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The chemistry and health effect of caffeine with its determination using high performance liquid chromatography [HPLC]: Review

Beshir Legas Muhammed


Caffeine is an odorless, colorless and a bitter taste stimulant which is found in the leaves, seeds or fruits of over 63 plants species worldwide. Coffee, cocoa beans, cola nuts and tea leaves are used as a source of caffeine in most country.  It is a naturally occurring alkaloid belongs to methylxanthine class. Caffeine is a pharmacologically dynamic substance and depending on the dose can be a mild central nervous system stimulant, improve cardiac performance, increase brain circulation, exhibit vasodilator and diuretic effect. It is also increasing heartbeat rate, dilate blood vessels and elevate levels of free fatty acids and glucose in plasma. High Performance Liquid Chromatographic (HPLC) method is simple, fast, economical, accurate, precise and reproducible instrumental method that used to screening and quantifying caffeine in variety of soft drink beverages, food, and drug and water sample.

Keywords: Caffeine, HPLC, Decafination, Health effect, chromatography, pharma


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