Teas, Cocoa and Coffee. Plant Secondary Metabolites and Health

Transcription

1 Brochure More information from Teas, Cocoa and Coffee. Plant Secondary Metabolites and Health Description: In recent years, the role of plant secondary metabolites as protective constituents in the human diet has been a growing area of research. Unlike the traditional vitamins, they are not essential for short term wellbeing, but there is increasing evidence that modest long term intakes can have favourable impacts on the incidence of cancers and many chronic diseases, including cardiovascular disease and type II diabetes, which are occurring in Western populations with increasing frequency. This book covers the latest science on the metabolism and potential health benefits of teas, cocoa, coffee and their extracts in the human diet. From an opening chapter tracing the origins of teas, cocoa and coffee as beverages, the book proceeds to explore the phytochemical content of coffee, cocoa and the various types of tea. The bioavailability of secondary metabolites from each of the beverages is then considered in depth, and related directly to their health benefits. Embracing the full range of tea, coffee and cocoa beverages and products, the book offers the most up to date and comprehensive treatment of these increasingly important dietary components. As the only book to bring together the latest information on the biochemistry and health benefits of teas, coffee and cocoa, this book is essential reading for food scientists and technologists involved in the production of tea, coffee and cocoa products. Nutritionists will value the book s health focus, while agricultural scientists working on the cultivation of these crops will prize its scope and depth of detail. It is also an important resource for all those who use functional ingredients in other products, whether they are based in industry or research. Contents: Contributors ix 1 The Origins of Tea, Coffee and Cocoa as Beverages 1 Timothy J. Bond 1.1 Introduction The beverages in question Discoveries myth and legend Tea Coffee Cacao products Global domination begins Tea overland and a race by sea Coffee from persecution to epitomising the protestant work ethic Chocolate from lying down... to sitting up From foreign fancies to the drinks of the masses Tea, coffee and chocolate go public Opinion is divided on the merits of the three beverages 19

2 1.8 Tea, coffee and chocolate the future 22 References 22 2 Purine Alkaloids: A Focus on Caffeine and Related Compounds in Beverages 25 Michael E.J. Lean, Hiroshi Ashihara, Michael N. Clifford and Alan Crozier 2.1 Introduction Occurrence of purine alkaloids Biosynthesis of purine alkaloids Degradation of purine alkaloids Decaffeinated tea and coffee Metabolism of caffeine by humans Effects of caffeine consumption on human health Biochemical and biological actions of caffeine Mental performance enhancement Physical performance enhancement Caffeine toxicity Tolerance, withdrawal and dependence Caffeine in pregnancy Toxicity in other species Summary 40 References 40 3 Phytochemicals in Teas and Tisanes and Their Bioavailability 45 Michael N. Clifford and Alan Crozier 3.1 Introduction Phytochemical content of teas and tisanes Camellia teas Yerba mat e tea Itadori tea Rooibos tea Honeybush tea Chamomile tea Hibiscus tea Fennel tea Anastatica tea 63

3 Ficus tea Bioavailability absorption, distribution, metabolism and excretion Green tea Black tea Itadori tea Rooibos tea Honeybush tea Hibiscus tea Fennel tea Other teas Summary 87 References 88 4 Teas, Tisanes and Health 99 Diane L. McKay, Marshall G. Miller and Jeffrey B. Blumberg 4.1 Introduction Black, oolong and green tea (C. sinensis) Black tea Oolong tea Green tea Other teas and tisanes Yerba mat e (Ilex paraguariensis) Itadori (Polygonum cuspidatum) Chamomile (Chamomilla recutita L.) Hibiscus (Hibiscus sabdariffa L.) Rooibos (Aspalathus linearis) Honeybush (Cyclopia intermedia) Summary and conclusions 130 References Phytochemicals in Coffee and the Bioavailability of Chlorogenic Acids 143 Angelique Stalmach, Michael N. Clifford, Gary Williamson and Alan Crozier 5.1 Introduction Harvesting coffee beans, roasting and blending 144

4 5.3 Phytochemicals in coffee Effects of roasting on the phytochemical content of coffee beans Chlorogenic acid intake and coffee consumption Bioavailability of coffee chlorogenic acids in humans Studies involving volunteers with and without a functioning colon Conclusions 164 References Coffee and Health 169 Gary Williamson 6.1 Introduction Antioxidant status Effect of coffee consumption on antioxidant status: epidemiological and cohort studies Effect of coffee consumption on antioxidant status: intervention studies Diabetes Effect of coffee consumption on diabetes risk: epidemiological and cohort studies Effect of coffee consumption on diabetes risk: intervention studies Cardiovascular disease Effect of coffee consumption on cardiovascular risk: epidemiological and cohort studies Effect of coffee consumption on cardiovascular risk: intervention studies Effect of coffee on inflammation Effect of coffee consumption on cancer risk Effect of coffee consumption on cancer risk: epidemiological and cohort studies Effect of coffee consumption on cancer risk: intervention studies Summary 188 References Phytochemicals in Cocoa and Flavan 3 ol Bioavailability 193 Francisco Tomas Barberan, Gina Borges and Alan Crozier 7.1 Introduction Phytochemicals in cocoa Purine alkaloids, theobromine and caffeine Flavan 3 ols Phenolic acid derivatives Minor phytochemicals 197

5 7.3 Bioavailability of cocoa flavan 3 ols Background Flavan 3 ol monomers Procyanidins Conclusions 212 References Cocoa and Health 219 Jennifer L. Donovan, Kelly A. Holes Lewis, Kenneth D. Chavin and Brent M. Egan 8.1 Introduction Composition of cocoa products Worldwide consumption of cocoa and its contribution to flavonoid intake Epidemiological and ecological studies of cocoa Cocoa effects on vascular endothelial function and platelet activity Cocoa and hypertension Antioxidant and anti inflammatory effects of cocoa Effects of cocoa consumption on lipid and lipoprotein metabolism Cocoa effects on insulin sensitivity Cocoa effects on cerebral blood flow and neurocognitive functioning Potential negative health effects of cocoa consumption Obesity Testicular health Acne Dental caries Effects of consumption of cocoa with milk or other foods Conclusions 239 References 240 Index 247 A color plate section falls between pages 6 and 7 Ordering: Order Online - Order by Fax - using the form below Order by Post - print the order form below and send to

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