Document Detail


Caffeine in coffee: its removal. Why and how?
MedLine Citation:
PMID:  10516914     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The popularity of coffee as a beverage is ever increasing despite the fact that there are reports antagonized to its consumption. Of the several factors cited, the alkaloid caffeine present in coffee can cause addiction and stimulate the central nervous system. It has an effect on the cardiovascular system with a slight increase in blood pressure and heart output. It undergoes biotransformation in the human body to form methylated derivatives of uric acid. In recent times, much effort has gone into the research on the removal of caffeine in coffee, resulting in a specialty product called decaffeinated coffee. Decaffeination methods mainly employ organic solvents or water or supercritical carbon dioxide. These methods with their attendant advantages and disadvantages are reviewed in this article.
Authors:
K Ramalakshmi; B Raghavan
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  39     ISSN:  1040-8398     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  1999 Sep 
Date Detail:
Created Date:  1999-11-17     Completed Date:  1999-11-17     Revised Date:  2007-11-15    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  441-56     Citation Subset:  IM    
Affiliation:
Department of Plantation Products, Spices, and Flavour Technology, Central Food Technological Research Institute, Mysore, India.
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MeSH Terms
Descriptor/Qualifier:
Biotransformation
Caffeine* / metabolism,  pharmacokinetics,  pharmacology
Central Nervous System / drug effects*
Coffee / chemistry*
Food Handling / methods*
Half-Life
Humans
Chemical
Reg. No./Substance:
0/Coffee; 58-08-2/Caffeine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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