Did you know that coffee has benefits besides just tasting great? Coffee, your ‘best friend’ from college days when you pulled those all-nighters, really does enhance alertness, improve memory and reasoning skills and even helps put you in a better mood. And physically active individuals should know that coffee can improve physical stamina, reduce muscle pain and improve reaction time.
Try these tasty treats which are also good for you. Here are three
great recipes to start your collection. How’s that for using your bean!?
“The Power Lift”
Makes four 8-ounce servings
This coffee banana smoothie is a smart snack before a workout. Yogurt is a stellar source of calcium, the banana adds potassium, wheat germ kicks in extra vitamin E, and coffee contributes some vigor. All the way around, this is a healthful snack. Remember, research shows that caffeine improves physical stamina and may even reduce muscle pain. So enjoy it and then get moo-ving.
1 1/2 cups brewed coffee, cold or at room temperature
2 6-ounce containers plain low-fat yogurt (1 1/2 cups)
2 medium ripe bananas, peeled and sliced
3 to 4 ice cubes
2 tablespoons toasted wheat germ
2 tablespoons honey, or to taste*
* (Use more or less honey depending on the ripeness of the bananas.)
Place all ingredients in a blender container. Cover, and blend on high speed for 1 minute, or until smooth. Pour into 4 glasses. Serve immediately.
Per serving: Calories: 154; Protein: 6 grams; Carbohydrate: 30 grams; Fat: 2 grams; Cholesterol: 5 mg.; Sodium: 63 mg.
***************
Smart Start Milkshake
Makes two 12-ounce servings
This luscious Coffee Choco-Mint Milkshake is a great breakfast-in-a-glass to start your day. Research shows that the coffee in it enhances alertness, improves memory and can even help put you in a better mood and you get a calcium boost from the milk and ice cream.
Note: If you’re on a low-carb diet, just make the substitutions in parentheses.
1 cup brewed coffee, cold or at room temperature
1 cup chocolate ice cream, slightly softened (substitute low-carb ice cream)
1/2 cup low-fat (1%) milk (substitute low-carb milk)
1 packet Splenda™
1/2 teaspoon peppermint extract
Place all ingredients in a blender container. Cover, and blend on high speed for 1 minute, or until smooth. Pour into 2 tall glasses. Serve immediately.
Per serving: Calories: 258; Protein: 6 grams; Carbohydrate: 25 grams; Fat: 18 grams; Cholesterol: 98 mg.; Sodium: 153 mg.
*************************
Seize the Day Café au Lait
Makes 1 serving
This mocha almond low-fat treat offers a perfect afternoon pick-me-up; the coffee will wake-you-up and the milk offers a calcium bonus!
2/3 cup low-fat (2%) milk
2 teaspoons chocolate-flavored syrup
1/8 teaspoon almond extract
2/3 cup hot, brewed French (or other dark roast) coffee
Grated chocolate, or freshly ground nutmeg, optional
In a small saucepan combine the milk, chocolate syrup, and almond extract until blended. Bring just to a boil over medium-low heat.
Pour the milk mixture and coffee simultaneously into a French café au lait bowl, or large coffee cup. Top with grated chocolate or freshly ground nutmeg, if desired. Serve immediately.
Per serving: Calories: 115; Protein: 5 grams; Carbohydrate: 16 grams; Fat: 3 grams; Cholesterol: 12 mg.; Sodium: 102 mg.
***************
Cappuccino Biscotti
Makes about 40 biscotti
These low-fat cookies are enhanced by the strong coffee that gives them great flavor. Enjoy one of these crispy confections with a cup ‘o joe or a low-fat latte for a guilt-free afternoon treat.
2 cups flour 5 tbl. brewed espresso, cooled
1 cup sugar 4 tsp milk
1/2 tsp. baking soda 1 large egg yolk
1/2 tsp baking powder 1 tsp. vanilla
1/2 tsp. salt 3/4 cup pecans chopped coarse
1/2 tsp. cinnamon 1/2 cup semisweet chocolate chips
Stir together in a large bowl: the flour, sugar, baking soda, baking powder, salt and cinnamon till mixed well. In a small bowl, whisk together the espresso, milk, egg yolk and vanilla. Add liquid mixture to flour mixture and beat till dough forms. Stir in nuts and chips.
Knead the dough on a floured surface till no longer sticky, then halve the dough. Flour your hands and shape each piece into a flattened log 12 inches x 2 inches and arrange the logs at least 3 inches apart on a greased cookie sheet. Bake 350° for 35 minutes. Let cool 10 minutes, then cut biscotti on the diagonal into 3/4” slices. Arrange biscotti cut side down on the sheets and bake 5-6 minutes on each side till they are pale golden.
*********************
Heavenly Coffee Angel Food Cake
Makes 12 servings
There used to be a commercial for Choc Full O Nuts coffee that called it “that heavenly coffee.” You’ll find this coffee angel food cake heavenly—it is low in calories and low in fat, so you can splurge and top it with some low fat frozen yogurt. Coffee gives the traditional angel food cake a little extra zip.
1 cup sifted cake flour
2 tbl instant coffee, ground to a fine powder 1 tsp. cream of tartar
in a coffee grinder 1 tsp. vanilla extract
1 1/4 cups sugar 1 tsp. coffee extract (or
1/2 tsp. salt substitute almond extract)
1 1/2 cups egg whites (10-12 large eggs)
at room temperature
Place a rack in the center of the oven and preheat it to 325o.
Sift the flour and ground instant coffee together onto a sheet of wax paper, then resift it with the sugar and salt onto a second sheet of wax paper.
