What is Caffeine
Caffeine is the most used nerve on planet Earth; it is a alkaloid (such as atropine, nicotine, strychnine, morphine etc.) of type purine (such as theophylline from tea and theobromine from cocoa) contained in coffee seeds and in some foods (guarana, energy drinks, coca cola, cocoa, etc.).
Caffeine in Food
The presence of caffeine in food depends both on the initial content of the raw material and on the extraction method, but the product that contains the greatest quantity is the coffee leachate obtained from the moka (about 85mg of caffeine PER CUP).
Function and Properties
Caffeine has an absorption speed of 45 minutes and a rather low half-life; in fact, after only 4.5-6 hours the plasma content of the nerve drops by 50% of the initial one.
Caffeine is a widely used stimulant in sport and wellness both thanks to its potential for increased performance during phases of caloric restriction, and to its direct and indirect lipolytic effect; however, it is also considered by the authorities as an obsolete substance, subject to monitoring; the anti-doping limit restricts urinary concentrations of caffeine to no more than 0.012 mg / ml, a threshold beyond which the athlete is considered positive, therefore liable to be disqualified.
NB: caffeine, being a nerve, MUST be taken in moderation; this principle is also valid in sports applications; therefore, in order to respect the consumption doses it would be essential to concentrate it ONLY before the performance / training, limiting the income during the rest of the day.
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