Caffeine

Caffeine

Caffeine is the most-widely consumed psychoactive

substance by human beings throughout the world (Reid, 2005).

This report will detail its natural origins, chemical

structure (as well as those of similar substances), and the

methods and dosages in which it is rendered into its usable

form. Additionally, this report will detail caffeine's various

biological pathways within the human body, including access to

the brain and various neurotransmitter pathways.

Caffeine is a chemical that occurs naturally in over 100

plant species throughout the world (Steffen, 2000). Perhaps

the most widely recognized of these plants is the coffee tree,

whose small seed (commonly referred to as a "bean") is roasted

and then crushed into a fine powder (Weinberg and Bealer,

2001). Caffeine also occurs naturally in cocoa beans, tea

leaves, kola nuts, and gurana seeds, and mate. Some of these

plants, such as tea, actually bear a distinct, but similar

chemical to caffeine (i.e. theophylline); these chemicals will

be discussed further in the chemistry section (Steffen, 2000).

Caffeine is chemically known by two names. The first is

1,3,7 -trimethylxanthine; the second is 3,7,-Dihydro-1,3,7-

trimethyl-1H-purine-2,6-dione. Historically, caffeine has also

gone by the name of methyltheobromine, as well as thein

(Weinberg and Bealer, 2001). The chemical formula of caffeine

is C8 H10 N4 O2. The molecular weight for this chemical is

194.19 atomic units. Its composition is as follows: 49.5

percent carbon, 5.2 percent hydrogen, 28.9 percent nitrogen,

and 16.5 percent oxygen. Caffeine melts from a solid hexagonal

crystal at 238 degrees Celsius (Karch, 1993).

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... middle of paper ...

... Parliament, C.Ho, and P.Schieberle

(Eds.), Caffeinated beverages: Health benefits, physiological

effects, and chemistry (p.46-53). Washington, D.C: American

Chemical Society.

Spiller, G. (1998). Basic metabolism and physiological effects

of the methylxanthines. In G. Spiller (Ed.), Caffeine (p.225-

231). New York: CRC Press.

Steffen, D.(2000). Chemistry and health benefits of

caffeinated beverages: symposium overview. In H. Parliament,

C.Ho, and P.Schieberle (Eds.), Caffeinated beverages: Health

benefits, physiological effects, and chemistry (p.2-8).

Washington, D.C: American Chemical Society.

Reid, T. (2005). Caffeine: What's the buzz? Why we love

caffeine. National Geographic, 207, 1, p.2-33.

Weinberg, B., and Bealer, B. (2001). The world of caffeine:

The science and culture of the world's most popular drug. New

York: Routledge.