Coffee in Health and Disease Prevention

Name: Coffee in Health and Disease Prevention
Price: 250 USD
Availability: InStock
ISBN: 9780443138683

by Victor R. Preedy, Vinood Patel

2nd Edition

Publisher: Academic Press

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Book Details

Print ISBN	9780443138683
eText ISBN	9780443138690
Publisher	Academic Press
Publishing Year	2024
Edition	2nd Edition
Language	English

"Coffee in Health and Disease Prevention, 2nd Edition" is a comprehensive reference dedicated to evaluating compounds in coffee, their specific health benefits, potential adverse effects, and functional roles in disease prevention. Editors Victor R. Preedy and Vinood Patel compile extensive research to clarify how these dietary constituents operate within biological systems and clinical settings.

The text provides structured thematic coverage of coffee's effects on major medical conditions, including diabetes, asthma, cancer, Alzheimer's disease, anxiety, and depression. Beyond individual pathologies, the publication examines how coffee consumption influences broader physiological networks, specifically assessing outcomes related to the cardiovascular system, the nervous system, and the gut microbiome.

This publication functions as an authoritative reference for researchers working across nutrition, food science, dietetics, biochemistry, and public health. Practicing dietitians, nutritionists, and clinicians can similarly rely on its focused content to inform evidence-based assessments of coffee extracts and whole beverage consumption.

Chapter 1: An introduction to the coffee plant and seeds
Chapter 2: Coffea arabica
Chapter 3: Coffea canephora (robusta): Quality and health benefits
Chapter 4: Green coffee
Chapter 5: Evolution and organization of Coffea genomes
Chapter 6: Genomics to reveal divergence and convergence between coffee species
Chapter 7: Caffeine-free species in the genus Coffea
Chapter 8: Characterization of coffee genes involved in isoprenoid and diterpene metabolic pathways
Chapter 9: The antioxidant system in coffee
Chapter 10: Origin, properties, and possibilities of the use and reuse of spent coffee grounds
Chapter 11: Coffee beans and processing
Chapter 12: Postharvest changes in coffee: A focus on chlorogenic acids and antioxidant activities
Chapter 13: Changes in coffee beans during roasting
Chapter 14: Trace levels of plant protection products derived from coffee roasting instead of agricultural practices
Chapter 15: Assessing the effects of coffee roasting conditions on sensory preferences: A narrative review
Chapter 16: Espresso coffee preparation and the importance of volatiles
Chapter 17: The aroma of instant coffee: Its release and modulation by encapsulation
Chapter 18: The compositional differences between wild and domesticated coffee
Chapter 19: Components in coffee, their concentrations, and methods of analysis
Chapter 20: Nuclear magnetic resonance spectroscopic profiles of coffee
Chapter 21: Derivatives of atractyligenin in coffee
Chapter 22: Chlorogenic acids in different coffees
Chapter 23: Diterpenes in coffee
Chapter 24: Influence of melanoidins on aroma perception of coffee
Chapter 25: Coffee dietary fiber: Features and hypocholesterolemic effects
Chapter 26: Linking coffee consumption and vitamin D status
Chapter 27: Coffee and the glycemic response in obesity
Chapter 28: Coffee intake and reduced Dual-Energy X-ray absorptiometry quantification of adiposity
Chapter 29: Linking metabolic syndrome and coffee drinking
Chapter 30: The cardiovascular effects of coffee consumption: An overview
Chapter 31: Highlights in the history of the science of coffee and health
Chapter 32: A Comprehensive Review of Coffee’s Health Impacts on Older Adults
Chapter 33: Coffee and arterial stiffness
Chapter 34: Coffee and its metabolites in relation to asthma and lung function
Chapter 35: Head and neck cancer and the protective associations with coffee consumption
Chapter 36: Investigations of the effects of coffee in chemotherapy
Chapter 37: Coffee, caffeine, and delaying of cataract development
Chapter 38: Coffee and periodontal health: To protect or to harm?
Chapter 39: Effects of coffee on gut microbiota in health and diseases
Chapter 40: Coffee and effects on platelets
Chapter 41: Human genetics and caffeine: Functional single-nucleotide polymorphism and response to caffeine intake
Chapter 42: Coffee compounds and their effects on miRNAs during gastrointestinal health and disease
Chapter 43: Chronotype, circadian rhythm, and coffee consumption
Chapter 44: Coffea robusta extracts and antibacterial effects: Escherichia coli and beyond
Chapter 45: Cafestol: Impact of coffee diterpene on cancer cells and associated antiinflammatory response
Chapter 46: Caffeic acid and derivatives as antiviral agents
Chapter 47: Hypertension and effects of coffee-derived analytes caffeic and chlorogenic acids
Chapter 48: Sleep and the impact of high caffeine consumption: Implications for coffee consumption
Chapter 49: The role of caffeine in health via comparisons between caffeinated and decaffeinated coffee: A focus on colon cancer
Chapter 50: Caffeine, coffee and effects on the liver
Chapter 51: Caffeine and its molecular and physiological effects on skeletal muscle
Chapter 52: Caffeine cardiovascular toxicity: too much of a good thing—an update
Chapter 53: Chlorogenic acid in energy metabolism on efficacy and mechanisms of action
Chapter 54: Chlorogenic acid utilization in the diabetic and prediabetic states
Chapter 55: Nanoencapsulation of coffee: Controlled release of chlorogenic acid
Chapter 56: ent-Kaurane-type diterpenes as components in coffee and their biological activities
Chapter 57: Role of trigonelline, a bioactive alkaloid in coffee, for kidney stone prevention
Chapter 58: Coffee and caffeine: Impact on mood, cognition, and physical activity
Chapter 59: Coffee consumption: Links with anxiety and depression
Chapter 60: The brain response to coffee consumption: Electroencephalogram (EEG) changes and implications
Chapter 61: Caffeine and potential use in Alzheimer’s disease
Chapter 62: Chlorogenic acid as a neuroprotectant: A focus on Parkinson’s disease
Chapter 63: Investigating kahweol as a component of coffee: Effects on brain mitochondria
Chapter 64: Coffee and the brain—gut axis
Chapter 65: Exploring the relationship between caffeine consumption and atrial fibrillation: Unraveling the connection
Chapter 66: Formation, level, reduction methods, and health risk assessment of acrylamide in coffee products
Chapter 67: The mycotoxin ochratoxin A: Levels in coffee
Chapter 68: Toxic compounds in coffee: Polycyclic aromatic hydrocarbons
Chapter 69: Comparing coffee and tea consumption regarding DNA methylation
Chapter 70: Coffee and tea consumption and pregnancy
Chapter 71: Uses of industrially produced spent coffee grounds
Chapter 72: Prebiotic potential of coffee and coffee by-products
Chapter 73: Coffee silverskin: potential health benefits and current applications
Chapter 74: In silico molecular modeling of coffee silverskin
Chapter 75: Highlights for the advanced analysis of bioactive compounds in coffee
Chapter 76: Methods for extracting bioactive compounds from coffee and its by-products
Chapter 77: Genetic methods to evaluate evidence for causal effect of coffee on health
Chapter 78: Caffeic and chlorogenic acid in coffee and methods for their detection
Chapter 79: Ochratoxin A in coffee: occurrence, health impact, regulation, and analytical methods
Chapter 80: Profiling new genotypes of coffee sensory, compositional, and biological aspects
Chapter 81: Recommended resources for coffee in health and disease prevention