Caffeine is a compound of many plants—a special psychostimulant, according to some data—and it is one of the most frequently used psychoactive substances in the world.
After consumption, caffeine is almost completely absorbed and extensively metabolized in the liver by phase I (cytochrome P450) enzymes, mainly CYP1A2, which appears to be polymorphically distributed in human populations.
Caffeine serves stimulating the drinkers and make feel less sleepy, but caffeine also limit vitamin and mineral absorption.
Drugmakers are required by law to list the amount of caffeine in their product, however, food and beverage companies do not have to. The caffeine that is taken out of coffee beans to produce decaffeinated coffee is then sold to drug companies and soft drink manufacturers.
It has not regulated to use in drinks, since caffeine occurs naturally in coffee and chocolate. A cup of standard black tea, made by steeping a tea bag or a tea spoonful of loose tea for about five minutes, provides 35 to 50 milligrams of caffeine per cup and is enough to provide the morning pick up which may turn to coffee.
The caffeine content of caffeine containing drinks are regularly tracked by the United State Food and Drug Administration (US FDA), allowing a maximum limit of 200 mg/day with no raising concerns for adults.
Two cups of string tea will provide the equivalent of only once cup of coffee. A person may become nervous if he or she drinks too much coffee. In some cases, people can’t sleep if they drink a lot of caffeine.
Caffeine in beverages
