Caffeine was conceived for a wide range of readers interested in the effects on human health, nutrition and physiological function of the methylxanthine beverages and foods – tea, coffee, mate, cola beverages, and coca and chocolate products.
The methylxanthine content of beverages varies considerably. Caffeine is the only methylxanthine in coffee; tea contains caffeine, theobromine and theophylline in decreasing order of concentration, respectively; in cocoa, the predominant methylxanthine is theobromine. Caffeine, which is the only methylxanthine added to soft drinks, present in some soft drinks at concentrations of 15-29 mg per 6 oz. serving.
All methylxanthine have stimulant properties. Research indicates that methylxanthines increase cyclic guanosine monophosphate (cGMP) and cyclic adenosine monophosphate (cAMP) by inhibiting phosphodiesterase and blocking adenosine receptors.
Methylxanthine in food and beverages
