Caffeine / Edition 1

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, cola beverages, cocoa, and chocol ate products-is an integral part of the diet of many people. Caffeine answers questions for a broad range of readers interested in the effec ts beverages and foods containing this dietary methylxanthine have on human health, nutrition, and physiological functioning. The compositio n, processing, consumption, health effects, and epidemiological correl ations of caffeine are examined in detail. It is often said that too m uch caffeine is "bad for you." How much is too much? Get the facts on consumption of caffeine-containing products with this authoritative te xt.

The book contains black-and-white illustrations.

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Editorial Reviews

CAB Abstracts
This 16-chapter multiauthor book provides in depth information on the composition, processing, consumption, health effects and epidemiological correlations of methylxanthine beverages and foods. It also reviews metabolic and physiological aspects and contains a useful appendix on the caffeine content of cola beverages.
Caffeine, found in tea, coffee, mat<'e>, colas, cocoa, and chocolate products, is a significant part of the diet of many people around the world. This volume addresses the effects of ingesting the beverages and foods containing this dietary methylxanthine on human health, nutrition, and physiological functioning. Sixteen chapters address topics including an introduction to the chemistry, isolation, and biosynthesis of methylxanthines; correlations between coffee, tea, cancer, and fibrocystic breast disease; caffeine as an ergogenic aid; coffee, caffeine, and serum cholesterol; the history, botany, agricultural issues, and manufacture of mat<'e>; tea in China; and the caffeine content of some cola beverages. Annotation c. by Book News, Inc., Portland, Or.
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Product Details

  • ISBN-13: 9780849326479
  • Publisher: Taylor & Francis
  • Publication date: 10/9/1997
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 384
  • 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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