Caffeine

Chemistry, Analysis, Function and Effects

Nonfiction, Science & Nature, Science, Chemistry, Analytic, Health & Well Being, Medical, Patient Care, Nutrition
Cover of the book Caffeine by T A Astorino, K A Alkadhi, A Farah, F Balssa, Russell S. J. Keast, R F Chapman, E Acquas, W J Warzak, Simin Liu, Ana Adan, Ahmad Amini, A C. F. Ribeiro, Rudolf J. Schneider, Mauricio A Rostagno, R C. A. Guedes, P D Tzanavaras, T Ishizu, Yu-Ying He, Merideth Addicott, Claude L. do Lago, Royal Society of Chemistry
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Author: T A Astorino, K A Alkadhi, A Farah, F Balssa, Russell S. J. Keast, R F Chapman, E Acquas, W J Warzak, Simin Liu, Ana Adan, Ahmad Amini, A C. F. Ribeiro, Rudolf J. Schneider, Mauricio A Rostagno, R C. A. Guedes, P D Tzanavaras, T Ishizu, Yu-Ying He, Merideth Addicott, Claude L. do Lago ISBN: 9781782626213
Publisher: Royal Society of Chemistry Publication: October 9, 2015
Imprint: Royal Society of Chemistry Language: English
Author: T A Astorino, K A Alkadhi, A Farah, F Balssa, Russell S. J. Keast, R F Chapman, E Acquas, W J Warzak, Simin Liu, Ana Adan, Ahmad Amini, A C. F. Ribeiro, Rudolf J. Schneider, Mauricio A Rostagno, R C. A. Guedes, P D Tzanavaras, T Ishizu, Yu-Ying He, Merideth Addicott, Claude L. do Lago
ISBN: 9781782626213
Publisher: Royal Society of Chemistry
Publication: October 9, 2015
Imprint: Royal Society of Chemistry
Language: English

Caffeine is known to stimulate the central nervous system but what other functions does it have? This book covers the latest scientific knowledge in a uniquely structured format and is specifically designed to link chemistry with health and nutrition to provide a broad, appealing book. Coverage begins with caffeine in relation to nutrition focussing on beverages, then concentrates on chemistry, crystal structures of complexes in caffeine and biochemistry. In the analysis chapters, assays are conducted by LC-MS, capillary electrophoresis, automated flow methods and immunoassay methods. The effects of caffeine on the brain, cognitive performance, sleep, oxidative damage, exercise and pulmonary function are all considered in the closing section of the book. Delivering high quality information, this book will be of benefit to anyone researching this area of health and nutritional science. It will bridge scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Caffeine is known to stimulate the central nervous system but what other functions does it have? This book covers the latest scientific knowledge in a uniquely structured format and is specifically designed to link chemistry with health and nutrition to provide a broad, appealing book. Coverage begins with caffeine in relation to nutrition focussing on beverages, then concentrates on chemistry, crystal structures of complexes in caffeine and biochemistry. In the analysis chapters, assays are conducted by LC-MS, capillary electrophoresis, automated flow methods and immunoassay methods. The effects of caffeine on the brain, cognitive performance, sleep, oxidative damage, exercise and pulmonary function are all considered in the closing section of the book. Delivering high quality information, this book will be of benefit to anyone researching this area of health and nutritional science. It will bridge scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.

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