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Informationen zum Autor Alan Crozier is Professor of Plant Biochemistry and Human Nutrition at the University of Glasgow, UK. Hiroshi Ashihara is Professor of Plant Biochemistry at Ochanomizu University, Tokyo, Japan. Francisco Tomás-Barbéran is Research Professor of the Spanish Council for Scientific Research (CSIC) in the CEBAS Institute, Murcia, Spain. Klappentext In recent years, the role of plant secondary metabolites as protective constituents in the human diet has been a growing area of research. Unlike the traditional vitamins, they are not essential for short-term wellbeing, but there is increasing evidence that modest long-term intakes can have favourable impacts on the incidence of cancers and many chronic diseases, including cardiovascular disease and type II diabetes, which are occurring in Western populations with increasing frequency.This book covers the latest science on the metabolism and potential health benefits of teas, cocoa, coffee and their extracts in the human diet. From an opening chapter tracing the origins of teas, cocoa and coffee as beverage, the book proceeds to explore the phytochemical content of coffee, cocoa and the various types of tea. The bioavailability of secondary metabolites from each of the beverages is then considered in depth, and related directly to their health benefits. Embracing the full range of tea, coffee and cocoa beverages and products, the book offers the most up-to-date and comprehensive treatment of these increasingly important dietary components.As the only book to bring together the latest information on the biochemistry and health benefits of teas, coffee and cocoa, this book is essential reading for food scientists and technologists involved in the production of tea, coffee and cocoa products. Nutritionists will value the book's health focus, while agricultural scientists working on the cultivation of these crops will prize its scope and depth of detail. It is also an important resource for all those who use functional ingredients in other products, whether they are based in industry or research. Zusammenfassung In recent years, the role of plant secondary metabolites as protective constituents in the human diet has been a growing area of research. Inhaltsverzeichnis Contributors ix 1 The Origins of Tea, Coffee and Cocoa as Beverages 1 Timothy J. Bond 1.1 Introduction 1 1.2 The beverages in question 1 1.3 Discoveries - myth and legend 2 1.3.1 Tea 3 1.3.2 Coffee 4 1.3.3 Cacao products 5 1.4 Global domination begins 8 1.4.1 Tea - overland and a race by sea 9 1.4.2 Coffee - from persecution to epitomising the protestant work ethic 13 1.4.3 Chocolate - from lying down . . . to sitting up 14 1.5 From foreign fancies to the drinks of the masses 15 1.6 Tea, coffee and chocolate 'go public' 18 1.7 Opinion is divided on the merits of the three beverages 19 1.8 Tea, coffee and chocolate - the future 22 References 22 2 Purine Alkaloids: A Focus on Caffeine and Related Compounds in Beverages 25 Michael E.J. Lean, Hiroshi Ashihara, Michael N. Clifford and Alan Crozier 2.1 Introduction 25 2.2 Occurrence of purine alkaloids 26 2.3 Biosynthesis of purine alkaloids 27 2.4 Degradation of purine alkaloids 27 2.5 Decaffeinated tea and coffee 29 2.6 Metabolism of caffeine by humans 31 2.7 Effects of caffeine consumption on human health 33 2.7.1 Biochemical and biological actions of caffeine 34 2.7.2 Mental performance enhancement 37 2.7.3 Physical performance enhancement 37 2.7.4 Caffeine toxicity 38 2.7.5 Tolerance, withdrawal and dependence 39 2.7.6 Caffeine in pregnancy 39 2.7.7 Toxicity in other species 40 2.8 Summary 40 References ...
