Green Tea

After spending 18 years as a research scientist and >5 years as a vice-director at Southern Potato Research Center of China, he took up a position as professor at Southwest University in 2001 to teach and preside over researches in the area of science and technology of foods and food resources emphasising on food security and toxicology, human nutrition related to interactions of food components with human health and nanotechnology for protein separation. He has published 40 papers, 4 Books and 4 patents, and developed 4 food products that are currently manufactured and sold in market in China. His educational qualifications: Ph.D in Food Science (University of Reading, UK); BSc in Soil and Agricultural Chemistry (Hua Zhong Agricultural University, PRC).

Preface; Water Soluble Components in Green Teas & Their Effects on Human Health; Green Tea: Varieties, Production & Health Benefits; Green Tea & Pancreatic Cancer Chemoprevention; Effects of Green Tea on Cognitive Function & Mental Status: Emerging Evidence; Effects of Anti-Oxidative Stress of Green Tea Catechins on Cardiovascular Diseases; Antidiabetic Properties of Green Tea Catechins.