In a large grease-free bowl of an electric mixer, add the egg whites and cream of tartar and mix on low speed till foamy. Increase speed gradually to medium and beat until whites are stiff and shiny, but not dry. Stop the mixer and add the vanilla and coffee extracts, whisking in once or twice by hand.
Carefully lift the wax paper holding the dry ingredients and sprinkle the flour mixture gently into the egg whites. Using a spatula, carefully fold the dry ingredients into the whites till just incorporated. Do not stir hard or the batter will deflate.
Very gently turn the batter into an ungreased tube pan and smooth the top lightly. Place immediately in the oven and bake for 45 minutes or till well risen and golden on top.
As soon as the cake is done baking, invert it (if your tube pan doesn’t have ‘feet”, hang the pan upside down over the neck of a bottle.) Allow the pan to hang upside down for several hours until completely cool. (If it cools right side up, gravity will make it sink and become dense.)
To remove from pan, slide a long thin knife around the edge of the pan and the center tube to loosen it. Top the cake with a plate, invert and lift off the pan.
Per Serving: 113 calories, 4 g protein, 24 mg carbs, 0 g fat, 0 mg cholesterol
(from coffeescience.org)
Rabu, 30 Januari 2008
Coffee - Good for Your Liver?
Coffee : Healthy Tonic for the Liver?
People who drink more than a cup of coffee a day are less likely to develop liver cancer than those who do not, Japanese researchers say.
A team at Tohoku University, a state-run university in Sendai, in north-east Japan, compiled the data based on a study of about 61,000 adults. Professor Ichiro Tsuji, who led the study, said the team has yet to pinpoint the substance in coffee which appeared to curb liver cancer. But he said coffee helped lower the risk of cirrhosis, and that chlorogenic acid, present in coffee beans, had proven in an animal study to reduce the risk of liver cancer.
The team studied 61,000 people aged 40 years or over for seven to nine years between 1984 and 1997. It found 117 people developed liver cancer during the survey period. The team analyzed data based on the subjects' age, sex, and other factors, and concluded that the chances of developing liver cancer were 0.58 for those who drink more than a cup of coffee per day and 0.71 for those who drink less than a cup of coffee a day, compared with the base figure of one for non-coffee drinkers.
The tendency to develop liver cancer was particularly prevalent among those who had had some type of liver ailment other than cancer in the past, who were 60 or older, and who had smoked in the past. "The tendency not to develop liver cancer among coffee drinkers was consistent even if we analyzed their age, sex, and drinking habits," Tsuji said.
Tsuji presented the findings to a meeting of the Japan Epidemiological Association in Otsu January 22.
People who drink more than a cup of coffee a day are less likely to develop liver cancer than those who do not, Japanese researchers say.
A team at Tohoku University, a state-run university in Sendai, in north-east Japan, compiled the data based on a study of about 61,000 adults. Professor Ichiro Tsuji, who led the study, said the team has yet to pinpoint the substance in coffee which appeared to curb liver cancer. But he said coffee helped lower the risk of cirrhosis, and that chlorogenic acid, present in coffee beans, had proven in an animal study to reduce the risk of liver cancer.
The team studied 61,000 people aged 40 years or over for seven to nine years between 1984 and 1997. It found 117 people developed liver cancer during the survey period. The team analyzed data based on the subjects' age, sex, and other factors, and concluded that the chances of developing liver cancer were 0.58 for those who drink more than a cup of coffee per day and 0.71 for those who drink less than a cup of coffee a day, compared with the base figure of one for non-coffee drinkers.
The tendency to develop liver cancer was particularly prevalent among those who had had some type of liver ailment other than cancer in the past, who were 60 or older, and who had smoked in the past. "The tendency not to develop liver cancer among coffee drinkers was consistent even if we analyzed their age, sex, and drinking habits," Tsuji said.
Tsuji presented the findings to a meeting of the Japan Epidemiological Association in Otsu January 22.
Mental Alertness
Low-dose repeated caffeine administration for circadian-phase-dependent performance degradation during extended wakefulness. Wyatt JK, Cajochen C, Ritz-De Cecco A, Czeisler CA, Dijk DJ. Sleep. 2004 May 1;27(3):374-81.
Division of Sleep Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA.
OBJECTIVE: To investigate whether the effectiveness of a novel high-frequency low-dose caffeine regimen in counteracting the deterioration of performance during extended wakefulness is related to its interaction with homeostatic or circadian signals modulating performance and sleep propensity. DESIGN: Double-blind, placebo-controlled, parallel-group design in a 29-day forced desynchrony paradigm in which the period of the sleep-wake cycle was scheduled to be 42.85 hours, i.e., far removed from the circadian range. This design allowed for separate estimation of the sleep homeostatic, circadian, and caffeine contributions to performance deficits or improvements. SETTING: Private suite of a general clinical research center, in the absence of time of day information. PARTICIPANTS: Sixteen healthy normal-sleeping men (aged 18-30 years) INTERVENTIONS: Caffeine (0.3 mg per kg per hour) or placebo was administered hourly during the 28.57-hour wake episodes. RESULTS: Plasma caffeine concentrations rose in an exponential saturating manner during wakefulness. Rising caffeine levels markedly attenuated wake-dependent deterioration of a number of measures of cognitive performance, particularly at the circadian performance nadir. Moreover, caffeine enhanced the ability of subjects to remain consistently awake for extended periods, holding subjects back from completing the full transition to sleep, but at the expense of increasing subjective sleepiness. CONCLUSIONS: High-frequency low-dose caffeine administration is effective in countering the detrimental performance effects of extended wakefulness. These data are in accordance with the hypothesis that adenosine is a mediator of performance decrements associated with extended wakefulness and may lead to new strategies to use caffeine in situations in which neurobehavioral functioning is affected by sleep loss.
Caffeine strengthens action monitoring: evidence from the error-related negativity.
