Caffeine: Chemistry, Analysis, Function and Effects PDF
Preview Caffeine: Chemistry, Analysis, Function and Effects
Caffeine Chemistry, Analysis, Function and Effects PDuobwlinshloeadd oedn o30n A17u gOucstto 2b0e1r 22 0o1n2 http://pubs.rsc.org | doi:10.1039/9781849734752-FP001 Food and Nutritional Components in Focus Series Editors: Professor Victor R Preedy, School of Medicine, King’s College London, UK Titles in the Series: 1: Vitamin A and Carotenoids: Chemistry, Analysis, Function and Effects 2: Caffeine: Chemistry, Analysis, Function and Effects How to obtain future titles on publication: A standing order plan is available for this series. A standing order will bring delivery of each new volume immediately on publication. For further information please contact: Book Sales Department, Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge, CB4 0WF, UK Telephone: +44 (0)1223 420066, Fax: +44 (0)1223 420247 Email: Caffeine Chemistry, Analysis, Function and Effects Edited by Victor R Preedy School of Medicine, King’s College London, UK Email: Food and Nutritional Components in Focus No. 2 ISBN: 978-1-84973-367-0 ISSN: 2045-1695 A catalogue record for this book is available from the British Library # The Royal Society of Chemistry 2012 All rights reserved Apart from fair dealing for the purposes of research for non-commercial purposes or for private study, criticism or review, as permitted under the Copyright, Designs and Patents Act 1988 and the Copyright and Related Rights Regulations 2003, this publication may not be reproduced, stored or transmitted, in any form or by any means, without the prior permission in writing of The Royal Society of Chemistry or the copyright owner, or in the case of reproduction in accordance with the terms of licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of the licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stated here should be sent to The Royal Society of Chemistry at the address printed on this page. The RSC is not responsible for individual opinions expressed in this work. Published by The Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge CB4 0WF, UK Registered Charity Number 207890 For further information see our web site at www.rsc.org Printed and bound in Great Britain by CPI Group (UK) Ltd, Croydon, CR0 4YY, UK VPDuioebwlin sOhloneadldi noeedn o30n A17u gOucstto 2b0e1r 22 0o1n2 http://pubs.rsc.org | doi:10.1039/9781849734752-FP001 Preface In the past three decades there have been major advances in our understanding of the chemistry and function of nutritional components. This has been enhanced by rapid developments in analytical techniques and instrumentation. Chemists, food scientists and nutritionists are, however, separated by divergent skills, and professional disciplines. Hitherto this transdisciplinary divide has been difficult to bridge. The series Food and Nutritional Components in Focus aims to cover in a single volume the chemistry, analysis, function and effects of single components in the diet or its food matrix. Its aim is to embrace scientific disciplines so that information becomes more meaningful and applicable to health in general. The series Food and Nutritional Components in Focus covers the latest knowledge base and has a structured format. Caffeine has 4 major sections, namely Caffeine in Context Chemistry and Biochemistry Analysis Function and Effects The first section covers caffeine in relation to nutrition and as an ingredient in sugar sweetened beverages. The chemistry and biochemistry section covers basic