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| Registros recuperados : 135 | |
| Registros recuperados : 135 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
13/10/2022 |
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Data da última atualização: |
22/12/2022 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
ROSA, J. S. da; TEODORO, A. J.; FREITAS-SILVA, O. |
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Afiliação: |
JEANE SANTOS DA ROSA, CTAA; ANDERSON JUNGER TEODORO, UFRJ; OTNIEL FREITAS SILVA, CTAA. |
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Título: |
Caffeine: Villain or Heroine, Protagonist, or Coadjutant? |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
In: TAYLOR, J. C. (ed.). Advances in Chemistry Research. Nova York: Nova Science Publishers, 2022. v. 71, cap. 7, p.167-178. |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Enegético. |
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Thesagro: |
Café; Cafeína; Chá; Chocolate; Mate; Tecnologia de Alimento. |
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Thesaurus NAL: |
Caffeine; Coffee (beverage); Energy drinks; Food technology; Tea. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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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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