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Caffeine (from Guarana & Green Coffee Bean)

Updated: 7 hours ago

Controlled central nervous system stimulation for sustained alertness

Science and Ingredients — Formulation Research

This entry documents the biological mechanisms, human research, and formulation rationale for ingredients used in Steady Energy. Content is provided for transparency and educational purposes, not marketing.


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Category


Cognitive and Physical Energy


Why it's included


To support alertness, reaction time, and perceived energy output during long workdays while prioritizing steadiness and usability over excessive stimulation.



What it is


Caffeine is a naturally occurring methylxanthine compound found in a variety of plants, including coffee beans, tea leaves, and guarana seeds. It is one of the most extensively studied stimulants in human nutrition and performance research.


In Steady Energy, caffeine is provided exclusively from plant-derived sources rather than synthetic caffeine to support a more distributed and controlled delivery.



Mechanism of action


Caffeine primarily acts as an antagonist of adenosine receptors in the brain. Adenosine accumulation is associated with increasing fatigue and reduced neural activity. By blocking these receptors, caffeine reduces perceived tiredness and increases neural firing.


Secondary effects include increased dopamine signaling and mild activation of the sympathetic nervous system. These effects contribute to improved vigilance, reaction time, and perceived physical output. Individual response is dose-dependent and influenced by tolerance and sensitivity.



Caffeine sources in Steady Energy


Guarana Extract (Paullinia cupana)


Guarana is a plant native to the Amazon basin and is a natural source of caffeine. In addition to caffeine, guarana contains other bioactive compounds such as polyphenols and saponins.


Guarana has been traditionally used for its stimulating properties and is commonly included in formulations where sustained alertness is desired. Its use allows caffeine intake to be derived from a whole-plant source rather than isolated caffeine.


Green Coffee Bean Extract


Green coffee bean extract is derived from unroasted coffee beans and provides naturally occurring caffeine along with polyphenolic compounds such as chlorogenic acids.


This source contributes to alertness while aligning with a formulation approach that emphasizes plant-derived inputs and controlled stimulation rather than high-intensity dosing.



Evidence overview


• Caffeine is extensively studied in human cognition and performance research


• Common effective doses range from 50 to 200 mg


• Demonstrated improvements in alertness, vigilance, and reaction time


• Excessive intake is associated with jitteriness, anxiety, and sleep disruption



Why this matters for long workdays


Mental fatigue often develops before physical exhaustion during extended shifts. Reduced vigilance and slower reaction time can affect productivity and safety, particularly in physically demanding or high-risk environments.


Properly dosed caffeine supports sustained attention without relying on sugar spikes or excessive stimulation that can lead to crashes later in the day.



Role in Steady Energy


Caffeine in Steady Energy is intentionally balanced rather than maximized. Using multiple plant-derived sources allows caffeine to be distributed within the formula rather than concentrated.


This approach supports usable energy that complements hydration, cognitive support, and recovery-focused ingredients, reinforcing steadiness rather than intensity.



References


Human studies and peer-reviewed research are cited where available.


  1. redholm BB et al. Actions of caffeine in the brain with special reference to factors that contribute to its widespread use. Pharmacological Reviews, 1999.

    https://pubmed.ncbi.nlm.nih.gov/10049999/ 


  2. McLellan TM et al. A review of caffeine’s effects on cognitive, physical and occupational performance. Neuroscience & Biobehavioral Reviews, 2016.

    https://pubmed.ncbi.nlm.nih.gov/27612937/ 


  3. Heckman MA et al. Caffeine (1, 3, 7-trimethylxanthine) in foods: a comprehensive review on consumption, functionality, safety, and regulatory matters. Journal of Food Science, 2010.

    https://pubmed.ncbi.nlm.nih.gov/20492310/ 


  4. Smith A. Effects of caffeine on human behavior. Food and Chemical Toxicology, 2002.

    https://pubmed.ncbi.nlm.nih.gov/12204388/ 



This ingredient profile is part of the Steady Energy formulation research series.


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