Literature DB >> 24522465

Caffeine in tea Camellia sinensis--content, absorption, benefits and risks of consumption.

A Gramza-Michałowska1.   

Abstract

Therapeutic properties of tea Camellia sinensis are of particular interest since it has been consumed for ages and was always regarded as safe beverage. Tea is most popular beverage in the world because of its attractive aroma, exceptional taste, health promoting and pharmaceutical potential. Current results showed that antioxidative, antibacterial and other health effects are attributed to its caffeine content and caffeine - polyphenols interactions. An overview is given on caffeine content in different tea leaves beverage. Special attention is drawn to caffeine physiological effect on human organism. Controversies concerning the possible caffeine influence on human physical and psychological health are briefly summarized and presented.

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Year:  2014        PMID： 24522465     DOI： 10.1007/s12603-013-0404-1

Source DB:  PubMed          Journal:  J Nutr Health Aging        ISSN： 1279-7707            Impact factor:   4.075


  85 in total

1.  Factors affecting the caffeine and polyphenol contents of black and green tea infusions.

Authors:  C Astill; M R Birch; C Dacombe; P G Humphrey; P T Martin
Journal:  J Agric Food Chem       Date:  2001-11       Impact factor: 5.279

2.  Low-dose caffeine physical dependence in humans.

Authors:  R R Griffiths; S M Evans; S J Heishman; K L Preston; C A Sannerud; B Wolf; P P Woodson
Journal:  J Pharmacol Exp Ther       Date:  1990-12       Impact factor: 4.030

Review 3.  The pharmacology of caffeine.

Authors:  M J Arnaud
Journal:  Prog Drug Res       Date:  1987

Review 4.  Coffee and health: a review of recent human research.

Authors:  Jane V Higdon; Balz Frei
Journal:  Crit Rev Food Sci Nutr       Date:  2006       Impact factor: 11.176

5.  Fatal caffeine overdose: two case reports.

Authors:  Sarah Kerrigan; Tania Lindsey
Journal:  Forensic Sci Int       Date:  2005-10-04       Impact factor: 2.395

6.  Caffeine: a well known but little mentioned compound in plant science.

Authors:  H Ashihara; A Crozier
Journal:  Trends Plant Sci       Date:  2001-09       Impact factor: 18.313

7.  Application of near-infrared reflectance spectroscopy to the simultaneous prediction of alkaloids and phenolic substances in green tea leaves.

Authors:  H Schulz; U H Engelhardt; A Wegent; H Drews; S Lapczynski
Journal:  J Agric Food Chem       Date:  1999-12       Impact factor: 5.279

8.  Factors affecting the levels of tea polyphenols and caffeine in tea leaves.

Authors:  Yung-Sheng Lin; Yao-Jen Tsai; Jyh-Shyan Tsay; Jen-Kun Lin
Journal:  J Agric Food Chem       Date:  2003-03-26       Impact factor: 5.279

9.  24h withdrawal following repeated administration of caffeine attenuates brain serotonin but not tryptophan in rat brain: implications for caffeine-induced depression.

Authors:  D J Haleem; A Yasmeen; M A Haleem; A Zafar
Journal:  Life Sci       Date:  1995       Impact factor: 5.037

10.  Physiologic effects of caffeine on cross-country runners.

Authors:  Larry J Birnbaum; Jacob D Herbst
Journal:  J Strength Cond Res       Date:  2004-08       Impact factor: 3.775
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  12 in total

1.  Association between Both Total Baseline Urinary and Dietary Polyphenols and Substantial Physical Performance Decline Risk in Older Adults: A 9-year Follow-up of the InCHIANTI Study.

Authors:  M Rabassa; R Zamora-Ros; C Andres-Lacueva; M Urpi-Sarda; S Bandinelli; L Ferrucci; A Cherubini
Journal:  J Nutr Health Aging       Date:  2016       Impact factor: 4.075

Review 2.  Coffee, tea, and caffeine consumption and prevention of late-life cognitive decline and dementia: a systematic review.

Authors:  F Panza; V Solfrizzi; M R Barulli; C Bonfiglio; V Guerra; A Osella; D Seripa; C Sabbà; A Pilotto; G Logroscino
Journal:  J Nutr Health Aging       Date:  2015-03       Impact factor: 4.075

Review 3.  Prevention and Treatment of Cardiovascular Diseases with Plant Phytochemicals: A Review.

Authors:  Rakesh Kumar Bachheti; Limenew Abate Worku; Yilma Hunde Gonfa; Meseret Zebeaman; D P Pandey; Archana Bachheti
Journal:  Evid Based Complement Alternat Med       Date:  2022-07-04       Impact factor: 2.650

4.  Quantitative trait loci mapping for free amino acid content using an albino population and SNP markers provides insight into the genetic improvement of tea plants.

Authors:  Rong Huang; Jun-Ya Wang; Ming-Zhe Yao; Chun-Lei Ma; Liang Chen
Journal:  Hortic Res       Date:  2022-01-05       Impact factor: 7.291

5.  Beneficial effect of compound essential oil inhalation on central fatigue.

Authors:  Chenxia Han; Feng Li; Simin Tian; Yan Liu; Huai Xiao; Xiumei Wu; Weiyue Zhang; Wei Zhang; Meng Mao
Journal:  BMC Complement Altern Med       Date:  2018-11-26       Impact factor: 3.659

6.  Effect of storage time on biochemical characteristics and antioxidant activity of hawk tea (Litsea coreana) processed by boiling water fixation.

Authors:  Qing Xu; Yuanjing Zhou; Jingfang Zhao; Songlin Yao; Jihong Wang
Journal:  Food Sci Nutr       Date:  2020-10-07       Impact factor: 2.863

Review 7.  Natural Products to Counteract the Epidemic of Cardiovascular and Metabolic Disorders.

Authors:  Birgit Waltenberger; Andrei Mocan; Karel Šmejkal; Elke H Heiss; Atanas G Atanasov
Journal:  Molecules       Date:  2016-06-22       Impact factor: 4.411

8.  The effect of green tea consumption on oxidative stress markers and cognitive function in patients with Alzheimer's disease: A prospective intervention study.

Authors:  Horrolein Arab; Soleiman Mahjoub; Karimollah Hajian-Tilaki; Mehdi Moghadasi
Journal:  Caspian J Intern Med       Date:  2016

Review 9.  Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis-A Narrative Review.

Authors:  Marcellus Arnold; Yolanda Victoria Rajagukguk; Anna Gramza-Michałowska
Journal:  Foods       Date:  2021-03-19

10.  Microbial and Chemical Profiles of Commercial Kombucha Products.

Authors:  Jieping Yang; Venu Lagishetty; Patrick Kurnia; Susanne M Henning; Aaron I Ahdoot; Jonathan P Jacobs
Journal:  Nutrients       Date:  2022-02-05       Impact factor: 5.717
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