Caffeine content of conventional and non conventional foods on the Hungarian market

Lugasi, A.; Kádár, Gábor; Alb, K.; Molnár, E.; Morava, Éva

doi:10.1556/aalim.44.2015.1.8

Cited by 2 publications

(3 citation statements)

References 19 publications

(20 reference statements)

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“…In a previous study the caffeine content of more than 370 food items were measured, and data were published (LUGASI et al, 2015). The aim of the present study is to develop a caffeine database including the types and forms of caffeine containing beverages and foods based on our earlier data and then identify the main caffeine sources, calculate their consumed amount, and fi nally estimate the dietary intake of caffeine among the Hungarian adult population using a 3-day dietary record.…”

Section: Acta Alimentaria 44 2015mentioning

confidence: 99%

Caffeine intake in Hungary – A population based estimation

2015

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Caffeine is a bitter, white crystalline xanthine alkaloid that is synthesized in different parts of more than 60 plant species. In a previous study, caffeine content of 377 food samples obtained from the Hungarian market was measured by a validated HPLC technique. These analytical data were built up into a food composition database called NutriComp. Dietary caffeine intake of the Hungarian population was estimated based on the data of the National Nutritional Status Survey 2009. Daily caffeine intake of Hungarian adult males and females were 147±6.2 mg per capita (95% CI: 135-160), and 138±4.2 mg per capita (95% CI: 129-147), respectively. There was no signifi cant difference between genders. The oldest men and women consumed signifi cantly less caffeine than the people between 35-64 years of age. The main sources of caffeine are coffee and tea with 58-59%, and 35-37% of the total intake in men and women, respectively.

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Section: Acta Alimentaria 44 2015mentioning

confidence: 99%

Caffeine intake in Hungary – A population based estimation

2015

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“…Natural products and food items such as cocoa, tea leaves, coffee beans, chocolate, and carbonated beverages contain variable amounts of caffeine. [12,13] Beverages that contain caffeine affect the central nervous system (CNS) by improving alertness and focus. [13] Caffeine is absorbed quickly in the body bringing fast pain relief and promoting alertness, relaxation, and concentration.…”

Section: Introductionmentioning

confidence: 99%

“…Increasing attention is given to the caffeine content in food supplements due to its potent pharmacological. Natural products and food items such as cocoa, tea leaves, coffee beans, chocolate, and carbonated beverages contain variable amounts of caffeine [12,13] . Beverages that contain caffeine affect the central nervous system (CNS) by improving alertness and focus [13] …”

Section: Introductionmentioning

confidence: 99%

Caffeine and Purine Derivatives: A Comprehensive Review on the Chemistry, Biosynthetic Pathways, Synthesis‐Related Reactions, Biomedical Prospectives and Clinical Applications

Abu‐Hashem,

Hakami,

El‐Shazly

et al. 2024

Chemistry & Biodiversity

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Caffeine and purine derivatives represent interesting chemical moieties, which show various biological activities. Caffeine is an alkaloid that belongs to the family of methylxanthine alkaloids and it is present in food, beverages, and drugs. Coffee, tea, and some other beverages are a major source of caffeine in the human diet. Caffeine can be extracted from tea or coffee using hot water with dichloromethane or chloroform and the leftover is known as decaffeinated coffee or tea. Caffeine and its derivatives were synthesized via different procedures on small and large scales. It competitively antagonizes the adenosine receptors (ARs), which are G protein‐coupled receptors largely distributed in the human body, including the heart, vessels, brain, and kidneys. Recently, many reports showed the effect of caffeine derivatives in the treatment of many diseases such as Alzheimer's, asthma, parkinsonism, and cancer. Also, it is used as an antioxidant, anti‐inflammatory, analgesic, and hypocholesterolemic agent. The present review article discusses the synthesis, reactivity, and biological and pharmacological properties of caffeine and its derivatives. The biosynthesis and biotransformation of caffeine in coffee and tea leaves and the human body were summarized in the review.

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Caffeine content of conventional and non conventional foods on the Hungarian market

Cited by 2 publications

References 19 publications

Caffeine intake in Hungary – A population based estimation

Caffeine intake in Hungary – A population based estimation

Caffeine and Purine Derivatives: A Comprehensive Review on the Chemistry, Biosynthetic Pathways, Synthesis‐Related Reactions, Biomedical Prospectives and Clinical Applications

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