chapter 1 Introduction to the History of Tea -- chapter 2 Biosynthesis of Tea Catechins -- chapter 3 Fermentation of Tea -- chapter 4 Methods of Extracting Polyphenolic Constituents of Tea Leaves -- chapter 5 Antioxidative Action of Tea Polyphenols -- chapter 6 Radical Scavenging Action -- chapter 7 Antibacterial Action -- chapter 8 Methicillin-Resistant Staphylococcus aureus -- chapter 9 Anticariogenic Action -- chapter 10 Antiviral Action of Tea Polyphenols -- chapter 11 Prevention of Cancer by Tea Polyphenols -- chapter 12 Lipid Lowering Effects -- chapter 13 Hypoglycemic Action of Tea Polyphenols -- chapter 14 Hypotensive Action of Tea Polyphenols -- chapter 15 Effects on Intestinal Flora -- chapter 16 The Fate of Tea Catechins After Oral Intake -- chapter 17 Efficacy of the Health Bene.ts of Black Tea or Black Tea Polyphenols -- chapter 18 Toxicology -- chapter 19 Practical and Industrial Applications -- chapter 20 Tea in Japan.