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Thursday Lecture – Plant Beverages with Caffeine. Reading: Textbook, Chapter 13. Quiz. Quiz The alkaloid from this New World plant passes into the brain more rapidly than heroine or cocaine and is thus highly addictive – what is the name of the alkaloid and what is the name of the plant?
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Thursday Lecture – Plant Beverages with Caffeine Reading: Textbook, Chapter 13
Quiz • The alkaloid from this New World plant passes into the brain more rapidly than heroine or cocaine and is thus highly addictive – what is the name of the alkaloid and what is the name of the plant? • The world’s most widely used psychoactive drug is caffeine, which is produced by a variety of different plants – name a plant source of caffeine originally native to the New World and one originally native to the Old World.
Caffeine and Theobromine – Mild Stimulants • alkaloids (note N, ring structure) • “methylated xanthines”= methylxanthines caffeine theobromine
Caffeine and Theobromine – Mild Stimulants • alkaloids (note N, ring structure) • “methylated xanthines”= methylxanthines caffeine theobromine • Effects of Caffeine: • central nervous system stimulant
Caffeine and Theobromine – Mild Stimulants • alkaloids (note N, ring structure) • “methylated xanthines”= methylxanthines caffeine theobromine • Effects of Caffeine: • central nervous system stimulant • mild diuretic
Caffeine and Theobromine – Mild Stimulants • alkaloids (note N, ring structure) • “methylated xanthines”= methylxanthines caffeine theobromine • Effects of Caffeine: • central nervous system stimulant • mild diuretic (makes you go “pee”)
Caffeine and Theobromine – Mild Stimulants • alkaloids (note N, ring structure) • “methylated xanthines”= methylxanthines caffeine theobromine • Effects of Caffeine: • central nervous system stimulant • mild diuretic • Mode of action: • interferes with enzyme, so that adrenaline remains active alert feeling
Caffeine and Theobromine – Mild Stimulants • alkaloids (note N, ring structure) • “methylated xanthines”= methylxanthines caffeine theobromine • Effects of Caffeine: • central nervous system stimulant • mild diuretic • Mode of action: • interferes with enzyme, so that adrenaline remains active alert feeling • blocks adenosine receptors inhibits sleep signals
Caffeine and Theobromine – Mild Stimulants • alkaloids (note N, ring structure) • “methylated xanthines”= methylxanthines caffeine theobromine • Effects of Caffeine: • central nervous system stimulant • mild diuretic • Mode of action: • interferes with enzyme, so that adrenaline remains active alert feeling • blocks adenosine receptors inhibits sleep signals • Note: latter activity also interacts with dopamine receptors
Health Effects of Caffeine • Most widely used psychoactive drug • small amounts no long term effects have been noted
Health Effects of Caffeine • Most widely used psychoactive drug • small amounts no long term effects have been noted • even small amounts taken regularly can produce withdrawal if stopped (often manifested as headaches)
Health Effects of Caffeine • Most widely used psychoactive drug • small amounts no long term effects have been noted • even small amounts taken regularly can produce withdrawal if stopped (often manifested as headaches) • large amounts adverse symptoms such as anxiety, insomnia
Health Effects of Caffeine • Most widely used psychoactive drug • small amounts no long term effects have been noted • even small amounts taken regularly can produce withdrawal if stopped (often manifested as headaches) • large amounts adverse symptoms such as anxiety, insomnia • dose-dependent, so that effects on young, unborn • NOTE: current recommendations, pregnant women should reduce or eliminate caffeine consumption during pregnancy
Health Effects of Caffeine • Most widely used psychoactive drug • small amounts no long term effects have been noted • even small amounts taken regularly can produce withdrawal if stopped (often manifested as headaches) • large amounts adverse symptoms such as anxiety, insomnia • dose-dependent, so that effects on young, unborn • NOTE: current recommendations, pregnant women should reduce or eliminate caffeine consumption during pregnancy • - effects on other animals can be different, e.g. dogs, cats, birds
Major Plant Sources of Caffeine Coffee – Coffea arabica and related species Chocolate – Theobroma cacao Tea – Camellia sinensis
Major Plant Sources of Caffeine Coffee – Coffea arabica and related species Chocolate – Theobroma cacao Tea – Camellia sinensis • Other sources of caffeine: • Mate, Ilex paraguariensis • Guaraná, Paullinia capana • Kola, Cola nitida
Tea –Beverage of the World Camellia sinensis – Theaceae Shrub, native to China
Tea – In the Field Tea Shrubs are grown in large plantations Picking is done by hand – only the shoot tips are taken
Tea Types White tea – leaves are dried only; weak
Tea Types White tea – leaves are dried only; weak Green tea – leaves are steamed (destroys fermentation enzymes), dried, and rolled; weak
Tea Types White tea – leaves are dried only; weak Green tea – leaves are steamed (destroys fermentation enzymes), dried, and rolled; weak Black tea – leaves are withered, rolled, fermented, dried; strong
Tea Types White tea – leaves are dried only; weak Green tea – leaves are steamed (destroys fermentation enzymes), dried, and rolled; weak Black tea – leaves are withered, rolled, fermented, dried; strong Oolong tea – intermediate between black and green – short fermentation
Food of the Gods Theobroma cacao – Sterculiaceae Understory tree, native to New World
Cacao - the Cauliflorous Tree Main Varieties: Criollo (“native”) – best quality, worst yield, worst disease tolerance
