Caffeine: Nutraceutical and Health Benefit of Caffeine-Containing Commodities and Products
The ever-increasing population of mankind are globally combatting with several health challenges couple with a high level of synthetic drugs demands the search for a green solution that will be sustainable. Therefore, caffeine has been identified as a sus
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Osahon Itohan Roli, Charles Oluwaseun Adetunji, Pragya Mishra, Juliana Bunmi Adetunji, and Raghvendra Raman Mishra
Abstract
The ever-increasing population of mankind are globally combatting with several health challenges couple with a high level of synthetic drugs demands the search for a green solution that will be sustainable. Therefore, caffeine has been identified as a sustainable daily consumable that might be tailored to deliver its active component for the management of the various highlighted health challenges combating mankind through the daily and/or healthy meal. Caffeine (1,3,7-trimethylxanthine) is a soluble natural alkaloid present in plants which constitutes the main active biologically compound present in several food and beverages containing caffeine usually consumed by several individuals. The significance of caffeine-containing food and drinks has been documented over the years as antimicrobial agents; neuroprotective, antioxidant, and cardiovascular agents; and antidiabetics. Hence, this review intends to highlight the health O. I. Roli Department of Anatomy, College of Basic Medical Science, Edo University, Iyamho, Edo State, Nigeria C. O. Adetunji (*) Applied Microbiology Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo University Iyamho, Auchi, Edo State, Nigeria e-mail: [email protected] P. Mishra Food Processing and Management, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, Uttar Pradesh, India J. B. Adetunji Nutrition and Toxicology Research Laboratory, Department of Biochemistry, Osun State University, Osogbo, Osun State, Nigeria R. R. Mishra Medical Lab. Technology, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, Uttar Pradesh, India # Springer Nature Singapore Pte Ltd. 2020 P. Mishra et al. (eds.), Innovations in Food Technology, https://doi.org/10.1007/978-981-15-6121-4_29
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and nutritional benefits of caffeine which has been highlighted as a vital nutritional ingredient which is present in some food products. Also, some previously in vitro and in vivo experiment carried out with caffeine and caffeinecontaining products were well elucidated which have great attributes to release its controlled dose which plays an active role in the maintenance of the body cells, system, and their normal functioning. Keywords
Antimicrobial · Caffeine · Cardiovascular · Health benefit · Neuroprotective · Nutraceutical
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Introduction
Caffeine (1,3,7-trimethylxanthine) has been identified as a major component available in various products rich in chocolate content and beverages known for having a sweet and well-flavored taste. Caffeine is a natural alkaloid with an addictive property which tends to make the consumer addictive to its continuous use (Nawrot et al. 2003). The presence of caffeine in plant products such as coffee beans, tea leaves, cocoa beans, cola nuts, energy drinks, and/or beverages. It has been observed in recent times that its consumption has increased significantly among athle
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