Additional Positive Impacts on Health

Chu, Ying‐Hao; Chen, Yumin

doi:10.1002/9781119949893.ch13

Cited by 2 publications

(3 citation statements)

References 75 publications

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“…Caffeine is rapidly absorbed after ingestion 22,55,79 , and due to its hydrophobic nature, it crosses the stomach and small intestine cell membranes through passive diffusion; Once absorbed, it passes into the plasma blood where it is detected approximately five minutes after intake 80 and then is distributed to all body tissues 2,52,81 .…”

Section: Metabolismmentioning

confidence: 99%

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Caffeine. A critical review of contemporary scientific literature

Portillo

Arévalo

2022

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Caffeine is a secondary metabolite extensively studied for its stimulatory properties and presumed association with specific pathologies. This alkaloid is typically consumed through coffee, tea, and other plant products but is also an additive in many medications and confectionaries. Nonetheless, despite its worldwide consumption and acceptance, there is controversial evidence as to whether its effects on the central nervous system should be interpreted as stimulatory or as an addiction in which typical withdrawal effects are canceled out with its daily consumption. The following discussion is the product of an extensive review of current scientific literature, which aims to describe the most salient topics associated with caffeine's purpose in nature, biosynthesis, metabolism, physiological effects, toxicity, extraction, industrial use and current plant breeding approaches for the development of new caffeine deficient varieties as a more economical option to the industrially decaffeinated coffees currently available to caffeine intolerant consumers. Keywords: biosynthesis, decaffeination, extraction, metabolism, physiological effects, plant breeding.

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Section: Metabolismmentioning

confidence: 99%

“…Although the caffeine's half-life (T½), in adults is approximately 5-6 hours 2,11,80 it can be extended due to a slower metabolism, as in the case of pregnant women (T½ = 11.5-18 h) 2,11,52,53 whose caffeine metabolism slows from the fourth month until delivery for reasons still unknown 28,53,70 .…”

Section: Metabolismmentioning

confidence: 99%

Caffeine. A critical review of contemporary scientific literature

Portillo

Arévalo

2022

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“…Other aroma precursors in green coffee beans are sugars, proteins and free amino acids 12 . The protein content of dry green coffee beans is about 8-12%, and it is mainly degraded to amino acids during maturation, which is accelerated by chlorogenic acids and their derivatives 13 . Coffee beans contain several free amino acids such as alanine, arginine, asparagine, cysteine, glutamic acid, histidine, glycine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, tyrosine, threonine, and valine 14 .…”

Section: Introductionmentioning

confidence: 99%

Effect of different drying airflows and harvest periods on the quality of specialty coffee (Coffea arabica L.)

Arévalo

Mejía

Cevallos-Cevallos

et al. 2023

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Coffee is one of the most consumed commercial beverages worldwide, and coffee growers are constantly seeking innovative processing techniques to improve the quality of the final product. This study evaluated the influence of four drying airflows and three harvest periods on the chemical composition of green and roasted specialty coffee beans. The samples were obtained from the Hacienda La Papaya in Loja, Ecuador. Liquid and gas chromatographic techniques characterized the chemical profile of coffee beans, and sensory analysis was performed using the Specialty Coffee Association of America methodology. In total, 49 compounds were described, 29 in green beans and 20 in roasted beans. A significant (p<0.05) effect of the harvest period was observed in all phenolic compounds except for chlorogenic acid. The drying type significantly affected the levels of rutin and trigonelline. In addition, samples from different harvest periods observed significant differences in the levels of the amino acids serine, arginine, phenylalanine and leucine. Similarly, the drying type significantly influenced glycine, alanine, valine and isoleucine levels. For all drying-harvest combinations, the final cupping score was higher than 85/100, as the different drying processes slightly influenced the cupping attributes. Drying with minimal airflow was characterized by a low balance and intense flavor while drying with medium airflow presented a high ratio and soft body. The harvest period and drying type cannot be used as cupping predictors since no clear trends were observed to classify specialty coffee organoleptic attributes. Therefore, other variables involved in specialty coffee processing should be explored to evaluate higher sensitivity toward flavor prediction and innovation. Keywords: chromatographic analysis, Coffea arabica L., sensory analysis, specialty coffee.

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Additional Positive Impacts on Health

Cited by 2 publications

References 75 publications

Caffeine. A critical review of contemporary scientific literature

Caffeine. A critical review of contemporary scientific literature

Effect of different drying airflows and harvest periods on the quality of specialty coffee (Coffea arabica L.)

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