Can coffee get you high? (+3 considerations)
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question, can coffee get you high? We will discuss how and why coffee gets you caffeine-high. We will also discuss the positive and negative effects of drinking coffee as a stimulating drug.
Can coffee get you high?
Coffee can get you high, as it is a stimulating drug. Coffee gives your brain a boost because of caffeine compounds. Caffeine promotes adrenaline which gives the brain a rush. It also blocks the hormone called adenosine, making you perked up instead of sleepy.
Coffee is a performance-enhancing drug, which improves physical and mental focus and delays fatigue. However, the chemical modification to the brain comes with the cost of caffeine crash, which causes tiredness, irritability and lethargy.(1)
How does coffee get you high?
The stimulating effect of coffee is well known and is due to caffeine’s ability to enhance mental performance, which includes enhancing alertness and perception.
Generally, a dose of 75 mg is required to obtain these effects, although very large differences in individual responses to caffeine are observed.Caffeine consumption can also improve other functions such as memory and mood.
Coffee components other than caffeine have also been shown to influence cognitive performance, though to a smaller extent than caffeine.
However, it is now known that most acute caffeine effects cease to exist with regular coffee consumption due to adaptation mechanisms and that other coffee components. (1)
What is the safe limit for coffee?
According to the FDA, the safe limit for coffee is 400 mg of caffeine a day. You can drink 4 to 5 cups of coffee in a day. However, some people are more sensitive than others, owing to factors; such as genetic makeup, health, age, and nicotine habits. (2)
How can getting high on caffeine have a detrimental effect?
1. Mental Stress
The stimulating effect of caffeine lasts for a short while, after which it can cause some people to crash. A caffeine crash is identified by sudden fatigue and sleepiness.
Coffee can also cause anxiety. Caffeine blocks the chemical called adenosine that prevents fatigue. When you take caffeine in a high quantity, it causes fatigue and nausea.
According to the American Psychiatric Association, caffeine-induced anxiety disorder is one of the syndromes related to caffeine. Taking around 1000 mg of caffeine in a day can cause nervousness, jitteriness, and nausea.(1, 3)
2. Stomach Distress
High caffeine causes a lot of distress to the body and the brain alike. A boosted nervous system affects the colons and GI tract, causing a person to experience stomach discomfort.
Coffee is an acidic beverage that is heavy on the stomach. Acidic foods can cause digestive problems like ulcers and heartburn.
Coffee can trigger GERD symptoms in people who drink it regularly. Some people can experience painful gastrointestinal symptoms if they consume a large dose of caffeine. Some adverse effects of caffeine toxicity include diarrhea, nausea, acid reflux, and gas.(1)
3.Insomnia
Drinking a higher amount of coffee can also cause insomnia. As coffee wards off your sleep, it will interfere with your sleep cycle, especially if you consume it later in the day.
Every person’s sleep will respond differently to caffeine. Too much caffeine will take you long to fall asleep, regardless of the time of day you take it.
On average, coffee takes five hours to wear off. In reiteration, an individual could take anywhere between a half-hour to nine hours. (1)
Does caffeine cause dependence?
There is no such brain circuit that links caffeine to dependence. The issue of possible dependence on caffeine has been discussed for many years.
In fact, different drugs affect different people in different ways, and caffeine is no exception. It is therefore difficult to make general statements on dependence, tolerance and withdrawal.
Caffeine doesn’t affect areas involved in reinforcing and rewarding. According to the standard for measuring any potential drug abuse and dependence, there are no criteria that qualify caffeine for potential drug abuse.
As with any drug, regular caffeine users will establish a partial tolerance to caffeine.However, studies have shown that this tolerance only applies to effects such as jitteriness,anxiety and an increased heart rate.
Users do not develop a tolerance to the benefits of caffeine consumption such as improved mental performance, although sometimes slightly higher doses of caffeine are required. (1)
Does caffeine cause withdrawal?
Yes. The types of caffeine withdrawal symptoms which are most often reported are headaches; feelings of weariness, weakness and drowsiness.
It can also lead to impaired concentration;fatigue and work difficulty; depression; anxiety; irritability; increased muscle tension and occasional tremors, nausea or vomiting.
Withdrawal symptoms generally peak 20–48h after the last caffeine was consumed, although users can generally avoid these if caffeine consumption is progressively decreased. (1)
Can caffeine cause overdose?
Yes. Although such caffeine levels are not easily obtained through acute coffee intake, users may easily consume caffeine pills in such quantities.
Reported overdose symptoms are hypertension or hypotension, tachycardia, vomiting, fever, delusion, hallucinations, arrhythmia, cardiac arrest, coma and death.
Fatalities most commonly result from seizures and cardiac arrhythmias at plasma levels of 100–180 μg per mL. However, caffeine-related deaths have not been associated with coffee drinking (1)
How to treat caffeine intoxication?
Caffeine intoxication is essentially treated with supportive care, although there are techniques for decontamination and increased elimination which have been shown to be effective.
The approach for management or treatment depends upon the particular patient’s symptoms, physical condition and the circumstances of their ingestion.
For example, a mild overdose of 1 g with an individual displaying only mild side effects (e.g., restlessness, irritability, palpitations) might simply be monitored and perhaps administered a benzodiazepine whereas someone with a massive overdose might require numerous interventions].
Hemodialysis has also been effectively employed to reduce caffeine in plasma while decreasing morbidity in cases of intoxication (3)
Conclusion:
In this brief guide, we answered the question, can coffee get you high? We discussed how and why coffee gets you caffeine-high. We also discussed the positive and negative effects of drinking coffee as a stimulating drug.
Other FAQs about Coffee which you may be interested in.
Citations
- Farah, Adriana. Nutritional and health effects of coffee. 10.19103/AS.2017.0022.14. 2018.
- COnsumer´s update; Spilling the Beans: How Much Caffeine is Too Much?. FDA/CEDR. Food and Drug Administration Website. http://www.fda.gov/cder/approval/index.htm. 2018.
- Willson, C. The clinical toxicology of caffeine: A review and case study. Toxicology Reports. 2018.
