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Coffee in health and disease prevention

Coffee in health and disease prevention

Material type
단행본
Personal Author
Preedy, Victor R.
Title Statement
Coffee in health and disease prevention / edited by Victor R. Preedy.
Publication, Distribution, etc
Amsterdam ;   Boston :   Elsevier/AP, Academic Press is an imprint of Elsevier,   c2015.  
Physical Medium
xxxi, 1046 p. : ill. ; 29 cm.
기타형태 저록
Online version:   Preedy, Victor R.   Coffee in health and disease prevention.   9780124167162   (211009)000045949416  
ISBN
9780124095175 0124095178 9780124167162 0124167160
요약
"Coffee in Health and Disease Prevention presents a comprehensive look at the compounds in coffee, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of coffee in one volume, or takes the disease-focused approach that will assist in directing further research and studies. The book embraces a holistic approach and effectively investigates coffee and its specific compounds from the biochemical to the nutritional well-being of geographical populations. This book represents essential reading for researchers in nutrition, dietetics, food science, biochemistry, and public health"--Publisher's description.
General Note
Online version: Preedy, Victor R. Coffee in health and disease prevention. 9780124167162
Content Notes
Section 1: Introductory and general text. The plant -- Coffee processing -- Constituents and composition -- Coffee types and coffee drinking culture -- By-products and secondary usage -- Section 2: Effects of coffee consumption. Infection and immunity -- Cancer -- Cardiovascular -- Nervous system and behaviour -- Diabetes and glucose control -- Metabolism and other organ systems -- Cellular and molecular biology -- Section 3: Effects of specific compounds found in coffee. Infection and immunity -- Cancer -- Cardiovascular -- Nervous system and behaviour -- Diabetes and glucose control -- Metabolism and other organ systems -- Cellular and molecular biology -- Section 4: Analysis and methods.
Bibliography, Etc. Note
Includes bibliographical references and index.
Subject Added Entry-Topical Term
Coffee --Health aspects. Coffee --Therapeutic use. Coffee --chemistry. Caffeine --therapeutic use. Coffee --adverse effects. Nutritional Physiological Phenomena.
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020 ▼a 9780124095175 ▼q (hardback)
020 ▼a 0124095178 ▼q (hardback)
020 ▼a 9780124167162 ▼q (e-book)
020 ▼a 0124167160 ▼q (e-book)
035 ▼a (KERIS)REF000018299301
040 ▼a BTCTA ▼b eng ▼c BTCTA ▼d UKMGB ▼d YDXCP ▼d MMU ▼d OCLCF ▼d NGU ▼d GBVCP ▼d 211009
050 4 ▼a RM246 ▼b .C640 2015
082 0 4 ▼a 641.3/373 ▼2 23
084 ▼a 641.3373 ▼2 DDCK
090 ▼a 641.3373 ▼b C6743
245 0 0 ▼a Coffee in health and disease prevention / ▼c edited by Victor R. Preedy.
260 ▼a Amsterdam ; ▼a Boston : ▼b Elsevier/AP, Academic Press is an imprint of Elsevier, ▼c c2015.
300 ▼a xxxi, 1046 p. : ▼b ill. ; ▼c 29 cm.
504 ▼a Includes bibliographical references and index.
505 0 ▼a Section 1: Introductory and general text. The plant -- Coffee processing -- Constituents and composition -- Coffee types and coffee drinking culture -- By-products and secondary usage -- Section 2: Effects of coffee consumption. Infection and immunity -- Cancer -- Cardiovascular -- Nervous system and behaviour -- Diabetes and glucose control -- Metabolism and other organ systems -- Cellular and molecular biology -- Section 3: Effects of specific compounds found in coffee. Infection and immunity -- Cancer -- Cardiovascular -- Nervous system and behaviour -- Diabetes and glucose control -- Metabolism and other organ systems -- Cellular and molecular biology -- Section 4: Analysis and methods.
