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Caffeine: Nutraceutical and Health Benefit of Caffeine-Containing Commodities and Products

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Innovations in Food Technology

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Abstract

The ever-increasing population of mankind are globally combatting with several health challenges couple with a high level of synthetic drugs demands the search for a green solution that will be sustainable. Therefore, caffeine has been identified as a sustainable daily consumable that might be tailored to deliver its active component for the management of the various highlighted health challenges combating mankind through the daily and/or healthy meal. Caffeine (1,3,7-trimethylxanthine) is a soluble natural alkaloid present in plants which constitutes the main active biologically compound present in several food and beverages containing caffeine usually consumed by several individuals. The significance of caffeine-containing food and drinks has been documented over the years as antimicrobial agents; neuroprotective, antioxidant, and cardiovascular agents; and antidiabetics. Hence, this review intends to highlight the health and nutritional benefits of caffeine which has been highlighted as a vital nutritional ingredient which is present in some food products. Also, some previously in vitro and in vivo experiment carried out with caffeine and caffeine-containing products were well elucidated which have great attributes to release its controlled dose which plays an active role in the maintenance of the body cells, system, and their normal functioning.

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Authors and Affiliations

  1. Department of Anatomy, College of Basic Medical Science, Edo University, Iyamho, Edo State, Nigeria

    Osahon Itohan Roli

  2. Applied Microbiology Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo University Iyamho, Auchi, Edo State, Nigeria

    Charles Oluwaseun Adetunji

  3. Food Processing and Management, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Pragya Mishra

  4. Nutrition and Toxicology Research Laboratory, Department of Biochemistry, Osun State University, Osogbo, Osun State, Nigeria

    Juliana Bunmi Adetunji

  5. Medical Lab. Technology, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Raghvendra Raman Mishra

Authors
  1. Osahon Itohan Roli
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  2. Charles Oluwaseun Adetunji
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  3. Pragya Mishra
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  4. Juliana Bunmi Adetunji
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  5. Raghvendra Raman Mishra
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Correspondence to Charles Oluwaseun Adetunji .

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Editors and Affiliations

  1. Food Processing and Management, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Pragya Mishra

  2. Medical Lab Technology, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Raghvendra Raman Mishra

  3. Applied Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo University Iyamho, Auchi, Edo State, Nigeria

    Charles Oluwaseun Adetunji

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Roli, O.I., Adetunji, C.O., Mishra, P., Adetunji, J.B., Mishra, R.R. (2020). Caffeine: Nutraceutical and Health Benefit of Caffeine-Containing Commodities and Products. In: Mishra, P., Mishra, R.R., Adetunji, C.O. (eds) Innovations in Food Technology. Springer, Singapore. https://doi.org/10.1007/978-981-15-6121-4_29

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