Coffee E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Serie: Institute of Food Technologists Series
• Sprache: Englisch

Seitenzahl: 703

Veröffentlichungsjahr: 2012

Beschreibung

Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health. Multiple chapters describe coffee's positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson's and Alzheimer's); cancer (prostate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular health; and liver health. Coffee's positive effects on mood, suicide rate and cognitive performance are addressed as are the negative health impacts of coffee on pregnancy, insulin sensitivity, dehydration, gastric irritation, anxiety, and withdrawal syndrome issues. Written by many of the top researchers in the world, Coffee: Emerging Health Benefits and Disease Prevention is a must-have reference for food professionals in academia, industry, and governmental and regulatory agencies whose work involves coffee.

Leseprobe

Contents

Cover

Series

Title Page

Copyright

Titles in the IFT Press series

Preface

List of Contributors

List of Abbreviations

Acknowledgement

Chapter 1: Introduction

1.1 COFFEE—A POPULAR BEVERAGE

1.2 COFFEE FROM A NUTRITIONAL PERSPECTIVE

1.3 POTENTIAL BENEFICIAL EFFECTS OF COFFEE

1.4 LIMITATIONS TO THE BENEFICIAL EFFECTS

1.5 HISTORY

1.6 COFFEE PRODUCTION WORLDWIDE

1.7 COFFEE PROCESSING: FORMATION AND FATE OF BIOACTIVE COMPOUNDS

1.8 NEW PROCESSES TO OPTIMIZE THE HEALTH BENEFITS OF COFFEE

1.9 COFFEE PREPARATION

1.10 COFFEE BEVERAGES AND SPECIALTIES

1.11 COFFEE CONSUMPTION

1.12 CONCLUSIONS

ACKNOWLEDGMENTS

Chapter 2: Coffee Constituents

2.1 INTRODUCTION

2.2 PRODUCTION OF COFFEE AND COFFEE-BASED BEVERAGES

2.3 NATURAL COFFEE CONSTITUENTS

2.4 INCIDENTAL COFFEE CONSTITUENTS

2.5 CONCLUDING REMARKS

ACKNOWLEDGMENTS

Chapter 3: Bioavailability of Coffee Chlorogenic Acids

3.1 INTRODUCTION

3.2 CHLOROGENIC ACIDS: CONTRIBUTION OF COFFEE TO DIETARY LEVELS INGESTED

3.3 BIOAVAILABILITY OF COFFEE CHLOROGENIC ACIDS

3.4 CONCLUSIONS

Chapter 4: Coffee and Alzheimer’s Disease: Animal and Cellular Evidence

4.1 INTRODUCTION

4.2 ALZHEIMER’S DISEASE

4.3 COFFEE

4.4 CAFFEINE

4.5 PHENOLICS

4.6 OTHER COFFEE CONSTITUENTS

4.7 CONCLUSIONS

Chapter 5: Coffee and Alzheimer’s Disease—Epidemiologic Evidence

5.1 INTRODUCTION

5.2 REVIEW OF EPIDEMIOLOGIC STUDIES OF COFFEE IN RELATION TO ALZHEIMER’S DISEASE, DEMENTIA, AND SELECTED ASPECTS OF COGNITIVE FUNCTIONING

