Caffeinated Beverages
Health Benefits, Physiological Effects, and Chemistry

This book provides a comprehensive overview of the recent developments in the flavor and chemistry of caffeinated beverages. It includes an update on the chemistry and flavor research on coffee, tea, and cocoa, specifically addressing antioxidative phenolic compounds found in the beverages, and an examination of the health benefits, such as the anticancer, anti-aging, and heat disease prevention properties of these beverages. Contents: Chemistry and health benefits of caffeinated beverages; Pathways involved in the metabolism of caffeine by Coffea and Camelia plants; Comparing coffee and tea; Behavioral effects of caffeine; The anticancer activity of coffee beans; Coffee consumption and cancer; Cancer prevention properties of tea; Antioxidant capacity of cocoa and teas; Radical scavenging properties of phenolic compounds; Hypolipidemic activity of green epicatechins; Cardiovascular health benefits of procyanidins present in chocolate and cocoa; Sensory studies on the key odorants of roasted coffee; Flavor development of cocoa during roasting; Chocolate flavor via the Maillard reaction; The chemistry of guarana; The analysis of coffee phenols and phenolic acids; HPLC-MS analysis of flavonoids in foods and beverages; Methyluric acids; etc.