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'''Caffeine''' is a crystalline xanthine alkaloid and a [[stimulant drug]]. It is found in seeds, leaves, and fruit of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants or as enhancing the reward memory of pollinators. It is most commonly consumed by humans in infusions extracted from the seed of the coffee plant and the leaves of the tea bush. Some other sources are guarana, guayusa and yerba maté.
'''Caffeine''' is a crystalline xanthine alkaloid and a [[stimulant drug]]. It is found in seeds, leaves, and fruit of some plants, where it acts as a natural pesticide that paralyzes and kills certain insects feeding on the plants or as enhancing the reward memory of pollinators. It is most commonly consumed by humans in infusions extracted from the seed of the coffee plant and the leaves of the tea bush. Some other sources are guarana, guayusa and yerba maté.
==Ingredients Found In Tea==
Tea contains catechins, a type of antioxidant. In a freshly picked tea leaf, [[catechins]] can comprise up to 30% of the dry weight. Catechins are highest in concentration in [[white tea]] and [[green tea]], while [[black tea]] has substantially fewer due to its oxidative preparation. Research by the U.S. Department of Agriculture has suggested the levels of antioxidants in green and black tea do not differ greatly, as green tea has an oxygen radical absorbance capacity (ORAC) of 1253 and black tea an ORAC of 1128 (measured in μmol TE/100 g). [[Antioxidant]] content, measured by the lag time for oxidation of cholesterol, is improved by the cold water steeping of [[varieties of tea]].
Tea contains catechins, a type of antioxidant. In a freshly picked tea leaf, [[catechins]] can comprise up to 30% of the dry weight. Catechins are highest in concentration in [[white tea]] and [[green tea]], while [[black tea]] has substantially fewer due to its oxidative preparation. Research by the U.S. Department of Agriculture has suggested the levels of antioxidants in green and black tea do not differ greatly, as green tea has an oxygen radical absorbance capacity (ORAC) of 1253 and black tea an ORAC of 1128 (measured in μmol TE/100 g). [[Antioxidant]] content, measured by the lag time for oxidation of cholesterol, is improved by the cold water steeping of [[varieties of tea]].