The effect of Caffeine on health and Nutrition

Caffeine is a mild stimulant found in various drinks and foods, such as coffee, tea, and even chocolate. Caffeine is an alkaloid compound secondary metabolism group which includes the class of compounds called methilxantin which has a bitter taste. Caffeine works as a psychomotor to keep the body and increasing energy. Caffeine content is different – different in each product, a cup with 8 oz (1 oz = 28.35 grams) brewed coffee typically has 65 – 120 mg caffeine (Knight et al. 2004).

Caffeine has antioxidant properties to prevent disease. Antioxidants are substances that help protect cells in the body against damage by acting as a defense against oxidative damage. Antioxidants have been associated with a number of potential health benefits, including protection against heart disease and most forms of cancer. Basically there are also antioxidants in tea, cocoa and red wine. But in coffee are four times more caffeine than tea (Escott-Stump, 2008). Caffeine can also be used for carriage of fatigue or drowsiness in the short term (Escott-Stump, 2008)

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