Tieges Z, Richard Ridderinkhof K, Snel J, Kok A. Brain Res Cogn Brain Res. 2004 Sep;21(1):87-93.
Department of Psychology, University of Amsterdam, The Netherlands.
The medial frontal cortex, especially the anterior cingulate cortex (ACC), is involved in action monitoring. We studied the role of moderate amounts of caffeine in action monitoring as expressed by the error-related negativity (ERN), an event-related brain component that reflects ACC activity. In a double-blind, placebo-controlled, within-subjects experiment, two caffeine doses (3 and 5 mg/kg body weight) and a placebo were administered to habitual coffee drinkers. Compared with placebo, both caffeine doses enlarged the ERN. Amplitudes of the P2 and P3 components were not affected by caffeine. Thus, the enlarged ERN after caffeine reflects a specific effect on action monitoring. We conclude that consumption of a few cups of coffee strengthens central information processing, specifically the monitoring of ongoing cognitive processes for signs of erroneous outcomes. Brain areas related to action monitoring such as the ACC presumably mediate these caffeine effects.
Caffeine and central noradrenaline: effects on mood, cognitive performance, eye movements and cardiovascular function. Smith A, Brice C, Nash J, Rich N, Nutt DJ. J Psychopharmacol. 2003 Sep;17(3):283-92.
Centre for Occupational and Health Psychology, School of Psychology, Cardiff University, Cardiff, UK.
There have been numerous studies on the effects of caffeine on behaviour and cardiovascular function. It is now important to clarify the mechanisms that underlie such effects, and the main objective of the present study was to investigate whether changes in central noradrenaline underlie some of the behavioural and cardiovascular effects of caffeine. This was examined using a clonidine challenge paradigm. Twenty-four healthy volunteers were assigned to one of four conditions: (i) clonidine/caffeine; (ii) clonidine/placebo; (iii) placebo/caffeine: (iv) placebo/placebo. Baseline measurements of mood, cognitive performance, saccadic eye movements and cardiovascular function were recorded. Subsequently, volunteers were given either clonidine (200 microg) or placebo and consumed coffee containing caffeine (1.5 mg/kg) or placebo. The test battery was then repeated 30 min, 150 min and 270 min later. A second cup of coffee (with the same amount of caffeine as the first) was consumed 120 min after the first cup. The results showed that clonidine reduced alertness, impaired many aspects of performance and slowed saccadic eye movements; caffeine removed many of these impairments. Both clonidine and caffeine influenced blood pressure (clonidine reduced it, caffeine raised it) but the effects appeared to be independent, suggesting that separate mechanisms were involved. In addition, there were some behavioural effects of caffeine that were independent of the clonidine effect (e.g. effects on speed of encoding of new information) and these may reflect other neurotransmitter systems (e.g cholinergic effects). Overall, the results suggest that caffeine counteracts reductions in the turnover of central noradrenaline. This mechanism may underlie the beneficial effects of caffeine seen in low alertness states.
Effects of breakfast and caffeine on performance and mood in the late morning and after lunch. Smith AP, Kendrick AM, Maben AL. Neuropsychobiology. 1992;26(4):198-204.
Health Psychology Research Unit, School of Psychology, University of Wales College of Cardiff, UK.
The aim of the present study was to examine the effects of breakfast and caffeine on performance, mood and cardiovascular functioning in the late morning and after lunch. Forty-eight subjects were tested at 07.45 and subjects then assigned to one of the four conditions formed by combining caffeine and breakfast conditions. Subjects in the caffeine condition were given a dose of 4 mg/kg, the caffeine manipulation being double blind. At 11.15 subjects were given another coffee (subjects remained in the same caffeine condition) and had lunch at 12.30. Performance was examined prior to lunch (11.30) and after lunch (14.00). Effects of breakfast on recognition memory (lower false alarm rate) and logical reasoning (reduced accuracy) were found in the late morning but not after lunch. However, a semantic processing task was performed more slowly by the breakfast group after lunch. Caffeine improved performance on a sustained attention task, the logical reasoning task and semantic memory task. Subjects given caffeine also reported greater alertness and feelings of well-being, whereas the effects of breakfast on mood changed from the late morning to early afternoon. Few interactions between breakfast and caffeine conditions were obtained.
(from coffeescience.org)
Division of Sleep Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA.
OBJECTIVE: To investigate whether the effectiveness of a novel high-frequency low-dose caffeine regimen in counteracting the deterioration of performance during extended wakefulness is related to its interaction with homeostatic or circadian signals modulating performance and sleep propensity. DESIGN: Double-blind, placebo-controlled, parallel-group design in a 29-day forced desynchrony paradigm in which the period of the sleep-wake cycle was scheduled to be 42.85 hours, i.e., far removed from the circadian range. This design allowed for separate estimation of the sleep homeostatic, circadian, and caffeine contributions to performance deficits or improvements. SETTING: Private suite of a general clinical research center, in the absence of time of day information. PARTICIPANTS: Sixteen healthy normal-sleeping men (aged 18-30 years) INTERVENTIONS: Caffeine (0.3 mg per kg per hour) or placebo was administered hourly during the 28.57-hour wake episodes. RESULTS: Plasma caffeine concentrations rose in an exponential saturating manner during wakefulness. Rising caffeine levels markedly attenuated wake-dependent deterioration of a number of measures of cognitive performance, particularly at the circadian performance nadir. Moreover, caffeine enhanced the ability of subjects to remain consistently awake for extended periods, holding subjects back from completing the full transition to sleep, but at the expense of increasing subjective sleepiness. CONCLUSIONS: High-frequency low-dose caffeine administration is effective in countering the detrimental performance effects of extended wakefulness. These data are in accordance with the hypothesis that adenosine is a mediator of performance decrements associated with extended wakefulness and may lead to new strategies to use caffeine in situations in which neurobehavioral functioning is affected by sleep loss.
