نوشیدنی‌های کافئین‌دار: فواید سلامتی، اثرات فیزیولوژیکی و شیمی

SERIES was first published in 1974 to provide a mechanism for publishing symposia quickly in book form. The purpose of the series is to publish timely, comprehensive books developed from ACS sponsored symposia based on current scientific research. Occasionally, books are developed from symposia sponsored by other organizations when the topic is of keen interest to the chemistry audience. Before agreeing to publish a book, the proposed table of contents is reviewed for appropriate and comprehensive coverage and for interest to the audience. Some papers may be excluded in order to better focus the book; others may be added to provide comprehensiveness. When appropriate, overview or introductory chapters are added. Drafts of chapters are peer-reviewed prior to final acceptance or rejection, and manuscripts are prepared in camera-ready format. As a rule, only original research papers and original review papers are included in the volumes. Verbatim reproductions of

This book presents recent advances in the flavor chemistry, physiological effects, and health benefits of caffeinated products. This forty chapter book discusses in depth the physiological effects of caffeine and the health benefits of caffeinated beverages, including the antioxidant properties, anticarcinogenic actvity, and cardiovascular benefits that may result from consumption of these substances. It also examines the basic chemistry that contributes to the desirable sensory qualitites of coffea, tea, cocoa, and other caffeine-containing beverages and techniques to analyze caffeinated beverages.

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The collection of 40 papers is based on a March 1999 symposium that explored the chemistry and health benefits of caffeinated beverages. The physiological effects of caffeine are first discussed with the conclusion that caffeine lacks addictive potential. The next three sections review the anticancer, antioxidative, and cardiovascular benefits that may result from consumption. The book concludes with four sections on the chemistry of coffee, tea, and cocoa as well as methods of analysis of such products. Among the topics are antioxidative polyphenolic substances in cacao liquor, the role of green tea catechins in the improvement of intestinal conditions, sensory studies on the key odorants of roasted coffee, flavor development of cocoa during roasting, and capillary electrophoresis of some caffeinated soft drinks. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Caffeinated Beverages: Health Benefits, Physiological Effects, and Chemistry presents recent advances in the flavour chemistry, physiological effects, and health benefits of caffeinated products.