Teas, Cocoa and Coffee: Plant Secondary Metabolites and Health

270 Pages·2011·3.146 MB·English

by  Alan Crozier, Hiroshi Ashihara, Francisco Tomás-Barberan

teas, cocoa and coffee
    
Edited by Alan Crozier, Hiroshi Ashihara and Francisco Tomás-Barbéran
In recent years, the role of plant secondary metabolites as protective constituents in the human diet has been a
growing area of research. Unlike the traditional vitamins, they are not essential for short-term wellbeing, but
there is increasing evidence that modest long-term intakes can have favourable impacts on the incidence of
cancers and many chronic diseases, including cardiovascular disease and type II diabetes, which are occurring
in Western populations with increasing frequency.
t
This book covers the latest science on the metabolism and potential health benefi ts of teas, cocoa, coff ee and e teas, cocoa
their extracts in the human diet. From an opening chapter tracing the origins of teas, cocoa and coff ee as a
beverages, the book proceeds to explore the phytochemical content of coff ee, cocoa and the various types 
s

of tea. The bioavailability of secondary metabolites from each of the beverages is then considered in depth, ,
and related directly to their health benefi ts. Embracing the full range of tea, coff ee and cocoa beverages and  c and coffee

products, the book off ers the most up-to-date and comprehensive treatment of these increasingly important

o
dietary components. 
c
As the only book to bring together the latest information on the biochemistry and health benefi ts of teas, 
coff ee and cocoa, this book is essential reading for food scientists and technologists involved in the production o

of tea, coff ee and cocoa products. Nutritionists will value the book’s health focus, while agricultural scientists   
a

working on the cultivation of these crops will prize its scope and depth of detail. It is also an important


resource for all those who use functional ingredients in other products, whether they are based in industry a   

or research. n

the editors 
d
Edited by

Alan Crozier is Professor of Plant Biochemistry and Human Nutrition at the University of Glasgow, UK. 
Hiroshi Ashihara is Professor of Plant Biochemistry at Ochanomizu University, Tokyo, Japan. c Alan Crozier

Francisco Tomás-Barbéran is Research Professor at the Spanish Council for Scientifi c Research (CSIC)
o
 Hiroshi Ashihara
in the CEBAS Institute, Murcia, Spain.

