Coffee Science: Biotechnological Advances, Economics and Health Benefits highlights the important advances in coffee research and an all-inclusive collection of information on the current status of global coffee production and market, sustainable benefits, novel methods and recent developments in coffee metabolites analysis, advancements in coffee processing technology and improvement of coffee quality by fermentation, solid-liquid extraction methods, and post-harvesting processes to improve the beverage quality and produce coffees with different sensory profiles. The book compiles insights into the biotechnological advances to improve coffee quality. It also describes specialty coffees, which are gaining consumer acceptance and enjoying a good global market.

This book collates work on the influence of various coffee metabolites such as methyl xanthine, polyphenols, phenolic compounds, indoleamines, biogenic amines, and coffee diterpenes in human health effects such as cardiovascular diseases, cancer, type 2 diabetes mellitus, Alzheimer’s disease, and Parkinson’s disease.

This book is a useful resource for scientists, academicians, and professionals all over the world who are engaged in coffee cultivation, research, business and coffee consumers’ health.

Key Features

Coffee Science: Biotechnological Advances, Economics and Health Benefits highlights the important advances in coffee research and an all-inclusive collection of information on the current status of global coffee production and market, sustainable benefits, novel methods and recent developments in coffee metabolites analysis, advancements in coffee processing technology and improvement of coffee quality by fermentation, solid-liquid extraction methods, and post-harvesting processes to improve the beverage quality and produce coffees with different sensory profiles. The book compiles insights into the biotechnological advances to improve coffee quality. It also describes specialty coffees, which are gaining consumer acceptance and enjoying a good global market.

This book collates work on the influence of various coffee metabolites such as methyl xanthine, polyphenols, phenolic compounds, indoleamines, biogenic amines, and coffee diterpenes in human health effects such as cardiovascular diseases, cancer, type 2 diabetes mellitus, Alzheimer’s disease, and Parkinson’s disease.

This book is a useful resource for scientists, academicians, and professionals all over the world who are engaged in coffee cultivation, research, business and coffee consumers’ health.

Key Features

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties.

Analytical Methods in the Determination of BioactiveCompounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.

Coffee Science: Biotechnological Advances, Economics and Health Benefits highlights the important advances in coffee research and an all-inclusive collection of information on the current status of global coffee production and market, sustainable benefits, novel methods and recent developments in coffee metabolites analysis, advancements in coffee processing technology and improvement of coffee quality by fermentation, solid-liquid extraction methods, and post-harvesting processes to improve the beverage quality and produce coffees with different sensory profiles. The book compiles insights into the biotechnological advances to improve coffee quality. It also describes specialty coffees, which are gaining consumer acceptance and enjoying a good global market.

This book collates work on the influence of various coffee metabolites such as methyl xanthine, polyphenols, phenolic compounds, indoleamines, biogenic amines, and coffee diterpenes in human health effects such as cardiovascular diseases, cancer, type 2 diabetes mellitus, Alzheimer’s disease, and Parkinson’s disease.

This book is a useful resource for scientists, academicians, and professionals all over the world who are engaged in coffee cultivation, research, business and coffee consumers’ health.

Key Features

Coffee Science: Biotechnological Advances, Economics and Health Benefits highlights the important advances in coffee research and an all-inclusive collection of information on the current status of global coffee production and market, sustainable benefits, novel methods and recent developments in coffee metabolites analysis, advancements in coffee processing technology and improvement of coffee quality by fermentation, solid-liquid extraction methods, and post-harvesting processes to improve the beverage quality and produce coffees with different sensory profiles. The book compiles insights into the biotechnological advances to improve coffee quality. It also describes specialty coffees, which are gaining consumer acceptance and enjoying a good global market.

This book collates work on the influence of various coffee metabolites such as methyl xanthine, polyphenols, phenolic compounds, indoleamines, biogenic amines, and coffee diterpenes in human health effects such as cardiovascular diseases, cancer, type 2 diabetes mellitus, Alzheimer’s disease, and Parkinson’s disease.

This book is a useful resource for scientists, academicians, and professionals all over the world who are engaged in coffee cultivation, research, business and coffee consumers’ health.

Key Features

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties.

Analytical Methods in the Determination of BioactiveCompounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.