Caffeine / Edition 1by Gene A. Spiller
Caffeine-found in tea, coffee, maté, cola beverages, cocoa, and chocolate products-is an integral part of the diet of many people. Caffeine answers questions for a broad range of readers interested in the effects beverages and foods containing this dietary methylxanthine have on human health, nutrition, and physiological functioning. The composition,… See more details below
Caffeine-found in tea, coffee, maté, cola beverages, cocoa, and chocolate products-is an integral part of the diet of many people. Caffeine answers questions for a broad range of readers interested in the effects beverages and foods containing this dietary methylxanthine have on human health, nutrition, and physiological functioning. The composition, processing, consumption, health effects, and epidemiological correlations of caffeine are examined in detail. It is often said that too much caffeine is "bad for you." How much is too much? Get the facts on consumption of caffeine-containing products with this authoritative text.
Chapters 1 and 2 offer an introductory, concise overview of the chemistry and analysis of methylxanthines. In Chapters 3 through 8, each natural product-tea, coffee, maté, and cocoa and chocolate products-is described in terms of botany, cultivation, processing, composition, and consumption patterns. Consumption of caffeine is also examined in detail in Chapter 9. Chapter 10 provides an easy-to-read overview of the basic physiology and biochemistry of caffeine. The ergogenic, cognitive, and emotional effects of caffeine are discussed in Chapters 11 and 12. Chapters 13 through 16 deal with specific health effects-serum cholesterol, cancer and fibrocystic breast disease, calcium and bone health, and human reproduction.
For physicians, nutritionists, other health professionals, food scientists, and everyone interested in the effects of caffeine on the human body, Caffeine is a convenient, single-source reference.
- Taylor & Francis
- Publication date:
- Edition description:
- New Edition
- Product dimensions:
- 6.10(w) x 9.20(h) x 1.10(d)
Table of Contents
Introduction to the Chemistry, Isolation, and Biosynthesis of Methylxanthines, S.M. Tarka, Jr. and W.J. Hurst
Analytical Methods for the Quantitation of Methylxanthines, W.J. Hurst, R.A. Martin, Jr., and S.M. Tarka, Jr.
Tea: The Plant and Its Manufacture; Chemistry and Consumption of the Beverage, D.A. Balentine, M.E. Harbowy, and H.N. Graham
Tea in China, D.L. Hoffman
The Coffee Plant and Its Processing, M.A. Spiller
The Chemical Components of Coffee, M.A. Spiller
Methylxanthine Composition and Consumption Patterns of Cocoa and Chocolate Products, J.L. Apgar and S.M. Tarka, Jr.
Maté, H.N. Graham
Caffeine Consumption, L. Lundsberg
Basic Metabolism and Physiological Effects of the Methylxanthines, G.A. Spiller
Caffeine as an Ergogenic Aid, R.J. Lamarine
Caffeine: Effects on Psychological Functioning and Performance, B.D. Smith and K. Tola
Coffee, Caffeine, and Serum Cholesterol, C. Gardner, B. Bruce, and G.A. Spiller
Coffee, Tea, Methylxanthines, Human Cancer and Fibrocystic Breast Disease, G.A. Spiller, and B. Bruce
Caffeine, Calcium, and Bone Health, B. Bruce and G.A. Spiller
Caffeine and Reproduction, M. Winick
Caffeine Content of Some Cola Beverages, G.A. Spiller
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