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Caffeine: a boon or bane

Caffeine: a boon or bane PurposeThe purpose of this paper is to explore the sources of caffeine and its utilization in different food products, along with its impact on human health in terms of benefits and adverse effect.Design/methodology/approachThe papers reviewed were selected based on the following key descriptors such as caffeine, sources, trends of consumption, utilization, benefits and adverse effects, regulation and labelling.FindingsThere are many physiological effects of caffeine on respiratory, cardiovascular, gastrointestinal, reproductive and central nervous system. It has a positive effect in reducing the risk of diabetes, Alzheimer’s disease, Parkinson’s disease and liver injury and, at the same time, in improving mood, psychomotor performance and immune response. On the other hand, the negative effects of caffeine include addiction, cancer, heart diseases, insomnia, gastrointestinal disturbances and intoxication. As caffeine, when taken in large amount, is harmful, therefore as per the regulatory bodies, its concentration should not exceed the set limit, and its presence needs to be listed on the label of that particular food product. In a nutshell, it can be said that caffeine acts as a boon as well as bane because it possesses both beneficial and adverse effects.Originality/valueThis is a unique and comprehensive review that will provide a brief overview of sources, utilization, healthful as well as harmful effect of caffeine to the readers. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Caffeine: a boon or bane

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References (87)

Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/NFS-05-2017-0100
Publisher site
See Article on Publisher Site

Abstract

PurposeThe purpose of this paper is to explore the sources of caffeine and its utilization in different food products, along with its impact on human health in terms of benefits and adverse effect.Design/methodology/approachThe papers reviewed were selected based on the following key descriptors such as caffeine, sources, trends of consumption, utilization, benefits and adverse effects, regulation and labelling.FindingsThere are many physiological effects of caffeine on respiratory, cardiovascular, gastrointestinal, reproductive and central nervous system. It has a positive effect in reducing the risk of diabetes, Alzheimer’s disease, Parkinson’s disease and liver injury and, at the same time, in improving mood, psychomotor performance and immune response. On the other hand, the negative effects of caffeine include addiction, cancer, heart diseases, insomnia, gastrointestinal disturbances and intoxication. As caffeine, when taken in large amount, is harmful, therefore as per the regulatory bodies, its concentration should not exceed the set limit, and its presence needs to be listed on the label of that particular food product. In a nutshell, it can be said that caffeine acts as a boon as well as bane because it possesses both beneficial and adverse effects.Originality/valueThis is a unique and comprehensive review that will provide a brief overview of sources, utilization, healthful as well as harmful effect of caffeine to the readers.

Journal

Nutrition & Food Science – Emerald Publishing

Published: Feb 12, 2018

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