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dc.contributor.authorPena-Fernandez, A.en
dc.contributor.authorEvans, M. D.en
dc.contributor.authorBhambra, Avninder S.en
dc.date.accessioned2017-07-18T15:24:14Z
dc.date.available2017-07-18T15:24:14Z
dc.date.issued2017-05-25
dc.identifier.citationPeña-Fernández, A., Evans, M. D. and Bhambra, A. S (2017) Health effects and risks of caffeine, theobromine and theophylline. In: Frontiers in Bioactive Compounds: At the Crossroads Between Nutrition and Pharmacology. pp. 357-382 (26)en
dc.identifier.isbn9781681084305
dc.identifier.issn2468-6409
dc.identifier.issn2468-6395
dc.identifier.urihttp://hdl.handle.net/2086/14315
dc.description.abstractMethylxanthines, namely caffeine, theobromine and theophylline are found in several beverages and food products such as coffee, cocoa, tea and cola drinks. These substances can provide benefits to humans but also prove harmful mainly when consumed in high amounts. However, the beneficial and deleterious effects of methylxanthines are controversial in research findings, largely because of inconsistencies within research conducted and factors associated within studies. For instance, some authors have reported methylxanthines could have potential antioxidant activity under physiological conditions but opposing studies do not support these claims. Factors that influence the effects of methylxanthines include age, gender and health status of the individual. In addition to these, other factors such as doses, consumption of drugs or pharmaceuticals, alcohol and tobacco habits and diet also play a role in methylxanthine effects and metabolism. Therefore, our review is to provide a clearer understanding of the beneficial/adverse effects of methylxanthines in humans. A description of the physiological and toxicological effects of these methylxanthines is provided.en
dc.language.isoenen
dc.publisherBentham Scienceen
dc.subjectBioactive compoundsen
dc.subjectCaffeineen
dc.subjectHuman health and risksen
dc.subjectMethylxanthinesen
dc.subjectTheobromineen
dc.subjectTheophyllineen
dc.titleHealth Effects and Risks of Caffeine, Theobromine and Theophyllineen
dc.typeBook chapteren
dc.identifier.doihttps://doi.org/10.2174/97816810842991170201
dc.researchgroupBiomedical and Environmental Healthen
dc.peerreviewedYesen
dc.funderN/Aen
dc.projectidN/Aen
dc.cclicenceN/Aen
dc.date.acceptance2017-05-01en
dc.researchinstituteInstitute for Allied Health Sciences Researchen
dc.researchinstituteLeicester Institute for Pharmaceutical Innovation - From Molecules to Practice (LIPI)en


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