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Teas, Cocoa and Coffee: Plant Secondary Metabolites and Health by Francisco Tomas-Barberan, Hiroshi Ashihara, Alan Crozier (Hardcover, 2011)

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From an opening chapter tracing the origins of teas, cocoa and coffee as beverage, the book proceeds to explore the phytochemical content of coffee, cocoa and the various types of tea. As the only book to bring together the latest information on the biochemistry and health benefits of teas, coffee and cocoa, this book is essential reading for food scientists and technologists involved in the production of tea, coffee and cocoa products.