Thursday October 18, 2018

After effects of the caffeine hangover

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A cup of slow death?

By NewsGram Staff Writer

Are you a coffee aficionado? Do you have a sweet tooth for caffeine? You might (not) want to consider life without the morning cup of espresso.

For those looking to kick the butt off the caffeine syndrome, here are a few pointers to the beginning of life without caffeine:

The first thing you will encounter is weakness. The withdrawals, as per researchers, include headaches, lethargy and hefty mood swings.

Since sodas come loaded with sugar, weight loss might also be witnessed. Ironically, some people may experience exactly the opposite; weight gain. This is due to the fact that caffeine suppresses appetite and therefore, to stop drinking the stimulant would lead to a more natural appetite.

Sleep would be deep, and according to researchers, those who don’t drink caffeine will be able to clock in more snooze time than those who do, even if a little bit.

Mental balance would soon return with the easing of blood pressure. Lesser anxiety and stress would provide more relaxation to the individual.

However, not everything is wrong with caffeine intake though. Coffee is the number one source of antioxidants, drinking five to six cups of which cuts heart disease risk by 21 percent.

Caffeine also boosts exercise performance and so reducing the intake of coffee may amount to reduction in the amount of calories burnt during an intense workout.

To drink caffeine or not is the question.

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Citrus Juices Richer in Antioxidants Than Earlier Thought

The findings appeared in the journal Food Chemistry

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High content of antioxidants in one's diet help reduce harmful free radicals in our body. Pixabay

Orange juice and juices from other citrus fruits could be much healthier than previously thought as researchers found that these are ten times richer in antioxidant content than what current methods estimate.

High content of antioxidants in one’s diet help reduce harmful free radicals in our body.

“The antioxidant activity is, on average, ten times higher than that which everyone thought up until now,” said Jose Angel Rufian Henares, professor at the University of Granada in Spain.

The new technique to measure antioxidant content called ‘global antioxidant response’ (GAR) shows that this property has been undervalued in other food as well.

The results suggest that tables on the antioxidant capacities of food products that dieticians and health authorities use must be revised.

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Representational image. Pixabay

The method includes assessments of various physical and chemical parameters, such as colour, fluorescence and the relationship between the concentrations analysed and compounds indicators such as furfural.

Upon applying the technique to commercial and natural orange, mandarin, lemon and grapefruit juices, it has been proved that their values greatly increase.

Also Read: How to Detox in Healthy Way

With the help of this method, scientists have also created a mathematical model in order to classify juices according to their natural and storage conditions, which ensures that the correct raw materials and sterilisation and pasteurisation processes are used.

The findings appeared in the journal Food Chemistry. (Bollywood Country)

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