5.3 THE STRENGTH OF THE EVIDENCE FOR PREVENTING ALZHEIMER’S DISEASE

Chapter 6: Coffee and Parkinson’s Disease

6.1 INTRODUCTION

6.2 PATHOGENESIS OF PARKINSON’S DISEASE

6.3 GENE AND ENVIRONMENTAL/LIFESTYLE FACTORS

6.4 CLINICAL EVIDENCE LINKING COFFEE CONSUMPTION AND PARKINSON’S DISEASE

6.5 NEUROPROTECTION AND ACTIVE COMPONENTS OF COFFEE

6.6 ADENOSINE RECEPTOR ANTAGONISM AND PARKINSON’S DISEASE

6.7 CAFFEINE RESCUE OF PARKINSON’S DISEASE IN ANIMAL MODELS

6.8 CLINICAL TRIALS OF ADENOSINE RECEPTOR ANTAGONISTS IN PARKINSON’S DISEASE

6.9 CAFFEINE-MEDIATED GENETIC SUSCEPTIBILITY OF PARKINSON’S DISEASE

6.10 SUMMARY

ACKNOWLEDGMENTS

Chapter 7: Coffee and Liver Health

7.1 THE LIVER

7.2 EPIDEMIOLOGIC STUDIES

7.3 COFFEE, FIBROSIS, AND CIRRHOSIS

7.4 COFFEE AND ANIMAL MODELS OF HEPATIC FIBROSIS

7.5 CYTOKINES AND LIVER FIBROSIS

7.6 MECHANISM OF COFFEE’S PROTECTIVE EFFECT

7.7 ADENOSINE A2A RECEPTORS AND CAFFEINE

7.8 CAFFEINE METABOLISM AND DRUG INTERACTIONS

7.9 CONCLUSIONS

Chapter 8: Coffee and Type 2 Diabetes Risk

8.1 INTRODUCTION

8.2 OBSERVATIONAL ASSOCIATIONS BETWEEN COFFEE CONSUMPTION AND TYPE 2 DIABETES RISK

8.3 COFFEE PREPARATION

8.4 OBSERVATIONAL ASSOCIATIONS BETWEEN COFFEE CONSUMPTION AND DIABETES RISK FACTORS

8.5 INTERVENTION STUDIES IN HUMAN SUBJECTS

8.6 POSSIBLE MECHANISMS OF ACTION

8.7 SUMMARY AND CONCLUSIONS

Chapter 9: Coffee and Cardiovascular Diseases

9.1 INTRODUCTION

9.2 COFFEE COMPONENTS AND CVD

9.3 EARLY, TRANSIENT, OR ACUTE EFFECTS OF COFFEE CONSUMPTION ON CVD

9.4 COFFEE METABOLISM AND CVD: GENETIC INFLUENCES

9.5 LONG-TERM HABITUAL COFFEE CONSUMPTION AND CVD

9.6 COFFEE CONSUMPTION AND HEART FAILURE

9.7 COFFEE CONSUMPTION AND STROKE

9.8 SUMMARY

Chapter 10: Coffee and Cancers

10.1 INTRODUCTION

10.2 BREAST CANCER

10.3 COLORECTAL CANCER

10.4 PROSTATE CANCER

10.5 BLADDER CANCER

10.6 GASTRIC CANCER

10.7 OVARIAN CANCER

10.8 PANCREATIC CANCER

10.9 LIVER CANCER

10.10 HEAD AND NECK CANCERS

10.11 ENDOMETRIAL CANCER

10.12 KIDNEY CANCER

10.13 BRAIN CANCER

10.14 CANCER SURVIVAL

10.15 CONCLUSIONS

Chapter 11: Coffee Consumption and Mortality Risk

11.1 INTRODUCTION

11.2 COFFEE CONSUMPTION AND ALL-CAUSE MORTALITY

11.3 COFFEE CONSUMPTION AND CVD MORTALITY

11.4 COFFEE CONSUMPTION AND CANCER MORTALITY

11.5 POSSIBLE MECHANISM OF CVD MORTALITY REDUCTION BY COFFEE

11.6 CONCLUSIONS

Chapter 12: Is Coffee the Next Red Wine? Coffee Polyphenol and Cholesterol Efflux

12.1 HIGH-DENSITY LIPOPROTEIN AND CARDIOVASCULAR DISEASE

12.2 COFFEE AND CARDIOVASCULAR DISEASE

12.3 COFFEE POLYPHENOLS

12.4 COFFEE POLYPHENOLS AND CHOLESTEROL EFFLUX

Chapter 13: Additional Positive Impacts on Health

13.1 COFFEE INTAKE AND REDUCED RISK OF SUICIDE

13.2 ENHANCED COGNITIVE PERFORMANCE AND MOOD

13.3 COFFEE BIOACTIVE COMPOUNDS

Chapter 14: Epidemiological Evidence for Maternal Prenatal Coffee and Caffeine Consumption and Miscarriage Risk

