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Methylxanthines in Food Products

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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food

Part of the book series: Food Bioactive Ingredients ((FBC))

Abstract

This chapter covers methylxanthines, with a focus on caffeine, theophylline, and theobromine. The key topics of the chapter cover the chemical structure of methylxanthines, their potential in nutrition, and a broad spectrum of biological functions for pharmacological applications. The content of methylxanthines in food and their bioavailability are also discussed, as well as growing applications in functional food products and dietary supplements. The final section covers briefly the current analytical methodologies and techniques applied in the analysis of methylxanthines.

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  1. Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland

    Anna Gramza-Michałowska, Andrzej Sidor & Bartosz Kulczyński

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  1. Anna Gramza-Michałowska
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  2. Andrzej Sidor
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  3. Bartosz Kulczyński
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Correspondence to Anna Gramza-Michałowska .

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Editors and Affiliations

  1. Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland

    Magdalena Jeszka-Skowron

  2. Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland

    Agnieszka Zgoła-Grześkowiak

  3. Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland

    Tomasz Grześkowiak

  4. Vegetable R & D Department, Bayer Crop Science division, Gauribidanur, Karnataka, India

    Akula Ramakrishna

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Gramza-Michałowska, A., Sidor, A., Kulczyński, B. (2021). Methylxanthines in Food Products. In: Jeszka-Skowron, M., Zgoła-Grześkowiak, A., Grześkowiak, T., Ramakrishna, A. (eds) Analytical Methods in the Determination of Bioactive Compounds and Elements in Food. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-61879-7_4

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