Contributors ix
 
1 The Origins of Tea, Coffee and Cocoa as Beverages 1
Timothy J. Bond
 
1.1 Introduction 1
 
1.2 The beverages in question 1
 
1.3 Discoveries - myth and legend 2
 
1.3.1 Tea 3
 
1.3.2 Coffee 4
 
1.3.3 Cacao products 5
 
1.4 Global domination begins 8
 
1.4.1 Tea - overland and a race by sea 9
 
1.4.2 Coffee - from persecution to epitomising the protestant work ethic 13
 
1.4.3 Chocolate - from lying down . . . to sitting up 14
 
1.5 From foreign fancies to the drinks of the masses 15
 
1.6 Tea, coffee and chocolate 'go public' 18
 
1.7 Opinion is divided on the merits of the three beverages 19
 
1.8 Tea, coffee and chocolate - the future 22
 
References 22
 
2 Purine Alkaloids: A Focus on Caffeine and Related Compounds in Beverages 25
Michael E.J. Lean, Hiroshi Ashihara, Michael N. Clifford and Alan Crozier
 
2.1 Introduction 25
 
2.2 Occurrence of purine alkaloids 26
 
2.3 Biosynthesis of purine alkaloids 27
 
2.4 Degradation of purine alkaloids 27
 
2.5 Decaffeinated tea and coffee 29
 
2.6 Metabolism of caffeine by humans 31
 
2.7 Effects of caffeine consumption on human health 33
 
2.7.1 Biochemical and biological actions of caffeine 34
 
2.7.2 Mental performance enhancement 37
 
2.7.3 Physical performance enhancement 37
 
2.7.4 Caffeine toxicity 38
 
2.7.5 Tolerance, withdrawal and dependence 39
 
2.7.6 Caffeine in pregnancy 39
 
2.7.7 Toxicity in other species 40
 
2.8 Summary 40
 
References 40
 
3 Phytochemicals in Teas and Tisanes and Their Bioavailability 45
Michael N. Clifford and Alan Crozier
 
3.1 Introduction 45
 
3.2 Phytochemical content of teas and tisanes 45
 
3.2.1 Camellia teas 45
 
3.2.2 Yerba mat´e tea 54
 
3.2.3 Itadori tea 58
 
3.2.4 Rooibos tea 59
 
3.2.5 Honeybush tea 59
 
3.2.6 Chamomile tea 62
 
3.2.7 Hibiscus tea 62
 
3.2.8 Fennel tea 63
 
3.2.9 Anastatica tea 63
 
3.2.10 Ficus tea 66
 
3.3 Bioavailability - absorption, distribution, metabolism and excretion 66
 
3.3.1 Green tea 68
 
3.3.2 Black tea 77
 
3.3.3 Itadori tea 80
 
3.3.4 Rooibos tea 81
 
3.3.5 Honeybush tea 84
 
3.3.6 Hibiscus tea 85
 
3.3.7 Fennel tea 85
 
3.3.8 Other teas 87
 
3.4 Summary 87
 
References 88
 
4 Teas, Tisanes and Health 99
Diane L. McKay, Marshall G. Miller and Jeffrey B. Blumberg
 
4.1 Introduction 99
 
4.2 Black, oolong and green tea (C. sinensis) 100
 
4.2.1 Black tea 100
 
4.2.2 Oolong tea 107
 
4.2.3 Green tea 109
 
4.3 Other teas and tisanes 116
 
4.3.1 Yerba mat´e (Ilex paraguariensis) 116
 
4.3.2 Itadori (Polygonum cuspidatum) 118
 
4.3.3 Chamomile (Chamomilla recutita L.) 119
 
4.3.4 Hibiscus (Hibiscus sabdariffa L.) 120
 
4.3.5 Rooibos (Aspalathus linearis) 126
 
4.3.6 Honeybush (Cyclopia intermedia) 128
 
4.4 Summary and conclusions 130
 
References 131
 
5 Phytochemicals in Coffee and the Bioavailability of Chlorogenic Acids 143
Angelique Stalmach, Michael N. Clifford, Gary Williamson and Alan Crozier
 
5.1 Introduction 143
 
5.2 Harvesting coffee beans, roasting and blending 144
 
5.3 Phytochemicals in coffee 144
 
5.3.1 Effects of roasting on the phytochemical content of coffee beans 149
 
5.3.2 Chlorogenic acid intake and coffee