[Food] - Coffee, Tea, Chocolate, and the Brain.pdf - medycyna tradycyjna i alternatywna - Tangerion

Coffee, Tea, Chocolate, and the Brain

Edited by

Astrid Nehlig

INSERM

Strasbourg, France

CRC PRESS

Boca Raton London New York Washington, D.C.

Library of Congress Cataloging-in-Publication Data

Coffee, tea, chocolate, and the brain / edited by Astrid Nehlig.

p. ; cm. — (Nutrition, brain, and behavior ; v. 2)

Includes bibliographical references and index.

ISBN 0-415-30691-4 (hardback : alk. paper)

1. Caffeine—Physiological effect. 2. Coffee—Physiological effect. 3. Tea—Physiological effect.

4. Chocolate—Physiological effect. 5. Neurochemistry. 6. Brain—Effect of drugs on.

[DNLM: 1. Brain—drug effects. 2. Coffee—Physiology. 3. Cacao—physiology.

4. Caffeine—pharmacology. 5. Cognition—drug effects. 6. Tea—physiology. WB 438 C674 2004]

I. Nehlig, Astrid. II. Series.

QP801.C24 C64 2004

612.8’2—dc21

2003011477

This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with

permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish

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Library of Congress Card Number 2003011477

Printed in the United States of America 1 2 3 4 5 6 7 8 9 0

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Trademark Notice:

Preface

This book is the second in the series “Nutrition, Brain and Behavior.” The purpose of this series

is to provide a forum whereby basic and clinical scientists can share their knowledge and perspectives

regarding the role of nutrition in brain function and behavior. The breadth and diversity of the topics

covered in this book make it of great interest to specialists working on coffee/caffeine/tea/chocolate

research, to nutritionists and physicians, and to anyone interested in obtaining objective information

on the consequences of the consumption of coffee, tea, and chocolate on the brain.

Coffee is a very popular beverage, the second most frequently consumed after water. Likewise,

tea is a fundamental part of the diet of Asian countries and the U.K. and is becoming progressively

more popular in Western countries. Chocolate is also widely consumed all over the world. The

pleasure derived from the consumption of coffee, tea, and chocolate is accompanied by a whole

range of effects on the brain, which may explain their attractiveness and side effects. Coffee, tea,

and chocolate all contain methylxanthines, mainly caffeine, and a large part of their effects on the

brain are the result of the presence of these substances.

As part of this series on nutrition, the brain, and behavior, the present book brings new

information to the long-debated issue of the beneﬁcial and possible negative effects on the brain

from the consumption of coffee, tea, or chocolate. Most of the book is devoted to the effects of

coffee or caffeine, which constitute the majority of the literature and research on these topics. Much

less is known about the other constituents in roasted coffee or about the effects of tea or chocolate

on the brain.

In this book, we have selected world specialists to update our knowledge on the effects of these

three methylxanthine-containing substances. Together with a collection of the data on the effects

of coffee and caffeine on sleep, cognition, memory and performance, and mood, this book contains

speciﬁc information on new avenues of research, such as the effect of caffeine on Parkinson’s

disease, ischemia, and seizures, and on the mostly unknown effects of the chlorogenic acids found

in coffee. The effects of caffeine on the stress axis and development of the brain are also updated.

Finally, the potential for addiction to coffee, caffeine, and chocolate is debated, as well as both the

possible headache-inducing effect of chocolate consumption and the alleviating effect of caffeine

on various types of headaches.

Altogether, these updates and new ﬁndings are reassuring and rather positive, showing again

that moderate coffee, tea, or chocolate consumption has mostly beneﬁcial effects and can contribute

to a balanced and healthy diet.

We would like to take this opportunity to thank all the authors for their excellent contributions

and cooperation in the preparation of this book.

Astrid Nehlig, Ph.D.

Strasbourg, France

Editor

Chandan Prasad, Ph.D.

New Orleans, Louisiana, USA

Series Editor

Editor

earned a master’s degree in physiology and two Ph.D. degrees in physiology

and functional neurochemistry from the scientiﬁc University of Nancy, France. She is a research

director at the French Medical Research Institute, INSERM, in Strasbourg. Her main research

interests are brain metabolism, brain development, the effects of coffee and caffeine on the brain,

and temporal lobe epilepsy. She has authored or co-authored approximately 200 articles, books,

and book chapters and has been invited to deliver more than 50 lectures at international meetings

and research centers. She has received several grants for her work, mainly from the Medical

Research Foundation, NATO, and private companies, and a 2002 award from the American

Epilepsy Society.

Dr. Nehlig has spent two years in the United States working in a highly recognized neuroimaging

laboratory at the National Institute for Mental Health in Bethesda, Maryland. She has led an

INSERM research team of 10 to 15 persons for 20 years, resulting in the education of more than

15 Ph.D. students and several postdoctoral fellows. She is on the editorial board of the international

journal

and is a member of the commission of neurobiology of the International League

Against Epilepsy and of the French Society of Cerebral Blood Flow and Metabolism. She is also

the scientiﬁc advisor of PEC (Physiological Effects of Coffee), the European Scientiﬁc Association

of the Coffee Industry. She acts as an expert for numerous scientiﬁc journals and international

societies, such as NATO, the British Wellcome Trust, and the Australian Medical Research Institute.

Astrid Nehlig, Ph.D.,

Epilepsia

[Food] - Coffee, Tea, Chocolate, and the Brain.pdf

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