Author(s): Anupam Roy, Biswajit Das

Email(s): royanupam16@gmail.com

DOI: 10.5958/0974-360X.2015.00237.1   

Address: Anupam Roy*, Biswajit Das
Girijananda Chowdhury Institute of Pharmaceutical Science, Affiliated to Gauhati University. Guwahati, Assam-781014, India.
*Corresponding Author

Published In:   Volume - 8,      Issue - 9,     Year - 2015


ABSTRACT:
Caffeine is a bitter substance and it is naturally found in coffee beans, cacao beans, kola nuts, guarana berries, and tea leaves including yerba mate. It has many effects on the body’s metabolism including stimulating the central nervous system. Caffeine ranks as one of the topmost commonly consumed dietary ingredients throughout the world. The total daily intake, as well as the major source of caffeine varies globally; however, coffee, tea and soft drinks are the 3 most prominent sources. Caffeine is part of a group of compounds known as methylxanthines, and is extremely widespread in nature. Two other methylxanthines, theophylline and the bromine, are also found in varying proportions in caffeine-containing foods and beverages. Both have similar effects to caffeine although the effects of the bromine are much weaker.


Cite this article:
Anupam Roy, Biswajit Das. Effects of Caffeine on Health: A Review. Research J. Pharm. and Tech. 8(9): Sept., 2015; Page 1312-1319. doi: 10.5958/0974-360X.2015.00237.1


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DOI: 10.5958/0974-360X 

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