caffeine

Study: Novel Smart Sensor Could Be Refined for Real-Time Espresso QC

A new study from Italy introduced a novel sensor for the chemical properties of coffee. Its creators say the sensor type may have the potential to transform real-time chemical assessment...

2025.02.17

caffeineelectrochemical sensorsespressoIndustryItalyresearchscienceUniversità Campus Bio-Medico di Romaコーヒー

Study: Coffee Linked to Improved Cognitive Function in Patients with Atrial Fibrillation

A new study highlights the potential cognitive benefits of regular coffee consumption for patients with atrial fibrillation (AF), a common heart arrhythmia that significantly increases the risk of stroke, cognitive...

2025.02.05

atrial fibrillationcaffeinehealthhttps://www.mocacognition.com/the-moca-test/IndustryMontreal Cognitive Assessment (MoCA)researchsciencestrokeコーヒー

Study: Coffee Extends Its Lead as Top US Caffeine Source

People in the United States are consuming more caffeine than they were a decade ago, with coffee extending its grasp as the dominant dietary source of stimulant, according to a...

2025.01.22

Applied Food Sciencescaffeineconsumer trendsCorporateenergy drinksIndustryInstitute for the Advancement of Food and Nutrition SciencesKeurig Dr PepperKraft Heinz CompanyMarket NewsRed Bullresearchscience healthコーヒー

Does Drinking Coffee While Pregnant Cause ADHD? Our Study Shows There’s No Strong Link

International guidelines recommend people limit how much coffee they drink during pregnancy. Consuming caffeine – a stimulant – while pregnant has been linked to how the baby’s brain develops. Some studies have shown increased...

2024.12.06

caffeineColumnsGunn-Helen MoenhealthneurologypregnancyresearchscienceShannon D'Ursoコーヒー

Study: Coffee Drinking May Increase ‘Healthspan’ by Nearly Two Years

A major academic review of coffee-and-health-related literature over the past two decades found that regular moderate coffee consumption is associated with decreased all-cause mortality and chronic diseases. Key Findings Regular...

2024.12.04

caffeineCátia Lopeschlorogenic acidsCNC Center for Neuroscience and Cell BiologyCorporatehealthIndustryInstitute for Scientific Information on CoffeeISICPortugalresearchRodrigo Cunhascienceコーヒー

Do Light Roasts or Dark Roasts Have More Caffeine? Study: Maybe Medium?

New research suggests that everything coffee people have known about how roast level (light, medium, dark, etc.) affects caffeine levels was mostly wrong, but also sort of right. One of...

2024.11.27

Berry CollegecaffeineChlorogenic acidchromatographyColumnsCraft/OperationsDrexel UniversityMarketingMicroresearchRoastingscanning electron microscopyscienceコーヒー

Sports Scientists Address ‘Caffeine Crash’ and Other Common Coffee Questions

A group of sports scientists from throughout the United States and Canada authored a paper addressing 15 common questions asked by exercisers related to caffeine consumption. While many of the...

2024.04.10

caffeineexercisehealthIndustryInternational Society of Sports NutritionJose AntonioNova Southeastern Universityresearchsciencesports performanceコーヒー

How is Decaf Coffee Made? And is it Really Caffeine-Free?

Coffee is one of the most popular drinks in the world, and its high levels of caffeine are among the main reasons why. It’s a natural stimulant that provides an...

2023.11.22

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Study: Among Finance Bros, Coffee and Alcohol Part of Sleep ‘Self-Medication’

A study involving hundreds men working in financial trading suggests an interdependency between drinking alcohol and caffeinated coffee can develop in order to self-regulate sleep. The peer-reviewed study — which...

2023.11.14

alcoholcaffeineIndustryresearchscienceUnited StatesUniversity of California BerkeleyUniversity of Washingtonコーヒー

Study: Music and Coffee Can Make Brains Work Better

New research suggests that drinking coffee and listening to music are two everyday activities that can improve cognitive performance, specifically in tasks requiring concentration and memory. A research team at...

2023.09.11

caffeineIndustryMindwatchmusicNew York UniversityNYU Tandon School of EngineeringresearchRose Faghihsciencewearable technologyコーヒー