14.1 INTRODUCTION

14.2 COFFEE CONSUMPTION DURING PREGNANCY: A THREE-DECADE-OLD CONCERN

14.3 EVIDENCE FROM THE CURRENT LITERATURE

14.4 METHODOLOGICAL CONCERNS AND LIMITATIONS FOR STUDIES ON COFFEE OR CAFFEINE EXPOSURE AND MISCARRIAGE

14.5 RISK FOR RECURRENT MISCARRIAGE

14.6 CONCLUSION, PUBLIC HEALTH IMPLICATIONS, AND RECOMMENDATIONS FOR FUTURE STUDIES

Chapter 15: Acrylamide in Coffee

15.1 INTRODUCTION

15.2 METHODS OF ANALYSIS

15.3 OCCURRENCE IN COFFEE AND EXPOSURE ESTIMATES

15.4 MECHANISMS OF FORMATION

15.5 MITIGATION OPTIONS

15.6 RISK ASSESSMENT AND RISK MANAGEMENT

15.7 CONCLUSIONS

Chapter 16: Impact of Coffee on Gastric Acid Secretion

16.1 INTRODUCTION

16.2 REGULATION OF GASTRIC ACID SECRETION

16.3 EFFECTS OF COFFEE ON GASTRIC SECRETION

16.4 OPTIMIZATION OF COFFEE BEAN PROCESSING TO REDUCE THE GASTRIC ACID STIMULATORY POTENTIAL OF COFFEE

16.5 DIETARY IMPACT ON THE GASTRIC ACID STIMULATORY POTENTIAL OF COFFEE

16.6 CONCLUSIONS

Chapter 17: Potential Mental Risks

17.1 EPIDEMIOLOGY OF COFFEE AND OTHER FORMS OF CAFFEINE

17.2 BENEFICIAL EFFECTS OF CAFFEINE

17.3 RISKS ASSOCIATED WITH CAFFEINE USE

17.4 SUMMARY AND CONCLUSIONS

Chapter 18: Furan in Coffee

18.1 INTRODUCTION

18.2 PHYSICAL AND CHEMICAL PROPERTIES

18.3 TOXICOLOGY AND RISK ASSESSMENT

18.4 OCCURRENCE OF FURAN IN COFFEE

18.5 CONCLUSION

Index

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The IFT Press series reflects the mission of the Institute of Food Technologists—to advance the science of food contributing to healthier people everywhere. Developed in partnership with Wiley-Blackwell, IFT Press books serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide. Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 22,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy.

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Library of Congress Cataloging-in-Publication Data

Coffee : emerging health effects and disease prevention / Yi-Fang Chu [editor]. p. cm. Includes bibliographical references and index. ISBN 978-0-470-95878-0 (hard cover : alk. paper) 1. Coffee–Health aspects. I. Chu, Yi-Fang. II. Institute of Food Technologists. QP801.C24C636 2012 633.73–dc23 2011036014

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Titles in the IFT Press series

