Caffeinated beverages: health benefits, physiological effects, and chemistry

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American Chemical Society, May 4, 2000 - Cooking - 435 pages
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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.

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Contents

Pathways Involved in the Metabolism of Caffeine by Coffea
9
Comparing Coffee and Tea
20
Behavioral Effects of Caffeine
30
Copyright

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