Coffee is the most common source of caffeine in the American diet. Tea and chocolate also contain some of this addictive substance that can provide energy and boosts in mood. Although some plants contain caffeine in their leaves, none of these are plants you eat as vegetables.
Significance
If you are trying to cut back on caffeine, you may be concerned about hidden sources. You may also be allergic to the substance and want to prevent an accidental intake. Pregnant women should also monitor their caffeine intake – keeping it to just 150 to 300 milligrams daily, says the American Pregnancy Organization.
Sources
Coffee beans, tea leaves and cacao beans contain naturally-occurring caffeine. Guarana is not a vegetable, but a climbing plant related to maple trees. Its large leaves and berries, which are the size of coffee beans, contain about twice the amount of caffeine as coffee beans. The berries are considered a fruit, not a vegetable, and are usually included as an ingredient in juices, breads and sodas. Yaupon holly is another plant that produces a large amount of caffeine. You can make a drink from the leaves of this tree, but it is not common nor is it eaten like a vegetable.
Brassica Vegetables
While Brasicca vegetables do not contain caffeine, consuming them can affect absorption. A May 1992 study in the journal “Human and Experimental Toxicology” found that vegetables in the Brassica family can stimulate caffeine metabolism. Brassica family vegetables include cabbage, Brussels sprouts and broccoli. Researchers guess that your intestines increase in permeability after consuming these vegetables, making them absorb caffeine at a faster rate.
Apiaceous Vegetables
Eating cabbage may heighten the effects of caffeine on your body, while consuming carrots or parsley may decrease these effects. A 2000 issue of “Carcinogenesis” confirmed the findings that suggest Brassica vegetables increase caffeine sensitivity, but also found that consuming vegetables from the apiaceous family decreased sensitivity. Celery, fennel, dill and parsnips are other vegetables in this family.
References
- Human and Experimental Toxicology: The Effect of Brassica Vegetable Consumption on Caffeine Metabolism in Humans
- Carcinogenisis: Brassica Vegetables Increase and Apiaceous Vegetables Decrease Cytochrome P450 1A2 Activity in Humans: Changes in Caffeine Metabolite Ratios in Response to Controlled Vegetable Diets
- University of Florida News: Native Holly Can Provide Caffeinated, Antioxidant-Rich Beverage, UF Experts Say
- Nutrition Research Newsletter: Cabbage Stimulates Caffeine Metabolism
- Drugs.com: Guarana
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