Coffee: Physiology

R.J. Clarke, R. Macrae

Springer Science & Business Media, Dec 31, 1988 - Technology & Engineering - 388 pages

Contents

• Physiologically Active Substances in Coffee: 1
• 2 COFFEE CONSTITUENTS: 2
• 22 Chlorogenic Acids and Related Substances: 3
• 23 Glycosides: 8
• 24 Lipids: 9
• 25 Trigonelline and Niacin: 13
• 26 Volatile Substances: 14
• 27 Minerals and Related Substances: 16
• 28 Partially Identified Constituents: 17
• 32 Pesticides: 19
• 4 SUMMARY AND CONCLUSIONS: 24
• REFERENCES: 25
• The Metabolism of Coffee Constituents: 33
• 2 MINERALS: 34
• 33 Phytate: 35
• 52 Waxes: 36
• 54 Terpenes: 37
• 55 Kahweol Cafestol and Diterpene Glycosides: 39
• 6 ALIPHATIC COMPOUNDS: 40
• 72 Chlorogenic Acids: 41
• 73 Eugenol: 43
• 74 Guaiacol: 44
• 8 HETEROCYCLIC COMPOUNDS: 45
• 84 Mailtard Reaction Products: 46
• 86 Other Heterocyclic Compounds: 47
• 92 Caffeine: 50
• 10 CONCLUSIONS: 51
• REFERENCES: 52
• Epidemiological Studies on the Effects of Coffee Drinking: 57
• 2 STUDY OF COFFEE CONSUMPTION AND MORTALITY RATES AMONG 10000 HYPERTENSIVES: 59
• 23 Results: 61
• 24 Discussion: 62
• 3 COFFEE CONSUMPTION AND FIBROCYSTIC BREAST DISEASED: 63
• 32 Patients and Methods: 64
• 33 Results: 65
• 34 Discussion: 67
• 35 Review of Literature: 68
• 36 Summary and Acknowledgement: 70
• 4 HABITUAL COFFEE CONSUMPTION AND CHOLESTEROL LEVELS: 71
• 43 Discussion: 76
• 44 Summary of Findings: 77
• Physiological Effects of Coffee and its Components: 81
• 22 Behavioural Effects: 82
• 23 Biochemical Effects: 89
• 24 Central Respiratory Effects: 93
• 3 CARDIOVASCULAR SYSTEM: 94
• 32 Studies on Animals: 96
• 33 Studies in Man: 104
• 4 COFFEE AND THE GASTROINTESTINAL TRACT: 107
• 42 Effects of Coffee: 109
• 43 Conclusions: 114
• REFERENCES: 116
• Nutritional Factors: 125
• The Physiology of Flavour Taste and Aroma Perception: 141
• 12 Sensory Perceptions that Influence Flavour: 142
• 13 Sensory Stimuli Associated with Odour and Taste: 143
• PHYSIOLOGICAL MECHANISMS OF THE TONGUE: 144
• 22 Taste Perception: 147
• 23 Theories of Taste Perception: 148
• 24 Molecular Structure and Taste: 149
• 25 Taste Interrelationships: 153
• 32 Odour Perception: 156
• 33 Molecular Structure and Odour: 159
• 4 COFFEE FLAVOUR: 161
• 42 Basic Flavour of Coffee Brews: 162
• 43 Other Variants of Coffee Flavour: 164
• 5 APPLICATIONS TO SENSORY ANALYSIS OF COFFEE: 165
• 52 Environment for Sensory Assessment: 166
• 54 Panels vs Expert Judgement: 168
• Animal Feeding Studies with Coffee: 171
• 2 CHRONIC TOXICITY AND CARCINOGENICITY: 172
• 22 Studies on Rats: 173
• 23 Studies on Mice: 179
• 24 Caffeine Coffee and Tumour Promotion and Inhibition: 181
• 25 Caffeine Studies: 182
• 26 Conclusions: 183
• 3 TERATOLOGY AND REPRODUCTION: 185
• 33 Studies on Mice: 188
• 34 Caffeine Studies: 189
• 35 Conclusions: 191
• REFERENCES: 192
• Mutagenicity of Coffee: 195
• 21 Bacterial Tests: 196
• 22 Mammalian Tests in vitro: 199
