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Coffee is one of the most popular drinks in the world but how does
the production influence the chemistry and quality and what are the
health advantages or disadvantages from consuming it? This
two-volume set covers Coffee: Production, Quality, and Chemistry,
and Coffee: Consumption and Health Implications. Written by an
international collection of contributors in the field who
concentrate on coffee research, these books are aimed at advanced
undergraduates, postgraduates and researchers. Expertly edited to
ensure the content and coverage is cross-referenced for
consistency, quality and organization across the chapters; they
provide an accessible reference to the current research in the
field and information on the health aspects for nutritionists and
other health professionals.
Coffee is one of the most popular drinks in the world but what are
the health advantages or disadvantages from consuming it? This book
covers how health is influenced by the consumption of coffee from
protective effects and potential contributions of bioactive
compounds to health to potential risks involved. Written by an
international collection of contributors in the field who
concentrate on coffee research, it is edited expertly to ensure
quality of content, consistency and organization across the
chapters. Aimed at advanced undergraduates, postgraduates and
researchers and accompanied by a sister volume covering how
production and chemistry influence the quality of coffee, these
titles provide an impactful and accessible guide to the current
research in the field and information on the health aspects for
nutritionists and other health professionals.
Coffee is one of the most popular drinks in the world but how does
the production influence chemistry and quality? This book covers
coffee production, quality and chemistry from the plant to the cup.
Written by an international collection of contributors in the field
who concentrate on coffee research, it is edited expertly to ensure
quality of content, consistency and organization across the
chapters. Aimed at advanced undergraduates, postgraduates and
researchers and accompanied by a sister volume covering how health
is influenced by the consumption of coffee, these titles provide an
impactful and accessible guide to the current research in the
field.
This collection features four peer-reviewed reviews on the
nutritional and health benefits of beverage crops. 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.
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