Coffee: Physiology

Front Cover
R.J. Clarke, R. Macrae
Springer Science & Business Media, Dec 31, 1988 - Technology & Engineering - 388 pages
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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
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

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
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
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