Dietary intake of caffeine has significantly increased in recent years, and beneficial and harmful effects of caffeine have been extensively studied. This paper reviews antioxidant and anti-inflammatory activities of caffeine as well as its protective effects on cardiovascular diseases, obesity, diabetes mellitus, cancers, and neurodegenerative and liver diseases. In addition, we summarize the side effects of long-term or excessive caffeine consumption on sleep, migraine, intraocular pressure, pregnant women, children, and adolescents. The health benefits of caffeine depend on the amount of caffeine intake and the physical condition of consumers. Moderate intake of caffeine helps to prevent and modulate several diseases. However, the long-term or over-consumption of caffeine can lead to addiction, insomnia, migraine, and other side effects. In addition, children, adolescents, pregnant women, and people who are sensitive to caffeine should be recommended to restrict/reduce their intake to avoid potential adverse effects.
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http://dx.doi.org/10.1080/10408398.2022.2074362 | DOI Listing |
Front Nutr
January 2025
Research and Development, British American Tobacco (Investments) Ltd., Southampton, United Kingdom.
Introduction: Functional beverages are increasingly popular but it is important to validate their purported effects through research. The aim of the current study was to investigate the effects of a new functional energy shot on cognitive performance and mood states in healthy adults, with a focus on measuring mental energy enhancement and attenuation of negative effects associated with extended performance of mentally demanding tasks.
Methods: This study was a randomized, double-blind, placebo-controlled, crossover trial.
J Educ Health Promot
December 2024
Faculty of Public Health, Mahasarakham University, Thailand.
Background: Urinary incontinence (UI) has been overlooked by elderly females because it is considered an embarrassment and physical dysfunction that occurs naturally in older women. However, UI is problematic if symptoms are ignored, and the condition becomes chronic.
Materials And Methods: This cross-sectional descriptive research was conducted in a community context using semi-structured interviews as data collection methods.
Food Res Int
February 2025
Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, National Center for Tea Improvement, Tea Research Institute Chinese Academy of Agricultural Sciences (TRICAAS), Hangzhou 310008, China. Electronic address:
Tea is a widely consumed beverage worldwide due to its rich secondary metabolites. Gallotanin: 1-O-galloyl-6-O-luteoyl-α-D-glucose (GLAG) has strong antioxidant activity and good resistance to a wide range of bacteria and malaria. Despite its potential, there have been few reports on GLAG in plants.
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February 2025
Yibin Research Institute of Tea Industry, Yibin 644005, PR China.
The present study aim to investigate the effects of three drying processes on the flavor-related compounds and sensory quality of summer black tea. A total of 234 flavonoids and 1200 volatile compounds were identified in tea samples by using UPLC-MS/MS and HS-SPME-GC-MS, respectively. It was found that the combining hot-air and roasting drying process increased the level of epigallocatechin, epicatechin, gallic acid, theaflavins, and umami and sweet amino acids in tea samples.
View Article and Find Full Text PDFFood Res Int
February 2025
Tea Research Institute, China Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resource Utilization, Ministry of Agriculture, Hangzhou 310008, China. Electronic address:
A random forest algorithm combined with correlation analysis, was employed to identify key taste compounds in Huangjin green tea by using an electronic tongue. A total of 45 commercial Huangjin green teas were analysed for their amino acids, catechins, gallic acid, and caffeine using an amino acid analyser and HPLC. In this study, taste compounds of 30 were quantified, and 16 of these compounds exhibited taste activity values greater than 1 in the tea samples, including 6 amino acids, 8 catechins, as well as gallic acid and caffeine.
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