Ingredients

Caffeine

Occurence

Caffeine occurs naturally in more than 63 species of the plant kingdom.
In leaves, seeds, or different kinds of fruit, caffeine is often found together with chemically very similar compounds like methylxanthines, theobromine and theophylline.

The better known natural sources of caffeine are the coffee bean (caffeine content 1 - 2%), the African Cola seed (caffeine content 2%) and tea leaves (caffeine content 1- 5%).
The guarana plant growing in the south of Venezuela possesses seeds containing a relatively high amount of caffeine (4 - 8%).

Beverages like coffee or tea that are prepared by means of a plant extract can show a significantly different caffeine content.
The preparation of the infusion, but above all the temperature play an important part, as caffeine is almost insoluble in cold water.

Effects

From the caffeine content, however, we must not always draw the con-clusion onto the effect which caffeine has on the organism, since other plant compounds may also influence the absorption of caffeine and its effect on the body.
Apart from this, every organism is different and shows different forms of habituation. In addition, various other factors have to be taken into consideration, too: caffeine, for example has a half-life period in the human blood of 3.1 to 6.7 hours. (1)
The half-life period is the time span after which only half of the caffeine content can be found in the blood. Caffeine is not stored in the body but is excreted by the kidneys as a metabolic agent. Only 1% is discharged as pure caffeine.

The American Food and Drug Administration (FDA) considers a daily intake of caffeine up to 200 – 300 mg in a healthy adult as safe. This amount corresponds to approximately 3 – 4 mg per kilo of the body weight. Patients with duodenal ulcer, heart insufficiencies or imbalanced blood pressure, however, should seek medical advice before consuming caffeine.

When consumed moderately, caffeine has the following effects:

• stimulating
• increases the force of cardiac contraction
• enlarges blood vessels and bronchies
• diuretic
• promotes acidity production of the stomach
• raises adrenaline level

Effect on the Brain

150 – 200 mg of caffeine – corresponding to about two cups of coffee – can influence basic mental functions like drive and mood. It improves voluntary movements (e.g. typewriting at a higher speed with less errors), contributes to mental quickness and shortens reaction-time. Caffeine supports the memory with regard to storage capacity thus facilitating the process of learning.

Caffeine and Health

In 1958, caffeine was put on the GRAS-list by the FDA, according to which it was generally recognised as safe. In 1978, the FDA suggested further research in this field in order to do away once and for all with uncertainties and insecurities concerning the topics of caffeine and health. Today, caffeine is one of the most abundantly investigated substances in food stuffs. Recent research results have shown no relation between moderate caffeine consumption and the occurrence of cancer or heart and blood pressure diseases.

Caffeine Content in different Beverages