Caffeine Science Reference
from C.H.I.P.S.
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Caffeinated Beverages
Health Benefits, Physiological Effects, and Chemistry
edited by
Thomas H. Parliment
This book provides a comprehensive overview of the recent developments
in the flavor and chemistry of caffeinated beverages.
Caffeinated Beverages includes an update on the chemistry and flavor research on coffee, tea, and cocoa, specifically addressing antioxidantive phenolic compounds
found in the beverages, and an examination of the health benefits, such as the anticancer, anti-aging, and heart disease prevention properties of these beverages.
Contents
Introduction
- Chemistry and Health Benefits of Caffeinated Beverages
- Pathways Involved in the Metabolism of Caffeine by Coffea and Camellia
Plants
- Comparing Coffee and Tea
Behavioral Effects
- Behavioral Effects of Caffeine
- Why We Drink Caffeine-Containing Beverages, and the Equivocal Benefits of Regular Caffeine Intake for
Mood and Cognitive Performance
- Caffeine Effects on the Brain and Behavior: A Metabolic Approach
Health Benefits; Anticancer
- The Anticancer Activity of Coffee Beans
- Coffee Consumption and Cancer
- Evaluation of Coffee and Caffeine for Mutagenic, Carcinogenic, and Anticarcinogenic Activity
- Cancer Prevention Properties of Tea: Biochemical Mechanisms
Health Benefits: Antioxidants
- Antioxidative Polyphenolic Substances in Cacao Liquor
- Antioxidant Capacity and Epicatechin Bioavailability of Polyphenolic-Rich
Beverages (Cocoa and Teas)
- antioxidative Phenolic Compounds in Gren-Black Tea and Other
Methylxanthine-Containing Beverages
- Radical Scavenging and Antioxidative Properties of Phenolic Compounds in Relation
to Their Chemical Structure
- Antioxidative Activities of Aroma Extracts Isolated from various Beans
- Radical Scavenging Mechanisms of Catechins on 2,2-Diphenyl-1-Picrylhydrazyl Radical
Health Benefits: Other
- Hypolipidemic Activity of Green Tea Epicatechins
- Health Benefits of Green Tea Catechins: Improvement of Intestinal Conditions
- Potential Cardiovascular health Benefits of procyanidins Present in Chocolate
and Cocoa
Coffee
- An Overview of Coffee Roasting
- Sensory Studies on the Key Odorants of Roasted Coffee
- Formation of Sulfur-Containing Volatiles under Coffee Roasting Conditions
- Characterization of the Roasting Temperature and Time-Dependent Physicochemical
and Sensory Evaluation of Various Coffee Beans
- Degradation of Furfuryl Mercaptan in Fenton-Tupe Model Systems
- Diterpenes in Coffee
- Headspace Analysis of the Coffee Beverage with and without Different
Milk Additives
Cocoa and Guaraná
- The Chemistry and Technology of Cocoa
- Flavor Development of Cocoa during Roasting
- Chocolate Flavor via the Maillard Reaction
- Differentiating the Flavor Potential of Cocoa Beans by Geographic Origin
- The Chemistry of Guaraná: Guaraná, Brazil's Super-Rruit for the
Caffeinated Beverages Industry
Tea
- The Chemistry of Tea
- β-Primeverosidase Relationship with Floral Tea Aroma Formation during
Processing of Oolong Tea and Black Tea
- The Change in the Flavor of Green and Black Tea Drinks by the Retorting
Process
- Effect of pH and Tea Concentration on Extraction of Catechins from Japanese Green
Tea
Analysis
- The Analysis of Coffee Phenols and Phenolic Acids
- Capillary Electrophoresis of Roasted Coffees
- HPLC-MS Analysis of Flavonoids in Foods and Beverages
- Methyluric Acids: Chemical Markers of Oxifation in Coffee, Tea, and Cocoa
- Capillary Electrophoresis of Some Caffeinated Soft Drinks
Index
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Caffeinated Beverages:
Health Benefits, Physiological Effects, and Chemistry
edited by Thomas H. Parliment, Chi-Tang Ho
and Peter Schieberle
435 pages • $299.95 + shipping
Texas residents please add 6.75 % sales tax
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