Accelerating New Food Product Design and Development (Jacqueline H. Beckley, Elizabeth J. Topp, M. Michele Foley, J.C. Huang, and Witoon Prinyawiwatkul)Advances in Dairy Ingredients (Geoffrey W. Smithers and Mary Ann Augustin)Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals (Yoshinori Mine, Eunice Li-Chan, and Bo Jiang)Biofilms in the Food Environment (Hans P. Blaschek, Hua H. Wang, and Meredith E. Agle)Calorimetry in Food Processing: Analysis and Design of Food Systems (Gönül Kaletunç)Coffee: Emerging Health Effects and Disease Prevention (YiFang Chu)Food Carbohydrate Chemistry (Ronald E. Wrolstad)Food Irradiation Research and Technology (Christopher H. Sommers and Xuetong Fan)High Pressure Processing of Foods (Christopher J. Doona and Florence E. Feeherry)Hydrocolloids in Food Processing (Thomas R. Laaman)Improving Import Food Safety (Wayne C. Ellefson, Lorna Zach, and Darryl Sullivan)Innovative Food Processing Technologies: Advances in Multiphysics Simulation (Kai Knoerzer, Pablo Juliano, Peter Roupas, and Cornelis Versteeg)Microbial Safety of Fresh Produce (Xuetong Fan, Brendan A. Niemira, Christopher J. Doona, Florence E. Feeherry, and Robert B. Gravani)Microbiology and Technology of Fermented Foods (Robert W. Hutkins)Multivariate and Probabilistic Analyses of Sensory Science Problems (Jean-François Meullenet, Rui Xiong, and Christopher J. Findlay)Natural Food Flavors and Colorants (Mathew Attokaran)Nondestructive Testing of Food Quality (Joseph Irudayaraj and Christoph Reh)Nondigestible Carbohydrates and Digestive Health (Teresa M. Paeschke and William R. Aimutis)Nonthermal Processing Technologies for Food (Howard Q. Zhang, Gustavo V. Barbosa-Cánovas, V.M. Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, and James T.C. Yuan)Nutraceuticals, Glycemic Health and Type 2 Diabetes (Vijai K. Pasupuleti and James W. Anderson)Organic Meat Production and Processing (Steven C. Ricke, Michael G. Johnson, and Corliss A. O'Bryan)Packaging for Nonthermal Processing of Food (Jung H. Han)Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions (Ross C. Beier, Suresh D. Pillai, and Timothy D. Phillips, Editors; Richard L. Ziprin, Associate Editor)Regulation of Functional Foods and Nutraceuticals: A Global Perspective (Clare M. Hasler)Sensory and Consumer Research in Food Product Design and Development, second edition (Howard R. Moskowitz, Jacqueline H. Beckley, and Anna V.A. Resurreccion)Sustainability in the Food Industry (Cheryl J. Baldwin)Thermal Processing of Foods: Control and Automation (K.P. Sandeep)Water Activity in Foods: Fundamentals and Applications (Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, and Theodore P. Labuza)Whey Processing, Functionality and Health Benefits (Charles I. Onwulata and Peter J. Huth)

Preface

Coffee is a drink of acuity, of precision, of intellect. To truly understand this drink, one has to go back in time. Coffee was discovered in Ethiopia and brought to the Arab region in the sixteenth century. At that time in history, the Arab civilization was carrying the world forward. For example, they invented zero, which gave to the world elegant solutions to mathematical problems. It is no surprise that the region became fascinated with coffee, a drink that stimulated its penchant for precision and intellect.

Coffee was brought to Western Europe in the seventeenth century. At that time, most of Europe was often mildly drunk. Why? Because if you lived in London or Paris, you could not drink water from various sources without worries about water-borne diseases. Instead of a coffee break at 10 o’clock in the morning, people would have a “beer break.” Paintings and literature from that era depict people’s amusingly besotted behaviors throughout the whole day. Coffee drinking slowly replaced this practice. As the industrial revolution started to take shape in that region, workers simply could not afford to be drunk while operating heavy industrial machines. Coffee was the perfect solution to help fuel the revolution. Work and coffee grew inseparable in the modern age. Perhaps coffee makes the age possible at all. Now as we have moved into the twenty-first century, coffee is the world’s most popular drink after water. It is a daily comfort to millions and a necessity to many more.

In consumers’ minds, coffee is also often considered a guilty pleasure. At the turn of the twenty-first century, scientific tools started to become powerful enough to enable the discovery of what was previously deemed undiscoverable. Surprisingly, consumption of this indulgent drink began to show links to positive health impacts. As scientists continue to dig deeper, reports of good news about coffee constantly outweigh negative or neutral findings. In this book, we summarize the evolving state of the science related to coffee’s health implications.

