Caffeinated Beverages: Health Benefits, Physiological Effects, and Chemistry

by Calif.) American Chemical Society Meeting 1999 (Anaheim, Tom Parliment

This book presents recent advances in the flavor chemistry, physiological effects, and health benefits of caffeinated products. This forty chapter book discusses in depth the physiological effects of caffeine and the health benefits of caffeinated beverages, including the antioxidant
properties, anticarcinogenic actvity, and cardiovascular benefits that may result from consumption of these substances. It also examines the basic chemistry that contributes to the desirable sensory qualitites of coffea, tea, cocoa, and other caffeine-containing beverages and techniques to analyze
caffeinated beverages.

433 pages, Hardcover

First published January 15, 2000