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Related Experiment Video

Updated: Oct 14, 2025

Caffeine Extraction, Enzymatic Activity and Gene Expression of Caffeine Synthase from Plant Cell Suspensions
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Multiple catechols in human plasma after drinking caffeinated or decaffeinated coffee.

David S Goldstein1, Patti Sullivan1, Abraham Corrales1

  • 1Autonomic Medicine Section, Clinical Neurosciences Program, Division of Intramural Research, National Institute of Neurological Disorders and Stroke, National Institutes of Health, Bethesda, MD 20892-1620, USA.

Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences
|November 3, 2021
PubMed
Summary
This summary is machine-generated.

Drinking coffee, caffeinated or decaffeinated, rapidly increases plasma free catechols. These compounds, including dihydrocaffeic acid (DHCA), may influence catecholamine levels and gut bacteria activity.

Keywords:
CaffeineCatecholaminesCatecholsCoffeeDecaffeinatedDihydrocaffeic Acid

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Area of Science:

  • Biochemistry
  • Human Physiology
  • Pharmacology

Background:

  • Coffee is a globally consumed beverage, with research often focusing on caffeine.
  • Coffee contains numerous non-caffeine compounds, including various catechols like caffeic acid and dihydrocaffeic acid (DHCA).

Purpose of the Study:

  • To investigate the impact of consuming caffeinated and decaffeinated coffee on plasma free catechols.
  • To identify and quantify coffee-related catechols in plasma using advanced analytical techniques.

Main Methods:

  • A within-subjects study involving ten healthy volunteers consuming two cups of caffeinated or decaffeinated coffee.
  • Blood samples were collected up to 240 minutes post-ingestion and analyzed using liquid chromatography with electrochemical detection (LCED) after alumina extraction.

Main Results:

  • Within 15 minutes, drinking either type of coffee led to the appearance of over 20 new peaks in plasma chromatographs, primarily free catechols.
  • Plasma levels of catecholamines epinephrine and dopamine increased with both coffee types, while other endogenous catechols remained unchanged.
  • Plasma dihydrocaffeic acid (DHCA) exhibited a biphasic increase, unlike other coffee-related free catechols.

Conclusions:

  • Coffee consumption, irrespective of caffeine content, rapidly elevates plasma free catechols.
  • These elevated catechols may influence the metabolism and levels of circulating catecholamines.
  • The biphasic increase in DHCA suggests potential involvement of gut bacteria in its production.