Caffeine strengthens action monitoring: evidence from the error-related negativity.
Tieges Z, Richard Ridderinkhof K, Snel J, Kok A. Brain Res Cogn Brain Res. 2004 Sep;21(1):87-93.
Department of Psychology, University of Amsterdam, The Netherlands.
The medial frontal cortex, especially the anterior cingulate cortex (ACC), is involved in action monitoring. We studied the role of moderate amounts of caffeine in action monitoring as expressed by the error-related negativity (ERN), an event-related brain component that reflects ACC activity. In a double-blind, placebo-controlled, within-subjects experiment, two caffeine doses (3 and 5 mg/kg body weight) and a placebo were administered to habitual coffee drinkers. Compared with placebo, both caffeine doses enlarged the ERN. Amplitudes of the P2 and P3 components were not affected by caffeine. Thus, the enlarged ERN after caffeine reflects a specific effect on action monitoring. We conclude that consumption of a few cups of coffee strengthens central information processing, specifically the monitoring of ongoing cognitive processes for signs of erroneous outcomes. Brain areas related to action monitoring such as the ACC presumably mediate these caffeine effects.
Caffeine and central noradrenaline: effects on mood, cognitive performance, eye movements and cardiovascular function. Smith A, Brice C, Nash J, Rich N, Nutt DJ. J Psychopharmacol. 2003 Sep;17(3):283-92.
Centre for Occupational and Health Psychology, School of Psychology, Cardiff University, Cardiff, UK.
There have been numerous studies on the effects of caffeine on behaviour and cardiovascular function. It is now important to clarify the mechanisms that underlie such effects, and the main objective of the present study was to investigate whether changes in central noradrenaline underlie some of the behavioural and cardiovascular effects of caffeine. This was examined using a clonidine challenge paradigm. Twenty-four healthy volunteers were assigned to one of four conditions: (i) clonidine/caffeine; (ii) clonidine/placebo; (iii) placebo/caffeine: (iv) placebo/placebo. Baseline measurements of mood, cognitive performance, saccadic eye movements and cardiovascular function were recorded. Subsequently, volunteers were given either clonidine (200 microg) or placebo and consumed coffee containing caffeine (1.5 mg/kg) or placebo. The test battery was then repeated 30 min, 150 min and 270 min later. A second cup of coffee (with the same amount of caffeine as the first) was consumed 120 min after the first cup. The results showed that clonidine reduced alertness, impaired many aspects of performance and slowed saccadic eye movements; caffeine removed many of these impairments. Both clonidine and caffeine influenced blood pressure (clonidine reduced it, caffeine raised it) but the effects appeared to be independent, suggesting that separate mechanisms were involved. In addition, there were some behavioural effects of caffeine that were independent of the clonidine effect (e.g. effects on speed of encoding of new information) and these may reflect other neurotransmitter systems (e.g cholinergic effects). Overall, the results suggest that caffeine counteracts reductions in the turnover of central noradrenaline. This mechanism may underlie the beneficial effects of caffeine seen in low alertness states.
Effects of breakfast and caffeine on performance and mood in the late morning and after lunch. Smith AP, Kendrick AM, Maben AL. Neuropsychobiology. 1992;26(4):198-204.
Health Psychology Research Unit, School of Psychology, University of Wales College of Cardiff, UK.
The aim of the present study was to examine the effects of breakfast and caffeine on performance, mood and cardiovascular functioning in the late morning and after lunch. Forty-eight subjects were tested at 07.45 and subjects then assigned to one of the four conditions formed by combining caffeine and breakfast conditions. Subjects in the caffeine condition were given a dose of 4 mg/kg, the caffeine manipulation being double blind. At 11.15 subjects were given another coffee (subjects remained in the same caffeine condition) and had lunch at 12.30. Performance was examined prior to lunch (11.30) and after lunch (14.00). Effects of breakfast on recognition memory (lower false alarm rate) and logical reasoning (reduced accuracy) were found in the late morning but not after lunch. However, a semantic processing task was performed more slowly by the breakfast group after lunch. Caffeine improved performance on a sustained attention task, the logical reasoning task and semantic memory task. Subjects given caffeine also reported greater alertness and feelings of well-being, whereas the effects of breakfast on mood changed from the late morning to early afternoon. Few interactions between breakfast and caffeine conditions were obtained.
