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Catalog of Herbs
Published in James A. Duke, Handbook of Medicinal Herbs, 2018
In humans, caffeine, 1,3,7-trimethylxanthine, is demethylated into three primary metabolites: theophylline, theobromine, and paraxanthine. Since the early part of the 20th century, theophylline has been used in therapeutics for bronchodilation, for acute ventricular failure, and for long-term control of bronchial asthma. According to Tiscornia et al.,116 the sterol fraction of coffee seed oil contains 45.4 to 56.6% sitosterol, 19.6 to 24.5% stigmasterol, 14.8 to 18.7% campesterol, 1.9 to 14.6% 5-avenasterol, 0.6 to 6.6% 7-stigmasterol, and traces of cholesterol and 7-avenasterol. Coffee pulp is a valuable cattle feed, unpalatable to cattle at first. The pulp is comparable to corn in total protein, and superior to it in calcium and phosphorus content. In India, cattle feed on the pulp with no apparent ill effects. The ash of the “cherry” husk is rich in potash and, therefore, forms a valuable manure. Air dry coffee pulp contains 1.34% N, 0.11% phosphoric acid (P2O5), and 1.5% potash (K2O). After compositing these values change to 0.91% N, 0.31% P2O5, 0.71% K2O.1 Leaves and reject seed may also be used as compost.1 Leaves are reported to contain, per 100 g, 300 calories, 6.4% water, 9.3% protein, 5.5 g fat, 66.6 g total carbohydrate, 17.5 g fiber, 12.2 g ash, 1910 mg Ca, 170 mg P, 96.6 mg Fe, 2360 mg carotene equivalent, 0.00 mg thiamine, 0.21 mg riboflavin, and 5.2 mg niacin. Seeds contain, per 100 g, 203 calories, 6.3% water, 11.7 g protein, 10.8 g fat, 68.2 g total carbohydrate, 22.9 g fiber, 3.0 g ash, 120 mg Ca, 178 mg P, 2.9 mg Fe, 20 mg β-carotene equivalent 0.22 mg thiamine, 0.6 mg riboflavin, and 1.3 mg niacin.21 Raw coffee contains circa 10% oil and wax extractable with petroleum ether. The fatty acids consist chiefly of linoleic, oleic, and palmitic acids, together with smaller amounts of myristic, stearic, and arachidic acids. From the unsaponifiable matter, a phytosterol, sitosterol, cafesterol, caffeol, and tocopherol have been isolated. Among the identified components of the volatile oil present in roasted coffee are acetaldehyde, furan, furfuraldehyde, furfuryl alcohol, pyridine, hydrogen sulphide, diacetyl, methyl mercaptan, furfuryl mercaptan, dimethyl sulfide, acetylpropionyl, acetic acid, guaiacol, vinyl guaiacol, pyrazine, w-methylpyrrole, and methyl carbinol. All these substances do not preexist in the unroasted coffee beans; some are, undoubtedly, the products of the roasting process and others are produced by the decomposition of the more complex precursors.1
Toxicological assessment of electronic cigarette vaping: an emerging threat to force health, readiness and resilience in the U.S. Army
Published in Drug and Chemical Toxicology, 2022
Marc A. Williams, Gunda Reddy, Michael J. Quinn, Amy Millikan Bell
In a recent study by Allen et al. (2016), 51 types of flavored e-cigs were carefully selected from among those sold by leading e-cig brands and whose flavors were deemed appealing to youths and young adults. In this study, e-cig contents were fully discharged, and the air stream was captured and analyzed for the total mass of diacetyl (2,3-butanedione), acetyl propionyl (2,3-pentanedione), and acetoin (3-hydroxy-2-butanone), which is a precursor chemical of diacetyl formation in e-liquids (Vas et al.2019). Acetyl propionyl is an α-dicarbonyl homolog of diacetyl, and has been used in the food and electronic cigarette industries as an alternative and possible supplement to diacetyl in e-liquid formulations (Allen et al.2016).
Toxicity assessment of electronic cigarettes
Published in Inhalation Toxicology, 2019
Guanghe Wang, Wenjing Liu, Weimin Song
The changes in product design and liquid constituents among different brands affect the resulting toxicants released in the aerosol and delivered to the user. Cahn and Siegel have summarized the components of several brands of e-cigarettes (Cahn and Siegel 2011). The current understanding of e-cigarette toxicity has been focused on the potential risks derived from nicotine, flavorings, or solvents such as propylene glycol (PG) and/or glycerol (also called vegetable glycerin or VG), both of which are widely used as additives in foods and personal care products such as toothpaste (Fluhr et al. 2008). Approximately 250 chemical substances including nicotine, flavorings, alkaloids, volatile organic compounds (VOCs), pyridine, and carbonyl compounds have been detected in the aerosols, some of them showing a high correlation with the operating power of e-cigarettes. This has generated concerns about e-liquid ingredients that might be chemically altered during the vaporization process (Kosmider et al. 2014; Garcia-Gomez et al. 2016). In addition, although some compounds such as diacetyl and acetyl propionyl in the sweet-flavored e-cigarettes liquid are approved for food use, they are known to be associated with respiratory disease when inhaled (Hubbs et al. 2012). Some researchers have reported that various types of e-cigarette devices or e-liquids are capable of producing tobacco-specific nitrosamines (TSNAs) and polycyclic aromatic hydrocarbons (PAHs), which are thermal degradation products of e-liquids (McAuley et al. 2012; Goniewicz et al. 2014; Schober et al. 2014). Moreover, the particulate concentration in e-cigarette aerosol may be comparable to that of tobacco cigarettes. Interestingly, some authors applied the Multiple-Path Particle Dosimetry model (MPPD) to calculate the aerosol deposition in pulmonary lobes and found that particles deposition after a 2-second puff of e-cigarettes was greater than tobacco cigarettes (Manigrasso et al. 2015). Recently, researchers showed the possible additional risks related to the negligible amount of some heavy metals possibly released from the e-cigarette device itself, when heating to generate the aerosol, especially when the “dry puffs” phenomenon happens (Williams et al. 2013; Saffari et al. 2014; Mikheev et al. 2016). Considering one of the main potential harmful components, nicotine, some studies have already reported that experienced e-cigarette users can absorb more nicotine into the blood than tobacco cigarette users (Lopez et al. 2016; Ramoa et al. 2015).