CaffeineThree Main SourcesCoffeeHistoryConsumption In the U.S.Processing and StorageGrowing and TradeDecaffeinated CoffeeVariety of Coffee DrinksCaffeine ContentTeaHistoryThe American RevolutionProductionVarieties Of TeaCaffeine ContentChocolateHistoryProcessingXanthine ContentOther Sources Of CaffeineComparison Of Caffeine ContentPharmacologyTime courseDependenceMechanism of actionPhysiological effectsBehavioral EffectsCauses For ConcernCaffeine Caffeine- Most widely used psychoactive drug Many individuals use daily- Belongs to a class of chemicals known as xanthines- There is evidence that caffeine: Can cause dependence Interfere with normal functioningThree Main Sources- Three plants containing xanthines have been used by humans for thousands of years: Coffee: from the Middle East Tea: first grown in China Cacao: from the Americas- All three played, and continue to play, important cultural and economic roles CoffeeHistory- Origin of coffee use (Ethiopia) Legend: Kaldi, a goat herder, and his goats ate coffee berries and danced- The practice then spread to: 1400s: Egypt and other Arabic countries 1500s: Throughout the Middle East 1600s: Europe- 17th–18th century England: coffeehouses spread “penny universities” a location to listen and learn from literary and political figures- England 1674: “The Women’s Petition Against Coffee” argued against the use of coffee on the grounds that it made men impotentConsumption In the U.S.- Use increased following taxation of tea and the American Revolution To drink tea was to be a Tory- Use increased during and after Prohibition - Use Peaked in 1946 Declined perhaps due to increased soft drink consumption Current annual use is about 23 gallons of coffee per personProcessing and Storage- Originally: individuals chewed on coffee beans or put raw beans in hot water- Later discovered that roasting improved the flavor of the drink- Coffeehouses and individuals originally roasted and ground their own beans- 1790 New York: Commercial roasting- 1900: Vacuum packing for long-term storage of ground coffeeGrowing and Trade- 1696: Dutch began cultivation in East Indies Then Latin America became world’s largest producer- Virtually all coffee is made from two species: caffea Arabica: milder flavor, takes longer to develop after planting and requires a near tropical climate to grow caffea robusta: stronger and more bitter flavor and a higher caffeine content, used in less expensive blends - Currently, about half of coffee in the U.S. comes from Latin America The rest comes from Vietnam, Indonesia, and Thailand Over $5 billion was imported to the US in 2008Decaffeinated Coffee- Processes to remove caffeine from the coffee bean include: Soaking unroasted beans in an organic solvent removes the caffeineo This is the most common method in the U.S. Alternative Swiss water process not widely used o It removes more of the coffee’s flavor- Caffeine removed from coffee is used in soft drinks Coca-Cola owns one of the largest decaffeinating companiesVariety of Coffee Drinks- A large variety of products in the supermarket and coffee shops Black coffee, espresso, cappuccino, latte, Turkish, half-caf, iced, flavored- The number of specialty coffee shop increased from 200 (1980) to 25,000 (2010)Caffeine ContentType Average caffeine contentBrewed, drip (5 oz) 115Brewed, percolator (5 oz) 80Instant (5 oz) 65Decaffeinated, brewed (5 oz) 3Decaffeinated, instant (5 oz) 2TeaHistory- Origin of tea (China) Camellia sinensis: an evergreen Legend: Daruma, the founder of Zen Buddhism, cut off his eyelids to remain awake while meditatingo New plant grew where his eyelids touched the eartho Leaves from that plant made a stimulating drink- AD 350:  Evidence for medicinal use - AD 780:  Evidence for nonmedical use- 1610: Dutch delivered tea to Europe- 17th century: English East India Company Imported tea from China Created a monopoly in England- In Britain, major marketing campaigns promoted the switch from coffee to teaThe American Revolution- Before the Revolution, American colonists were committed tea drinkers- Anger over a tax on tea “Taxation without representation” “The Boston Tea Party” (1773)- Revolution helped tea sales in England To be a tea drinker was to be loyal to the Crown Production- Tea is grown in: China, Sri Lanka, India and Indonesia - Tea leaves are picked by hand One worker = 10 pounds of tea per day- Tea leaves are then Dried Rolled to crush the cells in the leaves Placed in a cool, damp place for fermentation (oxidation)Varieties Of Tea- Black tea fully oxidized leaves- Green tea nonoxidized leaves- Oolong tea greenish-brown and consists of partially oxidized leaves- Iced tea 75 percent of all tea consumed in the U.S. - Flavored teas mixtures of tea and mint, spices, or other flavors - Herbal teas contain a mix of plant leaves and flowers but no actual teaCaffeine Content- Pound for pound, tea has more caffeine than coffee, however 1 pound of tea leaves = 200 cups of tea 1 pound of coffee = 50 to 60 cups of coffee - Tea has about 40 to 60 mg of caffeine per cup depending on the type and strength of the brew- Theophylline is another xanthine found in tea Very small amounts In high doses, theophylline is used as an asthma medicationChocolateHistory- Origin of chocolate (Mesoamerica) Theobroma means “food of the gods” Legend: Cacao tree was a gift to humans from paradise from the Aztec god Quetzalcoatl- Aztecs cultivated cacao widely The cacao bean was an important part of their economy and culture- Chocolatl Was a thick, bitter liquid flavored with vanilla From the Mayan words choc (“warm”) and latl (“beverage”)- 16th century: Cortez introduced chocolate into Europe Chocolate drinking spread slowly 17th century: Chocolate sold alongside coffee and tea in established coffeehousesProcessing- Prior to 1828, the traditional Aztec process was used Cacao pods were dried in the sun, then roasted to remove the husk Kernels were ground to obtain a thick liquid (baking chocolate)- 1828: Dutch patent issued for a process that removes about two-thirds of the fat (cocoa butter) and produces a powder- A mixture of cocoa butter, sugar, and chocolate powder can be formed into slabs or bars- 1876: Milk chocolate introduced by the SwissXanthine Content-