Intervention Studies for the metabolite Paraxanthine with food phytochemical Coffee purines
| Food Phytochemical | Metabolite | Species | Biofluids | Origin | Dietary Source Description | Dietary Source Classification | Total Number of Subjects | Description of Population | Ingested Amount | Single/Multiple Dose | Duration of the Study | Tmax (h) | Cmax (nM) | AUC (nM/h) | Time covered by AUC (h) | t 1/2 (h) | % of 24h Urinary Excretion | Excreted Amount & Time Interval | Publications | ||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Coffee purines | Paraxanthine | Human | Plasma | Host metabolism | 3.5 g green–roasted coffee beverage (250 mL) | food | 12 | Healthy; 7 M; 5 F; Age= 28.3 ± 0.7 y; BMI 22.9 ± 0.7 kg/m² | 70,809 mg | Single | 6,42±2,61 (SD) | 3,36±0,55 (SD) | 30,05 | (0-12h) | Publications |