Caffeine

Caffeine-found in tea coffee matà 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 matà 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. Language: English