Caffeinated Beverages: Health Benefits, Physiological Effects, and ChemistryThomas H. Parliment, Chi-Tang Ho, Peter Schieberle 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. |
Contents
Comparing Coffee and | 20 |
Behavioral Effects of Caffeine | 30 |
Why We Drink CaffeineContaining Beverages and the Equivocal | 37 |
Copyright | |
35 other sections not shown
Common terms and phrases
2000 American Chemical Agric American Chemical Society amino acids amounts analyzed antioxidant capacity antioxidative antioxidative activity antioxidative effect aqueous Arabica aroma chemicals black tea brew cafestol caffeic acid caffeine cancer catechins chlorogenic acids chocolate flavor cholesterol cocoa beans cocoa extract cocoa powder components consumed consumption decrease defatted detected diet diterpenes doses DPPH radicals drinks effects of caffeine EGCG enzyme epicatechin esters ethanol fermentation Figure flavonoids flavonol Food Chem formation fraction Fur-SH gallate glycosides green and black green coffee beans green tea guaraná hamsters HPLC identified increase inhibition kahweol LDL oxidation Lebensm lipid Maillard reaction method methylxanthine mg/kg odor OH OH Peak phenolic phenolic compounds polyphenols precursors procyanidins protein quercetin radical scavenging reducing roasted coffee Robusta sensory showed studies Table tea catechins tea concentration tea leaves tea polyphenols temperature theaflavins theobromine tumor vitro volatiles