Thursday Lecture – Plant Beverages with Caffeine

1. Thursday Lecture – Plant Beverages with Caffeine Reading: Textbook, Chapter 13

2. Quiz

3. 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.

4. Caffeine and Theobromine – Mild Stimulants • alkaloids (note N, ring structure) • “methylated xanthines”= methylxanthines caffeine theobromine

5. Caffeine and Theobromine – Mild Stimulants • alkaloids (note N, ring structure) • “methylated xanthines”= methylxanthines caffeine theobromine • Effects of Caffeine: • central nervous system stimulant

6. Caffeine and Theobromine – Mild Stimulants • alkaloids (note N, ring structure) • “methylated xanthines”= methylxanthines caffeine theobromine • Effects of Caffeine: • central nervous system stimulant • mild diuretic

7. 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”)

8. 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

9. 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

10. 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

11. Health Effects of Caffeine • Most widely used psychoactive drug • small amounts  no long term effects have been noted

12. 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)

13. 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

14. 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

15. 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

16. Major Plant Sources of Caffeine Coffee – Coffea arabica and related species Chocolate – Theobroma cacao Tea – Camellia sinensis

17. 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

18. Tea –Beverage of the World Camellia sinensis – Theaceae Shrub, native to China

19. Tea – In the Field Tea Shrubs are grown in large plantations Picking is done by hand – only the shoot tips are taken

20. Tea – Processing

21. Tea Types White tea – leaves are dried only; weak

22. Tea Types White tea – leaves are dried only; weak Green tea – leaves are steamed (destroys fermentation enzymes), dried, and rolled; weak

23. 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

24. 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

25. Food of the Gods Theobroma cacao – Sterculiaceae Understory tree, native to New World

26. Cacao - the Cauliflorous Tree Main Varieties: Criollo (“native”) – best quality, worst yield, worst disease tolerance

27. Cacao - the Cauliflorous Tree Main Varieties: Criollo (“native”) – best quality, worst yield, worst disease tolerance Forastero (“foreign”) – worst quality, best yield, best disease tolerance

28. 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

29. Cacao - the Cauliflorous Tree

30. Cacao - the Tropical Crop

31. Chocolate Chemistry Caffeine – less than coffee (chocolate bar 30 mg; cup coffee, 100 mg) Theobromine – stimulates heart muscle

32. 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

33. 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

34. 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

35. 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

36. 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

37. 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

38. 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

39. 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”

40. 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

41. 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

42. Chocolate – the Products Unsweetened: Chocolate liquor + cocoa butter, no sugar -- mole sauce etc.

43. Chocolate – the Products Semisweet and bittersweet – sugar added Unsweetened: Chocolate liquor + cocoa butter, no sugar -- mole sauce etc.

44. 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

45. Coffee – Out of Africa 1. Discovery in Ethiopia (goats, goatherds, goddesses?)

46. Coffee – Out of Africa 2. 1600s – spread to Europe of coffee drinking

47. Coffee – Out of Africa 3. 1700s – Dutch plantations in East Indies (“Java”)

48. Coffee – Out of Africa 4. French take (smuggle?) coffee to West Indies (Martinique)

49. Coffee – Out of Africa 5. Coffee production starts in Brazil (now #1 producer)

50. Coffee arabica • Coffea – member of Rubiaceae • Shrubs • Fruit = berry • Pericarp, seed coats removed  seed used