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Methylxanthine. --- Methylxanthines. --- Xanthines.

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Because of its ability to reduce tiredness, sleep deprivation and improve alertness, caffeine emerged in the twenty-first century as a miraculous specific, which allows humans to cross their normal physiological and psychological body limits. Its attractiveness comes from its natural origins and strong psycho-stimulating properties, with relatively weak side effects. Caffeine studies carry the hope to understand the associations between inherited genotype and drug action and to find highly personalized treatments for various diseases, more sophisticated drug delivery systems, safer ways of protecting plants and cheap, renewable fuels. This book consists of chapters covering caffeine history, methods of its determination and not only astonishing medicinal but also non-medicinal applications. It is our hope that every reader will find in this book something interesting, inspiring, informative and stimulating.

Caffeine. --- Coffeine --- Dihydrotrimethylpurinedione --- Guaranine --- Methyltheobromine --- Theine --- Trimethyldihydropurinedione --- Trimethyldioxopurine --- Trimethylxanthine --- Methylxanthines --- Life Sciences --- Food Technology --- Agricultural and Biological Sciences --- Bromatology

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Alcohol and caffeine are deeply woven into the fabric of life for most of the world's population, as close and as comfortable as a cup of coffee or a can of beer. Yet for most people they remain as mysterious and unpredictable as the spirits they were once thought to be. Now, in Buzz, Stephen Braun takes us on a myth-shattering tour of these two popular substances, one that blends fascinating science with colorful lore, and that includes cameo appearances by Shakespeare and Balzac, Buddhist monks and Arabian goat herders, even Mikhail Gorbachev and David Letterman (who once quipped, ""If it we

Alcohol --- Caffeine --- Coffeine --- Dihydrotrimethylpurinedione --- Guaranine --- Methyltheobromine --- Theine --- Trimethyldihydropurinedione --- Trimethyldioxopurine --- Trimethylxanthine --- Coffee --- Methylxanthines --- Tea --- Xanthine --- Drinking alcohol --- Grain alcohol --- Potable alcohol --- Intoxicants --- Alcohols

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Caffeine --- Coffee --- Coffea --- Coffea arabica --- Psychotropic plants --- Rubiaceae --- Seed crops --- Caffeine habit --- Coffeine --- Dihydrotrimethylpurinedione --- Guaranine --- Methyltheobromine --- Theine --- Trimethyldihydropurinedione --- Trimethyldioxopurine --- Trimethylxanthine --- Methylxanthines --- Tea --- Xanthine --- Health aspects. --- Physiological effect.

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This book entitled “Cocoa, Chocolate, and Human Health” presents the most recent findings about cocoa and health in 14 peer-reviewed chapters including nine original contributions and five reviews from cocoa experts around the world. Bioavailability and metabolism of the main cocoa polyphenols, i.e., the flavanols like epicatechin, are presented including metabolites like valerolactones that are formed by the gut microbiome. Many studies, including intervention studies or epidemiological observations, do not focus on single compounds, but on cocoa as a whole. This proves the effectiveness of cocoa as a functional food. A positive influence of cocoa on hearing problems, exercise performance, and metabolic syndrome is discussed with mixed results; the results about exercise performance are contradictive. Evidence shows that cocoa flavanols may modulate some risk factors related to metabolic syndrome such as hypertension and disorders in glucose and lipid metabolism. However, several cardiometabolic parameters in type 2 diabetics were not affected by a flavanol-rich cocoa powder as simultaneous treatment with pharmaceuticals might have negated the effect of cocoa. The putative health-promoting components of cocoa are altered during processing like fermentation, drying, and roasting of cocoa beans. Chocolate, the most popular cocoa product, shows remarkable losses in polyphenols and vitamin E during 18 months of storage.

n/a --- lipids --- theobromine --- colonic bacteria --- ?-glucosidase inhibition --- cacao --- tinnitus --- antioxidant capacity --- metabolomics --- methylxanthines --- lipid status --- physical exercise --- skeletal muscle --- functional volatile compounds --- soluble cocoa products --- blood pressure --- flavanols --- functional food --- classification --- monitoring --- cocoa --- yeast --- quality --- flavanols bioavailability --- fermentation --- cocoa processing --- hearing loss --- Italian chocolate --- chocolate --- (?)-catechin --- extraction and characterization methods --- heath potentials --- CREB --- inflammation --- flavanol-rich cocoa --- behavior --- (?)-epicatechin --- BDNF --- plasma appearance --- flavan-3-ol stereoisomers --- fermentation-related enzymes --- angiotensin-converting enzyme (ACE) inhibitory activity --- type 2 diabetes --- CaMKII --- exercise performance --- anti-inflammatory properties --- (+)-catechin --- bioactive compounds --- chiral separation --- plasma --- oxidative stress --- antidiabetic capacity --- polyphenols --- oligopeptides --- urine --- protein–phenol interactions --- postprandial --- working memory --- procyanidins --- simulated gastrointestinal digestion --- cocoa-based ingredients --- one-compartment model --- cocoa beans --- athlete --- biomarkers --- polyphenol --- metabolic syndrome --- nutrition --- bioavailability --- roasting --- glucose metabolism --- cohort study --- plasma nutrikinetics --- pharmacokinetics --- human --- cocoa proteins --- metabolites --- cocoa by-product --- meal --- bioactive peptides --- performance --- liquid chromatography coupled to electrospray ionisation and quadrupole time-of-flight mass spectrometry (LC-ESI-QToF-MS) --- starter culture --- protein-phenol interactions --- health potentials