Caffeinated beverages: health benefits, physiological effects, and chemistry
American Chemical Society, May 4, 2000 - Cooking - 435 pages
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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Pathways Involved in the Metabolism of Caffeine by Coffea
Comparing Coffee and Tea
Behavioral Effects of Caffeine
14 other sections not shown
2000 American Chemical Agric American Chemical Society amino acids analysis analyzed antioxidative antioxidative activity aqueous Arabica aroma chemicals ascorbic black tea brewed buffer cafestol caffeine cancer catechins cells chlorogenic acids chocolate flavor cholesterol chromatography cocoa beans cocoa powder components consumed consumption decreased defatted degradation degree of roast detected diet diterpenes doses DPPH radicals drinks effects of caffeine EGCG enzyme epicatechin esters ethanol extract fermentation Figure flavonoids flavonol Food Chem formation fraction Fur-SH gallate glycosides green coffee beans green tea guarana hamsters HPLC identified increased inhibition kahweol LDL oxidation Lebensm lipid Maillard reaction method methyl methylxanthine mg/kg odor oolong tea Peak phenolic phenolic compounds plant polyphenols precursors procyanidins protein quercetin radical scavenging reduced Robusta samples sensory showed shown studies Table tea catechins tea concentration tea leaves tea polyphenols temperature theaflavins theobromine tumor vitro volatiles