Caffeine  book cover
1st Edition


  • Available for pre-order. Item will ship after September 30, 2020
ISBN 9780367455835
September 30, 2020 Forthcoming by CRC Press
384 Pages

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Book Description

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.

Table of Contents

1. Introduction to the Chemistry, Isolation, and Biosynthesis of Methylxanthine 2. Analytical Methods for Quantitation of Methylxanthine 3. Tea: The Plant and Its Manufacture; Chemistry and Consumption of the Beverage 4. Tea in China 5. The Coffee Plant and Its Processing 6. The Chemical Components of Coffee 7. Methylxanthine Composition and Consumption Patterns of Cocoa and Chocolate Product 8. Maté 9. Caffeine Consumption 10. Basic Metabolism and Physiological Effects of the Methylxanthines 11. Caffeine as an Ergogenic Aid 12. Caffeine: Effects on Psychological Functioning and Performanc 13. Coffee, Caffeine, and Serum Cholesterol 14. Coffee, Tea, Cancer and Fibrocystic Breast Disease 15. Caffeine, Calcium, and Bone Health 16. Caffeine and Reproduction

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Spiller, Gene A.