Coffee in Health and Disease Prevention (eBook, ePUB)

Redaktion: Preedy BSc; Patel, Fhea

• Format: ePub

Produktbeschreibung

Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at the compounds in coffee, their benefits (or adverse effects), and explores coffee as it relates to specific health conditions. Embracing a holistic approach, this book covers the coffee plant, coffee production and processing, the major varieties of coffee, and its nutritional and compositional properties. Coffee's impact on human health, disease risk, and prevention comprises the majority of the text. Diseases covered including Alzheimer's, anxiety and depression, asthma, diabetes, cancer, and more. This book also covers coffee's impact on organs and organ systems, including the cardiovascular system, the nervous system, and the gut microbiome.Coffee in Health and Disease Prevention, Second Edition, is the only book on the market that covers all varieties of coffee in one volume and their potential benefits and risks to human health. This is an essential reference for researchers in nutrition, dietetics, food science, biochemistry, and public health. - Presents a comprehensive, translational source on the role of coffee in disease prevention and health - Focuses on coffee's nutritional and protective aspects, as well as specific coffee components and their effects on tissue and organ systems - Offers a "one stop shop" for research in this area, compiling both foundational and cutting-edge topics into one resource - Includes a dictionary of key terms, other health effects of coffee or extracts, and a summary points section within each chapter for a quick reference

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 650
• Erscheinungstermin: 14. September 2024
• Englisch
• ISBN-13: 9780443138690
• Artikelnr.: 72243681

