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Effect of paraxanthine on free fatty acid (FFA) mobilization after intravenous caffeine administration in humans.

"Hetzler, R.K.; Knowlton, R.G.; Somani, G.M.; Brown, D.D.; Perkins, R.M. J Appl Physiol 1990; 68(1):  44-7

Because it has (previously) been shown that it takes much more caffeine to cause fat mobilization in vitro than in vivo, it has been suggested that there may be an active metabolite working with caffeine causing an increase in lipolysis in vivo.  To determine the relationship between the appearance of paraxanthine (caffeine's major dimethylxanthine metabolite) and free fatty acid (FFA) mobilization after intravenous caffeine administration, 10 men were studied at rest after receiving a dose of 4 mg/kg lean body mass.  Venous blood samples were obtained before dosing and at minutes 5, 10, 15, 30, 45, 60, 90, 120, 150, and 180.  Serum levels of FFA, glycerol, caffeine, and paraxanthine were determined in duplicate.  Concentrations of FFA and glycerol were corrected for plasma volume changes.  A high negative correlation was seen between decreases in caffeine and increases in FFA (r=-0.90) and a high positive correlation was seen between the appearance of paraxanthine and FFA (r=0.93).  It was concluded that paraxanthine may play a role in increased lipolysis after caffeine administration in humans."

Note from The Tea Man:

Caffeine contents per 6 oz cup mg.
Espresso Coffee 60-90
Drip Coffee 60-180
Black Tea
(based upon species of tea bush)		 25-110
Semi-black (Oolong) Tea
(based upon species & % of oxidation)		 12-55
Green Tea
(based upon species/sub-species & % of oxidation		 6-16

Therefore, 1 cup of coffee = approximately 3 cups of black tea, 4 cups of semi-black tea and 5 cups of green tea

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