520 ▼a "Coffee in Health and Disease Prevention presents a comprehensive look at the compounds in coffee, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of coffee in one volume, or takes the disease-focused approach that will assist in directing further research and studies. The book embraces a holistic approach and effectively investigates coffee and its specific compounds from the biochemical to the nutritional well-being of geographical populations. This book represents essential reading for researchers in nutrition, dietetics, food science, biochemistry, and public health"--Publisher's description.
650 0 ▼a Coffee ▼x Health aspects.
650 0 ▼a Coffee ▼x Therapeutic use.
650 1 2 ▼a Coffee ▼x chemistry.
650 2 2 ▼a Caffeine ▼x therapeutic use.
650 2 2 ▼a Coffee ▼x adverse effects.
650 2 2 ▼a Nutritional Physiological Phenomena.
700 1 ▼a Preedy, Victor R.
776 0 8 ▼i Online version: ▼a Preedy, Victor R. ▼t Coffee in health and disease prevention. ▼z 9780124167162 ▼w (211009)000045949416
945 ▼a KLPA

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Science & Engineering Library/Sci-Info(Stacks2)/ Call Number 641.3373 C6743 Accession No. 121247844 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents

Front Cover -- COFFEE IN HEALTH AND DISEASE PREVENTION -- Copyright -- Contents -- Contributors -- Preface -- SECTION 1: INTRODUCTORY AND GENERAL TEXT -- SECTION 2: EFFECTS OF COFFEE CONSUMPTION -- SECTION 3: EFFECTS OF SPECIFIC COMPOUNDS FOUND IN COFFEE -- SECTION 4: ANALYSIS AND METHODS -- Biography -- SECTION 1 - INTRODUCTORY AND GENERAL TEXT -- PART 1.1 - THE PLANT -- CHAPTER 1 - The Coffee Plant and Beans: An Introduction -- 1.1 THE PLANT -- 1.2 GREEN COFFEE PRODUCTION -- 1.3 SUMMARY POINTS -- References -- Chapter 2 - Highlights in the History of Coffee Science Related to Health -- 2.1 INTRODUCTION -- 2.2 COFFEE, HEALTH, AND SCIENCE -- 2.3 MAIN BIOACTIVE SUBSTANCES IN COFFEE -- 2.4 IMPLICATIONS OF THE AMOUNT CONSUMED -- 2.5 COFFEE AND ASSOCIATED HABITS -- 2.6 EFFECTS RELATED TO ORGANS AND DISEASES -- 2.7 COFFEE AND NUTRITION -- 2.8 CONCLUDING REMARKS -- 2.9 SUMMARY POINTS -- References -- Chapter 3 - Plant Biochemistry: Trigonelline Biosynthesis in Coffea arabica and Coffea canephora -- 3.1 INTRODUCTION -- 3.2 SECONDARY METABOLITES PRODUCED IN COFFEE PLANTS -- 3.3 OCCURRENCE OF TRIGONELLINE -- 3.4 BIOSYNTHESIS OF TRIGONELLINE -- 3.5 DEGRADATION OF TRIGONELLINE -- 3.6 PHYSIOLOGICAL ASPECTS OF TRIGONELLINE METABOLISM IN COFFEE -- 3.7 SUMMARY POINTS -- References -- Chapter 4 - Coffea Genome Organization and Evolution -- 4.1 INTRODUCTION -- 4.2 GENOMIC DIVERGENCE -- 4.3 GENETIC DIVERSITY BASED ON TRANSPOSABLE ELEMENTS -- 4.4 SUMMARY POINTS -- References -- Chapter 5 - Caffeine-free Species in the Genus Coffea -- 5.1 INTRODUCTION -- 5.2 CAFFEINE CONTENT, BOTANICAL CLASSIFICATION, AND GEOGRAPHICAL DISTRIBUTION OF THE SPECIES -- 5.3 GENETIC CONTROL OF CAFFEINE BIOSYNTHESIS -- 5.4 CAFFEINE CONTENT AND DURATION OF THE FLOWERING–FRUCTIFICATION PERIOD -- 5.5 SUMMARY POINTS -- References -- Chapter 6 - Characterization of Coffee Genes Involved in Isoprenoid and Diterpene Metabolic Pathways -- 6.1 INTRODUCTION -- 6.2 OVERVIEW OF THE ISOPRENOID METABOLIC PATHWAY -- 6.3 CHEMICAL COMPOSITION AND BIOCHEMICAL ANALYSIS OF DITERPENES -- 6.4 REGULATORY ENZYMES AND CANDIDATE GENES INVOLVED IN ISOPRENOID AND DITERPENE BIOSYNTHESIS -- 6.5 CONCLUSIONS -- 6.6 SUMMARY POINTS -- References -- Chapter 7 - Botanical Aspects of the Antioxidant System in Coffee -- 7.1 INTRODUCTION -- 7.2 CONCLUSIONS -- References -- Chapter 8 - Coffee Industry in India: Production to Consumption—A Sustainable Enterprise -- 8.1 INTRODUCTION -- 8.2 OVERVIEW OF INDIAN COFFEE INDUSTRY -- 8.3 TRENDS IN COFFEE EXPORTS AND CONSUMPTION -- 8.4 INDIAN COFFEES: QUALITY PERSPECTIVE -- 8.5 HISTORY OF COFFEE CULTIVATION IN INDIA AND EARLY CULTIVATED VARIETIES -- 8.6 UNIQUE FEATURES OF COFFEE CULTIVATION IN INDIA -- 8.7 GENETIC RESOURCES AND DIVERSITY OF COFFEE GENE POOL -- 8.8 COFFEE GERMPLASM IN INDIA -- 8.9 MOLECULAR CHARACTERIZATION OF REPRESENTATIVE COFFEE GERMPLASM AVAILABLE IN INDIA -- 8.10 COFFEE SPECIES ENDEMIC TO INDIA -- 8.11 TAXONOMIC STATUS OF INDIGENOUS PSILANTHUS SPECIES COMPARED WITH CO.
FFEA SPECIES -- 8.12 GROWTH HABIT AND AGRONOMIC TRAITS OF INTEREST OF INDIGENOUS COFFEE SPECIES -- 8.13 GENETIC IMPROVEMENT AND COMMERCIALLY GROWN VARIETIES IN INDIAN CONTEXT -- 8.14 FUTURE PERSPECTIVE -- 8.15 SUMMARY POINTS -- References -- PART 1.2 - COFFEE PROCESSING -- Chapter 9 - Coffee Beans and Processing -- 9.1 INTRODUCTION -- 9.2 THE MODE OF PROCESSING INFLUENCES COFFEE QUALITY -- 9.3 COFFEE SEEDS EXHIBIT ACTIVE METABOLISM DURING PROCESSING -- 9.4 SEED GERMINATION IN THE COURSE OF GREEN COFFEE PROCESSING -- 9.5 GREEN COFFEE BEANS SUFFER DROUGHT STRESS WHILE DRYING -- 9.6 