Journal of caffeine research最新文献

{"title":"Caffeine Consumption","authors":"L. Lundsberg","doi":"10.1201/9780429126789-9","DOIUrl":"https://doi.org/10.1201/9780429126789-9","url":null,"abstract":"","PeriodicalId":89685,"journal":{"name":"Journal of caffeine research","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86278563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Chemical Components of Coffee","authors":"Monica Alton Spiller","doi":"10.1201/9780429126789-6","DOIUrl":"https://doi.org/10.1201/9780429126789-6","url":null,"abstract":"","PeriodicalId":89685,"journal":{"name":"Journal of caffeine research","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73525277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tea in China","authors":"David Lee Hoffman","doi":"10.1201/9780429126789-4","DOIUrl":"https://doi.org/10.1201/9780429126789-4","url":null,"abstract":"","PeriodicalId":89685,"journal":{"name":"Journal of caffeine research","volume":"553 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77591138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Caffeine As An Ergogenic Aid","authors":"R. Lamarine","doi":"10.1201/9780429126789-11","DOIUrl":"https://doi.org/10.1201/9780429126789-11","url":null,"abstract":"","PeriodicalId":89685,"journal":{"name":"Journal of caffeine research","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89490209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Basic Metabolism and Physiological Effects of the Methylxanthines","authors":"G. Spiller","doi":"10.1201/9780429126789-10","DOIUrl":"https://doi.org/10.1201/9780429126789-10","url":null,"abstract":"","PeriodicalId":89685,"journal":{"name":"Journal of caffeine research","volume":"73 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85596993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analytical Methods For Quantitation of Methylxanthines","authors":"W. Hurst, Robert A. Martin, S. Tarka","doi":"10.1201/9780429126789-2","DOIUrl":"https://doi.org/10.1201/9780429126789-2","url":null,"abstract":"","PeriodicalId":89685,"journal":{"name":"Journal of caffeine research","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85263813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Introduction to the Chemistry, Isolation, and Biosynthesis of Methylxanthines","authors":"Tarka Sm, Hurst Wj","doi":"10.1201/9780429126789-1","DOIUrl":"https://doi.org/10.1201/9780429126789-1","url":null,"abstract":"","PeriodicalId":89685,"journal":{"name":"Journal of caffeine research","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86119406","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Methylxanthine Composition and Consumption Patterns of Cocoa and Chocolate Products","authors":"Shively Ca, Tarka Sm","doi":"10.1201/9780429126789-7","DOIUrl":"https://doi.org/10.1201/9780429126789-7","url":null,"abstract":": This chapter has compiled and evaluated the current information on the methylxanthine composition of cocoa and various chocolate foods and beverages, as well as the consumption pattern for these commodities. Although the earliest recorded reference to cacao was in 1502, it was not until 1876 that milk chocolate was invented, an event that formed the backbone of the chocolate industry today. The consumption of cocoa throughout the world has been influenced by a number of factors, and the period of peak consumption occurred during the early to mid-1960s when these factors were highly favorable. The greatest consumption of cocoa in metric tons over the past 10 yr has been in the United States, although the highest per capita consumer during this period was Switzerland. The African continent has been historically the primary producer of raw cocoa, with the Ivory Coast currently being the largest individual supplier. Limited marketing survey data is available for the consumption of methylxanthines in chocolate foods and beverages. In children and teenagers, the major dietary source of caffeine was found to be tea, followed by soft drinks and coffee, respectively. Although chocolate foods and beverages ranked the lowest of these dietary sources to provide caffeine, they do constitute the major source of dietary theobromine. Cacao is the major natural source of the xanthine base theobromine. Small amounts of caffeine are present in the bean along with trace amounts of theophylline. The methylxanthine content of beans varies with the varietal type, and is influenced by the fermentation process. Chocolate liquor is a semifinished product commonly called \"baking\" or \"cooking\" chocolate. The average theobromine and caffeine content of liquors has been reported at 1.2% and 0.21%, respectively. Cocoa powder, which is prepared after removal of the cocoa butter, contains about 1.9% theobromine and 0.21% caffeine. Chocolate beverages comprise the most widely studied category of chocolate products. Hot cocoa provides 62 mg/serving of theobromine and 4 mg/serving of caffeine when prepared from commercial instant mixes. Instant cold chocolate milk mixes supply an average of 58 mg/serving of theobromine and 5 mg/serving of caffeine. The methylxanthine content of chocolate foods has received only slight attention in the literature. The methylxanthine content of sweet chocolate ranges from 0.359 to 0.628% for theobromine and 0.017 to 0.125% for caffeine.