Teas, cocoa and coffee [[electronic resource] ] : plant secondary metabolites and health / / edited by Professor Alan Crozier, Professor Hiroshi Ashihara, Professor F. Tomás Barberán |
Pubbl/distr/stampa | Chichester, West Sussex ; ; Hoboken, NJ, : Wiley-Blackwell, 2011 |
Descrizione fisica | 1 online resource (270 p.) |
Disciplina | 613.2/8 |
Altri autori (Persone) |
CrozierAlan
AshiharaHiroshi Tomas-BarberanF. A (Francisco A.) |
Soggetto topico |
Plant metabolites
Metabolism, Secondary |
ISBN |
1-283-30052-4
9786613300522 1-4443-4709-8 1-4443-4706-3 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Teas, Cocoa and Coffee; Contents; Contributors; 1 The Origins of Tea, Coffee and Cocoa as Beverages; 1.1 Introduction; 1.2 The beverages in question; 1.3 Discoveries - myth and legend; 1.3.1 Tea; 1.3.2 Coffee; 1.3.3 Cacao products; 1.4 Global domination begins; 1.4.1 Tea - overland and a race by sea; 1.4.2 Coffee - from persecution to epitomising the protestant work ethic; 1.4.3 Chocolate - from lying down . . . to sitting up; 1.5 From foreign fancies to the drinks of the masses; 1.6 Tea, coffee and chocolate 'go public'; 1.7 Opinion is divided on the merits of the three beverages
1.8 Tea, coffee and chocolate - the futureReferences; 2 Purine Alkaloids: A Focus on Caffeine and Related Compounds in Beverages; 2.1 Introduction; 2.2 Occurrence of purine alkaloids; 2.3 Biosynthesis of purine alkaloids; 2.4 Degradation of purine alkaloids; 2.5 Decaffeinated tea and coffee; 2.6 Metabolism of caffeine by humans; 2.7 Effects of caffeine consumption on human health; 2.7.1 Biochemical and biological actions of caffeine; 2.7.2 Mental performance enhancement; 2.7.3 Physical performance enhancement; 2.7.4 Caffeine toxicity; 2.7.5 Tolerance, withdrawal and dependence 2.7.6 Caffeine in pregnancy2.7.7 Toxicity in other species; 2.8 Summary; References; 3 Phytochemicals in Teas and Tisanes and Their Bioavailability; 3.1 Introduction; 3.2 Phytochemical content of teas and tisanes; 3.2.1 Camellia teas; 3.2.2 Yerba maté tea; 3.2.3 Itadori tea; 3.2.4 Rooibos tea; 3.2.5 Honeybush tea; 3.2.6 Chamomile tea; 3.2.7 Hibiscus tea; 3.2.8 Fennel tea; 3.2.9 Anastatica tea; 3.2.10 Ficus tea; 3.3 Bioavailability - absorption, distribution, metabolism and excretion; 3.3.1 Green tea; 3.3.2 Black tea; 3.3.3 Itadori tea; 3.3.4 Rooibos tea; 3.3.5 Honeybush tea 3.3.6 Hibiscus tea3.3.7 Fennel tea; 3.3.8 Other teas; 3.4 Summary; References; 4 Teas, Tisanes and Health; 4.1 Introduction; 4.2 Black, oolong and green tea (C. sinensis); 4.2.1 Black tea; 4.2.2 Oolong tea; 4.2.3 Green tea; 4.3 Other teas and tisanes; 4.3.1 Yerba maté (Ilex paraguariensis); 4.3.2 Itadori (Polygonum cuspidatum); 4.3.3 Chamomile (Chamomilla recutita L.); 4.3.4 Hibiscus (Hibiscus sabdariffa L.); 4.3.5 Rooibos (Aspalathus linearis); 4.3.6 Honeybush (Cyclopia intermedia); 4.4 Summary and conclusions; References 5 Phytochemicals in Coffee and the Bioavailability of Chlorogenic Acids5.1 Introduction; 5.2 Harvesting coffee beans, roasting and blending; 5.3 Phytochemicals in coffee; 5.3.1 Effects of roasting on the phytochemical content of coffee beans; 5.3.2 Chlorogenic acid intake and coffee consumption; 5.4 Bioavailability of coffee chlorogenic acids in humans; 5.4.1 Studies involving volunteers with and without a functioning colon; 5.5 Conclusions; References; 6 Coffee and Health; 6.1 Introduction; 6.2 Antioxidant status 6.2.1 Effect of coffee consumption on antioxidant status: epidemiological and cohort studies |
Record Nr. | UNINA-9910139587403321 |
