Thursday Lecture – Plant Beverages with Caffeine Reading: Textbook, Chapter 13 In this lecture our attention will turn to plants that have been used to make beverages that are enjoyed widely in part because of their stimulating effect when consumed due to the presence of caffeine or similar compounds.

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? 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 – Processing

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

Cacao - the Cauliflorous Tree

Cacao - the Tropical Crop

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

This Bean is a Berry The coffee fruit is a berry, sometimes called a “cherry” The “bean” is the interior of the seed, with the seed wall removed Hand-picking selects the best quality fruits

Coffee Processing 1. Seeds dried, fermented (chemical fermentation) 2. Seeds roasted (hot air) 3. Seeds ground, brewed

Coffee Issues Pollution - processing of coffee (in beneficios)  large amount of water Disease - fungal diseases wiped out coffee production in Sri Lanka (Ceylon) - fungal diseases still threaten crops in Brazil Shade vs. sun coffee - traditionally, coffee grown under shade  coffee plantations preserve biodiversity Decaffeination – solvent vs. water extraction - solvent extraction  caffeine recovered, sold

Thursday Lecture – Alcoholic Beverages Reading: Textbook, Chapter 14 In this lecture our attention will turn to plants that have been used to make beverages that are enjoyed widely in part because of their stimulating effect when consumed due to the presence of caffeine or similar compounds.