Instant Insights: Nutritional and Health Benefits of Beverage Crops

Chapter 1 - Beneficial compounds from coffee leaves: Claudine Campa, UMR IPME, France; and Arnaud Petitvallet, Wize Monkey, Canada; 1 Introduction 2 Characterization of leaf metabolites in cultivated coffee plants 3 Beneficial compounds for coffee plants 4 Beneficial compounds for humans 5 Case study: Wize Monkey 6 Conclusion 7 Future trends 8 Where to look for further information 9 References

Chapter taken from: Lashermes, P. (ed.), Achieving sustainable cultivation of coffee, Burleigh Dodds Science Publishing, Cambridge, UK, 2018, (ISBN 978 1 78676 152 1)

Chapter 2 - Nutritional and health effects of coffee: Adriana Farah, Federal University of Rio de Janeiro, Brazil; 1 Introduction 2 Nutrients and bioactive compounds of coffee 3 Main beneficial health effects of coffee 4 Potential side effects of coffee drinking 5 Final considerations 6 Acknowledgements 7 Where to look for further information 8 References

Chapter taken from: Lashermes, P. (ed.), Achieving sustainable cultivation of coffee, Burleigh Dodds Science Publishing, Cambridge, UK, 2018, (ISBN 978 1 78676 152 1)

Chapter 3 - Instrumentation and methodology for the quantification of phytochemicals in tea: Ting Zhang, China University of Geosciences and Huanggang Normal University, China; Xiaojian Lv, Yin Xu, Lanying Xu and Tao Long, Huanggang Normal University, China; Chi-Tang Ho, Rutgers University, USA; and Shiming Li, Huanggang Normal University, China and Rutgers University, USA; 1 Introduction 2 Phytochemicals in tea: bioactive compounds 3 Phytochemicals in tea: flavour and colour compounds 4 Analytical techniques for tea characterization: overview and chromatic techniques 5 Analytical techniques for tea characterization: spectroscopic techniques 6 Determination of compounds in tea: phenolic compounds and sugars 7 Determination of compounds in tea: analysis of volatile compounds 8 Determination of compounds in tea: other compounds and elements 9 Diversified tea products 10 Summary 11 References

Chapter taken from: Sharma, V. S. and Gunasekare, M. T. K. (eds.) Global tea science: Current status and future needs, Burleigh Dodds Science Publishing, Cambridge, UK, 2018, (ISBN 978 1 78676 160 6)

Chapter 4 - The potential role for tea in combating chronic diseases: Chung S. Yang, Rutgers University, USA; 1 Introduction 2 Chemical properties, bioavailability and biotransformation of tea constituents 3 Tea and cancer prevention 4 Reduction of body weight, alleviation of metabolic syndrome and prevention of diabetes 5 Lowering of blood cholesterol, blood pressure and incidence of cardiovascular diseases 6 Neuroprotective effects of tea 7 Conclusion 8 Where to look for further information 9 Acknowledgements 10 References

Chapter taken from: Sharma, V. S. and Gunasekare, M. T. K. (eds.) Global tea science: Current status and future needs, Burleigh Dodds Science Publishing, Cambridge, UK, 2018, (ISBN 978 1 78676 160 6)