(from coffeescience.org)
Glossary of Term
Adrenalin : See ‘Epinephrine’
Apnoea : Cessation of breathing
Arrhythmia : Any variation from the normal rhythm of the Heart beat
(also cardiac arrhythmia, ventricular, arrhythmia)
Arteriosclerosis: Hardening of the arteries (see Atherosclerosis)
Atheroma : Arteriosclerosis with degenerative associations
Atherosclerosis : Build-up of cholesterol causing blockage of the Larger arteries
Benign : Not malignant (see below), not recurrent
Caffeine-naïve : Individuals who have not been consuming caffeine for a certain
period of time
Carcinogen : A substance which produces cancer
Carcinoma : A malignant new growth (see below)
Cardiac : Pertaining to the heart
Cardiovascular : Pertaining to the heart and blood vessels
Catecholamines : A family of hormones produced by the human body (see ‘Epinephrine’)
Cholesterol : A fat-like substance found in animal fats and oils
Chromosome : Structures present in each cell in higher organisms which comprise
genes (see below). The number of chromosomes in each cell is
predetermined for each species or organism
Confounding factors : Factors which may influence experimental results but which are
not necessarily themselves key factors or being studied
Congenital : Existing at — and sometimes before birth
DNA : Deoxyribonucleic acid — a molecular double helix, composed of
specifically arranged individual molecules. DNA represents the basic
"building blocks" of genes
Dose-related response : Either the respective greater, or reduced response to a
substance given in increasing or decreasing amounts
Duodenum : The initial length of the small intestine below the stomach
Duration-related response : The longer an individual is exposed to a test substance,
the greater the increase in response to it (or, for example — the
risk of disease)
Epidemiology : The study of disease occurrence in humans, and its relationship with
associated factors
Epinephrine : A hormone produced by the adrenal glands. Epinephrine is one of a
family of hormones known as catecholamines. Epinephrine is also
known as adrenalin
Ergogenic : A substance with ergogenic effects improves work or exercise
performance
Fibrocystic breast disease : A thickening of glandular tissue in the structure of the
breast
Gastrin : A hormone which increases the flow of gastric juices
Gastritis : Inflammation of the stomach
Gene : The self-replicating biological unit of heredity, comprised on DNA
(see above)
Genotoxicity : The effect of a substance on cellular genetic structure, leading to
possible abnormalities
Glycogen : A carbohydrate energy source which is stored in the liver and
muscles
High density lipoprotein(HDL) : The fraction of cholesterol believed to protect
against the development of cardiovascular disease
Hypertension : Pertaining to high, or raising of, blood pressure
In vitro : Carried out in a test tube or on cultures (for example, an
experiment may be carried out in vitro)
In vivo : Carried out in a living body (for example an experiment)
Ischaemia : Local and temporary blood deficiency (primarily due to contraction
of a blood vessel)
Lipid : A fat substance
Lipolysis : The breakdown of fats, or lipids
Low density lipoprotein (LDL) : The fraction of cholesterol believed to be important
in the development of adverse cardiovascular effects
Lower Oesophageal Sphincter : A short length of the oesophagus just above the
stomach. Muscular control of this region by the diaphragm prevents
stomach contents from moving back into the oesophagus
Malignant : A condition which tends to deteriorate
Metabolism : Bodily processes and chemical reactions by which an organism
converts food to energy
Methylxanthines : The group of chemical compounds which includes caffeine
Motility : Pertaining to movement
Mutagen : A substance which includes genetic mutation
Mutation : A permanent change in form or genetic characteristic
Myocardial infarction : Heart attack
Oesophagitis (Esophagitis) : Inflammation of the oesophagus
Oesophagus (Esophagus) : The gullet, or food canal, through which food passes
after swallowing, and which joins the stomach
Osteoporosis : A bone disease, primarily due to calcium depletion, which can lead
to an increased likelihood of bone fracture
Peptic : Pertaining to digestion
Placebo : An inactive substance given as a control to study participants to
compare with the effects of the substance under investigation
Reflux : A backward, or return flow
Relative risk (RR) : A measurement of risk for which 1 represents normal. RR less
than 1 suggests no risk. RR greater than 1 indicates some level of
risk. Only an RR of greater than 2 is generally considered to be
relevant to real human risk
Theophylline : A body breakdown product of caffeine, only produced in very small
amounts in humans
Thermogenesis : Literally, the production of heat. For example, fuel, or food
burning by the human body
Ulcer : A type of sore, or tissue disintegration
(from cosic.com)
Apnoea : Cessation of breathing
Arrhythmia : Any variation from the normal rhythm of the Heart beat
(also cardiac arrhythmia, ventricular, arrhythmia)
Arteriosclerosis: Hardening of the arteries (see Atherosclerosis)
Atheroma : Arteriosclerosis with degenerative associations
Atherosclerosis : Build-up of cholesterol causing blockage of the Larger arteries
Benign : Not malignant (see below), not recurrent
Caffeine-naïve : Individuals who have not been consuming caffeine for a certain
period of time
Carcinogen : A substance which produces cancer
Carcinoma : A malignant new growth (see below)
Cardiac : Pertaining to the heart
Cardiovascular : Pertaining to the heart and blood vessels
Catecholamines : A family of hormones produced by the human body (see ‘Epinephrine’)
Cholesterol : A fat-like substance found in animal fats and oils
Chromosome : Structures present in each cell in higher organisms which comprise
genes (see below). The number of chromosomes in each cell is
predetermined for each species or organism
Confounding factors : Factors which may influence experimental results but which are
not necessarily themselves key factors or being studied
Congenital : Existing at — and sometimes before birth
DNA : Deoxyribonucleic acid — a molecular double helix, composed of
specifically arranged individual molecules. DNA represents the basic
"building blocks" of genes
Dose-related response : Either the respective greater, or reduced response to a
substance given in increasing or decreasing amounts
Duodenum : The initial length of the small intestine below the stomach
Duration-related response : The longer an individual is exposed to a test substance,
the greater the increase in response to it (or, for example — the
risk of disease)
Epidemiology : The study of disease occurrence in humans, and its relationship with
associated factors
Epinephrine : A hormone produced by the adrenal glands. Epinephrine is one of a
family of hormones known as catecholamines. Epinephrine is also
known as adrenalin
Ergogenic : A substance with ergogenic effects improves work or exercise
performance
