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Abstract
Caffeine is a bioactive compound present in coffee. The physiological effects of caffeine on human and animal models are well documented, and this has led the coffee industry to develop an artificially decaffeinated coffee based on solvent extraction process. An alternative to this approach would be to identify naturally occurring low caffeine lines, breeding for low caffeine coffee trait or to generate transgenic coffee with regulated caffeine pathway. This review is mainly focused on caffeine and its health effects; information on decaffeination processes; latest developments in the understanding of caffeine pathway and development of genetically engineered coffee with low caffeine.
Acknowledgments
The authors are thankful to Department of Biotechnology, Government of India, for the financial assistance. VK is grateful to the CSIR, New Delhi, for the award of Research Fellowship.
Notes
72. Anonymous. Evaluation of caffeine safety, a scientific status summary by the Institute of food technologists' expert panel on food safety and nutrition, Food technology, Institute of food technologists, Chicago, 1987, 41 (6), 105–113.