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).
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