Inhaltsangabe

Section I: Coffee, coffee drinking, and varieties 1. An introduction to the coffee plant and seeds Adriana Farah and Thiago Ferreira 2. Coffea arabica Rallinari Diaz-Gómez, José Sandoval-Cortes and Cristóbal N. Aguilar 3. Coffea canephora (robusta): Quality and health benefits Carmen Santiago, José Sandoval-Cortes, Mónica L. Chávez González, Xóchitl Ruelas-Chacón, Miguel A. Aguilar-González and Cristóbal N. Aguilar 4. Green coffee Fransiska Maria Christianty and Fifteen Aprila Fajrin 5. Evolution and organization of Coffea genomes Perla Hamon, Serge Hamon, Mathilde Dupeyron, Nathalie Eva Raharimalala, Rickarlos Bezandry, Emmanuel Couturon, Dominique Crouzillat, Sélastique Akaffou and Romain Guyot 6. Genomics to reveal divergence and convergence between coffee species Seyed Mehdi Jazayeri, Reyhaneh Sadat Jazayeri, Habib MotieGhader, Darío Fernando Herrera-Jácome, Karen Rafaela Mayorga Morejon and Ronald Oswaldo Villamar-Torres 7. Caffeine-free species in the genus Coffea Perla Hamon, Nathalie Eva Raharimala, Sélastique Akaffou, Emmanuel Couturon, Dominique Crouzillat, Serge Hamon, Mathilde Dupeyron and Romain Guyot 8. Characterization of coffee genes involved in isoprenoid and diterpene metabolic pathways Suzana Tiemi Ivamoto-Suzuki, Nícollas Gabriel de Oliveira Aprigio, Luiz Filipe Protasio Pereira and Douglas Silva Domingues 9. The antioxidant system in coffee Igor Cesarino and Paulo Mazzafera Section II: Production and processing 10. Origin, properties, and possibilities of the use and reuse of spent coffee grounds Ana Cervera-Mata, Alejandro Fernández-Arteaga, Silvia Pastoriza, Gabriel Delgado and José Ángel Rufián-Henares 11. Coffee beans and processing Maik Kleinwãchter, Gerhard Bytof and Dirk Selmar 12. Postharvest changes in coffee: A focus on chlorogenic acids and antioxidant activities Fareeya Kulapichitr and Keith R. Cadwallader 13. Changes in coffee beans during roasting Feifei Wei and Masaru Tanokura 14. Trace levels of plant protection products derived from coffee roasting instead of agricultural practices Thierry Delatour, Mathieu Dubois and Viviane Theurillat 15. Assessing the effects of coffee roasting conditions on sensory preferences: A narrative review Wan Abd Al Qadr Imad Wan-Mohtar, Sarina Abdul Halim-Lim and Mohd Nizam Lani 16. Espresso coffee preparation and the importance of volatiles Giovanni Caprioli, Gianni Sagratini, Sauro Vittori and Agnese Santanatoglia 17. The aroma of instant coffee: Its release and modulation by encapsulation Rodolfo Campos Zanin, Chahan Yeretzian and Samo Smrke Section III: Compositional, nutritional, and metabolic aspects A: Compositional 18. The compositional differences between wild and domesticated coffee Seyed Mehdi Jazayeri, Reyhaneh Sadat Jazayeri, Maryam Sadat Beheshti Shooshtari, Ricardo Augusto Luna Murillo, Pedro Darío Cedeño Loja and Ronald Oswaldo Villamar-Torres 19. Components in coffee, their concentrations, and methods of analysis Dhanya B. Sen, Rajesh A. Maheshwari, Dillip Kumar Dash, Manojkumar K. Munde and Ashim Kumar Sen 20. Nuclear magnetic resonance spectroscopic profiles of coffee Emanuele C.S. Oliveira, Bárbara Z. Agnoletti and Jair C.C. Freitas 21. Derivatives of atractyligenin in coffee Roman Lang 22. Chlorogenic acids in different coffees Kouame Fulbert Oussou, Ozlem Kilic Buyukkurt, Gamze Guclu, Hasim Kelebek and Serkan Selli 23. Diterpenes in coffee Elena Guercia, Federico Berti, Cristina Forzato and Luciano Navarini 24. Influence of melanoidins on aroma perception of coffee Michael Gigl and Oliver Frank 25. Coffee dietary fiber: Features and hypocholesterolemic effects Fernanda Machado, Manuel A. Coimbra and Filipe Coreta-Gomes B: Nutritional and metabolic 26. Linking coffee consumption and vitamin D status Mahmoud S. Abu-Samak, Shady H. Awwad and Beisan Mohammad 27. Coffee and the glycemic response in obesity Lange Ewa and Päkowska-Go
dzik Ewelina 28. Coffee intake and reduced Dual-Energy X-ray absorptiometry quantification of adiposity Chao Cao, Ruixuan Wang and Lin Yang 29. Linking metabolic syndrome and coffee drinking Basma Damiri, Thabet Zidan and Iyad Maqboul 30. The cardiovascular effects of coffee consumption: An overview Stanis
aw Surma and Gregory Y.H. Lip Section IV: General aspects of the effects of coffee Part A: Organs and conditions 31. Highlights in the history of the science of coffee and health Maria Letícia Galluzzi and Adriana Farah 32. A Comprehensive Review of Coffee’s Health Impacts on Older Adults Weida Lyu and Huijuan Jia 33. Coffee and arterial stiffness Andressa Bressan Pedroso, Diego Chemello and Patrícia Chagas 34. Coffee and its metabolites in relation to asthma and lung function Yueh-Ying Han and Juan C. Celedón 35. Head and neck cancer and the protective associations with coffee consumption Luciane Bresciani Salaroli, Cleodice Alves Martins, Camila Bruneli do Prado, Júlia Rabelo Santos Ferreira, Olívia Perim Galvão de Podestá and Luciana Bicalho Cevolani Pires 36. Investigations of the effects of coffee in chemotherapy Sandra Kalthoff and Christian P. Strassburg 37. Coffee, caffeine, and delaying of cataract development Martin Kronschläger and Manuel Ruiss 38. Coffee and periodontal health: To protect or to harm? Taufan Bramantoro, Agung Krismariono, Muhammad Subhan Amir, Alexander Patera Nugraha, Wahyuning Ratih Irmalia and Amalia Ayu Zulfiana 39. Effects of coffee on gut microbiota in health and diseases Shrilakshmi Hegde and Xuan-Zheng Shi B: Cells and cellular biology 40. Coffee and effects on platelets Iván Palomo, Eduardo Fuentes, Lyanne Rodríguez, Francisca Tellería and Magdalena Sepúlveda 41. Human genetics and caffeine: Functional single-nucleotide polymorphism and response to caffeine intake Agata Chmurzynska 42. Coffee compounds and their effects on miRNAs during gastrointestinal health and disease Letícia Cardoso Valente, Guilherme Ribeiro Romualdo and Luís Fernando Barbisan 43. Chronotype, circadian rhythm, and coffee consumption Mahmut Bodur and Mustafa Volkan Y