features, crystal structures, complexes, syntheses of labeled caffeine, and diffusion characteristics in aqueous media. The section on analysis includes liquid chromatography–mass spectrometry, multiple injection capillary electrophoresis, automated flow methods and immunoassay, quantification of self-reported caffeine use, teas and coffees, phenolic compounds and Food and Nutritional Components in Focus No. 2 Caffeine: Chemistry, Analysis, Function and Effects Edited by Victor R Preedy # The Royal Society of Chemistry 2012 Published by the Royal Society of Chemistry, www.rsc.org v PDuobwlinslhoeadd eodn o3n0 1A7u Ogucstto b2e0r1 2 0o1n2 http://pubs.rsc.org | doi:10.1039/9781849734752-FP005 vi Preface xanthines. Finally, the section on function and effects includes caffeine in relation to the brain, cognitive performance, neuroprotection, sleep depriva- tion, exercise performance, ventilation and pulmonary function, young children, type 2 diabetes, and apoptosis. Each chapter transcends the intellectual divide with a novel cohort of features namely by containing: N Summary points N Key Facts (areas of focus explained for the lay person) N Definitions of words and terms It is designed for chemists, food scientists and nutritionists, as well as health care workers and research scientists. Contributions are from leading national and international experts including contributions from world renowned institutions. Victor R Preedy King’s College London VPDuioebwwlins Olhoenadldi enoden o3n0 1A7u Ogucstot b2e0r1 20 o1n2 http://pubs.rsc.org | doi:10.1039/9781849734752-FP005 Contents Caffeine in Context Chapter 1 Caffeine and Nutrition: an Overview 3 Rubem Carlos Araujo Guedes, Ma´rlison Jose´ Lima de Aguiar and Cilene Rejane Ramos Alves-de-Aguiar 1.1 Introduction: Caffeine Consumption and its Effects on the Organism 3 1.2 Pharmacodynamics and Pharmacokinetics of Caffeine 6 1.3 Caffeine–Nutrition Interaction: Effects on Physiological Processes 7 1.4 Caffeine–Nutrition Interaction: Latent Inhibition Model of Attention 8 1.5 Caffeine–Nutrition Interaction on Cortical Spreading Depression 11 1.6 Concluding Remarks 13 Summary Points 14 Key Facts of Latent Inhibition (LI) 15 Key Facts of Cortical Spreading Depression (CSD) 16 Definitions and Explanations of Key Terms 16 Abbreviations 18 Acknowledgements 18 References 18 Chapter 2 Caffeine as an Ingredient in Sugar Sweetened Beverages 22 Lynn J. Riddell, Dhoungsiri Sayompark, Penny Oliver and Russell S. J. Keast 2.1 Introduction: Caffeine Consumption Patterns 22 2.2 Caffeine in the Body 23 Food and Nutritional Components in Focus No. 2 Caffeine: Chemistry, Analysis, Function and Effects Edited by Victor R Preedy # The Royal Society of Chemistry 2012 Published by the Royal Society of Chemistry, www.rsc.org vii PDuobwlinslhoeadd eodn o3n0 1A7u Ogucstto b2e0r1 2 0o1n2 http://pubs.rsc.org | doi:10.1039/9781849734752-FP007 viii Contents 2.2.1 Withdrawal from Caffeine 24 2.2.2 Is Caffeine a Drug of Dependence? 25 2.3 Caffeine as a Flavor Agent 26 2.4 Flavor Preferences 28 2.5 Caffeine in Sugar Sweetened Beverages 29 2.6 SSB Consumption 29 2.7 SSB and Body Weight 30 2.7.1 Cross Sectional Studies 30 2.7.2 Prospective Studies and Weight Change 30 2.7.3 Intervention Trials of SSB and Body Weight 31 2.7.4 Studies Finding no Association between SSB and Weight Change 31 2.8 Linking Caffeine in SSB and Development of Overweight and Obesity 31 2.9 Would Decreasing Caffeine in SSB Impact Body Weight? 