Wednesday, June 09, 2021

Coffee and thermogenesis

Caffeine is a naturally occurring alkaloid that is found in varying quantities in the beans, leaves, and fruits of more than 60 plants. Some common sources of caffeine are the kola nut, cacao bean, yerba mate, and guarana berry. However, roasted coffee beans and tea leaves (Camellia sinensis) are the world’s primary sources of dietary caffeine.

Caffein is a major stimulant of coffee and related to weight loss and reduced risk of metabolic syndrome. Consumption of coffee helps the lipid metabolism by increasing thermogenesis as part of an increase in fat oxidation. Caffeine has thermogenesis effect which can reduce the size and number of adipose cells so that the accumulation of adipose tissue will be reduced.

The thermogenic effect of caffeine primarily takes place during the course of the day, namely in the postprandial phase, after the ingestion of coffee, whereas the lipolytic effect of caffeine is delayed and was observed only several hours after the last meal and the last coffee consumption, namely in the postabsorptive conditions the next morning.

A possible mechanism by which caffeine affects energy expenditure is by intensification of catecholamine secretion. Catecholamine binds to adipose cells, causing an increase of thermogenesis through an augmentation in thermogenic gene expression and a release of free fatty acids, which in turn brings about an increase in uncoupling proteins that produce heat in the mitochondria.
Coffee and thermogenesis

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