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User:Dan Polansky/Beverage

From Wikipedia, the free encyclopedia

Alcohol

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Alcohol, formally alcoholic beverage, is a beverage containing ethanol.

Sleep

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Alcohol intake impacts sleep.[1][2][3]

See also:

References:

  1. ^ Sleep, Sleepiness, and Alcohol Use, Alcohol Research & Health. 2001
  2. ^ Sleep electroencephalographic spectral power after withdrawal from alcohol in alcohol-dependent patients. Alcohol Clin Exp Res. 2007
  3. ^ Ethanol as a Hypnotic in Insomniacs: Self Administration and Effects on Sleep and Mood, Neuropsychopharmacology 1999

Coffee

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Coffee is a beverage.

Kinds:

  • Roast coffee
  • Instant coffee
  • Espresso

Plant species:

  • Coffea arabica
  • Coffea canephora

Composition

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Coffee components:

Instant coffee

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Notes:

  • Allegedly less caffeine than freshly brewed coffee.

Links:

References:

  1. ^ a b c "Coffee extracts have three major active components: caffeine, caffeic acid (CA), and chlorogenic acid (CGA)", in Coffee Components Inhibit Amyloid Formation of Human Islet Amyloid Polypeptide in Vitro: Possible Link between Coffee Consumption and Diabetes Mellitus, J. Agric. Food Chem., 2011
  2. ^ a b c d "The caffeine, chlorogenic acid (CGA), cafestol, trigonelline, and kahweol found in coffee are thought to have significant potential as antioxidants and free radical scavengers.", Impact of coffee components on inflammatory markers: A review, Journal of Functional Foods, ..., October 2012
  3. ^ Trigonelline in coffee. II. Content of green, roasted and instant coffee., Z. Lebensm. Unters. Forsch. 1994
  4. ^ "Polyphenols, particularly flavonoids and phenolic acids, are of great abundance in tea and coffee and contribute a lot to their flavor and health properties.", Polyphenolic Chemistry of Tea and Coffee: A Century of Progress J. Agric. Food Chem., 2009
  5. ^ "Beverages, especially coffee, contributed to a large share of the consumption of polyphenols, as antioxidants, in the Japanese diet.", Coffee and green tea as a large source of antioxidant polyphenols in the Japanese population. J Agric Food Chem. 2009

Tea

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Tea is a beverage.

Kinds:

  • Black tea
  • Green tea
  • White tea
  • etc.

Composition

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Tea components:

  • Caffeine
  • Catechins[1]
  • L-theanine (amino acid)[2][3]
  • Theobromine[4]
  • Theophylline[4]
  • Various polyphenols[4]
  • Various tannins[5]

Links:

References:

  1. ^ Lee, KW; Lee, HJ; Lee, CY (2002). "Antioxidant Activity of Black Tea vs. Green Tea". Journal of Nutrition. 132 (4): 785. PMID 11925478.
  2. ^ Nobre, AC; Rao, A; Owen, GN (2008). "L-theanine, a natural constituent in tea, and its effect on mental state" (PDF). Asia Pacific journal of clinical nutrition. 17 Suppl 1: 167–8. PMID 18296328.
  3. ^ L-Theanine and Caffeine in Combination Affect Human Cognition as Evidenced by Oscillatory alpha-Band Activity and Attention Task Performance, J. Nutr. August 2008
  4. ^ a b c Graham, HN (1992). "Green tea composition, consumption, and polyphenol chemistry". Preventive medicine. 21 (3): 334–50. PMID 1614995.
  5. ^ Tannin content of tea and coffee., J. Appl. Toxicol. 1992

Steep time

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  • Recommended steep time depends on the kind of tea, and probably on whether it is bag tea or loose leaf tea.
  • Black tea:
    • 2-3 min per lifehacker.com[1]
    • 3-5 min per artoftea.com[2]
    • 3-5 min per packaging of one of the bag teas that I have
    • Thus, largely hearsay
  • Impact of an extended steep time on composition and psychoactive effect:
    • Undetermined.

See also:

Links:

See also

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