Differential cognitive effects of energy drink ingredients: Caffeine, taurine, and glucose

Giles, Grace E.; Mahoney, Caroline R.; Brunyé, Tad T.; Gardony, Aaron L.; Taylor, Henry; Kanarek, Robin B.

doi:10.1016/j.pbb.2012.07.004

Cited by 135 publications

(137 citation statements)

References 70 publications

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“…Previous studies have found reaction time to be faster following exercise Davranche and McMorris [1] [4] [13]- [15] and caffeine consumption [7] [11] [16] [17]. Crowe, Leicht, and Spinks [18] examined the effects of caffeine consumption and anaerobic exercise, and found no differences in reaction time between groups which is consistent with the findings of the current study.…”

Section: Discussionsupporting

confidence: 90%

The Influence of Exercise and Caffeine on Cognitive Function in College Students

Shulder¹,

Hall²,

Miller³

2016

Health

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Exercise has widely been shown to improve cognition, potentially by making individuals more receptive to sensory stimulation or inhibiting irrelevant information. Caffeine, one of the world's most widely used stimulants, seems to have similar effects. It seems that both exercise and caffeine improve cognitive function separately, but little research has been done examining their combined effects. The purpose of this study was to examine the impact of caffeine and exercise, independently and combined, on cognitive function. 20 healthy college students completed the study. These participants were low caffeine consumers. Each participant came to the lab 5 times. During the first session, they completed a graded exercise test on a cycle ergometer to determine ventilatory threshold (VT). The following four sessions were test sessions involving supplementation and exercise. During these, each participant engaged in 30 minutes of cycling (at 90% VT) or 30 minutes of quiet reading after consuming either caffeine (at 4 mg/kg body weight) or a placebo. The Contingent Continuous Performance Task (CPT) and Wisconsin Card Sorting Task were used to measure cognitive function and were completed 5 minutes and 20 minutes after exercise or quiet reading. There were no significant differences found for any variables tested, for condition effect, time effect or condition * time interaction, except for a significant time effect on false alarms on the Contingent CPT (p = 0.017). This study may have been limited by multiple variables including the population, executive function measures, caffeine dosage, or exercise prescription. These findings point to the need for future research to understand the changes in cognition from exercise and caffeine in combination. Future research may include looking at exercise at different intensities, different dosages of caffeine, or looking at the long-term cognitive effects.

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Section: Discussionsupporting

confidence: 90%

The Influence of Exercise and Caffeine on Cognitive Function in College Students

Shulder¹,

Hall²,

Miller³

2016

Health

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“…Taurine is an essential nutritive element for infant growth and development. It can strengthen night vision capabilities and immune system, improve the protective effect of the cardiovascular system and accelerate fat emulsification [23]. C-aminobutyric acid is a strong nerve inhibitory amino acid with sedation and hypnosis, anticonvulsive, and hypotensive functions [24].…”

Section: Amino Acid Compositions Of the Fermented Tea Substratesmentioning

confidence: 99%

Chemical Composition and Sensory Evaluation of Fermented Tea with Medicinal Mushrooms

Wei-fang

Guo

et al. 2013

Indian J Microbiol

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In commercial tea production, plenty of tea leaf waste is generated, which may not only exert pollution risk to environment, but also a huge waste of bioactive ingredients in tea. In this study, the 4th to 7th leaves of tea bush were collected and used as substrate for mycelial culture of two renown medicinal mushrooms Grifola frondosa and Tianzhi (new variants of Ganoderma lucidum) to obtain a new type of solid-state fermented tea. Result showed that the polysaccharides of Grifola frondosa and Tianzhi fermented tea were 1.52 and 4.14 %, tea polyphenols were 1.51 and 1.85 %, the free amino acids were 1.52 and 0.94 %, caffeine were 1.16 and 1.70 %, polyphenols/amid acids ratio were 1.0 and 1.98, water extractions were 35.53 and 32.86 %, protein contents were 17.63 and 6.13 mg/g, respectively. The volatile components were mainly composed of alcohols, esters, aldehydes and ketones. The contents of major flavor compositions of fermented tea had changed and their relation tended to be harmonious, and the variety of amino acids significantly increased. Therefore, the sensory flavor and therapeutic qualities of fermented tea were significantly improved.

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“…Health Canada [8] indicated that up to 400 mg/day is an acceptable daily consumption of caffeine with no health risk factors. Several meta-analyses supported this conclusion [4,13].…”

Section: Introductionmentioning

confidence: 99%

“…While individuals respond differently to stimulants, research has found that caffeine has both positive and negative effects on the body, such as anxiety, insomnia, tachycardia, irritability, Broncho-pulmonary dysplasia and muscle tremors [5,8,16,18,20].…”

Section: Introductionmentioning

confidence: 99%

“…The consumption of more than 5 cups daily increase the likelihood of cardiovascular complications, especially stroke or coronary artery disease [5]. In addition, caffeine has several renal and genitourinary complications, increased urine flow rate, sodium and calcium excretion, creatinine clearance, and urinary incontinence are the most common [8]. In fact, many individuals reported that they have experienced some of the adverse effects of caffeine.…”

Section: Introductionmentioning

confidence: 99%

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Caffeine Consumption among Zayed University Students in Dubai, United Arab Emirates: A Cross-Sectional Study

Ghali¹,

Shaibi²,

Majed³

et al. 2017

AJNE

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Background: Over the past decade, the global caffeine consumption rate has increased dramatically. Coffee and tea are among the common sources, but energy drinks are becoming an important contributor to total caffeine consumption. Recommendations for daily caffeine intake is not being followed due to the perceived benefits of caffeine which include mood improvement, concentration, social factors, and energy boosting. This study was important to add to the limited data about caffeine consumption in the Gulf region and mainly in the UAE. Objectives: The objectives were to determine the prevalence of caffeinated beverage consumption among university students and perceived benefits in addition to the estimation of daily caffeine consumption (mg/day). Design: Data was collected through a self-reported questionnaire from a total of 175 participants (129 females and 46 males) who were conveniently selected from different settings at Zayed University -Dubai. Usual Caffeine intake was calculated from all caffeine containing beverages. Results: Eighty-six percent of the 175 participants, both males and females, at Zayed University-Dubai consumed caffeinated beverages with an average intake of 249.7 ± 235.9 mg. The intake among the 150 caffeine consumers varied from 4.2 mg/day to 932.2 mg/day. Average intake of caffeine was not significantly different between genders (P = 0.125). Thirty-five percent of the population consumed more than 400 mg/day of caffeine, with no statistical difference between males and females (P = 0.202). Coffee was the most commonly consumed drink among both genders, followed by tea. Most perceived benefits of caffeine consumption were not significantly different except for the relationship between caffeine and improved exercise performance (P = 0.018) and caffeine in relation to weight loss (P = 0.001) among males. Conclusion: The prevalence of caffeine consumption at Zayed University was high among both males and females. Further research is necessary to estimate the total caffeine intake from all dietary sources, mainly the cultural foods and beverages, and to determine the relationship between accessibility to caffeine containing beverages and caffeine consumption among University student.

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Differential cognitive effects of energy drink ingredients: Caffeine, taurine, and glucose

Cited by 135 publications

References 70 publications

The Influence of Exercise and Caffeine on Cognitive Function in College Students

The Influence of Exercise and Caffeine on Cognitive Function in College Students

Chemical Composition and Sensory Evaluation of Fermented Tea with Medicinal Mushrooms

Caffeine Consumption among Zayed University Students in Dubai, United Arab Emirates: A Cross-Sectional Study

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