This book is divided into three main parts: (i) background and chemistry in Chapters 1–3, (ii) potential benefits in Chapters 4–13, and (iii) potential concerns in Chapters 14–18. We aim to be fair, objective, and evidence based. We are blessed with terrific contributions from a diverse group of experts from 12 different coffee-loving countries. Our ultimate goal is to refresh dialogue and intellectual debate about coffee’s impacts on health, hopefully leading to better understanding collectively. On a personal level, we hope that this book can provide some useful information and eventually make you look at your daily cup just a bit differently. Who knows? Maybe, there really is more to coffee than just the ability to keep us awake!

Yi-Fang Chu

List of Contributors

Jonathan Arauz

Departamento de Farmacología

Centro de Investigación y de Estudios Avanzados del Instituto Politécnico

Mexico, DF

Mexico

Makoto Ayaori

Division of Anti-aging

Department of Internal Medicine

National Defense Medical College

Tokorozawa, Saitama

Japan

Siamak Bidel

Hjelt Institute

Faculty of Medicine

University of Helsinki

&

Diabetes Prevention Unit

National Institute for Health and Welfare

Helsinki

Finland

Pierre-Hugues Carmichael

Centre d’excellence sur le vieillissement de Québec

Centre de recherche FRSQ du CH affilié universitaire de Québec

Quebec, QC

Canada

Ronna L. Chan

Department of Epidemiology

Gillings School of Global Public Health

The University of North Carolina at Chapel Hill

Chapel Hill, NC

Yumin Chen

Nutrition Research

Kraft Foods, Inc.

Glenview, IL

USA

Emma Childs

Department of Psychiatry and Behavioral Neuroscience

University of Chicago

Chicago, IL

USA

Yi-Fang Chu

Nutrition Research

Kraft Foods, Inc.

Glenview, IL

USA

Harriet de Wit

Department of Psychiatry and Behavioral Neuroscience

University of Chicago

Chicago, IL

USA

Adriana Farah

Instituto de Nutrição and Instituto de Química

Universidade Federal do Rio de Janeiro

Rio de Janeiro

Brazil

Thomas Hatzold

Nutrition Research

Kraft Foods, Inc.

Zweigniederlassung

Munich

Germany

Helmut Guenther

Scientific Affairs EU

Kraft Foods, Inc.

Bremen

Germany

Katsunori Ikewaki

Division of Anti-aging

Department of Internal Medicine

National Defense Medical College

Tokorozawa, Saitama

Japan

Harumi Kondo

Division of Anti-aging

Department of Internal Medicine

National Defense Medical College

Tokorozawa, Saitama

Japan

Edeltraut Kröger

Faculty of Pharmacy

Laval University

Quebec, QC

Canada;

Centre d’excellence sur le vieillissement de Québec

Centre de recherché FRSQ du CH affilié universitaire de Québec

Quebec, QC

Canada

Shinichi Kuriyama

Department of Molecular Epidemiology

Environment and Genome Research Center

Tohoku University Graduate School of Medicine

Sendai, Miyagi Prefecture

Japan

Danielle Laurin

Faculty of Pharmacy

Laval University

Quebec, QC

Canada;

Centre d’excellence sur le vieillissement de Québec

Centre de recherche FRSQ du CH affilié universitaire de Québec

Quebec, QC

Canada

Jing-Wei Lim

Department of Neurology

Singapore General Hospital

Singapore;

National Neuroscience Institute

Duke Graduate Medical School

Singapore

Joan Lindsay

Department of Epidemiology and Community Medicine

University of Ottawa

Ottawa, ON

Canada;

Department of Social and Preventive Medicine

Laval University

Quebec, QC

Canada

Nathan V. Matusheski

Nutrition Research

Kraft Foods, Inc.

