E-BOOK

Coffee, Tea, Chocolate, and the Brain

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This book is the second in the series “Nutrition, Brain and Behavior.” The purpose of this series
is to provide a forum whereby basic and clinical scientists can share their knowledge and perspectives
regarding the role of nutrition in brain function and behavior. The breadth and diversity of the topics
covered in this book make it of great interest to specialists working on coffee/caffeine/tea/chocolate
research, to nutritionists and physicians, and to anyone interested in obtaining objective information
on the consequences of the consumption of coffee, tea, and chocolate on the brain.
Coffee is a very popular beverage, the second most frequently consumed after water. Likewise,
tea is a fundamental part of the diet of Asian countries and the U.K. and is becoming progressively
more popular in Western countries. Chocolate is also widely consumed all over the world. The
pleasure derived from the consumption of coffee, tea, and chocolate is accompanied by a whole
range of effects on the brain, which may explain their attractiveness and side effects. Coffee, tea,
and chocolate all contain methylxanthines, mainly caffeine, and a large part of their effects on the
brain are the result of the presence of these substances.
As part of this series on nutrition, the brain, and behavior, the present book brings new
information to the long-debated issue of the beneficial and possible negative effects on the brain
from the consumption of coffee, tea, or chocolate. Most of the book is devoted to the effects of
coffee or caffeine, which constitute the majority of the literature and research on these topics. Much
less is known about the other constituents in roasted coffee or about the effects of tea or chocolate
on the brain.
In this book, we have selected world specialists to update our knowledge on the effects of these
three methylxanthine-containing substances. Together with a collection of the data on the effects
of coffee and caffeine on sleep, cognition, memory and performance, and mood, this book contains
specific information on new avenues of research, such as the effect of caffeine on Parkinson’s
disease, ischemia, and seizures, and on the mostly unknown effects of the chlorogenic acids found
in coffee. The effects of caffeine on the stress axis and development of the brain are also updated.
Finally, the potential for addiction to coffee, caffeine, and chocolate is debated, as well as both the
possible headache-inducing effect of chocolate consumption and the alleviating effect of caffeine
on various types of headaches.

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Ketersediaan

EBOOK00252INST-LIB

Perpustakaan Instiper

Tersedia

Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

USA : CRC Press., 2004

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

0-415-30691-4

Klasifikasi

NONE

Tipe Isi

text

Tipe Media

E-BOOK

Tipe Pembawa

online resource

Edisi

-

Subjek

COFFEE

Info Detail Spesifik

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Pernyataan Tanggungjawab

Astrid Nehlig

Versi lain/terkait

Lampiran Berkas

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