Fibrocystic breast disease : A thickening of glandular tissue in the structure of the
breast
Gastrin : A hormone which increases the flow of gastric juices
Gastritis : Inflammation of the stomach
Gene : The self-replicating biological unit of heredity, comprised on DNA
(see above)
Genotoxicity : The effect of a substance on cellular genetic structure, leading to
possible abnormalities
Glycogen : A carbohydrate energy source which is stored in the liver and
muscles
High density lipoprotein(HDL) : The fraction of cholesterol believed to protect
against the development of cardiovascular disease
Hypertension : Pertaining to high, or raising of, blood pressure
In vitro : Carried out in a test tube or on cultures (for example, an
experiment may be carried out in vitro)
In vivo : Carried out in a living body (for example an experiment)
Ischaemia : Local and temporary blood deficiency (primarily due to contraction
of a blood vessel)
Lipid : A fat substance
Lipolysis : The breakdown of fats, or lipids
Low density lipoprotein (LDL) : The fraction of cholesterol believed to be important
in the development of adverse cardiovascular effects
Lower Oesophageal Sphincter : A short length of the oesophagus just above the
stomach. Muscular control of this region by the diaphragm prevents
stomach contents from moving back into the oesophagus
Malignant : A condition which tends to deteriorate
Metabolism : Bodily processes and chemical reactions by which an organism
converts food to energy
Methylxanthines : The group of chemical compounds which includes caffeine
Motility : Pertaining to movement
Mutagen : A substance which includes genetic mutation
Mutation : A permanent change in form or genetic characteristic
Myocardial infarction : Heart attack
Oesophagitis (Esophagitis) : Inflammation of the oesophagus
Oesophagus (Esophagus) : The gullet, or food canal, through which food passes
after swallowing, and which joins the stomach
Osteoporosis : A bone disease, primarily due to calcium depletion, which can lead
to an increased likelihood of bone fracture
Peptic : Pertaining to digestion
Placebo : An inactive substance given as a control to study participants to
compare with the effects of the substance under investigation
Reflux : A backward, or return flow
Relative risk (RR) : A measurement of risk for which 1 represents normal. RR less
than 1 suggests no risk. RR greater than 1 indicates some level of
risk. Only an RR of greater than 2 is generally considered to be
relevant to real human risk
Theophylline : A body breakdown product of caffeine, only produced in very small
amounts in humans
Thermogenesis : Literally, the production of heat. For example, fuel, or food
burning by the human body
Ulcer : A type of sore, or tissue disintegration
(from cosic.com)
Caffein
CAFFEINE - A BRIEF SUMMARY
Caffeine is a mild stimulant of the central nervous system and as a result can influence human behaviour (1). This includes effects on aspects of mood such as alertness and anxiety, mental performance and sleep. Studies of effects of caffeine on human behaviour often use very high intakes and the relevance of the results of these studies to normal levels of caffeine consumption are questionable. In addition, such studies often look at the effects of a single dose of caffeine and the relevance of this to long-term caffeine consumption can also be questioned as the body may well adapt over the long-term. It is also clear that there is considerable individual variation in the response of human behaviour to caffeine ingestion and extrapolation of the results from a small study population to the general population is likely to produce spurious results.
Reference:
1. Barone, J.J. & Roberts, H.R. Food and Chemical Toxicology, Volume 34, 118-129, 1996.
(from cosic.com)
Caffeine is a mild stimulant of the central nervous system and as a result can influence human behaviour (1). This includes effects on aspects of mood such as alertness and anxiety, mental performance and sleep. Studies of effects of caffeine on human behaviour often use very high intakes and the relevance of the results of these studies to normal levels of caffeine consumption are questionable. In addition, such studies often look at the effects of a single dose of caffeine and the relevance of this to long-term caffeine consumption can also be questioned as the body may well adapt over the long-term. It is also clear that there is considerable individual variation in the response of human behaviour to caffeine ingestion and extrapolation of the results from a small study population to the general population is likely to produce spurious results.
Reference:
1. Barone, J.J. & Roberts, H.R. Food and Chemical Toxicology, Volume 34, 118-129, 1996.
(from cosic.com)
Decaffeinated Coffee
Decaffeinated Coffee – How it is produced.
What is decaffeinated coffee?
According to legislation within the EU markets decaffeinated coffee is a coffee with a caffeine content reduced to 0,1% or less in roasted coffee beans, and to 0,3% or less in soluble/instant coffee.
Decaffeinated coffee is available as a choice for those consumers who wish to enjoy the taste and aroma of coffee without experiencing the mild stimulant effects provided by the caffeine.
Cup Quality of Decaffeinated Coffee
The cup quality of decaffeinated coffee is fully in line with that of regular coffee. Indeed, all the many different coffee varieties and origins retain their specific flavour properties.
The Decaffeination Processes
The decaffeination processes are performed on green coffee beans in industrial plants.
There are four methods of decaffeination, according to which substance is used to extract the caffeine; Water – Ethyl Acetate – Supercritical or Liquid CO2 – Methylene Chloride.
These four processing methods all share the basic stages of;
• Swelling the green coffee beans with water or steam in order to make the caffeine
available for extraction
• Extracting the caffeine from the beans
• Steam stripping to remove all solvent residues from the beans (when applied) /
regenerating adsorbents (when applied)
• Drying the decaffeinated coffee beans back to their normal moisture content
Under carefully controlled process conditions, such as temperature, pressure and time, the caffeine extraction step is based on physical phase transport mechanisms. Due to the difference in concentration, the caffeine is diffused out of the cell structure into solvent surrounding the bean until the concentration of caffeine is the same inside and outside the beans.
The Decaffeination Methods
What really distinguishes the four methods is the choice of substance used for extraction;
• Water method; When green coffee is immersed in water the caffeine content is dissolved and removed, but along with this much of the coffee’s aromatic character can be lost. To overcome this drawback, the liquid is saturated with the water-soluble components of the coffee. The caffeine is subsequently removed from the solution using activated carbon or other adsorbents, which retain the caffeine, and the extract deprived of the caffeine can then be recycled.
