Caffeinated Beverages Health Benefits, Physiological Effects, and Chemistry

by Parliment, Thomas H.; Ho, Chi-Tang; Schieberle, P.

• ISBN13: 9780841236547
• ISBN10: 0841236542
• Format: Hardcover
• Copyright: 2000-05-04
• Publisher: American Chemical Society

Summary

This book presents recent advances in the flavor chemistry, physiological effects, and health benefits of caffeinated products. This forty chapter book discusses in depth the physiological effects of caffeine and the health benefits of caffeinated beverages, including the antioxidant properties, anticarcinogenic actvity, and cardiovascular benefits that may result from consumption of these substances. It also examines the basic chemistry that contributes to the desirable sensory qualitites of coffea, tea, cocoa, and other caffeine-containing beverages and techniques to analyze caffeinated beverages.

Table of Contents

Preface	p. xi
Introduction
Chemistry and Health Benefits of Caffeinated Beverages: Symposium Overview	p. 2
Pathways Involved in the Metabolism of Caffeine by Coffea and Camellia Plants	p. 9
Comparing Coffee and Tea	p. 20
Behavioral Effects
Behavioral Effects of Caffeine	p. 30
Why We Drink Caffeine-Containing Beverages, and the Equivocal Benefits of Regular Caffeine Intake for Mood and Cognitive Performance	p. 37
Caffeine Effects on the Brain and Behavior: A Metabolic Approach	p. 46
Health Benefits: Anticancer
The Anticancer Activity of Coffee Beans	p. 56
Coffee Consumption and Cancer	p. 64
Evaluation of Coffee and Caffeine for Mutagenic, Carcinogenic, and Anticarcinogenic Activity	p. 71
Cancer Prevention Properties of Tea: Biochemical Mechanisms	p. 78
Antioxidative Polyphenolic Substances in Cacao Liquor	p. 88
Antioxidant Capacity and Epicatechin Bioavailability of Polyphenolic-Rich Beverages (Cocoa and Teas)	p. 102
Antioxidative Phenolic Compounds in Green-Black Tea and Other Methylxanthine-Containing Beverages	p. 111
Radical Scavenging and Antioxidative Properties of Phenolic Compounds in Relation to Their Chemical Structure	p. 119
Antioxidative Activities of Aroma Extracts Isolated from Various Beans	p. 135
Radical Scavenging Mechanisms of Catechins on 2,2-Diphenyl-1-picrylhydrazyl Radical	p. 146
Health Benefits: Other
Hypolipidemic Activity of Green Tea Epicatechins	p. 156
Health Benefits of Green Tea Catechins: Improvement of Intestinal Conditions	p. 165
Potential Cardiovascular Health Benefits of Procyanidins Present in Chocolate and Cocoa	p. 177
Coffee
An Overview of Coffee Roasting	p. 188
Sensory Studies on the Key Odorants of Roasted Coffee	p. 202
Formation of Sulfur-Containing Volatiles under Coffee Roasting Conditions	p. 210
Characterization of the Roasting Temperature and Time-Dependent Physicochemical and Sensory Evaluation of Various Coffee Beans	p. 216
Degradation of Furfuryl Mercaptan in Fenton-Type Model Systems	p. 230
Diterpenes in Coffee	p. 241
Headspace Analysis of the Coffee Beverage with and without Different Milk Additives	p. 252
Cocoa and Guarana
The Chemistry and Technology of Cocoa	p. 262
Flavor Development of Cocoa during Roasting	p. 276
Chocolate Flavor via the Maillard Reaction	p. 286
Differentiating the Flavor Potential of Cocoa Beans by Geographic Origin	p. 293
The Chemistry of Guarana: Guarana, Brazil's Super-Fruit for the Caffeinated Beverages Industry	p. 305
Tea
The Chemistry of Tea	p. 316
[beta]-Primeverosidase Relationship with Floral Tea Aroma Formation during Processing of Oolong Tea and Black Tea	p. 327
The Change in the Flavor of Green and Black Tea Drinks by the Retorting Process	p. 337
Effect of pH and Tea Concentration on Extraction of Catechins from Japanese Green Tea	p. 347
Analysis
The Analysis of Coffee Phenols and Phenolic Acids	p. 356
Capillary Electrophoresis of Roasted Coffees	p. 364
HPLC-MS Analysis of Flavonoids in Foods and Beverages	p. 374
Methyluric Acids: Chemical Markers of Oxidation in Coffee, Tea, and Cocoa	p. 385
Capillary Electrophoresis of Some Caffeinated Soft Drinks	p. 394
Indexes
Author Index	p. 405
Subject Index	p. 407
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