Buch, Englisch, Band 75, 128 Seiten, Paperback, Format (B × H): 152 mm x 229 mm, Gewicht: 217 g
Nutritional and health benefits of beverage crops
Buch, Englisch, Band 75, 128 Seiten, Paperback, Format (B × H): 152 mm x 229 mm, Gewicht: 217 g
Reihe: Burleigh Dodds Science: Instant Insights
ISBN: 978-1-78676-975-6
Verlag: Burleigh Dodds Science Publishing
The first chapter introduces the importance of coffee leaves, highlighting their high antioxidant potential and impact on fruit quality. The chapter provides an inventory of molecules identified in the leaves of cultivated coffee trees, as well as the beneficial effects of these molecules on human health.
The second chapter considers the nutritional and health-related aspects of regular coffee consumption, focussing on its ability to prevent the onset of chronic diseases. The chapter also highlights that above-average consumption of coffee can lead to the development of side effects, including caffeine tolerance, dependence and withdrawal.
The third chapter discusses the main phytochemicals contained in tea, including polyphenols, amino acids, vitamins, carbohydrates and purine alkaloids. The chapter reviews the current analytical techniques available for tea characterisation, such as chromatic and spectroscopic techniques.
The final chapter explores the beneficial health effects of consuming tea on a regular basis. The chapter considers the potential role for tea in combatting chronic diseases, such as cancer, diabetes, cardiovascular and neurodegenerative diseases, as well as the possible mechanisms of actions of tea constituents.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Chapter 1 - Beneficial compounds from coffee leaves: Claudine Campa, UMR IPME, France; and Arnaud Petitvallet, Wize Monkey, Canada; 1 Introduction2 Characterization of leaf metabolites in cultivated coffee plants3 Beneficial compounds for coffee plants4 Beneficial compounds for humans5 Case study: Wize Monkey6 Conclusion7 Future trends8 Where to look for further information9 References
Chapter 2 - Nutritional and health effects of coffee: Adriana Farah, Federal University of Rio de Janeiro, Brazil; 1 Introduction2 Nutrients and bioactive compounds of coffee3 Main beneficial health effects of coffee4 Potential side effects of coffee drinking5 Final considerations6 Acknowledgements7 Where to look for further information8 References
Chapter 3 - Instrumentation and methodology for the quantification of phytochemicals in tea: Ting Zhang, China University of Geosciences and Huanggang Normal University, China; Xiaojian Lv, Yin Xu, Lanying Xu and Tao Long, Huanggang Normal University, China; Chi-Tang Ho, Rutgers University, USA; and Shiming Li, Huanggang Normal University, China and Rutgers University, USA; 1 Introduction2 Phytochemicals in tea: bioactive compounds3 Phytochemicals in tea: flavour and colour compounds4 Analytical techniques for tea characterization: overview and chromatic techniques5 Analytical techniques for tea characterization: spectroscopic techniques6 Determination of compounds in tea: phenolic compounds and sugars7 Determination of compounds in tea: analysis of volatile compounds8 Determination of compounds in tea: other compounds and elements9 Diversified tea products10 Summary11 References
Chapter 4 - The potential role for tea in combating chronic diseases: Chung S. Yang, Rutgers University, USA; 1 Introduction2 Chemical properties, bioavailability and biotransformation of tea constituents3 Tea and cancer prevention4 Reduction of body weight, alleviation of metabolic syndrome and prevention of diabetes5 Lowering of blood cholesterol, blood pressure and incidence of cardiovascular diseases6 Neuroprotective effects of tea7 Conclusion8 Where to look for further information9 Acknowledgements10 References
