#K cup coffee caffeine content free#
On the contrary, a study carried out in Bhabha Atomic Research Centre in Bombay demonstrates that caffeine is able to contrast and prevent oxidative damage of human organism cell membranes, caused by free radicals, and shows an antioxidant capacity similar to the glutathione (antioxidant naturally present in the human intracellular fluid) and greater than the vitamin C.
So, there is no justification to prohibit nurses from a moderate coffee consumption. Its concentration depends on the fat content of milk, and the infant absorbs only 0.06 - 1.5% of caffeine. It has been observed, in fact, that in the milk of women who drink coffee, caffeine reaches its maximum rate after about 1 h. Also in breastfeeding, the nurse can continue to drink coffee. Today, in the lights of the numerous studies conducted worldwide, it can be stated that caffeine is neither responsible for any disease related to cancer, development of cardiovascular diseases, nor related with problems that may arise during pregnancy, such as a shorter gestation or reduced birth weight (from a study of 12,208 women). However, in the past, caffeine was often demonized as responsible for diseases. 1924/2006 of 2006 December 20 on “Nutrition and health claims made on foods”, it responds to the claims of type A which is related to the “improvement of a biological function related to specific physiological, psychological, and biological activities, beyond their established role in growth, development, and other normal functions”. From this point of view, coffee can therefore be considered a “functional” product according to the European Parliament and Council Regulation No. The positive effects of caffeine on the human organism are now widely known, with particular reference to the improvement of cognitive skills, as a stimulant of attention and concentration. From this point of view, the coffee and caffeine seem to be “neutral” component of human diet. Like caffeine, they are hydrosoluble and can be easily disposed by the kidneys. In fact, the numerous compounds formed during the roasting process come primarily from Maillard Reaction, and are considered as fiber. The World Health Organization (WHO) considers the coffee a “non-nutritive dietary component” because of its 2 calories per cup of bitter coffee. īut it is far from being considered a bad news. On average, the raw Arabica shows a caffeine content ranging from 0.9 to 1.5% (dry weight), while the Robusta contains about twice as much between 1.2 and 2.4%. The caffeine amount present in raw coffee can significantly vary, depending on many factors, among which the most important are the origin and cultivar, Arabica or Canephora (var.
It is present in the form of salt of chlorogenic acid and, in the roasted coffee, in free form. The most studied component of the coffee is certainly caffeine (1,3,7-trimethylxanthine). For instance, it was found that the caffeine content in a Starbuck’s coffee cup during different days varied significantly. Finally, some variables under the control of barista rarely are accurately reproduced during brewing. The number of affecting variables is very high, and some of them are inversely related with caffeine content (brewing time and brew volume), while others exhibit a direct relationship (grinding level, dose, and tamping). What arises from the state of art is that, although there is a significant agreement on the effect of each critical variable on caffeine extraction, there is also a great difficulty to precisely know how much caffeine is in a coffee cup, although this is the most important information for the consumers. Three most important areas will be addressed: (1) coffee varieties and environment (2) coffee processing operations (3) brewing methods extraction variables. This chapter reviewed the phases able to affect the amount of caffeine in cup. Across geographical areas, coffee brews may notably change when preparing Espresso, American, French, Turkish, etc. Its consumption has positive effect on energy expenditure, power of muscle, while over consumption has negative effects widely debated. About 80–90% of the adults are regular consumers of coffee brews.
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