Description
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
Table of Contents
Section I: Coffee, coffee drinking, and varieties1. An introduction to the coffee plant and seedsAdriana Farah and Thiago Ferreira2. Coffea arabicaRallinari Diaz-Gómez, José Sandoval-Cortes and Cristóbal N. Aguilar3. Coffea canephora (robusta): Quality and health benefitsCarmen Santiago, José Sandoval-Cortes, Mónica L. Chávez González, Xóchitl Ruelas-Chacón, Miguel A. Aguilar-González and Cristóbal N. Aguilar4. Green coffeeFransiska Maria Christianty and Fifteen Aprila Fajrin5. Evolution and organization of Coffea genomesPerla Hamon, Serge Hamon, Mathilde Dupeyron, Nathalie Eva Raharimalala, Rickarlos Bezandry, Emmanuel Couturon, Dominique Crouzillat, Sélastique Akaffou and Romain Guyot6. Genomics to reveal divergence and convergence between coffee speciesSeyed Mehdi Jazayeri, Reyhaneh Sadat Jazayeri, Habib MotieGhader, Darío Fernando Herrera-Jácome, Karen Rafaela Mayorga Morejon and Ronald Oswaldo Villamar-Torres7. Caffeine-free species in the genus CoffeaPerla Hamon, Nathalie Eva Raharimala, Sélastique Akaffou, Emmanuel Couturon, Dominique Crouzillat, Serge Hamon, Mathilde Dupeyron and Romain Guyot8. Characterization of coffee genes involved in isoprenoid and diterpene metabolic pathwaysSuzana Tiemi Ivamoto-Suzuki, Nícollas Gabriel de Oliveira Aprigio, Luiz Filipe Protasio Pereira and Douglas Silva Domingues9. The antioxidant system in coffeeIgor Cesarino and Paulo MazzaferaSection II: Production and processing10. Origin, properties, and possibilities of the use and reuse of spent coffee groundsAna Cervera-Mata, Alejandro Fernández-Arteaga, Silvia Pastoriza, Gabriel Delgado and José Ángel Rufián-Henares11. Coffee beans and processingMaik Kleinwãchter, Gerhard Bytof and Dirk Selmar12. Postharvest changes in coffee: A focus on chlorogenic acids and antioxidant activitiesFareeya Kulapichitr and Keith R. Cadwallader13. Changes in coffee beans during roastingFeifei Wei and Masaru Tanokura14. Trace levels of plant protection products derived from coffee roasting instead of agriculturalpracticesThierry Delatour, Mathieu Dubois and Viviane Theurillat15. Assessing the effects of coffee roasting conditions on sensory preferences: A narrative reviewWan Abd Al Qadr Imad Wan-Mohtar, Sarina Abdul Halim-Lim and Mohd Nizam Lani16. Espresso coffee preparation and the importance of volatilesGiovanni Caprioli, Gianni Sagratini, Sauro Vittori and Agnese Santanatoglia17. The aroma of instant coffee: Its release and modulation by encapsulationRodolfo Campos Zanin, Chahan Yeretzian and Samo SmrkeSection III: Compositional, nutritional, and metabolic aspectsA: Compositional18. The compositional differences between wild and domesticated coffeeSeyed Mehdi Jazayeri, Reyhaneh Sadat Jazayeri, Maryam Sadat Beheshti Shooshtari, Ricardo Augusto Luna Murillo, Pedro Darío Cedeño Loja and Ronald Oswaldo Villamar-Torres19. Components in coffee, their concentrations, and methods of analysisDhanya B. Sen, Rajesh A. Maheshwari, Dillip Kumar Dash, Manojkumar K. Munde and Ashim Kumar Sen20. Nuclear magnetic resonance spectroscopic profiles of coffeeEmanuele C.S. Oliveira, Bárbara Z. Agnoletti and Jair C.C. Freitas21. Derivatives of atractyligenin in coffeeRoman Lang22. Chlorogenic acids in different coffeesKouame Fulbert Oussou, Ozlem Kilic Buyukkurt, Gamze Guclu, Hasim Kelebek and Serkan Selli23. Diterpenes in coffeeElena Guercia, Federico Berti, Cristina Forzato and Luciano Navarini24. Influence of melanoidins on aroma perception of coffeeMichael Gigl and Oliver Frank25. Coffee dietary fiber: Features and hypocholesterolemic effectsFernanda Machado, Manuel A. Coimbra and Filipe Coreta-GomesB: Nutritional and metabolic26. Linking coffee consumption and vitamin D statusMahmoud S. Abu-Samak, Shady H. Awwad and Beisan Mohammad27. Coffee and the glycemic response in obesityLange Ewa and Pałkowska-Goździk Ewelina28. Coffee intake and reduced Dual-Energy X-ray absorptiometry quantification of adiposityChao Cao, Ruixuan Wang and Lin Yang29.
