Essay about effects of caffeine
environment, about how we work ourselves away, about those soldiers who have to stay awake all night surveying. Caffeine is found in coffee, tea, and many soft drinks. tags: substance analysis Term Papers 1752 words (5 pages) Preview - Several people rely on chlamydia trachomatis research papers caffeine to wake them up or give them a boost of energy when they feel down. It is a stimulant, and stimulants are drugs that boost your alertness. Usually people who do not take care of themselves tend to eventually get more tired by mid-day and as their day goes. tags: unhealthy nation, hearts, brains Term Papers 1896 words (5.4 pages) Preview - Introduction: Caffeine is produced by plants as an insecticide. Lots of the positive effects are due to the antioxidative activity of (-)-epigallocatechin gallate (egcg) which is a major component of green tea (Suzuki., 2012).
In the 1820s, a German chemist named Friedrich Ferdinand Runge.
Free Essay: The Effects of Caffeine Works Cited Not Included Caffeine has played a central role in many cultures.
Coffee was first discovered over 1000 years.
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It is found that the consumption of caffeine among the adult US population is 80 in the form of food or other medication. For a caffeine addict, it wasnt easy. Eighty-five percent of people dont get the amount of sleep that is needed to fully function (National Sleep Foundation). Caffeine decreases the blood flow to the brain by constricting the blood vessels but can also increase blood flow after continuous intake that may cause headaches (Kalat, 2004). tags: superpowers, sugars, caffeine, heart failure Powerful Essays 1588 words (4.5 pages) Preview - Everyone is looking for a way to stay awake and energetic like they were when they were younger, or a way to pull an all-nighter with your friends. Caffeine helps an individual in maintaining attention and wont help in improving memory or reasoning abilities. The per capita consumption level of caffeine for consumers of all ages is approximately 120mg/day. The technical definition is "any substance the intended use of which results or may reasonably be expected to resultdirectly or indirectlyin its becoming a component or otherwise affecting the characteristics of any food." This answer branches in many directions.