32 2.10 Conclusion 33 Summary Points 34 Key Facts 34 Definitions 35 Abbreviations 35 References 35 The Chemistry of Caffeine Chapter 3 The Chemistry of Caffeine 431 Jose´ Joa˜o Carvalho, Franziska Emmerling and Rudolf J. Schneider 43 In Lieu of an Introduction: Caffeine Trivia 3.1 Nomenclature and Generic Properties 43 3.2 Physicochemical Properties 44 3.3 Spectral Data 47 3.4 Technical Substance, Identification and Impurities 47 3.5 Crystal Structure 48 3.6 Hazard Classification 49 Summary Points 50 List of Abbreviations 50 References 50 Chapter 4 Chemistry and Crystal Structures of Complexes of Caffeine and Tea Catechins 53 Takashi Ishizu and Hiroyuki Tsutsumi 4.1 Introduction 53 4.2 Stereochemical Structures of Complexes of Caffeine and Catechins 55 VPDuioebwwlins Olhoenadldi enoden o3n0 1A7u Ogucstot b2e0r1 20 o1n2 http://pubs.rsc.org | doi:10.1039/9781849734752-FP007 Contents ix 4.2.1 Complex of Caffeine and CA 55 4.2.2 Complex of Caffeine and EC 59 4.2.3 Complex of Caffeine and CA, EC 61 4.2.4 Complex of Caffeine and Cg 63 4.3 Conclusion 65 Summary Points 66 Key Facts of Caffeine and Catechins 67 Key Facts of Complex of Caffeine and Non-galloylated Catechins 67 Key Facts of Complex of Caffeine and Galloylated Catechins 68 Definitions of Words and Terms 68 Abbreviations 69 References 69 Chapter 5 Synthesis of Labeled Caffeine 72 Fre´de´ric Balssa 5.1 Introduction 72 5.2 Strategies for Caffeine Labeling 72 5.2.1 Synthesis of Labeled Caffeine by Hydrogen Exchange 73 5.2.2 Synthesis of Labeled Caffeine through Total Synthesis 73 5.2.3 Synthesis of Labeled Caffeine by Partial Synthesis with a Xanthine Derivative 73 5.3 Syntheses of Labeled Caffeine 74 15 5.3.1 Synthesis of [ N2] Caffeine 74 11 5.3.2 Syntheses of [ C] Caffeine 75 13 5.3.3 Syntheses of [ C] Caffeine 76 14 5.3.4 Syntheses of [ C] Caffeine 76 2 5.3.5 Syntheses of [ H] Caffeine 79 3 5.3.6 Syntheses of [ H] Caffeine 83 5.4 Characterization of Labeled Caffeine 83 5.4.1 Characterization by Nuclear Magnetic Resonance 84 5.4.2 Characterization by Mass Spectrometry 84 Summary Points 84 Key Facts of Labeled Caffeine 84 Definitions of Words and Terms 85 Abbreviations 85 References 85 VPDuioebwwlins Olhoenadldi enoden o3n0 1A7u Ogucstot b2e0r1 20 o1n2 http://pubs.rsc.org | doi:10.1039/9781849734752-FP007 x Contents Chapter 6 Diffusion of Caffeine in Different Aqueous Media at Physiological Temperature 89 Ana C. F. Ribeiro, Victor M. M. Lobo, Cec´ılia I. A. V. Santos and Miguel A. Esteso 6.1 Introduction 89 6.2 Theoretical Aspects 90 6.2.1 Concepts of Diffusion 90 6.2.2 Taylor Dispersion Technique 92 6.3 Experimental Aspects 93 6.3.1 Diffusion of Aqueous Caffeine 93 6.3.2 Diffusion of Caffeine in the Presence of b-CD 93 6.3.3 Diffusion of Caffeine in the Presence of HP-b- CD 95 6.4 Conclusions 95 Summary Points 96 Key Facts of the Cyclodextrins 97 Key Facts of the Diffusion 97 Definitions of Words and Terms 97 Abbreviations 98 Acknowledgements 98 References 98 Analysis Chapter 7 Analysis of Caffeine by Liquid Chromatography-Mass Spectrometry 103 Daniel Perrone and Adriana Farah 7.1 Introduction 103 7.1.1 Caffeine Sources 104 7.1.2 Pharmacokinetics and Physiological Effects of Caffeine 105 7.2 Analysis of caffeine and related compounds by LC-MS 106 7.2.1 Food 107 7.2.2 Water 112 7.2.3 Biological Matrices 114 7.3 Concluding remarks 121 Summary Points 121 Key Terms of Caffeine Analysis 122 Key Facts of Caffeine Analysis 122 List of Abbreviations 123 References 124 VPDuioebwwlins Olhoenadldi enoden o3n0 1A7u Ogucstot b2e0r1 20 o1n2 http://pubs.rsc.org | doi:10.1039/9781849734752-FP007
The list of books you might like