MATERIAL DIFFERENCES IN DIFFERENTLY PROCESSED GREEN COFFEES -- 9.7 DELIBERATELY INFLUENCING THE METABOLISM OF GREEN COFFEE TO IMPROVE ITS QUALITY -- 9.8 CONCLUSION -- 9.9 SUMMARY POINTS -- References -- Chapter 10 - Chemical Changes in the Components of Coffee Beans during Roasting -- 10.1 INTRODUCTION -- 10.2 COMPONENTS IN ROASTED COFFEE BEANS -- 10.3 THE ROASTING DEGREES -- 10.4 CHANGES OF CARBOHYDRATES -- 10.5 CHANGES OF CHLOROGENIC ACIDS -- 10.6 CHANGES OF TRIGONELLINE -- 10.7 CHANGES OF PROTEINS AND FREE AMINO ACIDS -- 10.8 FORMATION OF AROMA COMPONENTS -- 10.9 TORREFACTO ROASTING -- References -- Chapter 11 - Generating Biomedical Polyphenolic Compounds from Spent Coffee or Silverskin -- 11.1 INTRODUCTION -- 11.2 POLYPHENOLIC COMPOUNDS IN SPENT COFFEE AND SILVERSKIN AND BENEFITS FOR HUMAN HEALTH -- 11.3 EXTRACTION OF PHENOLIC COMPOUNDS FROM NATURAL SOURCES -- 11.4 TECHNOLOGIES FOR EXTRACTION OF POLYPHENOLIC COMPOUNDS FROM SPENT COFFEE -- 11.5 TECHNOLOGIES FOR EXTRACTION OF POLYPHENOLIC COMPOUNDS FROM COFFEE SILVERSKIN -- 11.6 CONCLUSIONS -- 11.7 SUMMARY POINTS -- References -- Chapter 12 - Authentication of Coffee Blends -- 12.1 INTRODUCTION -- 12.2 CHROMATOGRAPHY-BASED ANALYTICAL TECHNIQUES -- 12.3 SPECTROSCOPY-BASED ANALYTICAL TECHNIQUES -- 12.4 GENETIC ENGINEERING-BASED ANALYTICAL TECHNIQUES -- 12.5 SUMMARY POINTS -- References -- PART 1.3 - CONSTITUENTS AND COMPOSITION -- Chapter 13 - Unsaponifiable Matter of Coffee -- 13.1 INTRODUCTION -- 13.2 ANALYTICAL TECHNIQUES FOR OIL EXTRACTION AND UNSAPONIFIABLE MATTER ANALYSIS -- 13.3 COMPOSITION OF COFFEE OIL -- 13.4 UNSAPONIFIABLE MATTER COMPOSITION: INFLUENCE OF COFFEE SPECIES AND ROASTING PROCESS -- 13.5 SUMMARY POINTS -- References -- Chapter 14 - Volatile Chemicals from Thermal Degradation of Less Volatile Coffee Components -- 14.1 INTRODUCTION -- 14.2 VOLATILE CHEMICALS FORMED FROM LIPIDS IN COFFEE -- 14.3 VOLATILE CHEMICALS FORMED FROM CARBOHYDRATES AND SUGARS IN COFFEE -- 14.4 VOLATILE CHEMICALS FORMED IN COFFEE BY MAILLARD REACTION -- 14.5 VOLATILE COMPOUNDS FORMED FROM AMINO ACIDS AND PROTEINS -- 14.6 VOLATILE CHEMICALS FORMED FROM QUINIC ACID, CAFFEIC ACID, AND CHLOROGENIC ACIDS -- 14.7 SUMMARY POINTS -- References -- Chapter 15 - Phenolic Compounds in Coffee Compared to Other Beverages -- 15.1 INTRODUCTION -- 15.2 PHENOLIC COMPOUNDS IN COFFEE -- 15.3 PHENOLIC COMPOUNDS IN TEA -- 15.4 PHENOLIC COMPOUNDS IN .
