chapter 16 - stimulating beverages Flashcards
1
Q
Characteristics of caffeine
A
- it is an alkaloid
- it is a CNS stimulant: increases HR, BP, and respiration
- it acts as a vasoconstrictor by narrowing BV
- can be added to aspirin and acetaminophen
- addictive, can create nervousness and irritability
- high amount intake by mothers may lead to lower fetal growth
2
Q
Are there any health benefits to consuming caffeine?
A
- health benefits in some studies
- decreases T2D, Parkinson’s, and some cancers
3
Q
Caffeine is produced only by plants, yet it has profound effects on the CNS of animals. Why would plants, which do not possess a NS, have evolved to produce neurologically active compounds?
A
- protection against animals eating them
- mainly herbivores
- can give off a bitter taste
- can cause neurological system symptoms
- leads to animals avoiding them
4
Q
Coffee
A
- primarily from Caffea arabica (from the Rubiaceae family)
- this family is common in tropical environments
- native to Ethiopia, roasted and brewed by 1200 AD
- in the 1700’s spread through Europe then the Americas
5
Q
Coffee production
A
- Brazil is the leading producer of coffee (37%)
- Ethiopia produces 4%
- ironic because it originated in Ethiopia
6
Q
Cultivation of Coffee
A
- cultivated from an Evergreen shrub, the berries are harvested, and the beans are roasted
- roasting affects flavor
- traditionally shade grown, sun-trees have higher yield
7
Q
What is an ecological concern with using sun-trees to cultivate coffee?
A
- can lead to deforestation of evergreen shrubs
- evergreen plants will be removed to plant more sun-trees
- shade grown evergreen shrubs help maintain forest life
8
Q
Tea: Camellia sinensis
A
- worlds most consumed beverage after water
- ancient ancestry in India and China (native to SE Asia)
- small tree/shrub pruned to allow for hand harvest
- leaves are picked NOT berries
9
Q
Tea production
A
- China produces 38%
- India produces 23%
10
Q
Tea leaf fermentation
A
- green: no fermentation, but leaves are steamed (for flavoring)
- oolong: partial fermentation (varies in flavor and caffeine content)
- black: full fermentation (higher caffeine content)
- white: no fermentation, no steaming (variety with dense trichomes)
- herbal tea: generally, from other plant species
11
Q
Tea and human health
A
- green tea consumption linked to lower cancer (through polyphenols?)
- caffeine and theophylline (very similar to caffeine) are both stimulants
- theophylline relaxes bronchial muscles in asthmatics
12
Q
Theobroma cacao word breakdown
A
- Theo= god
- broma = food
- food of the gods
- chocolate
13
Q
Theobroma cacao history
A
- named by Linnaeus - food of the gods
- Aztec mythology says the cacao was given to them after their creation from maize; used seeds as small coins
- “chocolatl” made from roasted and ground bean with chili peppers and other spices
- 1850 English company added cacao butter and sugar to ground beans - produced first solid chocolate bar
14
Q
Theobroma cacao and chocolate
A
- chocolate is made from the roasted, fermented seeds of the Theobroma cacao tree
- native to neotropics
- neotropics: new world tropics in south america
15
Q
Chemistry of cacao seeds
A
- seeds contain 2% theobromine (a unique alkaloid in chocolate)
- it is an alkaloid
- also contains caffeine and other compounds
16
Q
Theobromine
A
- also found in tea leaves and kola tree
- acts as a diuretic and heart stimulant (to a greater extent than caffeine)
- theobromine poisoning known in dogs
- poisoning in humans: seen in some case studies of the elderly with dementia
- can get them sick and cause vomiting (VERY rare)
17
Q
Phenethylamine
A
- dopamine releasing agent, similar to amphetamines, linked to serotonin-levels in brain (help relax)
- BUT rapidly metabolized when taken orally
18
Q
Anandamide
A
- Ananda (Sanskrit): bliss, delight
- why chocolate is given during valentines (calming, relaxing properties)
- cannabinoid NT, activating some of the same receptors as THC
19
Q
Possible health benefits of dark chocolate with less sugar and less fats
A
- flavanols have antioxidant properties
- also, may improve insulin sensitivity and reduce BP
- the more processed the chocolate the more flavanols are lost
20
Q
Chocolate processing
A
- beans roasted and cracked open (releasing cotyledons or nibs)
- Nibs are crushed to produce chocolate liquor (baking chocolate)
- cocoa butter (lipids removed from chocolate) are used for soaps and cosmetics
21
Q
High price of chocolate
A
- half of cocoa worldwide is grown in West Africa, harvested by 12–16-year-olds
- 40% of chocolate eaten is produced by child slaves
22
Q
Coca-Cola
A
- from seeds of West African cola trees (related to cacao tree)
- contains caffeine and kolanin (cardiac stimulant)
- added with coca leaf extracts (now with cocaine removed) and other ingredients
