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.