Abstract
Caffeine is the main active ingredient of coffee, tea, cocoa, and beverages. Acting as an antagonist of adenosine receptors, it is one of the most popular drugs and psychoactive substances. A regular cup of percolated, instant, and decaffeinated coffee contains 85, 60, and 3mg of the alkaloid, respectively. However, the final concentration varies depending on the plant species, cultivation methods, and bean production process, whereas the daily intake has factors that include age and sociogeographical differences. Due to rapid absorption and slight binding with protein, the methylxanthine has the ability to cross intercellular barriers and is therefore well distributed in tissues.
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