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Genetics of caffeine consumption and responses to caffeine [PDF]
Psychopharmacology, 2010 Caffeine is widely consumed in foods and beverages and is also used for a variety of medical purposes. Despite its widespread use, relatively little is understood regarding how genetics affects consumption, acute response, or the long-term effects of caffeine.This paper reviews the literature on the genetics of caffeine from the following: (1) twin ...
Abraham A Palmer, Harriet De Wit
exaly +3 more sources
Journal of Alzheimer's Disease, 2010 Caffeine causes most of its biological effects via antagonizing all types of adenosine receptors (ARs): A1, A2A, A3, and A2B and, as does adenosine, exerts effects on neurons and glial cells of all brain areas. In consequence, caffeine, when acting as an AR antagonist, is doing the opposite of activation of adenosine receptors due to removal of ...
Ribeiro, Joaquim A., Sebastião, Ana M
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Gels, 2016 Caffeine (a stimulant) and ethanol (a depressant) may have opposite effects in our body, but under in vitro conditions they can “gel” together. Caffeine, being one of the widely used stimulants, continued to surprise the scientific community with its unprecedented biological, medicinal and physicochemical properties.
Kolehmainen, Erkki, Nonappa, Nonappa
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Cochrane Database of Systematic Reviews, 2010 Caffeine has a variety of pharmacological effects; it is a weak bronchodilator and it also reduces respiratory muscle fatigue. It is chemically related to the drug theophylline which is used to treat asthma. It has been suggested that caffeine may reduce asthma symptoms and interest has been expressed in its potential role as an asthma treatment.
Welsh, Emma J. +3 more
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Journal of Caffeine Research, 2017 Many people avidly consume foods and drinks containing caffeine, despite its bitter taste. Here, we review what is known about caffeine as a bitter taste stimulus. Topics include caffeine's action on the canonical bitter taste receptor pathway and caffeine's action on noncanonical receptor-dependent and -independent pathways in taste cells.
Rachel L, Poole, Michael G, Tordoff
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Journal of Food Protection, 1990 Two components of cocoa powder, caffeine (1,3,7-trimethylxanthine) and theobromine (3,7-dimethylxanthine), were evaluated for their effect on growth of L. monocytogenes strain V7. Caffeine (0.5%) and theobromine (2.5%) were added singly or in combination to skim milk or a modified tryptose phosphate broth (MTPB), which were sterilized, inoculated to ...
Laura J, Pearson, Elmer H, Marth
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