Main description:

Coffee in Health and Disease Prevention presents a comprehensive look at the compounds in coffee, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses. No other book on the market considers all the varieties of coffee in one volume, or takes the disease-focused approach that will assist in directing further research and studies.

The book embraces a holistic approach and effectively investigates coffee and its specific compounds from the biochemical to the nutritional well-being of geographical populations. This book represents essential reading for researchers in nutrition, dietetics, food science, biochemistry, and public health.

Contents:

Section 1: Introductory and General Text

1.1 The Plant

1.2 Coffee Processing

1.3 Constituents and composition

1.4 Coffee types and coffee drinking culture

1.5 By-products and secondary usage

Section 2: Effects of Coffee Consumption

2.1 Infection and Immunity

2.2 Cancer

2.3 Cardiovascular

2.4 Nervous system and behaviour

2.5 Diabetes and glucose control

2.6 Metabolism and other organ systems

2.7 Cellular and molecular biology

Section 3: Effects of Specific Compounds Found in Coffee

3.1 Infection and Immunity

3.2 Cancer

3.3 Cardiovascular

3.4 Nervous system and behaviour

3.5 Diabetes and glucose control

3.6 Metabolism and other organ systems

3.7 Cellular and molecular biology

Section 4: Analysis and Methods