BEVERAGESTEA & COFFEE

Afshan P T

A drink, or beverage, is a liquid which is specifically prepared for human consumption. In addition to filling a basic human need, beverages form part of the culture of human society.

Types of beverage

Soft drinks Hot beverages Alcoholic beverages Non-alcoholic beverages Miscellaneous

Non-alcoholic beverages

Non-alcoholic beverages are drinks that usually contain alcohol, such as beer and wine, but contain less than 0.5% alcohol by volume. This category includes low-alcohol beer, non-alcoholicwine, and apple cider.

Soft drinks

Beverages like colas, sparkling water, iced tea, lemonade, squash, and fruit punch are among the most common types of soft drinks, while hot chocolate, hot tea, coffee, milk, tap water, alcohol, andmilkshakes do not fall into this classification. Many carbonated soft drinks are optionally available in versions sweetened with sugars or with non-caloric sweeteners.

Hot beverages

A hot beverage is any beverage which is normally served heated. This may be through the addition of a heated liquid, such as water or milk, or by directly heating the beverage itself.

Some examples of hot beverages are: Coffee-based beverages Hot chocolate Tea-based beverages

Miscellaneous

Some substances may be called either food or drink, and accordingly may be eaten with a spoon or drunk, depending upon their thickness and solutes.

Buttermilk Soup Yogurt

TEA

Plant

Camellia sinensis Two main varieties

C.sinensis var. sinensis C. sinensis var. assaminca

Family: Theaceae Mainly grown in subtropics and

mountainous regions of tropics It can be grown from above sea level

and just over 2100 meters

Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water,[2] and is the common name for the Camellia sinensis plant itself. 

Although tea contains various types of polyphenols, "contrary to widespread belief, tea does not contain tannic acid".

After water, tea is the most widely-consumed beverage in the world.[4] It has a cooling, slightly bitter, astringent flavour which many enjoy

There are at least six varieties of tea: white, yellow, green, oolong, black and pu-erh. All teas are made from the same species of plant, though different varieties may be used, and the leaves are processed differently, and, in the case of fine white tea, grown differently. Pu-erh tea, a post-fermented tea, is also often used medicinally

Chinese tea – Green tea, flowery flavour and light

Assam tea – Black tea, “heavy” stronger

Green tea: Freshly picked leaves are steamed and dried without the withering stage and thus retain a faint but distinctive ‘grassy’ taste, and their green color.

The term "herbal tea" usually refers to an infusion or tisane of leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[8] The term "red tea" refers to an infusion made from either black tea (mainly in Chinese, Korean, Japanese and other East Asian languages) or theSouth African rooibos plant (containing no Camellia sinensis).

History

The Chinese believe that tea was first drunk during the reign of Shen Nung (The Divine healer) during 2737 BC

History of tea in India

The cultivation and brewing of tea in India has a long history of applications in traditional systems of medicine and for consumption. Tea had been known for millennia in India as a medicinal plant. The consumption of tea in India was first clearly documented in the ancient epic Ramayana (500 BC). Research shows that tea is introduced to eastern and northern India, and was cultivated and consumed there for a hundred or two of years. However, commercial production of tea in India did not begin until the arrival of the British East India Company, at which point large tracts of land were converted for mass tea production.

India was the top producer of tea for nearly a century, but was displaced by China as the top tea producer in the 21st century

Chemistry of tea

Caffeine the stimulant 3-4%, theobromine (.017%) and theophylline (.013%

Polyphenols – flavonoids, catechins Anittumor and antimutagenic Prevent tumor cell growth and division Green tea is 6 times better than black tea

Health effects

Tea leaves contain more than 700 chemicals, among which the compounds closely related to human health are flavanoides, amino acids, vitamins (C, E and K), caffeine and polysaccharides

associated with cell-mediated immune function of the human body

important role in improving beneficial intestinal microflora, as well as providing immunity against intestinal disorders

protecting cell membranes from oxidative damage.

prevents dental caries due to the presence of fluorine. 

The role of tea is well established in normalizing blood pressure, lipid depressing activity, prevention of coronary heart diseases and diabetes by reducing the blood-glucose activity.

possesses germicidal and germistatic activities against various gram-positive and gram negativehuman pathogenic bacteria

Both green and black tea infusions contain a number of antioxidants, mainly catechins that have anti-carcinogenic, anti-mutagenic and anti-tumoric properties.

The IARC list teas as under Group 3 carcinogens since injection of black tea concentrates under the skins of mice showed some cancerous growths. However, it has not been possible to prove that tea affects humans in similar ways through consumption

COFFEE

This drink revives 1/3 of world’s population.

Coffee is a brewed drink prepared from roasted seeds, commonly called coffee beans, of the coffee plant. They are seeds of coffee cherries that grow on trees in over 70 countries.  Green(unroasted) coffee is one of the most traded agricultural commodities in the world.[1] Due to its caffeine content, coffee can have a stimulating effect in humans.

http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGIH,GGIH:2007-04,GGIH:en&q=picture+of+coffee+plant

The energizing effect of the coffee bean plant is thought to have been discovered in Yemen in Arabia and in the northeast region of Ethiopia, and the cultivation of coffee first expanded in the Arab world.