Glenview, IL

USA

Marshall G. Miller

United States Department of Agriculture – Agricultural Research Service

Human Nutrition Research Center on Aging

Tufts University

Boston, MA

USA

Pablo Muriel

Departamento de Farmacología

Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional

Mexico, DF

Mexico

André Nkondjock

Research Center for Military Health

Yaounde

Cameroon;

Yaounde Military Hospital

Yaounde

Cameroon

Malte J. Rubach

German Research Center for Food Chemistry

Freising

Germany

Barbara Shukitt-Hale

United States Department of Agriculture –

Agricultural Research Service

Human Nutrition Research Center on Aging

Tufts University

Boston, MA

USA

Veronika Somoza

Institute of Nutritional and Physiological Chemistry

University of Vienna

Vienna

Austria

Richard H. Stadler

Nestlé Product Technology Centre

Orbe

Switzerland

Angélique Stalmach

Joseph Black Building

College of Medical, Veterinary and Life Sciences

University of Glasgow

Glasgow

UK

Kemmyo Sugiyama

Division of Epidemiology

Department of Public Health and Forensic Medicine

Tohoku University Graduate School of Medicine

Sendai, Miyagi Prefecture

Japan

Eng-King Tan

Department of Neurology

Singapore General Hospital

Singapore;

National Neuroscience Institute

Duke Graduate Medical School

Singapore

Viviane Theurillat

Nestlé Product Technology Centre

Orbe

Switzerland

Ichiro Tsuji

Division of Epidemiology

Department of Public Health and Forensic Medicine

Tohoku University Graduate School of Medicine

Sendai, Miyagi Prefecture

Japan

Jaakko Tuomilehto

Department of Public Health

Hjelt Institute

University of Helsinki

&

Diabetes Prevention Unit

National Institute for Health and Welfare

Helsinki

Finland

List of Abbreviations

3-APA3-Amino-propionamide3MSModified Mini-Mental State ExaminationABCA1ATP-binding cassette transporter A1AChAcetylcholineAChEAcetylcholinesteraseADAlzheimer’s diseaseAFB1Aflatoxin B1ALTAlanine aminotransferaseAPOEApolipoprotein EAPPAmyloid precursor proteinARCAGEAlcohol-Related Cancers and Genetic Susceptibility in EuropeAREAntioxidant response elementASTAspartate aminotransferaseAUBArea under baselineBACEβ-Amyloid precursor cleaving enzymeBDAButene-1,4-dialBMDLBenchmark dose lower confidence limitBMIBody mass indexCACaffeic acidCAIDE StudyCardiovascular Risk Factors, Aging and Dementia StudyCAMPCyclic adenosine monophosphateCASICognitive Abilities Screening InstrumentCCl4Carbon tetrachlorideCCRCytochrome-c-reductaseCENEuropean Committee for StandardizationCGAChlorogenic acidCHDCoronary heart diseaseChEICholinesterase inhibitorCIConfidence intervalCIAAConfederation of the European Food and Drink IndustryCmaxPeak plasma concentrationCOMTCatechol-O-methyltransferaseCPTCyclopentyltheophyllineCQACaffeoylquinic acidCQALCaffeoylquinic acid lactoneCREBcAMP response element-binding proteinCRPC-reactive proteinCTGFConnective tissue growth factorCVDCardiovascular diseaseCVSCardiovascular systemdiCQADicaffeoylquinic acidDIFEQDerivative 3,4-diferuloyl-1,5-quinolactoneDisorders and StrokeAlzheimer’s Disease and Related Disorders AssociationDPCPXDipropylxanthineDRIDietary reference intakeDSMDiagnostic and Statistical Manual of Mental DisordersECMExtracellular matrixEFSAEuropean Food Safety AuthorityEGFREpithelial growth factor receptorERKExtracellular signal-regulated protein kinaseEUEuropean UnionFBOsFood business operatorsFDAFood and Drug AdministrationFDEFoodDrinkEuropeFQAFeruloylquinic acidFINE StudyFinland, Italy and The