Caffeine

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. Caffeine-found in tea, coffee, mate, 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, mate, 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. Introduction To The Chemistry, Isolation, And Biosynthesis Of Methylxanthines / Stanley M. Tarka, Jr. And W. Jeffrey Hurst -- Analytical Methods For Quantitation Of Methylxanthines / W. Jeffrey Hurst, Robert A. Martin Jr. And Stanley M. Tarka Jr -- Tea : The Plant And Its Manufacture, Chemistry And Consumption Of The Beverage / Douglas A. Balentine, Matthew E. Harbowy And Harold N. Graham -- Tea In China / David Lee Hoffman -- Coffee Plant And Its Processing ; Chemical Components Of Coffee / Monica Alton Spiller -- Methylxanthine Composition And Consumption Patterns Of Cocoa And Chocolate Products / Joan L. Apgar And Stanley M. Tarka, Jr -- Maté / Harold N. Graham -- Caffeine Consumption / Lisbet S. Lundsberg -- Basic Metabolism And Physiological Effects Of The Methylxanthines / Gene A. Spiller -- Caffeine As An Ergogenic Aid / Roland J. Lamarine -- Caffeine : Effects On Psychological Functioning And Performance / Barry D. Smith And Kenneth Tola -- Coffee, Caffeine, And Serum Cholesterol / Christopher Gardner, Bonnie Bruce, And Gene A. Spiller -- Coffee, Tea, Cancer And Fibrocystic Breast Disease ; Caffeine, Calcium, And Bone Health / Gene A. Spiller And Bonnie Bruce -- Caffeine And Reproduction / Myron Winick. Edited By Gene A. Spiller. Includes Bibliographical References And Index. The methylxanthines of interest are caffeine (1,3,7-trimethylxanthine), theophylline (1,3-dimethylxanthine), and theobromine (3,7-dimethylxanthine) and they occur in coffee, tea, mate, cocoa products, and cola beverages.