f
also available f Francisco Tomás-Barbéran

e
Plant Metabolism and Biotechnology

Edited by H. Ashihara, A. Crozier and A. Komamine e
ISBN 9780470747032
Plant Secondary Metabolites: Occurrence, Structure and Role in the Human Diet
Edited by A. Crozier, M.N. Cliff ord and H. Ashihara TAC
ISBN 9781405125093 omshro
Bioactive Proteins and Peptides as Functional Foods and Nutriceuticals áihzi
sae
Edited by Y. Mine, E. Li-Chan and B. Jiang -Brar
a
ISBN 9780813813110 r
b
é
r
Cover design by Meaden Creative a
n
Cover images: Tea leaves © SZE FEI WONG; Cocoa beans © matka_Wariatka; Coff ee beans © Jan Rihak
www.wiley.com/go/food
ISBN 978-1-4443-3441-8
9 781444 334418
crozier_9781444334418_hb.indd 1 10/8/11 14:51:02
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Teas, Cocoa and Coffee
i
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ThisbookisdedicatedtoProfessorAtsushiKomamine(1929–2011),kindmentor,
inspirationallecturer,andoutstandingresearcher.
ii
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Teas, Cocoa and Coffee
Plant Secondary Metabolites and Health
Edited by
ProfessorAlanCrozier
SchoolofMedicine,
CollegeofMedical,VeterinaryandLifeSciences,
UniversityofGlasgow,GlasgowG128QQ,UK
ProfessorHiroshiAshihara
DepartmentofBiologicalSciences,
GraduateSchoolofHumanitiesandSciences,
OchanomizuUniversity,Otsuka,Bunkyo-ku,
Tokyo112-8610,Japan
ProfessorFranciscoToma´s-Barbe´ran
CEBASCSIC,POBox164,
Espinardo30100Murcia,Spain
A John Wiley & Sons, Ltd., Publication
iii
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Thiseditionfirstpublished2012(cid:2)C 2012,2006byBlackwellPublishingLtd.
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LibraryofCongressCataloging-in-PublicationData
Teas,cocoaandcoffee:plantsecondarymetabolitesandhealth/editedbyProfessorAlanCrozier,
ProfessorHiroshiAshihara,ProfessorF.Toma´s-Barbe´ran.
p.cm.
Includesbibliographicalreferencesandindex.
ISBN-13:978-1-4443-3441-8(hardcover:alk.paper)
ISBN-10:1-4443-3441-7
1.Plantmetabolites. 2.Metabolism,Secondary. I.Crozier,Alan. II.Ashihara,Hiroshi.
III.Toma´s-Barbe´ran,F.A.(FranciscoA.)
QK881.T432011
613.2(cid:3)8–dc23
2011015215
AcataloguerecordforthisbookisavailablefromtheBritishLibrary.
Thisbookispublishedinthefollowingelectronicformats:ePDF9781444347067;
WileyOnlineLibrary9781444347098;ePub9781444347074;Mobi9781444347081
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1 2012
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Contents
Contributors ix
1 TheOriginsofTea,CoffeeandCocoaasBeverages 1
TimothyJ.Bond
1.1 Introduction 1
1.2 Thebeveragesinquestion 1
1.3 Discoveries–mythandlegend 2
1.3.1 Tea 3
1.3.2 Coffee 4
1.3.3 Cacaoproducts 5
1.4 Globaldominationbegins 8
1.4.1 Tea–overlandandaracebysea 9
1.4.2 Coffee–frompersecutiontoepitomisingtheprotestant
workethic 13
1.4.3 Chocolate–fromlyingdown...tosittingup 14
1.5 Fromforeignfanciestothedrinksofthemasses 15
1.6 Tea,coffeeandchocolate‘gopublic’ 18
1.7 Opinionisdividedonthemeritsofthethreebeverages 19
1.8 Tea,coffeeandchocolate–thefuture 22
References 22
2 PurineAlkaloids:AFocusonCaffeineandRelatedCompounds
inBeverages 25
MichaelE.J.Lean,HiroshiAshihara,MichaelN.Clifford
andAlanCrozier
2.1 Introduction 25
2.2 Occurrenceofpurinealkaloids 26
2.3 Biosynthesisofpurinealkaloids 27
2.4 Degradationofpurinealkaloids 27
2.5 Decaffeinatedteaandcoffee 29
2.6 Metabolismofcaffeinebyhumans 31
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vi Contents
2.7 Effectsofcaffeineconsumptiononhumanhealth 33
2.7.1 Biochemicalandbiologicalactionsofcaffeine 34
2.7.2 Mentalperformanceenhancement 37
2.7.3 Physicalperformanceenhancement 37
2.7.4 Caffeinetoxicity 38
2.7.5 Tolerance,withdrawalanddependence 39
2.7.6 Caffeineinpregnancy 39
2.7.7 Toxicityinotherspecies 40
2.8 Summary 40
References 40
3 PhytochemicalsinTeasandTisanesandTheirBioavailability 45
MichaelN.CliffordandAlanCrozier
3.1 Introduction 45
