Title Caffeinated beverages : health benefits, physiological effects, and chemistry / Thomas H. Parliment, Chi-Tang Ho, Peter Schieberle, editors

Published Washington, D.C. : American Chemical Society, 2000

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Description xii, 435 pages Series ACS symposium series. 0097-6156 ; 754 Contents Machine derived contents note: Preface -- Introduction -- 1. Chemistry and Health Benefits of Caffeinated Beverages: Symposium Overview, D. G. Steffen -- 2. Pathways Involved in the Metabolism of Caffeine by Coffea and Camellia Plants, George R. Waller and et al. -- 3. Comparing Coffee and Tea, Stanley Segall -- Behavioral Effects -- 4. Behavioral Effects of Caffeine, Andrew Smith and Carolyn Brice -- 5. Why We Drink Caffeine-Containing Beverages, and the Equivocal Benefits of Regular Caffeine Intake for Mood and Cognitive Performance, Peter J. Rogers -- 6. Caffeine Effects on the Brain and Behavior: A Metabolic Approach, Astrid Nehlig -- Health Benefits: Anticancer -- 7. The Anticancer Activity of Coffee Beans, E. G. Miller and et al. -- 8. Coffee Consumption and Cancer, Andrew Sivak -- 9. Evaluation of Coffee and Caffeine for Mutagenic, Carcinogenic, and Anticarcinogenic Activity, Richard H. Adamson -- 10. Cancer Prevention Properties of Tea: Biochemical Mechanisms, Jen-Kun Lin and et al. -- Health Benefits: Antioxidants -- 11. Antioxidative Polyphenolic Substances in Cacao Liquor, N. Osakabe and et al. -- 12. Antioxidant Capacity and Epicatechin Bioavailability of Polyphenolic-Rich Beverages (Cocoa and Teas), M. Richelle and et al. -- 13. Antioxidative Phenolic Compounds in Green-Black Tea and Other Methylxanthine-Containing Beverages, Ulrich H. Engelhardt, Christiane Lakenbrink, and Svenja Lapczynski -- 14. Radical Scavenging and Antioxidative Properties of Phenolic Compounds in Relation to Their Chemical Structure, K. Bungert and K. Eichner -- 15. Antioxidative Activities of Aroma Extracts Isolated from Various Beans, K. G. Lee, H. Aoki, and T. Shibamoto -- 16. Radical Scavenging Mechanisms of Catechins on 2,2-Diphenyl-1-picrylhydrazyl Radical, Masayuki Suzuki and et al. -- Health Benefits: Other -- 17. Hypolipidemic Activity of Green Tea Epicatechins, Zhen-Yu Chen and Wing Ping Fong -- 18. Health Benefits of Green Tea Catechins: Improvement of Intestinal Conditions, Yukihiko Hara -- 19. Potential Cardiovascular Health Benefits of Procyanidins Present in Chocolate and Cocoa, Monica M. Bearden and et al. -- Coffee -- 20. An Overview of Coffee Roasting, Thomas H. Parliament -- 21. Sensory Studies on the Key Odorants of Roasted Coffee, W. Grosch and et al. -- 22. Formation of Sulfur-Containing Volatiles under Coffee Roasting Conditions, George P. Rizzi -- 23. Characterization of the Roasting Temperature and Tim-Dependent Physicochemical and Sensory Evaluation of Various Coffee Beans, Y. S. Ko -- 24. Degradation of Furfuryl Mercaptan in Fenton-Type Model Systems, I. Blank and et al. -- 25. Diterpenes in Coffee, K. Speer and et al. -- 26. Headspace Analysis of the Coffe Beverage with and without Different Milk Additives, H. Steinhart and M. Bucking -- Cocoa And Guarana -- 27. The Chemistry and Technology of Cocoa, Peter Schieberle -- 28. Flavor Developement of Cocoa during Roasting, L. Hashim -- 29. Chocolate Flavor via the Maillard Reaction, C. Q. Chen and E. Robbins -- 30. Differentiating the Flavor Potential of Cocoa Beans by Geographic Origin, B. D. Glazier and P. S. Dimick -- 31 or thee Chemistry of Guarana: Guarana, Brazil's Super-Fruit for the Caffeinated Beverages Industry. Terry H. Walker and et al. -- Tea -- 32. The Chemistry of Tea, Chi-Tang Ho and Nanqun Zhu -- 33. B-Primeverosidase Relationship with Floral Tea Armoa Formation during Processing of Oolong Tea and Black Tea, Kanzo Sakata -- 34. The Change in the Flavor of Green and Black Tea Drinks by the Retorting Process, Hideki Masuda and Kenji Kumazawa -- 35. Effect of pH and Tea Concentration on Extraction of Catechins from Japanese Green Tea, Yuko Yoshida, Masaaki Kiso, and Tetsuhisa Goto -- Analysis -- 36. The Analysis of Coffee Phenols and Phenolic Acids, G. B. Cohen -- 37. Capillary Electrophoresis of Roasted Coffees, Jennifer M. Ames, Louise Royle, and Allan G. W. Bradbury -- 38. HPLC-MS Analysis of Flavonoids in Foods and Beverages, John F. Hammerstone and Sheryl A. Lazarus -- 39. Methyluric Acids: Chemical Markers of Oxidation in Coffee, Tea, and Cocoa, Richard H. Stadler and Robert J. Turesky -- 40. Capillary Electrphoesis of Some Caffeinated Soft Drinks, Jennifer M. Ames, Louise Royle, and Harry E. Nursten -- Indexes -- Author Index -- Subject Index Notes Based on the symposium that was part of the 217th National American Chemical Society Meeting in Anaheim, Calif., Mar., 1999 Bibliography Includes bibliographical references and index Subject Caffeine habit -- Congresses. Coffee drinking -- Congresses. Caffeine -- Physiological effect -- Congresses. TexHealth aspects -- Congresses Coffee -- Health asepcts -- Congresses Genre/Form Conference papers and proceedings. Author Ho, Chi-Tang, 1944- Parliment, Thomas H., 1939- Schieberle, Peter. American Chemical Society. Meeting (217th : 1999 : Anaheim, Calif.) LC no. 99058369 ISBN 0841236542

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