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Coffee, vol. 3, Physiology.

COFFEE Vol. 3 Physiology. Edited by R J Clarke and R Macrae. 388 pages with index. Price: 62.00 [pounds]. (UK: Elsevier Applied Science Publishers Ltd) This third volume in the series examines the physiological effects of coffee products within the human body. Brewed coffee, made both from either roast beans or the instant material, has been consumed for many years but there has been a rising interest in the physiological effects. Not unnaturally, there has been an interest in discovering whether coffee has any harmful effects, either in the long or short term. In is unfortunate that so many unscientific allegations have been made in the media. However, a great deal of scientific work has now been carried out so that these comments can be refuted.

The actual chapters are entitled: Physiologically active substances in coffee; The metabolism of coffee constituents; Epidemiological studies on the effects of coffee drinking; Physiological effects of coffee and its components; Nutritional factors; The physiology of flavour - taste and aroma perception; Animal feeding studies with coffee; Mutagenicity of coffee; Allergens and mould toxin contaminants; and Polycyclic aromatic hydrocarbon contaminants.

As can immediately be seen, the various authors have been so chosen that the book opens with a surveys of the constituents of coffee including caffeine then examines caffeine metabolism. Next they look at the effects within the human body, followed by work on animal feeding-stuffs. All in all, the editors have ensured that the facts from any judgement can be made are set down here. No conclusion as such is drawn but positive factors, like taste and nutritive value if taken with milk and sugar, are also noted.
COPYRIGHT 1991 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Sep 1, 1991
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