Wednesday, May 22, 2013

Vitality, Pleasure and Chemistry



From ancient times people were attracted to the seeds, leaves, nuts and roots of plants with medicinal and stimulating properties. Some tribes consumed guarana seeds (5% of caffeine) when they were hunting to avoid being tormented by fatigue. In Yemen people were chewing khat leaves because khat made them feel kaif (well) and tanabbuh (alert). Cherokee believed that guayasa (about 7% of caffeine)  brings them purity of mind, body and spirit and leaves them in a state of perfect innocence (The True History of Tea, 2009).
Ephedra, coca, kava, betel and other plants have all stimulating effects; however, in a large consumption they can cause liver, heart damage, or other health problems. To control the amount of consumption of the stimulants, people started infusing them in liquid, instead of just chewing these plants. Such beverages were a big part of spiritual, ceremonial, religious, social and other life aspects.
The most beloved active compound of these plants caffeine is from alkaloid family like morphine, cocaine, nicotine. Caffeine was first studied by the German scientist – Friedlieb Ferdinand Runge (The True History of Tea, 2009, p.18), and it was his friend – poet Goethe who asked him to analyze the content of the coffee beans. Later, the French scientist Monsieur Oudry discovered caffeine in tea leaves. Caffeine in these plants acts as a natural repellent from fungi, insects, birds and other invaders, but has a mild effect on humans.
The most popular caffeine beverages are coffee, tea, yerba-matte, cacao (small amount of caffeine). The amount of production of coffee is twice larger than of tea; however, we know that less tea is needed to brew a cup of tea, and we can brew it 2-6 times, while coffee can only be drawn once.
Caffeine is a bitter white crystalline. It is different in tea because it is bounded to polyphenols. It disables  the large molecules to easily cross blood-brain barier, making the uptake slower (bonds have to be broken first).