lmaz 44. Coffea robusta extracts and antibacterial effects: Escherichia coli and beyond Yohanes Krisnantyo Adi Pinandito, Alfisar Shidqi and Wiwin Retnowati Section V: Focused areas, specific coffee components, and effects 45. Cafestol: Impact of coffee diterpene on cancer cells and associated antiinflammatory response Maria Alice Esteves da Silva, Ana Laura Macedo Brand, Claudia Moraes de Rezende and Patrícia Fernandes 46. Caffeic acid and derivatives as antiviral agents Motohiko Ogawa and Masayoshi Fukasawa 47. Hypertension and effects of coffee-derived analytes caffeic and chlorogenic acids Odunayo M. Agunloye, Akintoye O. Francis and Ganiyu Oboh 48. Sleep and the impact of high caffeine consumption: Implications for coffee consumption Silvia V. Conde, Joana F. Sacramento and Fátima O. Martins 49. The role of caffeine in health via comparisons between caffeinated and decaffeinated coffee: A focus on colon cancer Vinicius Kannen and Sergio Britto Garcia 50. Caffeine, coffee and effects on the liver Marta Alegret, Juan Carlos Laguna and Núria Roglans 51. Caffeine and its molecular and physiological effects on skeletal muscle Mojtaba Kaviani and Solmaz Salari 52. Caffeine cardiovascular toxicity: too much of a good thing-an update Cláudia M. Deus, Ana F. Branco, Paulo J. Oliveira and Vilma A. Sardão 53. Chlorogenic acid in energy metabolism on efficacy and mechanisms of action Xuguang Li and Huijuan Jia 54. Chlorogenic acid utilization in the diabetic and prediabetic states Milad Abdollahi, Samaneh Shirkhani and Sayyed Mohammad Marandi 55. Nanoencapsulation of coffee: Controlled release of chlorogenic acid Aratrika Ray, Nivas Desai and Pushpa S. Murthy 56. ent-Kaurane-type diterpenes as components in coffee and their biological activities Minh Hao Hoang, Linh Nham Nguyen and Thi Nga Vo 57. Role of trigonelline, a bioactive alkaloid in coffee, for kidney stone prevention Paleerath Peerapen and Visith Thongboonkerd Section VI: Behavior, brain, and neurological systems 58. Coffee and caffeine: Impact on mood, cognition, and physical activity Valerio Manippa, Caterina Padulo and Alfredo Brancucci 59. Coffee consumption: Links with anxiety and depression Merve
lhan-Esgin and Esma Asil 60. The brain response to coffee consumption: Electroencephalogram (EEG) changes and implications Cristian Felipe Blanco-Díaz, Cristian David Guerrero-Méndez, Alvaro David Orjuela-Cäón, Teodiano Bastos-Filho, Andrés Felipe Ruiz-Olaya and Sebastián Jaramillo-Isaza 61. Caffeine and potential use in Alzheimer’s disease Luca Büschgens, Daniel Janitschke, Anna Andrea Lauer, Marcus Otto Walter Grimm and Oliver Wirths 62. Chlorogenic acid as a neuroprotectant: A focus on Parkinson’s disease Ritu Soni, Nishant Sharma, Jigna S. Shah and Amit Khairnar 63. Investigating kahweol as a component of coffee: Effects on brain mitochondria Marcos Roberto de Oliveira 64. Coffee and the brain-gut axis Paula Gallego-Barceló and Raquel Abalo Section VII: Adverse components and adverse effects of coffee and related products 65. Exploring the relationship between caffeine consumption and atrial fibrillation: Unraveling the connection Anna Vittoria Mattioli 66. Formation, level, reduction methods, and health risk assessment of acrylamide in coffee products Burhan Basaran and Yämur Demirel Özbek 67. The mycotoxin ochratoxin A: Levels in coffee Annibal Duarte Pereira Netto, Michelle Costa da Silva and Ademário Iris da Silva Junior 68. Toxic compounds in coffee: Polycyclic aromatic hydrocarbons Fabio Beccari, Arianna Binello, Silvia Tagliapietra and Giancarlo Cravotto Section VIII: Comparison of coffee and tea 69. Comparing coffee and tea consumption regarding DNA methylation Ferenc Budán, László Szabó, Domokos Máthé, József L. Szentpéteri, Dávid Szép and Attila Sík 70. Coffee and tea consumption and pregnancy Ehab Eshak, Masayuki Teramoto and Hiroyasu Iso Section IX: Byproducts of coffee production and their uses 71. Uses of industrially produced spent coffee grounds Juan Camilo Osorio-Arias, Yudy Duarte-Correa and Laura Sofia Torres-Valenzuela 72. Prebiotic potential of coffee and coffee by-products Marlene Machado, M.Beatriz P.P. Oliveira, Helena Ferreira and Rita C. Alves 73. Coffee silverskin: potential health benefits and current applications Juliana A. Barreto-Peixoto, Nelson Andrade, M. Beatriz P.P. Oliveira, Fátima Martel and Rita C. Alves 74. In silico molecular modeling of coffee silverskin Haniyeh Noormohammadi, Faezeh Fathi, Reza M. Kouchaksaraee, Rita C. Alves and M. Beatriz P.P. Oliveira Section X: Resources and selective methods 75. Highlights for the advanced analysis of bioactive compounds in coffee Aileen Pua, Rui Min Vivian Goh, Yunle Huang, Lionel Jublot, Shao Quan Liu, Bin Yu and Dejian Huang 76. Methods for extracting bioactive compounds from coffee and its by-products Nuntawat Khat-udomkiri and Hla Myo 77. Genetic methods to evaluate evidence for causal effect of coffee on health Kitty Pham and Elina Hyppönen 78. Caffeic and chlorogenic acid in coffee and methods for their detection Alexandra Virginia Bounegru and Constantin Apetrei 79. Ochratoxin A in coffee: occurrence, health impact, regulation, and analytical methods Moez Elsaadani, Nermin Gamal, Abdullah M.M. Elbadry and Muhamed Elsaadani 80. Profiling new genotypes of coffee sensory, compositional, and biological aspects Arthur Merigueti de Souza Costa, Daniele Alves Marinho, Tassio da Silva de Souza, Maria Amélia Gava Ferrão and Rodrigo Scherer 81. Recommended resources for coffee in health and disease prevention Rajkumar Rajendram, Vinood B. Patel and Victor R. Preedy