Netherlands Elderly StudyGABAγ-Aminobutyric acidGC-MSGas chromatography-mass spectrometryGDNFGlial-derived neurotrophic factorsGERDGastroesophageal refluxGFPGreen fluorescent proteinGGTγ-Glutamyl transferaseGIPInsulin-like polypeptideGLP-1Glucagon-like peptide 1GPDGastric potential differenceGSTGlutathione-S-transferaseHCCHepatocellular carcinomaHDLsHigh-density lipoproteinsHPAHypothalamic–pituitary–adrenalHPLC-MSnHigh-performance liquid chromatography mass spectrometry ion scanHRHazard ratioHRTHormone replacement therapyhsCRPHigh-sensitivity C-reactive proteinHSCsHepatic stellate cellsHTHydroxytryptophanIARCInternational Agency for Research on CancerIC50Half-maximal inhibitory concentrationIDCInstant decaffeinated coffeeILInterleukinINF-γInterferon-γIRIrritation indexIRMMInstitute for Reference Materials and MeasurementsIVGTTIntravenous glucose tolerance testJECFAJoint Food and Agriculture Organization/World Health Organization Expert Committee on Food AdditivesJNKc-Jun N-terminal kinaseLC-MS/MSLiquid chromatography tandem mass spectrometryLDLLow-density lipoproteinLESLower esophageal sphincterLMPLast menstrual periodLXRαLiver X receptor-αMAOHuman monoamine oxidaseMAPKMitogen-activated protein kinaseMAPTMicrotubule-associated protein tauMMSEMini-Mental State ExaminationMOEMargin of exposureMOSMannooligosaccharidesMPTP1-Methyl-4-phenyl-1,2,3,6-tetrahydropyridineMRIMagnetic resonance imagingMWMMorris water mazeNF-κBNuclear factor-κBNINCDS-ADRDANational Institute of Neurological and CommunicativeNMDARN-Methyl-D-aspartate receptorNMPN-MethylpyridiniumNOAELNo observed adverse effect levelNSAIDsNonsteroidal anti-inflammatory drugsNTPNational Toxicology ProgramNVPNausea and vomiting in pregnancyOGTTOral glucose tolerance testOROdds ratioORACOxygen radical absorbance capacityOTAOchratoxin APAHPolycyclic aromatic hydrocarbonPDParkinson’s diseasePGAPyroglutamatePKAProtein kinase APSPresenilinRAWMRadial-arm water mazeRCTReverse cholesterol transportROSReactive oxygen speciesRRRelative riskRRRisk ratioSCAASpecialty Coffee Association of AmericaSDStandard deviationSR-BIScavenger receptor class B type ITGFTransforming growth factorTICSTelephone Interview for Cognitive StatusTmaxTime reached for peak plasma concentrationTNF-αTumor necrosis factor alphaTRAPTotal radical-trapping antioxidant parametersVLDLVery low-density lipoproteinWCRFWorld Cancer Research Fund

Acknowledgement

As a student of science, I am deeply honored to serve as Editor for this book. I am also profoundly grateful to the many authors who carved out time from their busy schedules to contribute.

This book would not have been possible without the enthusiasm and support of Richard Black, Chief Nutrition Officer at Kraft Foods. Richard demonstrates how effective a leader can be by believing in his troops, which in turn brings out the best in people. I also want to thank Barbara Lyle for taking a chance on me when I was a new PhD graduate.

A thank you to colleagues, friends, and collaborators who took the time to help with various aspects of the book: Kristin Rubin, Shilpa Kamath-Jha, Albert Hong, Peter Brown, and Doris Tancredi at Kraft Foods; Laura Fountain at IFT; Boxin Ou at Brunswick Laboratories; Baljinder Kaur at Aptara, Inc.; and Mark Barrett, David McDade, Andrew Hallam, and Samantha Thompson at Wiley-Blackwell.

Finally, I am indebted to my parents, Pi-Chi and Li-Chiu, my wife April, and my son Winston. You have kept me centered on who I am, what I stand for, and what is truly important.