Kula Kamal Senapati

Indian Institute of Technology Guwahati


Tea Manufacturing Tea Consumption Chemical Constituents Green Tea Black Tea Fermentation of Tea Antioxidant PhytochemicalsTea Polyphenols Nutraceuticals Heavy Metal Contamination Chemical Contamination

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About the book

This book will discuss various aspects of the health benefits of Tea (Camellia sinensis). The introductory part should present different types of tea (green tea, black tea, oolong tea, yellow tea, white tea etc.), manufacturing process, and its consumption as a beverage and in other forms which attribute to the wellness and health. Beneficiary chemical constituents of tea will also be covered, followed by the discussion on antioxidant properties of these constituents. Tea contains highest polyphenolic constituents in addition to substantial quantities of flavonoids, theanine, polysaccharides, and other bioactive compounds.

Additionally, authors are expected to cover the medicinal effect of tea polyphenols viz. catechins, theaflavins and thearubigins which are the major chemical compounds of tea. Green tea contains a higher quantity of catechins as compared to black tea which becomes transformed into more complex compounds (theaflavins and therubigins) during the manufacturing of black tea. Out of many therapeutic uses these bioactive compounds, protection against cardiovascular diseases, atherosclerosis, cancer, gene mutation, and diabetics have been reported and are more promising. This book will also highlight the nutraceuticals of tea. The catechins along with other various bioactive compounds present in tea have many therapeutic properties which attribute to the development of various food products where tea constitutes as an active ingredient. That is why it is important to stress the potential use of tea and their bioactive constituents (catechins, polysaccharides, vitamins, amino acids etc.) in food products with added nutraceutical values. Finally, the contamination of tea and its effect on our health will also be covered. Tea and its food products may contain various types of contaminations which may include toxic heavy metals, pesticides, microorganisms, and environmental pollutants etc. which are present from tea infusion and from residues. These contaminations which are above the regulatory limit may pose a serious threat to public health. Submitted chapters are expected to contain novel information, be informative as well as thought-provoking.

Publishing process

Book initiated and editor appointed

Date completed: September 24th 2019

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline Extended: Open for Submissions

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

Approved chapters written in full and submitted

Deadline for full chapters: April 13th 2020

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: July 2nd 2020

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: August 31st 2020

All chapters are copy-checked and typesetted before being published. IntechOpen regularly submits its books to major databases for evaluation and coverage, including the Clarivate Analytics Book Citation Index in the Web of ScienceTM Core Collection. Other discipline-specific databases are also targeted, such as Web of Science's BIOSIS Previews.

About the editor

Kula Kamal Senapati

Indian Institute of Technology Guwahati

Dr. Kula Kamal Senapati did his Ph.D in organic chemistry after M.Sc. degree in Chemistry with specialization in organic Chemistry. His thesis work entitled 'Synthesis of ferrite magnetic nanoparticles and their use as catalyst for organic transformations” was related the synthesis and characterization of magnetic nanomaterials and theirs use in organic synthesis. He achieved the green chemistry award the 'Green Innovation Award 2011” at Mumbai, India ( as recognition of his doctoral research. He has the years of experience in research and analytical fields throughout his professional carrier. During this carrier, he has been serving scientific community as an editorial board member, reviewer in various international and national journals of repute. Also he visits various research and academic institutes as expert for techno-commercial evaluation as well as resource person in scientific workshop. He has the expertise of preparation of magnetic nanomaterials and their use as potential photocatalyst and adsorbent in waste water treatment. Moreover, he has years of research experience in tea biochemistry in Tocklai Tea Research Institute, India in the capacity as research scholar as well as scientist. As being a Scientific/Technical officer at IITGuwahati, India over many years, he has hands-on skills in characterizing nanomaterials and chemical compounds (material, biological, organic, inorganic) through highly sophisticated analytical instruments viz. FESEM, SEM, TEM, LCMS-MS/MS, FT-NMR, FT-IR, Single Crystal XRD; EPR, VSM, Surface Area Analyzer etc. He has published his research works over 25 numbers in international and national journals (total impact factor of 70 with 631 citations, h-index 12 since 2009; ) and presented/participated in 15 National/International Conferences. One of his recent research works on tea polyphenols-coated nanoparticles has been highlighted in “Nature India” (dyedoi:10.1038/nindia.2017.49).

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