Cacao - the Cauliflorous Tree Main Varieties: Criollo (“native”) – best quality, worst yield, worst disease tolerance Forastero (“foreign”) – worst quality, best yield, best disease tolerance
Cacao - the Cauliflorous Tree Main Varieties: Criollo (“native”) – best quality, worst yield, worst disease tolerance Forastero (“foreign”) – worst quality, best yield, best disease tolerance Trinitario – hybrid of other two, intermediate in quality, yield, and disease tolerance
Chocolate Chemistry Caffeine – less than coffee (chocolate bar 30 mg; cup coffee, 100 mg) Theobromine – stimulates heart muscle
Chocolate Chemistry Caffeine – less than coffee (chocolate bar 30 mg; cup coffee, 100 mg) Theobromine – stimulates heart muscle Phenylethylamine – reputed to be “mood elevator”, antidepressant - found in brain; low levels linked to depression; chocolate contains low levels of PEA; knowledge of chemistry still incomplete
Chocolate Chemistry Caffeine – less than coffee (chocolate bar 30 mg; cup coffee, 100 mg) Theobromine – stimulates heart muscle Phenylethylamine – reputed to be “mood elevator”, antidepressant - found in brain; low levels linked to depression; chocolate contains low levels of PEA; knowledge of chemistry still incomplete • Chocolate Myths: • chocolate does not cause acne
Chocolate Chemistry Caffeine – less than coffee (chocolate bar 30 mg; cup coffee, 100 mg) Theobromine – stimulates heart muscle Phenylethylamine – reputed to be “mood elevator”, antidepressant - found in brain; low levels linked to depression; chocolate contains low levels of PEA; knowledge of chemistry still incomplete • Chocolate Myths: • chocolate does not cause acne • chocolate is not a trigger for migraines
Chocolate Chemistry Caffeine – less than coffee (chocolate bar 30 mg; cup coffee, 100 mg) Theobromine – stimulates heart muscle Phenylethylamine – reputed to be “mood elevator”, antidepressant - found in brain; low levels linked to depression; chocolate contains low levels of PEA; knowledge of chemistry still incomplete • Chocolate Myths: • chocolate does not cause acne • chocolate is not a trigger for migraines • chocolate is probably not an aphrodisiac
Chocolate Chemistry Caffeine – less than coffee (chocolate bar 30 mg; cup coffee, 100 mg) Theobromine – stimulates heart muscle Phenylethylamine – reputed to be “mood elevator”, antidepressant - found in brain; low levels linked to depression; chocolate contains low levels of PEA; knowledge of chemistry still incomplete • Chocolate Myths: • chocolate does not cause acne • chocolate is not a trigger for migraines • chocolate is probably not an aphrodisiac • NOTE: chocolate “craving” is probably real; reasons, mechanism are unclear
Cacao - Processing • Seeds are spread out and allowed to ferment • Fermented seeds are dried and roasted • Seed coats are removed • “Nibs” are ground, which produces a thick liquid called chocolate liquor (non-alcoholic) • Chocolate liquor is fed through a high pressure press which separates the fat (cocoa butter) from the solids (cocoa powder) • The cocoa butter and cocoa powder can be recombined together with sugar or milk to produce chocolate
Cacao – Processing 2 Notes: Chocolate liquor is intensely flavored, bitter – diluted with water and flavored it provides a drink – this is how Montezuma and other Aztec royalty would have consumed it, flavored with vanilla and chili pepper
Cacao – Processing 2 Notes: Chocolate liquor is intensely flavored, bitter – diluted with water and flavored it provides a drink – this is how Montezuma and other Aztec royalty would have consumed it, flavored with vanilla and chili pepper Cocoa powder contains the chocolate flavor – it can be darkened and the flavor intensified by treating with alkalinization = “Dutching”
Cacao – Processing 2 Notes: Chocolate liquor is intensely flavored, bitter – diluted with water and flavored it provides a drink – this is how Montezuma and other Aztec royalty would have consumed it, flavored with vanilla and chili pepper Cocoa powder contains the chocolate flavor – it can be darkened and the flavor intensified by treating with alkalinization = “Dutching” Cocoa butter is the fat – it is tasteless but has the distinctive property of melting at about the human body temperature
Cacao – Processing 3 Further Notes: Two other processes are critical to the production of chocolate Conching – the chocolate is placed in a machine and mixed with steel beads, the heat generated by friction alters the texture of the cocoa/sugar particles. The highest quality chocolate is conched for about 72 hrs, low quality chocolates only for about 4-6 hrs Tempering – chocolate is heated to enhance the development of crystals of cocoa butter with the proper characteristics: snap rather than crumble and melt at body temperature
Chocolate – the Products Unsweetened: Chocolate liquor + cocoa butter, no sugar -- mole sauce etc.
Chocolate – the Products Semisweet and bittersweet – sugar added Unsweetened: Chocolate liquor + cocoa butter, no sugar -- mole sauce etc.
Chocolate – the Products Semisweet and bittersweet – sugar added Unsweetened: Chocolate liquor + cocoa butter, no sugar -- mole sauce etc. Milk chocoloate – has milk solids + sugar + unsweetened chocolate
Coffee – Out of Africa 1. Discovery in Ethiopia (goats, goatherds, goddesses?)
Coffee – Out of Africa 2. 1600s – spread to Europe of coffee drinking
Coffee – Out of Africa 3. 1700s – Dutch plantations in East Indies (“Java”)
Coffee – Out of Africa 4. French take (smuggle?) coffee to West Indies (Martinique)
Coffee – Out of Africa 5. Coffee production starts in Brazil (now #1 producer)
Coffee arabica • Coffea – member of Rubiaceae • Shrubs • Fruit = berry • Pericarp, seed coats removed seed used