WINE -- 15.5 PHENOLIC COMPOUNDS IN FRUIT JUICES -- 15.6 CONCLUDING REMARKS -- 15.7 SUMMARY POINTS -- References -- Chapter 16 - Isoflavones in Coffee -- 16.1 INTRODUCTION -- 16.2 ISOFLAVONES IN COFFEE -- 16.3 CONCLUSION -- 16.4 SUMMARY POINTS -- Acknowledgments -- References -- Chapter 17 - Organic Compounds in Green Coffee Beans -- 17.1 INTRODUCTION -- 17.2 COMPOSITION OF GREEN COFFEE BEANS -- 17.3 CAFFEINE -- 17.4 TRIGONELLINE -- 17.5 CHLOROGENIC ACIDS -- 17.6 ORGANIC ACIDS -- 17.7 SUCROSE AND OTHER REDUCING SUGARS -- 17.8 POLYSACCHARIDES -- 17.9 PROTEIN AND AMINO ACIDS -- 17.10 LIPIDS -- 17.11 MINERALS -- 17.12 CHEMICAL COMPOSITION OF DEFECTIVE COFFEE BEANS -- References -- Chapter 18 - Polysaccharides in Coffee and Their Relationship to Health: An Overview -- 18.1 INTRODUCTION -- 18.2 GREEN COFFEE -- 18.3 ROASTED COFFEE -- 18.4 HEALTH ASPECTS OF COFFEE POLYSACCHARIDES -- 18.5 SUMMARY POINTS -- References -- Chapter 19 - Galactomannans in Coffee -- 19.1 INTRODUCTION -- 19.2 STRUCTURAL FEATURES OF GREEN COFFEE GALACTOMANNANS -- 19.3 EFFECT OF THE ROASTING PROCESS ON THE STRUCTURE OF COFFEE GALACTOMANNANS -- 19.4 POTENTIAL HEALTH IMPLICATIONS OF COFFEE POLYSACCHARIDES -- 19.5 THE EFFECT OF GALACTOMANNANS ON ORGANOLEPTIC PROPERTIES OF COFFEE BEVERAGES -- 19.6 SUMMARY POINTS -- References -- Chapter 20 - Melanoidins in Coffee -- 20.1 INTRODUCTION -- 20.2 CHEMICAL COMPOSITION -- 20.3 MECHANISTIC FORMATION AND STRUCTURE OF COFFEE MELANOIDINS -- 20.4 FINAL REMARKS -- 20.5 SUMMARY POINTS -- References -- Chapter 21 - Chlorogenic Acids from Coffee -- 21.1 INTRODUCTION -- 21.2 CGAS IN GREEN COFFEE BEANS -- 21.3 CGAS IN ROASTED COFFEE BEANS -- 21.4 CGAS IN DEFECTIVE COFFEE BEANS, SPENT COFFEE GROUNDS, AND COFFEE SILVERSKIN -- 21.5 SUMMARY POINTS -- References -- Chapter 22 - Caffeine in Coffee -- 22.1 INTRODUCTION -- 22.2 CONTENT OF CAFFEINE IN COFFEE AND IN NUTRITIONAL AND MEDICAL PRODUCTS -- 22.3 CAFFEINE CONSUMPTION -- 22.4 PHARMACOKINETICS OF CAFFEINE -- 22.5 SUMMARY POINTS -- References -- Chapter 23 - Coffee and Hippuric Acid -- 23.1 INTRODUCTION -- 23.2 METABOLISM OF CGA TO HA -- 23.3 ELEVATION OF HA IN HUMAN STUDIES -- 23.4 VARIATION OF COLONIC MICROFLORA -- 23.5 BIOLOGICAL PROPERTIES OF CGA AND HA -- 23.6 OTHER SOURCES OF HA -- 23.7 PRESENT STATUS IN THE ESTIMATION OF TOLUENE EXPOSURE IN THE OCCUPATIONAL FIELD -- 23.8 SUMMARY POINTS -- References -- Chapter 24 - Factors Affecting Acrylamide Levels in Coffee Beverages -- 24.1 INTRODUCTION -- 24.2 FACTORS AFFECTING ACRYLAMIDE LEVELS IN COFFEE BEVERAGES -- 24.3 REDUCTION OF ACRYLAMIDE IN COFFEE PRODUCTS -- 24.4 CONCLUSION -- 24.5 SUMMARY POINTS -- Acknowledgments -- References -- Chapter 25 - Mycotoxins in Coffee -- 25.1 INTRODUCTION -- 25.2 WHAT ARE MYCOTOXINS? -- 25.3 MAJOR MYCOTOXINS IN COFFEE -- 25.4 COFFEE PROCESSING AND MYCOTOXIN CONTAMINATION -- 25.5 SUMMARY POINTS -- Acknowledgments -- References -- Chapter 26 - Pesticide Residues in Coffee Agroecosystems -- 26.1 INTRODUCTION -- 26.2 PESTIC.

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