Search results
Results from the WOW.Com Content Network
Paraxanthine, also known as 1,7-dimethylxanthine, is an isomer of theophylline and theobromine, two well-known stimulants found in coffee, tea, and chocolate mainly in the form of caffeine. It is a member of the xanthine family of alkaloids , which includes theophylline, theobromine and caffeine .
The elimination half life of theobromine is between 6 and 8 hours. [1] [2] Unlike caffeine, which is highly water-soluble, theobromine is only slightly water-soluble and is more fat soluble, and thus peaks more slowly in the blood. While caffeine peaks after only 30 minutes, theobromine requires 2–3 hours to peak. [29]
Theobromine is a naturally occurring stimulant that dilates blood vessels (instead of constricting them) to increase blood flow, which gives you the same boost of energy that coffee does—except ...
Its pharmacology is similar to other methylxanthine drugs (e.g., theobromine and caffeine). [1] Trace amounts of theophylline are naturally present in tea, coffee, chocolate, yerba maté, guarana, and kola nut. [1] [3] The name 'theophylline' derives from "Thea"—the former genus name for tea + Legacy Greek φύλλον (phúllon, "leaf") + -ine.
If drinking coffee makes you tired or you don't feel its full effects, it may be due to your genetics, tolerance, or lack of sleep.
High caffeine consumption in energy drinks (at least one liter or 320 mg of caffeine) was associated with short-term cardiovascular side effects including hypertension, prolonged QT interval, and heart palpitations. These cardiovascular side effects were not seen with smaller amounts of caffeine consumption in energy drinks (less than 200 mg). [79]
The excreted metabolites are mostly paraxanthines—theobromine and theophylline—and a small amount of unchanged caffeine. Therefore, the metabolism of caffeine depends on the state of this enzymatic system of the liver. [170] Coffee is also known for its laxative effects, inducing defecation in some people within minutes of consumption.
Caffeine (1,3,7-trimethylxanthine) is the alkaloid most present in green and roasted coffee beans. The content of caffeine is between 1.0% and 2.5% by weight of dry green coffee beans. The content of caffeine does not change during maturation of green coffee beans, but higher caffeine content is found in plants grown at higher altitudes.