The Common Chemical Species Of Coffee, Caffeine,...

According to the International Coffee Organisation (International Coffee Organisation, n.d.) it is estimated that more than two billion cups of coffee are consumed everyday worldwide. Making coffee the second most popular beverage in the world. So, what is it about coffee that is so appealing to many individuals and is it doing us more harm than good? I have chosen to research three common chemical species that play an important role in the arabica coffee bean, Caffeine, trigonelline and chlorogenic acids. I will be exploring the functions, the beneficial uses and any possible toxicological issues that they may have on the health of humans. Caffeine Naturally present in coffee, caffeine is a central nervous system stimulant that has a similar molecular structure to adenosine. Due to the similarities in the molecular structure between caffeine and adenosine caffeine is able to bind to the adenosine receptor cells in the brain and inhibit adenosine s ability to bind to the receptor cells. In the brain adenosine is an inhibitory neurotransmitter that can act as a CNS depressant. When the body realises that it is lacking in adenosine it reacts by releasing dopamine which then causes stimulatory effects in the body such as increased energy, increased heart rate and increased blood pressure. (Dr. Mandal, 2014). As well as the CNS system effects, caffeine increases basal metabolic rate, increases heart rate by stimulating heart muscles, promotes secretion of stomach acid,