The plant

Coffea arabica (arabica coffee) – 75%, C. canephora (robusta coffee) 24% and C. liberica are grown commercially

Family - Rubiaceae Three varieties are known

Arabica Robusta Liberica

Coffee berries, which contain the coffee seed, or "bean", are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown are the highly regarded Coffea arabica, and the 'robusta' form of the hardier Coffea canephora. The latter is resistant to the devastating coffee leaf rust (Hemileia vastatrix). Both are cultivated primarily inLatin America, Southeast Asia, and Africa. Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted to varying degrees, depending on the desired flavor. They are then ground and brewed to create coffee. Coffee can be prepared and presented in a variety of ways.

Coffee Chemistry

Caffeine (1-2%) Chlorogenic acid Tannins (3-5%) Sugars (15-17%) Fatty oils (10 -15%) Proteins (10 -15%)

Caffeine Content

1 Cup of coffee – 65-175 mg

1 Cup of tea – 50 mg

Health and pharmacology

Most widely consumed neuroactive compound

Coffee prepared using paper filters removes oily components called diterpenes that are present in unfiltered coffee. Two types of diterpenes are present in coffee: kahweol and cafestol, both of which have been associated with increased risk of coronary heart disease via elevation of low-density lipoprotein (LDL) levels in blood

Aspects of Caffeine

Desirable effects

Stimulant, increased alertness, concentrate, energy, bronchial dilator

Toxicity

Restlessness, jitters, anxiety, insomnia, elevated or irregular heart rate

No tolerance

Most develop little or no tolerance to the nervous system effects

Withdrawal effects

Transient but persistent, headache, low energy, in ability to concentrate

Absorption

Rapidly absorbed following oral consumption

Peak blood (plasma) levels usually with 30 minutes

Distribution

Distributes into all body compartments –

Pass easily into brain, breast milk and crosses placenta

Does not accumulate

Metabolized in the liver

Changed to di- and mon- methylxanthines

Excreted in the urine

Metabolism/Elimination

How long it takes to leave the body

Average adult – 3-5 hrsChild less that 6 months – 24 hrsPregnant – 7-8 hrsSmoker – 2-3 hrs

Varies between individuals

Half-life

Blocks Adenosine receptor

Adenosine is a calming neurotransmitter

Mechanism Of Action

Adenosine ReceptorAdenosine Receptor

AdenosineAdenosine

Cell MembraneCell Membrane

Signal ProteinSignal Protein

Positive ResponseCalming effect

Positive ResponseCalming effect

Outside CellOutside Cell

Inside CellInside Cell

Adenosine binds to receptorAdenosine binds to receptor

11

33

22

Normal Action of Adenosine

CaffeineCaffeine11

Caffeineinactivates

receptor

Caffeineinactivates

receptor

No ResponseResulting in Stimulation

No ResponseResulting in Stimulation

3322

Action of Caffeine

Adenosine ReceptorAdenosine Receptor

Adenosinecan not bindAdenosinecan not bind

CaffeineCaffeine

1.Pleasant stimulant effects

2.Short Half-life (you need to back for more)

3.Can’t drink too much at any one time (toxicity)

4.Headache when you stop drinking it

Why so many $$s from caffeine?

Coffee consumption has been shown to have minimal or no impact, positive or negative, on cancer development;[75] however, researchers involved in an ongoing 22-year study by the Harvard School of Public Health state that "the overall balance of risks and benefits [of coffee consumption] are on the side of benefits."

 coffee consumption reduces the risk of being affected by Alzheimer's disease, Parkinson's disease, heart disease,diabetes mellitus type 2, cirrhosis of the liver, and gout. 

increases the risk of acid reflux and associated diseases

The presence of antioxidants in coffee has been shown to prevent free radicals from causing cell damage

In a healthy liver, caffeine is mostly broken down by the hepatic microsomal enzymatic system. The resulting metabolites are mostly paraxanthines-theobromine and theophylline-and a small amount of unchanged caffeine is excreted by urine. Therefore, the metabolism of caffeine depends on the state of this enzymatic system of the liver. Elderly individuals with a depleted enzymatic system do not tolerate coffee with caffeine.

both decaffeinated coffee and coffee with caffeine cause heartburn. Moderate amounts of coffee (50–100 mg of caffeine or 5–10 g of coffee powder a day) are well tolerated by most elderly people.

Coffee consumption can lead to iron deficiency anemia in mothers and infants. Coffee also interferes with the absorption of supplemental iron. Interference with iron absorption is due to the polyphenols present in coffee. Although the inhibition of iron absorption can cause an iron deficiency, iron is considered a carcinogen in relation to the liver. Polyphenols contained in coffee are therefore associated with decreasing the risk of liver cancer development

the smell of coffee can restore appetite and refresh olfactory receptors.

Over 1,000 chemicals have been reported in roasted coffee; more than half of those tested (19/28) are rodent carcinogens.[86] Coffee's negative health effects are often blamed on its caffeine content.

drinking caffeinated coffee can cause a temporary increase in the stiffening of arterial walls.[87] Caffeinated coffee is not recommended for everybody. It may aggravate preexisting conditions such as gastroesophageal reflux disease, migraines, arrhythmias, and cause sleep disturbances

Coffee is no longer thought to be a risk factor for  coronary heart disease

may have a mixed effect on short-term memory, by improving it when the information to be recalled is related to the current train of thought but making it more difficult to recall unrelated information.

ability to act as an antidepressant. link between decrease in suicide rates

and coffee consumption, the action of caffeine in blocking the inhibitory effects ofadenosine on dopamine nerves in the brain reduced feelings of depression

THANK U