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. 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. Victor Preedy is currently Professor of Nutritional Biochemistry and Director of Genomics Centre, King's College London and Professor of Clinical Biochemistry at King's College Hospital London. After graduating with a BSc degree in Physiology with Pharmacology and Biology, Professor Preedy carried out a period of research on protein metabolism in the Department of Nutrition at the London School of Hygiene and Tropical Medicine. After the successful award of his PhD he studied aspects of cardiac protein metabolism at the National Heart Hospital. After 4 years, he then moved to the MRC Clinical Research Centre in Harrow, which was followed by his appointment as a lecturer to Kings College in 1988. He was promoted to Reader in 1995 and Professor in 2003. Professor Preedy has published over 550 articles, which includes over 160 peer-reviewed manuscripts based on original research and 90 reviews as well as 35 books. Caffeine Chemistry, Analysis, Function and Effects By Victor R. Preedy The Royal Society of Chemistry Copyright © 2012 The Royal Society of Chemistry All rights reserved. ISBN: 978-1-84973-367-0 Contents Caffeine in Context, Chapter 1 Caffeine and Nutrition: an Overview Rubem Carlos Araujo Guedes, Márlison José Lima de Aguiar and Cilene Rejane Ramos Alves-de-Aguiar, 3, Chapter 2 Caffeine as an Ingredient in Sugar Sweetened Beverages Lynn J. Riddell, Dhoungsiri Sayompark, Penny Oliver and Russell S. J. Keast, 22, The Chemistry of Caffeine, Chapter 3 The Chemistry of Caffeine José João Carvalho, Franziska Emmerling and Rudolf J. Schneider, 41, Chapter 4 Chemistry and Crystal Structures of Complexes of Caffeine and Tea Catechins Takashi Ishizu and Hiroyuki Tsutsumi, 53, Chapter 5 Synthesis of Labeled Caffeine Frédéric Balssa, 72, Chapter 6 Diffusion of Caffeine in Different Aqueous Media at Physiological Temperature Ana C. F. Ribeiro, Victor M. M. Lobo, Cecília I. A. V. Santos and Miguel A. Esteso, 89, Analysis, Chapter 7 Analysis of Caffeine by Liquid Chromatography-Mass Spectrometry Daniel Perrone and Adriana Farah, 103, Chapter 8 Simultaneous Determination of Caffeine and Phenolic Compounds in Tea and Coffee