• Ethyl - Acetate method: Ethyl - Acetate (EA) occurs in several natural products and contributes to the characteristic aroma of many fruit. EA is also found in varying concentrations in foodstuffs including green and roasted coffee. In the decaffeination process the combination of water and ethyl-acetate is used. In the extracting vessel the EA is circulated around the water soaked beans for extracting the caffeine. Then the mixture of water, ethyl-acetate and caffeine is drained from the extracting vessel. The extraction step is repeated several times, until the residual caffeine content is at or below the legal maximum level of 0,1%.
• Supercritical Carbon Dioxide and Liquid Carbon Dioxide method: CO2 is a readily available substance of great purity, naturally available in the air we breath and in the sparkling water we drink. Under certain conditions it allows for a selective caffeine extraction and leaves most of the other coffee bean constituents unaltered.
The use of carbon dioxide in its supercritical state (between its liquid and gaseous state) needs very high pressure – up to 250 atmospheres. This method requires large-scale production in order to be economically viable. Also, liquid CO2 can be used for caffeine extraction with lower pressure and lower temperatures, wherefore a longer time is necessary to achieve the extraction.
• Methylene Chloride (i.e. Dichloromethane-DCM) method: DCM extracts the caffeine selectively and has a low boiling point. In the extracting vessel dicloromethane is circulated around the water soaked beans for extracting the caffeine. Then the mixture of DCM and caffeine is drained from the extracting vessel. The extraction step is repeated several times, until the residual caffeine content is at or below the legal maximum level of 0,1%. The process followed guarantees that possible solvent residues remain below the limits fixed by the European legislation.
(from cosic.com)
What is decaffeinated coffee?
According to legislation within the EU markets decaffeinated coffee is a coffee with a caffeine content reduced to 0,1% or less in roasted coffee beans, and to 0,3% or less in soluble/instant coffee.
Decaffeinated coffee is available as a choice for those consumers who wish to enjoy the taste and aroma of coffee without experiencing the mild stimulant effects provided by the caffeine.
Cup Quality of Decaffeinated Coffee
The cup quality of decaffeinated coffee is fully in line with that of regular coffee. Indeed, all the many different coffee varieties and origins retain their specific flavour properties.
The Decaffeination Processes
The decaffeination processes are performed on green coffee beans in industrial plants.
There are four methods of decaffeination, according to which substance is used to extract the caffeine; Water – Ethyl Acetate – Supercritical or Liquid CO2 – Methylene Chloride.
These four processing methods all share the basic stages of;
• Swelling the green coffee beans with water or steam in order to make the caffeine
available for extraction
• Extracting the caffeine from the beans
• Steam stripping to remove all solvent residues from the beans (when applied) /
regenerating adsorbents (when applied)
• Drying the decaffeinated coffee beans back to their normal moisture content
Under carefully controlled process conditions, such as temperature, pressure and time, the caffeine extraction step is based on physical phase transport mechanisms. Due to the difference in concentration, the caffeine is diffused out of the cell structure into solvent surrounding the bean until the concentration of caffeine is the same inside and outside the beans.
The Decaffeination Methods
What really distinguishes the four methods is the choice of substance used for extraction;
• Water method; When green coffee is immersed in water the caffeine content is dissolved and removed, but along with this much of the coffee’s aromatic character can be lost. To overcome this drawback, the liquid is saturated with the water-soluble components of the coffee. The caffeine is subsequently removed from the solution using activated carbon or other adsorbents, which retain the caffeine, and the extract deprived of the caffeine can then be recycled.
• Ethyl - Acetate method: Ethyl - Acetate (EA) occurs in several natural products and contributes to the characteristic aroma of many fruit. EA is also found in varying concentrations in foodstuffs including green and roasted coffee. In the decaffeination process the combination of water and ethyl-acetate is used. In the extracting vessel the EA is circulated around the water soaked beans for extracting the caffeine. Then the mixture of water, ethyl-acetate and caffeine is drained from the extracting vessel. The extraction step is repeated several times, until the residual caffeine content is at or below the legal maximum level of 0,1%.
• Supercritical Carbon Dioxide and Liquid Carbon Dioxide method: CO2 is a readily available substance of great purity, naturally available in the air we breath and in the sparkling water we drink. Under certain conditions it allows for a selective caffeine extraction and leaves most of the other coffee bean constituents unaltered.
The use of carbon dioxide in its supercritical state (between its liquid and gaseous state) needs very high pressure – up to 250 atmospheres. This method requires large-scale production in order to be economically viable. Also, liquid CO2 can be used for caffeine extraction with lower pressure and lower temperatures, wherefore a longer time is necessary to achieve the extraction.
• Methylene Chloride (i.e. Dichloromethane-DCM) method: DCM extracts the caffeine selectively and has a low boiling point. In the extracting vessel dicloromethane is circulated around the water soaked beans for extracting the caffeine. Then the mixture of DCM and caffeine is drained from the extracting vessel. The extraction step is repeated several times, until the residual caffeine content is at or below the legal maximum level of 0,1%. The process followed guarantees that possible solvent residues remain below the limits fixed by the European legislation.
(from cosic.com)
Selasa, 29 Januari 2008
Health Notes
Coffee is enjoyed as a drink by millions of people world-wide and has been for at least a thousand years. It contains caffeine, which is a mild stimulant, and in many people coffee drinking enhances alertness, concentration and mental and physical performance. Although it contains a wide variety of substances, it is generally accepted that caffeine is responsible for many of coffee’s physiological effects. Because caffeine influences the central nervous system in a number of ways and because a small number of people may be particularly sensitive to these effects, some people have attributed all sorts of health problems to coffee. Caffeine is not recognised as a drug of abuse and there is no evidence for caffeine dependence. Some particularly sensitive people may suffer mild symptoms of withdrawal after sudden abstention from coffee drinking. A 150 ml cup of instant coffee contains about 60mg caffeine and filter coffee contains about 85 mg. For those who like coffee but are sensitive to caffeine, the decaffeinated beverage contains only 3 mg per cup.
