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Caffeine – a common psychoactive stimulant – from a socio-cultural perspective
Published in Charlotte Fabiansson, Stefan Fabiansson, Food and the Risk Society, 2016
Charlotte Fabiansson, Stefan Fabiansson
Currently, there is limited market survey data available for the consumption of methylxanthines in chocolate foods and beverages, although cocoa rank the lowest of the three main plant sources in providing caffeine, it constitutes the major source of dietary theobromine (Shively and Tarka 1984). In general, the amount of theobromine found in chocolate is small enough that humans can safely consume chocolate. However, occasional serious side effects may result from the consumption of large quantities, especially in the elderly, including sweating, trembling and severe headaches (Cady and Durham 2010). Serious poisoning happens more frequently in domestic animals, which metabolise theobromine much more slowly than humans, and can easily consume enough chocolate to cause theobromine poisoning (Stidworthy et al. 1997).
Photocatalytic, antioxidant and antibacterial potential of bio-synthesized ZnO nanoparticles derived from espresso spent coffee grounds: optimization by central composite design
Published in Inorganic and Nano-Metal Chemistry, 2023
Nikoo Ostovar, Nima Mohammadi, Farnaz Khodadadeh
The major sections of the phenolic compounds are caffeic acids and chlorogenic which can use as natural antioxidants in cosmetic, pharmaceutical, feed-stock, and food industries. One of the fascinating properties of methylxanthines is the stimulation of the central nervous system. Their significance in cancer diseases has been related to the antagonism of adenosine receptors. Caffeine is the main methylxanthine retrieved from SCG which can be used in the production of energy drinks or dermatological preparation for cellulite, and chewing gum,[22] whereas theobromine and theophylline can be applied by the pharmaceutical industry.[23] SCG comprises great amounts of valuable organic materials such as cellulose, lignin, hemicellulose, fatty acids, proteins, and antioxidants that can be used as a basis for value-added products.[24] Hence, the existence of polyphenols in SCG provides appropriate reduction properties for it, which makes it a tremendous reducing agent for the green method for synthesizing NPs. Moreover, SCG polyphenols are regarded as being nontoxic that are safe for the environment.[25]
Toxicity evaluation of traditional and organic yerba mate (Ilex paraguariensis A. St.-Hil.) extracts
Published in Journal of Toxicology and Environmental Health, Part A, 2022
Lian da Costa Abrão, Dennis Guilherme Costa-Silva, Michele Goulart dos Santos, Maristela Barnes Rodrigues Cerqueira, Eliana Badiale-Furlong, Ana Luiza Muccillo-Baisch, Mariana Appel Hort
Several studies evaluated the chemical constituents present in yerba mate that may be responsible for its observed biological properties. Among the compounds found a variety of phenolic compounds, xanthines, saponins, and minerals were identified (Bastos et al. 2006; Bravo, Goya, and Lecumberri 2007; Cheminet et al. 2021; Farias et al. 2021; Filip et al. 2001; Olivari et al. 2020; Pagliosa et al. 2010; Puangpraphant, Berhow, and de Mejia 2011). According to Filip et al. (2001), an extract prepared from dried and powdered leaves from I. paraguariensis contained approximately 9.6% (% on dried wt) caffeoyl derivatives such as chlorogenic acid present in the highest quantity. In commercial samples of yerba mate prepared by decoction, caffeoylquinic acids were also the major constituents of the phenolic fraction, representing 70% of total polyphenols, among which chlorogenic acid was also the most abundant (Cheminet et al. 2021). Other polyphenols such as quercetin, rutin and kaempferol were detected in smaller quantities in different samples of I. paraguariensis (Bastos et al. 2006; Cheminet et al. 2021; Farias et al. 2021; Filip et al. 2001). The main xanthines found in yerba mate are caffeine, theobromine and in a lower concentration theophylline (Ito, Crozier, and Ashihara 1997; Pagliosa et al. 2010).
Online measurement of dissolved oxygen in shake flask to elucidate its role on caffeine degradation by Pseudomonas sp.
Published in Indian Chemical Engineer, 2022
Manoj Kumar Shanmugam, Sundarajan Sriman, Sathyanarayana N. Gummadi
Previously, we have isolated Pseudomonas sp. which grows by utilising caffeine as sole carbon source and this strain showed to degrade caffeine at the highest rate ever reported [16]. This strain degrades caffeine through a sequential demethylation pathway which leads to the formation of theobromine, 7-methylxanthine, and xanthine as intermediates. Theobromine (3,7-Dimethyl xanthine) is a multifaceted drug which has an antitussive, anti-adipogenic effect and anti-oxidant activities [17–19]. It has been reported that the conversion of caffeine to theobromine by induced cells of Pseudomonas sp can be enhanced by cobalt salt [20]. It has been identified that caffeine demethylation, which is more predominant in bacterial decaffeination, is catalyzed by a series of oxidoreductase enzymes. These enzymes oxidatively remove the methyl group from caffeine and their intermediate methylxanthines with the formation of formaldehyde and water as by-products [21]. It has also been reported that oxygen is very crucial for this process [22,23]. In this study, we determine the role of DO availability using the SFR vario on caffeine degrading potential as well as theobromine production by induced cells of Pseudomonas sp.