How does coffee wake you up?
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 are going to answer the question “how does coffee wake you up” with an in-depth analysis of chemistry lying behind the action of coffee on the sleep and awake cycle. Moreover, we are going to discuss the effect of caffeine on the body and the way to properly store coffee.
So without much ado, let’s dive in and figure out more about it.
How does coffee wake you up?
Caffeine is the stimulant present in coffee that keeps you awake. So, when you drink a cup of coffee, the caffeine enters your bloodstream and travels to your brain, where it attaches to the adenosine receptors.
Now that caffeine has connected to the adenosine receptors, the adenosine will be unable to adhere to the receptors and hence will not be able to perform its function.
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.
”
Adenosine is a neurotransmitter that controls the sleep cycle as well as alertness and attentiveness. As soon as adenosine binds to its receptor, it sends a signal to the brain that it’s time to sleep. It works by sending impulses to your brain to make you sleepy.
Now in the scenario, where caffeine has blocked all the adenosine receptors, so when adenosine won’t be able to bind with its receptor, it won’t be able to carry out its function, thereby you will stay awake. (1)
What is the caffeine content of coffee?
The caffeine content of coffee varies according to the species; it can range from 50 mg/100mL (a normal weak coffee beverage) to 380 mg/100mL (a very concentrated extract)
Environmental and agricultural factors appear to have a minimal effect on caffeine content. During roasting, there is no significant loss in terms of caffeine, its concentration will increase due to the degradation of other components.
A typical cup of regular coffee beverage contains 70–140 mg of caffeine, depending on the preparation, blend, and cup size. (2)
What are the effects of caffeine on the body?
Caffeine causes an increase in heart rate, breathing rate, and mental alertness through increasing cortisol and adrenaline secretion in the body.
It also stimulates your neural system, which helps you focus and stay alert. Additionally, coffee includes dopamine, a brain booster that helps you stay focused and alert.
Caffeine enters the bloodstream quickly after being taken because it may easily pass through the epithelial layer lining the mouth, throat, and stomach. Caffeine takes 30-60 minutes to reach its highest concentration and offers you a burst of energy.
Caffeine has a half-life of about 5 hours in an average adult body according to the stats provided by the American Academy of Sleep Medicine. This means that half of the caffeine, as well as half of its effect, is gone within the first 5 hours.
Additionally, coffee has been shown to help prevent degenerative disorders, many of which are related to neurostimulating,antioxidant and anti-inflammatory effects.
The consumption of coffee has been linked to a notable decrease in the risk of death related to heart disease, respiratory disease, stroke, injuries and accidents, diabetes, and infections. (1, 3)
What happens if you consume too much coffee?
Excessive coffee intake can give rise to a range of adverse effects on the body. While caffeine initially delivers a stimulating boost, it can subsequently lead to crashes, leaving certain individuals experiencing sudden fatigue and sleepiness.
Moreover, coffee has the potential to trigger anxiety due to caffeine’s capacity to obstruct adenosine, a chemical that plays a role in preventing fatigue.
Consuming excessive amounts of caffeine can lead to fatigue, nausea, and may even contribute to the development of caffeine-induced anxiety disorder.
In fact, an intake of approximately 1000 mg of caffeine per day can result in symptoms such as nervousness, jitteriness, and nausea. (1,3)
Consuming excessive amounts of caffeine can have notable consequences for both the body and the brain, particularly impacting the gastrointestinal (GI) system.
An overstimulated nervous system can adversely affect the colon and GI tract, leading to discomfort in the stomach.Furthermore, due to its acidic nature, coffee can exert a considerable toll on the stomach.
Acidic beverages, including coffee, have the potential to trigger digestive problems like ulcers and heartburn. For some individuals, consuming large quantities of caffeine can result in painful gastrointestinal symptoms.
In cases of caffeine toxicity, adverse effects such as diarrhea, nausea, acid reflux, and gas may manifest.(1)
Consuming a higher amount of coffee can potentially lead to insomnia as it acts as a sleep deterrent and can disrupt the natural sleep cycle, especially when consumed later in the day.
The impact of caffeine on sleep can differ from person to person. Excessive intake of caffeine can significantly delay the onset of sleep, regardless of the timing of consumption.
On average, it takes around five hours for the effects of coffee to wear off. However, it’s important to acknowledge that the duration can vary significantly, ranging from as short as half an hour to as long as nine hours, depending on individual factors. (1, 3)
Is it possible to develop a tolerance to coffee?
Yes. 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)
Other FAQs about Coffee that you may be interested in.
How does Starbucks decaffeinate its coffee?
What to do if I accidentally bought whole coffee beans?
What happens when adding coffee to chocolate cake?
Conclusion
In this brief guide, we answered the question “how does coffee wake you up” with an in-depth analysis of chemistry lying behind the action of coffee on the sleep and awake cycle. Moreover, we discussed the effect of caffeine on the body and the way to properly store the coffee.
Citations
- Farah, Adriana. Nutritional and health effects of coffee. 10.19103/AS.2017.0022.14. 2018.
- Wei, F., & Tanokura, M. Organic Compounds in Green Coffee Beans. Coffee in Health and Disease Prevention, 149–162. 2015.
- Willson, C. The clinical toxicology of caffeine: A review and case study. Toxicology Reports. 2018.
