Beyond the Buzz: Unveiling Coffee and Tea's Mood-Boosting and Brain-Enhancing Compounds

Question: Beyond caffeine, are there any other natural compounds in coffee or tea that could positively influence my mood or cognitive function throughout the day?

The ritual of brewing a cup of coffee or tea is a daily staple for many, often sought for its invigorating caffeine kick. However, the complex brewed beverage offers a richer tapestry of bioactive compounds that extend beyond simple stimulation, potentially influencing mood and cognitive function in subtle yet significant ways.

Theanine’s Serenity in Tea

Perhaps the most well-known non-caffeinated compound found in tea, particularly in green teas like matcha, is L-theanine. This amino acid is celebrated for its ability to promote relaxation without inducing drowsiness [7]. Research suggests that L-theanine can cross the blood-brain barrier, influencing neurotransmitter levels such as GABA, serotonin, and dopamine, which are crucial for mood regulation and cognitive processes [7]. Studies involving matcha green tea have indicated positive effects on cognitive functions and sleep quality in older adults with cognitive decline, suggesting a broader role in mental well-being [7].

Chlorogenic Acids: Coffee’s Antioxidant Powerhouses

Coffee is a rich source of chlorogenic acids, a group of phenolic compounds that have garnered significant research interest. These compounds are not only antioxidants but also contribute to the flavor profile of coffee [2, 4]. Chlorogenic acids have been implicated in various health benefits, including potential neuroprotective effects, which could indirectly support cognitive function [2, 8]. The concentration of these flavor precursors, including chlorogenic acids, can be influenced by factors such as the growing altitude of coffee beans [4]. Furthermore, specific lactones derived from chlorogenic acids have been identified as contributors to the flavor stability of ready-to-drink coffee [4].

Other Notable Compounds and Their Potential

Beyond L-theanine and chlorogenic acids, both coffee and tea contain a diverse array of volatile compounds and other bioactive substances. For instance, coffee beans are known to contain tribigonelline and amino acids, which can be influenced by roasting and brewing processes [2, 3]. While cafestol, a diterpene found in unfiltered coffee, has been linked to cardiovascular health considerations [6], the broader matrix of compounds in coffee, including polyphenols, is thought to contribute to its overall beneficial effects [8]. The fermentation process used in coffee production can also significantly influence the concentration of volatile compounds, affecting both flavor and potentially other bioactive properties [3, 5].

In conclusion, while caffeine is a primary driver of the alertness associated with coffee and tea, it is far from the sole contributor to their appeal. Compounds like L-theanine offer a calming counterpoint in tea, while the antioxidant properties of chlorogenic acids in coffee may offer neuroprotective benefits. The intricate interplay of these various natural compounds creates a complex beverage experience that extends beyond a simple energy boost, potentially influencing our mood and cognitive performance throughout the day in multifaceted ways.

References

[1] — Ernesto Illy, Luciano Navarini — Neglected Food Bubbles: The Espresso Coffee Foam. — 2011-Sep — https://pubmed.ncbi.nlm.nih.gov/21892345/ [2] — Magdalena Zdanowicz, Marta Rokosa, Magdalena Pieczykolan, Adrian Krzysztof Antosik, Katarzyna Skórczewska — Biocomposites Based on Wheat Flour with Urea-Based Eutectic Plasticizer and Spent Coffee Grounds: Preparation, Physicochemical Characterization, and Study of Their Influence on Plant Growth. — 2024-Mar-06 — https://pubmed.ncbi.nlm.nih.gov/38473683/ [3] — Gustavo Galarza, Jorge G Figueroa — Volatile Compound Characterization of Coffee ( — 2022-Mar-21 — https://pubmed.ncbi.nlm.nih.gov/35335365/ [4] — Rongsuo Hu, Fei Xu, Xiao Chen, Qinrui Kuang, Xingyuan Xiao, Wenjiang Dong — The Growing Altitude Influences the Flavor Precursors, Sensory Characteristics and Cupping Quality of the Pu’er Coffee Bean. — 2024-Nov-28 — https://pubmed.ncbi.nlm.nih.gov/39682914/ [5] — Rongsuo Hu, Fei Xu, Liyan Zhao, Wenjiang Dong, Xingyuan Xiao, Xiao Chen — Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines. — 2024-Jun-27 — https://pubmed.ncbi.nlm.nih.gov/38999011/ [6] — Wen-Rui Hao, Chun-Yao Cheng, Huan-Yuan Chen, Jin-Jer Chen, Tzu-Hurng Cheng, Ju-Chi Liu — The Association between Cafestol and Cardiovascular Diseases: A Comprehensive Review. — 2024-May-26 — https://pubmed.ncbi.nlm.nih.gov/38929484/ [7] — Kazuhiko Uchida, Kohji Meno, Tatsumi Korenaga, Shan Liu, Hideaki Suzuki, Yoshitake Baba, Chika Tagata, Yoshiharu Araki, Shuto Tsunemi, Kenta Aso, Shun Inagaki, Sae Nakagawa, Makoto Kobayashi, Tatsuyuki Kakuma, Takashi Asada, Miho Ota, Takanobu Takihara, Tetsuaki Arai — Effect of matcha green tea on cognitive functions and sleep quality in older adults with cognitive decline: A randomized controlled study over 12 months. — 2024 — https://pubmed.ncbi.nlm.nih.gov/39213264/ [8] — Jose Antonio, Brandi Antonio, Shawn M Arent, Darren G Candow, Guillermo Escalante, Cassandra Evans, Scott Forbes, David Fukuda, Maureen Gibbons, Patrick Harty, Andrew R Jagim, Douglas S Kalman, Chad M Kerksick, Jennifer A Kurtz, Joseph Lillis, Lonnie Lowery, Gianna F Mastrofini, Scotty Mills, Michael Nelson, Flavia Pereira, Justin Roberts, Michael Sagner, Jeffrey Stout, Jaime Tartar, Adam Wells — Common Questions and Misconceptions About Energy Drinks: What Does the Scientific Evidence Really Show? — 2024-Dec-27 — https://pubmed.ncbi.nlm.nih.gov/39796501/