3.2 Phytochemicalcontentofteasandtisanes 45
3.2.1 Camelliateas 45
3.2.2 Yerbamate´ tea 54
3.2.3 Itadoritea 58
3.2.4 Rooibostea 59
3.2.5 Honeybushtea 59
3.2.6 Chamomiletea 62
3.2.7 Hibiscustea 62
3.2.8 Fenneltea 63
3.2.9 Anastaticatea 63
3.2.10 Ficustea 66
3.3 Bioavailability–absorption,distribution,metabolism
andexcretion 66
3.3.1 Greentea 68
3.3.2 Blacktea 77
3.3.3 Itadoritea 80
3.3.4 Rooibostea 81
3.3.5 Honeybushtea 84
3.3.6 Hibiscustea 85
3.3.7 Fenneltea 85
3.3.8 Otherteas 87
3.4 Summary 87
References 88
4 Teas,TisanesandHealth 99
DianeL.McKay,MarshallG.MillerandJeffreyB.Blumberg
4.1 Introduction 99
4.2 Black,oolongandgreentea(C.sinensis) 100
4.2.1 Blacktea 100
4.2.2 Oolongtea 107
4.2.3 Greentea 109
4.3 Otherteasandtisanes 116
4.3.1 Yerbamate´ (Ilexparaguariensis) 116
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Contents vii
4.3.2 Itadori(Polygonumcuspidatum) 118
4.3.3 Chamomile(ChamomillarecutitaL.) 119
4.3.4 Hibiscus(HibiscussabdariffaL.) 120
4.3.5 Rooibos(Aspalathuslinearis) 126
4.3.6 Honeybush(Cyclopiaintermedia) 128
4.4 Summaryandconclusions 130
References 131
5 PhytochemicalsinCoffeeandtheBioavailabilityofChlorogenicAcids 143
AngeliqueStalmach,MichaelN.Clifford,GaryWilliamson
andAlanCrozier
5.1 Introduction 143
5.2 Harvestingcoffeebeans,roastingandblending 144
5.3 Phytochemicalsincoffee 144
5.3.1 Effectsofroastingonthephytochemicalcontent
ofcoffeebeans 149
5.3.2 Chlorogenicacidintakeandcoffeeconsumption 154
5.4 Bioavailabilityofcoffeechlorogenicacidsinhumans 155
5.4.1 Studiesinvolvingvolunteerswithandwithouta
functioningcolon 156
5.5 Conclusions 164
References 164
6 CoffeeandHealth 169
GaryWilliamson
6.1 Introduction 169
6.2 Antioxidantstatus 170
6.2.1 Effectofcoffeeconsumptiononantioxidantstatus:
epidemiologicalandcohortstudies 179
6.2.2 Effectofcoffeeconsumptiononantioxidantstatus:
interventionstudies 179
6.3 Diabetes 180
6.3.1 Effectofcoffeeconsumptionondiabetesrisk:
epidemiologicalandcohortstudies 180
6.3.2 Effectofcoffeeconsumptionondiabetesrisk:
interventionstudies 182
6.4 Cardiovasculardisease 183
6.4.1 Effectofcoffeeconsumptiononcardiovascularrisk:
epidemiologicalandcohortstudies 183
6.4.2 Effectofcoffeeconsumptiononcardiovascularrisk:
interventionstudies 184
6.5 Effectofcoffeeoninflammation 186
6.6 Effectofcoffeeconsumptiononcancerrisk 186
6.6.1 Effectofcoffeeconsumptiononcancerrisk:
epidemiologicalandcohortstudies 186
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viii Contents
6.6.2 Effectofcoffeeconsumptiononcancerrisk:
interventionstudies 188
6.7 Summary 188
References 188
7 PhytochemicalsinCocoaandFlavan-3-olBioavailability 193
FranciscoToma´s-Barb´eran,GinaBorgesandAlanCrozier
7.1 Introduction 193
7.2 Phytochemicalsincocoa 194
7.2.1 Purinealkaloids,theobromineandcaffeine 194
7.2.2 Flavan-3-ols 194
7.2.3 Phenolicacidderivatives 196
7.2.4 Minorphytochemicals 197
7.3 Bioavailabilityofcocoaflavan-3-ols 198
7.3.1 Background 198
7.3.2 Flavan-3-olmonomers 200
7.3.3 Procyanidins 210
7.4 Conclusions 212
References 213
8 CocoaandHealth 219
JenniferL.Donovan,KellyA.Holes-Lewis,KennethD.Chavin
andBrentM.Egan
8.1 Introduction 219
8.2 Compositionofcocoaproducts 220
8.3 Worldwideconsumptionofcocoaanditscontributionto
flavonoidintake 222
8.4 Epidemiologicalandecologicalstudiesofcocoa 222
8.5 Cocoaeffectsonvascularendothelialfunctionandplateletactivity 224
8.6 Cocoaandhypertension 227
8.7 Antioxidantandanti-inflammatoryeffectsofcocoa 229
8.8 Effectsofcocoaconsumptiononlipidandlipoproteinmetabolism 232
8.9 Cocoaeffectsoninsulinsensitivity 233
8.10 Cocoaeffectsoncerebralbloodflowand
neurocognitivefunctioning 234
8.11 Potentialnegativehealtheffectsofcocoaconsumption 237
8.11.1 Obesity 237
8.11.2 Testicularhealth 237
8.11.3 Acne 238
8.11.4 Dentalcaries 238
8.12 Effectsofconsumptionofcocoawithmilkorotherfoods 238
8.13 Conclusions 239
References 240
Index 247
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