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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
13/10/2022 |
Data da última atualização: |
22/12/2022 |
Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
Autoria: |
ROSA, J. S. da; TEODORO, A. J.; FREITAS-SILVA, O. |
Afiliação: |
JEANE SANTOS DA ROSA, CTAA; ANDERSON JUNGER TEODORO, UFRJ; OTNIEL FREITAS SILVA, CTAA. |
Título: |
Caffeine: Villain or Heroine, Protagonist, or Coadjutant? |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
In: TAYLOR, J. C. (ed.). Advances in Chemistry Research. Nova York: Nova Science Publishers, 2022. v. 71, cap. 7, p.167-178. |
Idioma: |
Inglês |
Conteúdo: |
Caffeine (1,3,7 trimethylxanthine) is the most psychoactive substance consumed worldwide. Caffeine is so hegemonic in modern society that it can be used as an anthropogenic marker of drinking water quality (contamination by the sewage system), due to its excretion by urine and massive consumption in urban centers. Caffeine affects the central nervous system, the cardiac muscle, the respiratory system, and the secretion of gastric acid. It has no nutritional value, but its antioxidant activity is proven to be relevant to some free radicals. Common sense or conflicting data such as the association of caffeine intake with neurodegenerative diseases like Parkinson?s and Alzheimer?s, teratogenic effects, and even autoimmune diseases will be discussed in terms of natural drinks, where synergistic effects with other substances must be considered. In this chapter, we also discuss the levels of caffeine in different types of beverages: coffee, mate, tea, chocolate, and energy drinks with their effects on the cardiovascular system, besides caffeine levels in coffee on different roasting degrees. The concept of slow- release caffeine, the efforts to remove it from coffee with specific extraction methods, coffee surrogate foods, stomach-friendly coffees, and its cosmetic uses will be explored as well. |
Palavras-Chave: |
Enegético. |
Thesagro: |
Café; Cafeína; Chá; Chocolate; Mate; Tecnologia de Alimento. |
Thesaurus Nal: |
Caffeine; Coffee (beverage); Energy drinks; Food technology; Tea. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02127naa a2200289 a 4500 001 2147308 005 2022-12-22 008 2022 bl uuuu u00u1 u #d 100 1 $aROSA, J. S. da 245 $aCaffeine$bVillain or Heroine, Protagonist, or Coadjutant?$h[electronic resource] 260 $c2022 520 $aCaffeine (1,3,7 trimethylxanthine) is the most psychoactive substance consumed worldwide. Caffeine is so hegemonic in modern society that it can be used as an anthropogenic marker of drinking water quality (contamination by the sewage system), due to its excretion by urine and massive consumption in urban centers. Caffeine affects the central nervous system, the cardiac muscle, the respiratory system, and the secretion of gastric acid. It has no nutritional value, but its antioxidant activity is proven to be relevant to some free radicals. Common sense or conflicting data such as the association of caffeine intake with neurodegenerative diseases like Parkinson?s and Alzheimer?s, teratogenic effects, and even autoimmune diseases will be discussed in terms of natural drinks, where synergistic effects with other substances must be considered. In this chapter, we also discuss the levels of caffeine in different types of beverages: coffee, mate, tea, chocolate, and energy drinks with their effects on the cardiovascular system, besides caffeine levels in coffee on different roasting degrees. The concept of slow- release caffeine, the efforts to remove it from coffee with specific extraction methods, coffee surrogate foods, stomach-friendly coffees, and its cosmetic uses will be explored as well. 650 $aCaffeine 650 $aCoffee (beverage) 650 $aEnergy drinks 650 $aFood technology 650 $aTea 650 $aCafé 650 $aCafeína 650 $aChá 650 $aChocolate 650 $aMate 650 $aTecnologia de Alimento 653 $aEnegético 700 1 $aTEODORO, A. J. 700 1 $aFREITAS-SILVA, O. 773 $tIn: TAYLOR, J. C. (ed.). Advances in Chemistry Research. Nova York: Nova Science Publishers, 2022.$gv. 71, cap. 7, p.167-178.
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Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
28/02/2013 |
Data da última atualização: |
28/02/2013 |
Tipo da produção científica: |
Circular Técnica |
Autoria: |
MAGALHAES, J. V.; MELO, J. de O.; LANA, U. G. de P.; ALVES, V. M. C.; GUIMARAES, C. T.; SCHAFFERT, R. E. |
Afiliação: |
JURANDIR VIEIRA DE MAGALHAES, CNPMS; JANAÍNA DE OLIVEIRA MELO, BOLSISTA; UBIRACI GOMES DE PAULA LANA, CNPMS; VERA MARIA CARVALHO ALVES, CNPMS; CLAUDIA TEIXEIRA GUIMARAES, CNPMS; ROBERT EUGENE SCHAFFERT, CNPMS. |
Título: |
Efeitos de background genético para a tolerância ao alumínio em sorgo. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
Sete Lagoas: Embrapa Milho e Sorgo, 2012. |
Páginas: |
7 p. |
Série: |
(Embrapa Milho e Sorgo. Circular técnica, 180). |
Idioma: |
Português |
Thesagro: |
Genética molecular; Sorghum bicolor. |
Categoria do assunto: |
G Melhoramento Genético |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/77652/1/circ-180.pdf
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Marc: |
LEADER 00642nam a2200205 a 4500 001 1951725 005 2013-02-28 008 2012 bl uuuu u0uu1 u #d 100 1 $aMAGALHAES, J. V. 245 $aEfeitos de background genético para a tolerância ao alumínio em sorgo.$h[electronic resource] 260 $aSete Lagoas: Embrapa Milho e Sorgo$c2012 300 $a7 p. 490 $a(Embrapa Milho e Sorgo. Circular técnica, 180). 650 $aGenética molecular 650 $aSorghum bicolor 700 1 $aMELO, J. de O. 700 1 $aLANA, U. G. de P. 700 1 $aALVES, V. M. C. 700 1 $aGUIMARAES, C. T. 700 1 $aSCHAFFERT, R. E.
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