There is no sound evidence that modest consumption of coffee has any effects on the outcomes of pregnancy or on the wellbeing of the infant. In the UK, the Food Standards Agency issued guidelines for caffeine intake during pregnancy with an upper limit of 300mg/day. This figure is in line with that stated in 1999 by the EU Scientific Committee on Food who said that 'While intakes up to 300mg/day appear to be safe, the question of possible effects on pregnancy and the offspring at regular intakes above 300mg/day remains open. Despite a small negative effect on calcium balance which can easily be made up from other dietary sources there is no evidence that this is translated into any effect on bone health. It has been known for over 100 years that coffee drinking can help asthma sufferers by improving ventilatory function.
There is no evidence that coffee increases the risk of cancer of the female breast, ovary, pancreas or kidney. It is now accepted that the small increased risk of bladder cancer sometimes associated with coffee drinking is primarily caused by cigarette smoking. There is also evidence that coffee protects against colon cancer and preliminary evidence that it protects against male breast cancer.
There is no evidence that coffee increases the risk of heart disease. Moderate consumption of coffee does not increase cardiac arrhythmias. In some sensitive individuals, ingestion of coffee after a period of abstinence may cause a temporary rise in blood pressure but there is no persistent hypertensive effect in the long term. Coffee made by the Scandinavian method of boiling or by the cafetiere method may cause mild elevation of plasma cholesterol concentration in some people but instant and filter coffee have no such effects. Although coffee elevates plasma homocysteine levels this effect is not large enough to have a significant effect on the risk of heart disease.
There is no evidence that coffee promotes indigestion in the majority of people. Although coffee is known to increase heartburn this effect is not large enough to justify advising people with gastro-oesophageal reflux disease to abstain from drinking coffee. There is no evidence that coffee increases the risk of developing peptic ulcer disease. There is some evidence that coffee may protect against gallstone disease.
Caffeine is a mild diuretic but scientific studies do not support the idea that caffeinated beverages exaggerate dehydration and electrolyte loss caused by exercise. There is some evidence that coffee may protect against the development of kidney stones.
Evidence is growing that coffee might protect against the development of Parkinson’s disease and a few studies suggest that it might also protect against Alzheimer’s disease. The relationship between coffee consumption and diabetes is an area of active investigation but no clear picture has emerged so far. Available evidence suggests that coffee might also protect against liver cirrhosis.
Coffee has a much higher total in-vitro antioxidant activity than other commonly consumed beverages. This is due in part to intrinsic compounds of coffee such as chlorogenic acid, in part to compounds formed during coffee bean roasting such as melanoidins and in part to as yet unidentified compounds. It is widely believed that antioxidants protect against the development of chronic diseases including heart disease and cancer but whether the antioxidants characteristic of coffee have such effects remains to be determined
(from cosic.com)
There is no sound evidence that modest consumption of coffee has any effects on the outcomes of pregnancy or on the wellbeing of the infant. In the UK, the Food Standards Agency issued guidelines for caffeine intake during pregnancy with an upper limit of 300mg/day. This figure is in line with that stated in 1999 by the EU Scientific Committee on Food who said that 'While intakes up to 300mg/day appear to be safe, the question of possible effects on pregnancy and the offspring at regular intakes above 300mg/day remains open. Despite a small negative effect on calcium balance which can easily be made up from other dietary sources there is no evidence that this is translated into any effect on bone health. It has been known for over 100 years that coffee drinking can help asthma sufferers by improving ventilatory function.
There is no evidence that coffee increases the risk of cancer of the female breast, ovary, pancreas or kidney. It is now accepted that the small increased risk of bladder cancer sometimes associated with coffee drinking is primarily caused by cigarette smoking. There is also evidence that coffee protects against colon cancer and preliminary evidence that it protects against male breast cancer.
There is no evidence that coffee increases the risk of heart disease. Moderate consumption of coffee does not increase cardiac arrhythmias. In some sensitive individuals, ingestion of coffee after a period of abstinence may cause a temporary rise in blood pressure but there is no persistent hypertensive effect in the long term. Coffee made by the Scandinavian method of boiling or by the cafetiere method may cause mild elevation of plasma cholesterol concentration in some people but instant and filter coffee have no such effects. Although coffee elevates plasma homocysteine levels this effect is not large enough to have a significant effect on the risk of heart disease.
There is no evidence that coffee promotes indigestion in the majority of people. Although coffee is known to increase heartburn this effect is not large enough to justify advising people with gastro-oesophageal reflux disease to abstain from drinking coffee. There is no evidence that coffee increases the risk of developing peptic ulcer disease. There is some evidence that coffee may protect against gallstone disease.
Caffeine is a mild diuretic but scientific studies do not support the idea that caffeinated beverages exaggerate dehydration and electrolyte loss caused by exercise. There is some evidence that coffee may protect against the development of kidney stones.
Evidence is growing that coffee might protect against the development of Parkinson’s disease and a few studies suggest that it might also protect against Alzheimer’s disease. The relationship between coffee consumption and diabetes is an area of active investigation but no clear picture has emerged so far. Available evidence suggests that coffee might also protect against liver cirrhosis.
Coffee has a much higher total in-vitro antioxidant activity than other commonly consumed beverages. This is due in part to intrinsic compounds of coffee such as chlorogenic acid, in part to compounds formed during coffee bean roasting such as melanoidins and in part to as yet unidentified compounds. It is widely believed that antioxidants protect against the development of chronic diseases including heart disease and cancer but whether the antioxidants characteristic of coffee have such effects remains to be determined
(from cosic.com)
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