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Informationen zum Autor Dr Yi-Fang Chu was Head of the Global Coffee Wellness Research Group at Kraft Foods Global Inc., Glenview, Illinois, USA. He is currently with PepsiCo Global Nutrition, Barrington, Illinois Klappentext Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health.Multiple chapters describe coffee's positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's); cancer (prostate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular health; and liver health. Coffee's positive effects on mood, suicide rate and cognitive performance are addressed as are the negative health impacts of coffee on pregnancy, insulin sensitivity, dehydration, gastric irritation, anxiety, and withdrawal syndrome issues.Written by many of the top researchers in the world, Coffee: Emerging Health Benefits and Disease Prevention is a must-have reference for food professionals in academia, industry, and governmental and regulatory agencies whose work involves coffee. Zusammenfassung Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. Inhaltsverzeichnis Preface xvii List of Contributors xix List of Abbreviations xxii Acknowledgement xxv 1 Introduction 1 Thomas Hatzold 1.1 Coffee-a popular beverage 1 1.2 Coffee from a nutritional perspective 1 1.3 Potential beneficial effects of coffee 2 1.4 Limitations to the beneficial effects 3 1.5 History 5 1.6 Coffee production worldwide 5 1.7 Coffee processing: formation and fate of bioactive compounds 5 1.8 New processes to optimize the health benefits of coffee 10 1.9 Coffee preparation 12 1.10 Coffee beverages and specialties 14 1.11 Coffee consumption 14 1.12 Conclusions 16 2 Coffee Constituents 21 Adriana Farah 2.1 Introduction 21 2.2 Production of coffee and coffee-based beverages 22 2.3 Natural coffee constituents 26 2.4 Incidental coffee constituents 43 2.5 Concluding remarks 50 3 Bioavailability of Coffee Chlorogenic Acids 59 Angelique Stalmach 3.1 Introduction 59 3.2 Chlorogenic acids: contribution of coffee to dietary levels ingested 59 3.4 Conclusions 72 4 Coffee and Alzheimer's Disease: Animal and Cellular Evidence 77 Marshall G. Miller and Barbara Shukitt-Hale 4.1 Introduction 77 4.2 Alzheimer's disease 77 4.3 Coffee 81 4.4 Caffeine 82 4.5 Phenolics 86 4.6 Other coffee constituents 89 4.7 Conclusions 91 5 Coffee and Alzheimer's Disease-Epidemiologic Evidence 97 Joan Lindsay, Pierre-Hugues Carmichael, Edeltraut Kr¿oger, and Danielle Laurin 5.1 Introduction 97 5.2 Review of epidemiologic studies of coffee in relation to Alzheimer's disease, dementia, and selected aspects of cognitive functioning 98 5.3 The strength of the evidence for preventing Alzheimer's disease 106 6 Coffee and Parkinson's Disease 111 Jing-Wei Lim and Eng-King Tan 6.1 Introduction 111 6.2 Pathogenesis of Parkinson's disease 111 6.3 Gene and environmental/lifestyle factors 112 6.4 Clinical evidence linking coffee consumption and Parkinson's disease 113 6.5 Neuroprotection and active components of coffee 115 6.6 Adenosine receptor antagonism and Parki...