• 23 Tests under in vivo Conditions: 202
• 24 Mammalian Tests in vivo: 204
• 3 MUTAGENICITY EVALUATION OF COFFEE COMPONENTS: 205
• 31 Aliphatic Carbonyls: 206
• 32 Methylxanthines: 207
• 34 Hydrogen Peroxide: 208
• 41 Interactions between Coffee Constituents: 209
• 5 RISK ASSESSMENT: 210
• 6 SUMMARY: 211
• Allergens and Mould Toxin Contaminants: 215
• 12 Importance of Fungi: 217
• 13 Growth of Fungi: 220
• 14 Fungalbased Diseases and Disorders: 228
• 15 Immunology: 243
• 2 ALLERGENS: 267
• 22 Microscopic Analysis of Green Coffee Bean Factory Dust: 272
• 23 Chemical Analysis of Green Bean Coffee Dust: 274
• 24 Case and Clinical Studies on Coffee Workers Handling Green and Roasted Coffee: 276
• 25 Other Occupational Pulmonary Diseases: 287
• 3 MYCOTOXINS FOUND IN COFFEE BEANS: 290
• 31 Mould and Other Microbial Growth on Coffee Beans at Elevated Relative Humidities: 291
• 32 Ochratoxin in Mouldcontaminated Coffee Beans: 292
• 33 Mycotoxin Production in Nondecaffeinated and Decaffeinated Green Coffee Beans: 293
• 34 Sterigmatocystin in Coffee Beans: 298
• 35 Fate of Mycotoxins during Roasting: 301
• 36 Incidence of Moulds in Coffee Beans Surface and Subsurface Populations: 302
• 37 Mould and Other Microbial Growth Potential on Coffee Beans from Production Site to Roaster: 304
• 38 Storage and Transport of Coffee Beans Storage at Production Site: 307
• 39 Sea Transport of Green Coffee Beans: 308
• 4 CONCLUSIONS: 310
• REFERENCES: 313
• Polycyclic Aromatic Hydrocarbon Contaminants in Coffee: 321
• 12 Early History of Cancer: 322
• 13 Discovery of 34Benzpyrene: 324
• 14 Physical Viral and Chemical Carcinogens: 326
• 15 Carcinogenic Activity and Structure of Polynuclear Aromatic Carcinogens: 329
• 16 Carcinogenic Activity and Metabolism: 332
• 17 Twostage Theory and Quantitation of Carcinogenesis: 334
• 18 Enzymatic Transformation of Polynuclear Aromatic Hydrocarbons into Carcinogens: 338
• 19 Detoxification and Nucleic Acid Repair and Inhibition: 343
• 110 Carcinogenic Polynuclear Hydrocarbons Present in the Human Environment: 346
• 112 Carcinogenic Constituents of Coal Tar Industrial Automotive and Residential Effluents and Tobacco Smoke: 348
• 2 BENZOaPYRENE CONTENT OF COFFEE PRODUCTS AND BYPRODUCTS: 351
• 3 CONCLUSIONS: 358
• REFERENCES: 360
• Glossary of Some Terms and Abbreviations Used: 365
• Etymology of Some PhysiologyMedical Terms: 373
• Index: 377

Bibliographic information

• Title: Coffee: Physiology; Volume 3 of Coffee / ed. by R.J. Clarke; Volume 3 of Coffee, Ronald James Clarke; Institution of Chemical Engineers
• Editors: R.J. Clarke, R. Macrae
• Edition: illustrated
• Publisher: Springer Science & Business Media, 1988
• ISBN: 1851661867, 9781851661862
• Length: 388 pages
• Subjects: Science / Life Sciences / Botany; Science / Life Sciences / Horticulture; Technology & Engineering / Agriculture / Forestry; Technology & Engineering / Food Science