The Impact of Caffeine and Coffee on Human Health

Cornelis, Marilyn C.

doi:10.3390/nu11020416

Cited by 56 publications

(52 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Caffeine (CAF) is one of the most consumed beverages globally, second only to water, and it is present in coffee, tea, and soft drinks. 1 Coffee is a principal route of exposure to CAF in the European population, while tea constitutes the main route of CAF in Asian communities. 2 It has been reported that regular coffee consumption lowers the risk of type II diabetes and reduces the risk of impaired glucose tolerance due to its anti-inflammatory and antioxidant effects, and modulation of adenosine receptor signaling and microbiome content.…”

mentioning

confidence: 99%

Caffeine modulates pharmacokinetic and pharmacodynamic profiles of pioglitazone in diabetic rats

Alshabi

Alkahtani

Shaikh

et al. 2021

SMJ

View full text Add to dashboard Cite

using 5 groups of Wistar rats: normal rats, untreated diabetic rats, diabetic rats + caffeine (20 mg/kg), diabetic rats + PIO (10 mg/kg), and diabetic rats + PIO (10 mg/kg) + caffeine (20 mg/kg). The drugs were administered for Original Article 14 days, and fasting plasma glucose concentrations were determined on the first day, and thereafter at weekly intervals. On day 14, rat sacrifice was followed with assay of levels of biomarkers. To estimate the pharmacokinetic parameters, the diabetic animals were assigned to 2 groups: one group received PIO (10 mg/kg), while the other received PIO + caffeine (20 mg/kg). Blood samples were drawn from the retro-orbital plexus at different time intervals, and pharmacokinetic parameters were measured using high performance liquid chromatography. Results: Caffeine caused statistically marked increases in area under the curve, C max , T max , and half-life of PIO, and decreased clearance. Combination of PIO and caffeine produced a synergistic effect on percentage reduction in blood glucose, with 67.1% reductions observed on day 7 and 68.9% reductions observed on day 14. Liver and cardiac biomarkers were significantly decreased, suggesting cardioprotective and hepatoprotective effects. Conclusion: Co-administration of PIO with caffeine enhances its antidiabetic effect, probably due to enhanced bioavailability of PIO, leading to clinical benefits in diabetic patients.

show abstract

mentioning

confidence: 99%

Caffeine modulates pharmacokinetic and pharmacodynamic profiles of pioglitazone in diabetic rats

Alshabi

Alkahtani

Shaikh

et al. 2021

SMJ

View full text Add to dashboard Cite

show abstract

“…Overall, the trend that emerges from the various clinical studies is that moderate caffeine intake is generally considered to exert no or even positive effects on human health, with some caveats. That is, despite the observations that daily caffeine intake of up to 400 mg/day for the healthy adult population is not associated with adverse cardiovascular health, behavior, cancer risk, male fertility, calcium homeostasis, and bone health, 14 the nonuniformity of caffeine sources in the various studies makes the interpretation of results difficult, since most caffeinated products contain other compounds that can influence disease risk.…”

mentioning

confidence: 99%

Caffeine and Bones: If Less Is Good, More May Not Be Better

Antonioli

Haskó

2019

Journal of Caffeine and Adenosine Research

View full text Add to dashboard Cite

“…effects that often occur due to caffeine intake include palpitations, insomnia, headaches, tremors, anxiety, seizures, arrhythmias, nausea, and vomiting. Besides, the consumption of regular caffeine, especially in large quantities, can cause dependency effects (Cornelis, 2019;Wassef et al, 2017).…”

Section: Determination Of Caffeine Concentrationmentioning

confidence: 99%

Quantitative Analysis of Caffeine Levels in Local Coffee (Coffea sp) Powder on Dabo Island with UV-Vis Spectrophotometry

Hainil¹,

Suhaera²,

Lirtri³

2019

Borneo J Pharm

View full text Add to dashboard Cite

Coffee (Coffea sp) is the second-largest beverage consumed by people around the world whose process comes from the processing and extraction of coffee beans. Coffee has a chemical compound, one of which is caffeine. Caffeine is a crystal-shaped compound. Caffeine can be a tangible white powder or a shiny white needle-shaped, odorless caffeine, and caffeine has a bitter taste. The purpose of the study was to determine the caffeine levels of local ground coffee on the island of Dabo with the spectrophotometry UV-Vis method. Analysis of the ground coffee caffeine levels is quantitative determined using spectrophotometry UV-Vis. The equation of the calibration curve of caffeine is regression y = 0.1307x + 0.0112 with a correlation coefficient value (r) of 0.9993. Based on Indonesian National Standards (SNI) 01-7152-2006, The maximum limit of caffeine in foods and beverages is 150 mg/day and 50 mg/serving. The results of the analysis of caffeine levels from three samples of ground coffee circulating on Dabo Island each in 2 g were 0.3383 mg for Sample A; 0.3786 mg for Sample B; and 0.5803 mg for Sample C.

show abstract

The Impact of Caffeine and Coffee on Human Health

Abstract: Coffee is one of the most widely consumed beverages in the world and is also a major source of caffeine for most populations [...]

Cited by 56 publications

References 27 publications

Caffeine modulates pharmacokinetic and pharmacodynamic profiles of pioglitazone in diabetic rats

Caffeine modulates pharmacokinetic and pharmacodynamic profiles of pioglitazone in diabetic rats

Caffeine and Bones: If Less Is Good, More May Not Be Better

Quantitative Analysis of Caffeine Levels in Local Coffee (Coffea sp) Powder on Dabo Island with UV-Vis Spectrophotometry

Contact Info

Product

Resources

About