(ABSTRACT TRUNCATED AT 400 WORDS)","PeriodicalId":89685,"journal":{"name":"Journal of caffeine research","volume":"79 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81413544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Reinforcing Value of Caffeinated and Noncaffeinated Beverages After Acute Exposure in Children and Adolescents.","authors":"Jennifer L Temple,&nbsp;Amanda M Ziegler,&nbsp;Adam M Graczyk,&nbsp;Amanda K Crandall","doi":"10.1089/jcr.2017.0015","DOIUrl":"https://doi.org/10.1089/jcr.2017.0015","url":null,"abstract":"<p><p><b><i>Background:</i></b> When caffeine is added to beverages, it increases beverage liking and the relative reinforcing value (RRV) of these beverages after repeated exposure. The purpose of this study was to test the hypothesis that a single acute exposure to caffeine increases liking and motivation to consume sugar-sweetened beverages (SSBs) relative to placebo. <b><i>Methods:</i></b> Participants were children ages 8-9 years (<i>n</i> = 36) and adolescents ages 15-17 years (<i>n</i> = 41) with an approximately equal number of boys and girls. A double-blind, placebo-controlled crossover study was conducted where participants sampled a SSB containing caffeine (1 and 2 mg/kg) on one visit and placebo (quinine 0.01 and 0.02 mg/kg) on a second visit day and then, on a third visit, played a computer game to earn points for the beverages and rated liking and taste sensations. They returned to the laboratory after a 1-week washout and had the alternate dose combination. <b><i>Results:</i></b> Acute exposure to the higher dose of caffeine increased the RRV of the SSB relative to placebo, but only when that dose was presented in the first week and only in female participants. The liking of the caffeine-containing SSB at the higher dose was lower than the placebo at all time points. <b><i>Conclusions:</i></b> These data suggest that a single exposure to a caffeinated SSB can impact its RRV and liking, but only under certain conditions and only in females. This supports previous work suggesting that caffeine can increase desire to consume SSB.</p>","PeriodicalId":89685,"journal":{"name":"Journal of caffeine research","volume":"7 4","pages":"133-141"},"PeriodicalIF":0.0,"publicationDate":"2017-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1089/jcr.2017.0015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"35638302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Randomized, Two-Way Crossover Study to Evaluate the Pharmacokinetics of Caffeine Delivered Using Caffeinated Chewing Gum Versus a Marketed Caffeinated Beverage in Healthy Adult Volunteers.","authors":"Paul Sadek, Xiao Pan, Phil Shepherd, Elise Malandain, John Carney, Hugh Coleman","doi":"10.1089/jcr.2017.0025","DOIUrl":"10.1089/jcr.2017.0025","url":null,"abstract":"<p><p><b><i>Background:</i></b> This study was conducted to compare the pharmacokinetics of caffeine delivered using caffeinated chewing gum to that delivered using a marketed caffeinated beverage (instant coffee) in 16 healthy adult volunteers. <b><i>Materials and Methods:</i></b> This was a controlled open-label, randomized, two-period crossover study. Caffeinated chewing gum and a serving of instant coffee, each containing ∼50 mg caffeine, were administered with blood samples collected before and up to 24 hours after administration starts. Plasma caffeine levels were analyzed using validated liquid chromatography coupled with tandem mass spectrometry methodology. <b><i>Results:</i></b> There were no statistical differences between the two caffeine products in <i>t</i>_max (<i>p</i> = 0.3308) and <i>k</i>_a (<i>p</i> = 0.3894). Although formulated at ∼50 mg caffeine each, mean dose released from chewing gum was ∼18% less than beverage. Dose-normalized area under the concentration-time curve (AUC)_0-t, AUC_0-∞, and <i>C</i>_max was similar between products. Although the criteria were not set a priori and the study was not powered for concluding bioequivalence, the 90% confidence intervals fell within the bioequivalence limit of 80% to 125%. <b><i>Conclusions:</i></b> Existing scientific literature on caffeine, based mostly on data from caffeinated beverages, can be leveraged to support the safety of caffeine delivered by chewing gum and current maximum safe caffeine dose advice should be applicable irrespective of delivery method.</p>","PeriodicalId":89685,"journal":{"name":"Journal of caffeine research","volume":"7 4","pages":"125-132"},"PeriodicalIF":0.0,"publicationDate":"2017-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/74/5a/jcr.2017.0025.PMC5724581.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"35638301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}