Teas, Cocoa and Coffee: Plant Secondary Metabolites and Health

Teas, Cocoa and Coffee......Page 3
Contents......Page 7
Contributors......Page 11
1.2 The beverages in question......Page 13
1.3 Discoveries – myth and legend......Page 14
1.3.1 Tea......Page 15
1.3.2 Coffee......Page 16
1.3.3 Cacao products......Page 17
1.4 Global domination begins......Page 20
1.4.1 Tea – overland and a race by sea......Page 21
1.4.2 Coffee – from persecution to epitomising the protestant work ethic......Page 25
1.4.3 Chocolate – from lying down … to sitting up......Page 26
1.5 From foreign fancies to the drinks of the masses......Page 27
1.6 Tea, coffee and chocolate ‘go public’......Page 30
1.7 Opinion is divided on the merits of the three beverages......Page 31
References......Page 34
2.1 Introduction......Page 37
2.2 Occurrence of purine alkaloids......Page 38
2.4 Degradation of purine alkaloids......Page 39
2.5 Decaffeinated tea and coffee......Page 41
2.6 Metabolism of caffeine by humans......Page 43
2.7 Effects of caffeine consumption on human health......Page 45
2.7.1 Biochemical and biological actions of caffeine......Page 46
2.7.3 Physical performance enhancement......Page 49
2.7.4 Caffeine toxicity......Page 50
2.7.6 Caffeine in pregnancy......Page 51
References......Page 52
3.2.1 Camellia teas......Page 57
3.2.2 Yerba maté tea......Page 66
3.2.3 Itadori tea......Page 70
3.2.5 Honeybush tea......Page 71
3.2.7 Hibiscus tea......Page 74
3.2.9 Anastatica tea......Page 75
3.3 Bioavailability – absorption, distribution, metabolism and excretion......Page 78
3.3.1 Green tea......Page 80
3.3.2 Black tea......Page 89
3.3.3 Itadori tea......Page 92
3.3.4 Rooibos tea......Page 93
3.3.5 Honeybush tea......Page 96
3.3.7 Fennel tea......Page 97
3.4 Summary......Page 99
References......Page 100
4.1 Introduction......Page 111
4.2.1 Black tea......Page 112
4.2.2 Oolong tea......Page 119
4.2.3 Green tea......Page 121
4.3.1 Yerba maté (Ilex paraguariensis)......Page 128
4.3.2 Itadori (Polygonum cuspidatum)......Page 130
4.3.3 Chamomile (Chamomilla recutita L.)......Page 131
4.3.4 Hibiscus (Hibiscus sabdariffa L.)......Page 132
4.3.5 Rooibos (Aspalathus linearis)......Page 138
4.3.6 Honeybush (Cyclopia intermedia)......Page 140
4.4 Summary and conclusions......Page 142
References......Page 143
5.1 Introduction......Page 155
5.3 Phytochemicals in coffee......Page 156
5.3.1 Effects of roasting on the phytochemical content of coffee beans......Page 161
5.3.2 Chlorogenic acid intake and coffee consumption......Page 166
5.4 Bioavailability of coffee chlorogenic acids in humans......Page 167
5.4.1 Studies involving volunteers with and without a functioning colon......Page 168
References......Page 176
6.1 Introduction......Page 181
6.2 Antioxidant status......Page 182
6.2.2 Effect of coffee consumption on antioxidant status: intervention studies......Page 191
6.3.1 Effect of coffee consumption on diabetes risk: epidemiological and cohort studies......Page 192
6.3.2 Effect of coffee consumption on diabetes risk: intervention studies......Page 194
6.4.1 Effect of coffee consumption on cardiovascular risk: epidemiological and cohort studies......Page 195
6.4.2 Effect of coffee consumption on cardiovascular risk: intervention studies......Page 196
6.6.1 Effect of coffee consumption on cancer risk: epidemiological and cohort studies......Page 198
References......Page 200
7.1 Introduction......Page 205
7.2.2 Flavan-3-ols......Page 206
7.2.3 Phenolic acid derivatives......Page 208
7.2.4 Minor phytochemicals......Page 209
7.3.1 Background......Page 210
7.3.2 Flavan-3-ol monomers......Page 212
7.3.3 Procyanidins......Page 222
7.4 Conclusions......Page 224
References......Page 225
8.1 Introduction......Page 231
8.2 Composition of cocoa products......Page 232
8.4 Epidemiological and ecological studies of cocoa......Page 234
8.5 Cocoa effects on vascular endothelial function and platelet activity......Page 236
8.6 Cocoa and hypertension......Page 239
8.7 Antioxidant and anti-inflammatory effects of cocoa......Page 241
8.8 Effects of cocoa consumption on lipid and lipoprotein metabolism......Page 244
8.9 Cocoa effects on insulin sensitivity......Page 245
8.10 Cocoa effects on cerebral blood flow and neurocognitive functioning......Page 246
8.11.2 Testicular health......Page 249
8.12 Effects of consumption of cocoa with milk or other foods......Page 250
8.13 Conclusions......Page 251
References......Page 252
Index......Page 259
A color plate section falls between pages 6 and 7......Page 265
Food Science and Technology from Wiley-Blackwell......Page 269