Chichester, West Sussex ; ; Hoboken, NJ, : Wiley-Blackwell, 2011 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Teas, cocoa and coffee : plant secondary metabolites and health / / edited by Professor Alan Crozier, Professor Hiroshi Ashihara, Professor F. Tomas Barberan |
Edizione | [1st ed.] |
Pubbl/distr/stampa | Chichester, West Sussex ; ; Hoboken, NJ, : Wiley-Blackwell, 2011 |
Descrizione fisica | 1 online resource (270 p.) |
Disciplina | 613.2/8 |
Altri autori (Persone) |
CrozierAlan
AshiharaHiroshi Tomas-BarberanF. A (Francisco A.) |
Soggetto topico |
Plant metabolites
Metabolism, Secondary |
ISBN |
1-283-30052-4
9786613300522 1-4443-4709-8 1-4443-4706-3 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Teas, Cocoa and Coffee; Contents; Contributors; 1 The Origins of Tea, Coffee and Cocoa as Beverages; 1.1 Introduction; 1.2 The beverages in question; 1.3 Discoveries - myth and legend; 1.3.1 Tea; 1.3.2 Coffee; 1.3.3 Cacao products; 1.4 Global domination begins; 1.4.1 Tea - overland and a race by sea; 1.4.2 Coffee - from persecution to epitomising the protestant work ethic; 1.4.3 Chocolate - from lying down . . . to sitting up; 1.5 From foreign fancies to the drinks of the masses; 1.6 Tea, coffee and chocolate 'go public'; 1.7 Opinion is divided on the merits of the three beverages
1.8 Tea, coffee and chocolate - the futureReferences; 2 Purine Alkaloids: A Focus on Caffeine and Related Compounds in Beverages; 2.1 Introduction; 2.2 Occurrence of purine alkaloids; 2.3 Biosynthesis of purine alkaloids; 2.4 Degradation of purine alkaloids; 2.5 Decaffeinated tea and coffee; 2.6 Metabolism of caffeine by humans; 2.7 Effects of caffeine consumption on human health; 2.7.1 Biochemical and biological actions of caffeine; 2.7.2 Mental performance enhancement; 2.7.3 Physical performance enhancement; 2.7.4 Caffeine toxicity; 2.7.5 Tolerance, withdrawal and dependence 2.7.6 Caffeine in pregnancy2.7.7 Toxicity in other species; 2.8 Summary; References; 3 Phytochemicals in Teas and Tisanes and Their Bioavailability; 3.1 Introduction; 3.2 Phytochemical content of teas and tisanes; 3.2.1 Camellia teas; 3.2.2 Yerba maté tea; 3.2.3 Itadori tea; 3.2.4 Rooibos tea; 3.2.5 Honeybush tea; 3.2.6 Chamomile tea; 3.2.7 Hibiscus tea; 3.2.8 Fennel tea; 3.2.9 Anastatica tea; 3.2.10 Ficus tea; 3.3 Bioavailability - absorption, distribution, metabolism and excretion; 3.3.1 Green tea; 3.3.2 Black tea; 3.3.3 Itadori tea; 3.3.4 Rooibos tea; 3.3.5 Honeybush tea 3.3.6 Hibiscus tea3.3.7 Fennel tea; 3.3.8 Other teas; 3.4 Summary; References; 4 Teas, Tisanes and Health; 4.1 Introduction; 4.2 Black, oolong and green tea (C. sinensis); 4.2.1 Black tea; 4.2.2 Oolong tea; 4.2.3 Green tea; 4.3 Other teas and tisanes; 4.3.1 Yerba maté (Ilex paraguariensis); 4.3.2 Itadori (Polygonum cuspidatum); 4.3.3 Chamomile (Chamomilla recutita L.); 4.3.4 Hibiscus (Hibiscus sabdariffa L.); 4.3.5 Rooibos (Aspalathus linearis); 4.3.6 Honeybush (Cyclopia intermedia); 4.4 Summary and conclusions; References 5 Phytochemicals in Coffee and the Bioavailability of Chlorogenic Acids5.1 Introduction; 5.2 Harvesting coffee beans, roasting and blending; 5.3 Phytochemicals in coffee; 5.3.1 Effects of roasting on the phytochemical content of coffee beans; 5.3.2 Chlorogenic acid intake and coffee consumption; 5.4 Bioavailability of coffee chlorogenic acids in humans; 5.4.1 Studies involving volunteers with and without a functioning colon; 5.5 Conclusions; References; 6 Coffee and Health; 6.1 Introduction; 6.2 Antioxidant status 6.2.1 Effect of coffee consumption on antioxidant status: epidemiological and cohort studies |
Record Nr. | UNINA-9910822585603321 |
Chichester, West Sussex ; ; Hoboken, NJ, : Wiley-Blackwell, 2011 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|