When is it too late to drink coffee?
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 article, we are going to answer the question “When is it too late to drink coffee?”. We will also discuss when coffee consumption should be restricted. In the end, we will discuss how to eliminate caffeine from your body.
When is it too late to drink coffee?
Drinking coffee in the evening is too late. It should never be consumed in the evening. On average, the half-life of caffeine is approximately 3.7 hours, but it can range from 2 to 10 hours depending on various factors, both internal and external.
For instance, individuals who use nicotine typically experience an accelerated metabolic rate of caffeine by around 30-50%. Conversely, pregnant women and women taking oral contraceptives may exhibit a decrease in caffeine metabolism.
Furthermore, there are significant variations in sensitivity to caffeine among individuals due to genetic differences.
You shouldn’t consume coffee after 3 p.m. if you want to be ready to sleep by 9 p.m. Experts disagree on when exactly individuals should stop drinking coffee, although many say it’s best to stop drinking it about 2 in the afternoon.
Caffeine is widely recognized as a mild stimulant, and it is readily accessible and affordable worldwide. It is a common ingredient found in numerous products.
When consumed orally, primarily through coffee or tea, approximately 99% of caffeine is absorbed from the gastrointestinal tract and enters the bloodstream. Its concentration in the bloodstream reaches its peak within 30 to 60 minutes after ingestion. (1, 2)
How does coffee wake you up?
Caffeine, the stimulant found in coffee, plays a crucial role in promoting wakefulness. When you consume a cup of coffee, caffeine enters your bloodstream and travels to your brain, where it binds to adenosine receptors.
By connecting to these receptors, caffeine prevents adenosine from adhering to them and carrying out its function.
The stimulating effects of coffee are widely recognized, thanks to caffeine’s ability to enhance mental performance, including alertness and perception.
Typically, a dose of around 75 mg is needed to experience these effects, although individual responses to caffeine can vary significantly. In addition to promoting alertness, caffeine consumption has been shown to have positive effects on memory and mood.
While caffeine is the primary component responsible for cognitive performance enhancement, other compounds in coffee also contribute, although to a lesser degree than caffeine.
Adenosine, on the other hand, is a neurotransmitter that regulates the sleep-wake cycle as well as attentiveness and alertness. When adenosine binds to its receptors, it signals the brain that it’s time to sleep by transmitting impulses.
However, when caffeine blocks all the adenosine receptors, adenosine is unable to bind and fulfill its function, resulting in prolonged wakefulness. With adenosine unable to carry out its usual signal for sleep, you remain awake and alert. (1-3)
]
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.
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?
Consuming an excessive amount of coffee can have various negative effects on the body. Although caffeine initially provides a stimulating boost, it can eventually lead to crashes, causing sudden fatigue and sleepiness in certain individuals.
Furthermore, coffee has the potential to induce anxiety due to caffeine’s ability to interfere with adenosine, a chemical that helps prevent fatigue.
Consuming excessive amounts of caffeine can result in fatigue, nausea, and may even contribute to the development of caffeine-induced anxiety disorder.
In fact, when approximately 1000 mg of caffeine is consumed per day, symptoms such as nervousness, jitteriness, and nausea can manifest. It is important to be mindful of caffeine intake to avoid these adverse effects on the body. (1-3)
Excessive consumption of caffeine can have significant implications for both the body and the brain, particularly affecting the gastrointestinal (GI) system. An overstimulated nervous system can have adverse effects on the colon and GI tract, leading to stomach discomfort.
Additionally, the acidic nature of coffee can take a toll on the stomach, potentially triggering digestive issues such as ulcers and heartburn. Some individuals may experience painful gastrointestinal symptoms when consuming large quantities of caffeine.
In cases of caffeine toxicity, unpleasant effects like diarrhea, nausea, acid reflux, and gas may occur. Moreover, consuming high amounts of coffee can potentially result in insomnia.
Coffee 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 vary from person to person.
Excessive caffeine intake can significantly delay the onset of sleep, regardless of the timing of consumption. On average, it takes approximately five hours for the effects of coffee to wear off.
However, it is crucial to acknowledge that the duration can vary considerably, ranging from as short as half an hour to as long as nine hours, depending on individual factors. (1-3)
How to eliminate Caffeine from your body?
Caffeine is primarily eliminated from the body through renal excretion in urine, accounting for approximately 85-88% of its elimination. Fecal excretion also contributes to a lesser extent, around 2-5%.
The clearance, which refers to the rate at which caffeine is removed from the body, and the elimination half-life, which represents the time it takes for half of the caffeine to be eliminated, both exhibit considerable variation among individuals.
.Freshwater or herbal tea to flush out the caffeine will help minimize the jitters and make things easier to fall asleep if you’ve been drinking coffee before your bedtime and lost count of how many cups you’ve had.
The treatment of caffeine intoxication primarily involves supportive care, although certain techniques for decontamination and enhanced elimination have proven to be effective.
The specific approach to management or treatment depends on the patient’s symptoms, physical condition, and the circumstances surrounding their caffeine ingestion.
For instance, in cases of mild overdose where an individual experiences only mild side effects such as restlessness, irritability, or palpitations, close monitoring may be sufficient, and they may be administered a benzodiazepine if necessary.
On the other hand, individuals with severe or massive overdoses might require multiple interventions to address their condition.
In some cases of caffeine intoxication, hemodialysis has been successfully utilized to reduce caffeine levels in the bloodstream, thus minimizing associated complications and improving overall patient outcomes.
This intervention has shown effectiveness in reducing caffeine levels and alleviating symptoms in cases of severe intoxication. (1)
Conclusion
In this brief article, we answered the question “When is it too late to drink coffee?”. We also discussed when coffee consumption should be restricted. In the end, we discussed how to eliminate caffeine from your body.
References
- Willson, C. The clinical toxicology of caffeine: A review and case study. Toxicology Reports. 2018.
- Snel, J., & Lorist, M. M. Effects of caffeine on sleep and cognition. Human Sleep and Cognition – Clinical and Applied Research, 105–117. 2011.
- Farah, Adriana. Nutritional and health effects of coffee. 10.19103/AS.2017.0022.14. 2018.
