Paraxanthine coffee

Abstract

A paraxanthine coffee and a preparation method therefor. The coffee comprises 0.1-10% (w / w) of paraxanthine, and less than 1% (w / w) of theobromine and / or theophylline. The preparation method for the coffee comprises: soaking and boiling coffee beans, weighing paraxanthine and preparing same into a suspension or a solution, roasting the coffee beans, spraying and applying the paraxanthine, and drying. The coffee has the effects of refreshing, improving sports performance and reducing weight.

Description

A paraxanthine coffee Technical Field

[0001] The invention belongs to the technical field of food or beverage and relates to paraxanthine coffee and a preparation method thereof. Background Art

[0002] Coffee and coffee beverages are very popular. However, many consumers experience adverse side effects such as anxiety, nervousness, irritability, tension, and tremors. Therefore, there is a need for coffee alternatives that can provide the benefits of coffee without, or at least with fewer, coffee-related side effects. Paraxanthine (also known as 1,7-dimethylxanthine) is a dimethyl derivative of xanthine. Paraxanthine is observed in nature as a metabolite of caffeine in animals and humans. Caffeine is by far the most studied and most commonly used stimulant found in coffee and tea products; despite having a very similar chemical structure, paraxanthine has improved effects compared to caffeine without its adverse side effects. Therefore, paraxanthine has important research value and broad market prospects in the field of coffee alternatives. Summary of the Invention

[0003] To address the above-mentioned problems, the present invention provides a paraxanthine coffee and a preparation method thereof, which solves the side effects of coffee, such as anxiety, irritability, tremors, nervousness, and increased urination, and provides users with extremely high applicability. The paraxanthine coffee of the present invention has no side effects and can be widely used in the fields of reducing stress or anxiety in subjects, relieving fatigue, restoring physical strength, invigorating spirits, aiding digestion, and losing weight.

[0004] In one aspect, the present invention provides a paraxanthine coffee comprising: 0.1% (w / w) to 10% (w / w) paraxanthine, and less than 1% (w / w) theobromine and / or theophylline.

[0005] In some embodiments, the coffee is coated or partially coated with paraxanthine. Paraxanthine includes anhydrous paraxanthine, paraxanthine salts and / or paraxanthine hydrates, and paraxanthine salts include but are not limited to paraxanthine magnesium salt, paraxanthine calcium salt, paraxanthine sodium salt and paraxanthine potassium salt.

[0006] In some embodiments, the paraxanthine coating may have a coating thickness ranging from 0.01 mm to 2 mm, 0.01 mm to 1.8 mm, 0.01 mm to 1.5 mm, 0.01 mm to 1 mm, 0.01 mm to 0.5 mm, 0.01 mm to 0.2 mm, 0.05 mm to 0.5 mm, 0.05 mm to 1 mm, 0.05 mm to 1.5 mm, 0.05 mm to 2 mm.

[0007] In some embodiments, paraxanthine coffee comprises: 0.1% (w / w) to 5% (w / w) paraxanthine, and less than 0.1% (w / w) theobromine and / or theophylline.

[0008] In some embodiments, the paraxanthine coffee comprises: 0.1% (w / w) to 5% (w / w) paraxanthine, and less than 0.1% (w / w) theobromine and / or theophylline. The amount of paraxanthine in the paraxanthine coffee is between about 0.1% and about 10% w / w, or about 0.2% to 10% w / w, or about 0.5% to 10% w / w, or about 1% to 10% w / w, or about 0.2% to 8% w / w, or about 0.5% to 8% w / w, or about 0.2% to 5% w / w, or about 0.5% to 5% w / w, or about 1% to 5% w / w, or about 0.1% to 8% w / w, or about 0.1% to 5% w / w. The theobromine and / or theophylline content may be less than 0.1% w / w, or less than 0.05% w / w, or less than 0.01% w / w.

[0009] In some embodiments, the paraxanthine coffee particle size is 10-30 mesh, preferably 10-20 mesh.

[0010] In some embodiments, the paraxanthine coffee can be paraxanthine coffee beans or a paraxanthine coffee beverage.

[0011] In some embodiments, the paraxanthine coffee further comprises 0.01% to 1% coffee oil.

[0012] In some embodiments, the paraxanthine coffee further comprises 0.01% to 2% medium chain triglycerides.

[0013] In one aspect, the present invention provides a method for reducing stress or anxiety in a subject, comprising administering the paraxanthine coffee of the present invention to the subject.

[0014] In one aspect, the present invention provides a method for relieving fatigue, restoring physical strength, and invigorating spirit, comprising administering the paraxanthine coffee of the present invention to a subject.

[0015] In one aspect, the present invention provides a method for improving a subject's athletic performance, comprising administering the paraxanthine coffee of the present invention to the subject, wherein the method can be administered before, during, or after exercise.

[0016] In one aspect, the present invention provides a method for aiding digestion and weight loss, comprising administering the paraxanthine coffee of the present invention to a subject.

[0017] On the other hand, the present invention provides a method for preparing paraxanthine coffee, which is characterized by comprising the following steps: soaking coffee beans to remove substances such as theobromine and theophylline in the coffee beans; weighing a formula amount of paraxanthine to prepare a suspension or solution; roasting the coffee beans in the formula amount, spraying and coating the suspension or solution of paraxanthine in the formula amount, and then drying to prepare the paraxanthine coffee beans.

[0018] In some embodiments, a suitable binder may be added to the paraxanthine suspension or solution, wherein the binder is one or more of pectin, xanthan gum, carrageenan, guar gum, gum arabic, hydroxymethyl cellulose and hydroxypropyl methyl cellulose.

[0019] In some embodiments, the roasting temperature of the coffee beans is 160°C to 260°C.

[0020] In some embodiments, the equipment used for the spray coating is a high-efficiency coater and / or a multifunctional fluidized bed.

[0021] In some embodiments, the paraxanthine coffee can also be sprayed with coffee oil and medium-chain triglycerides, or the prepared paraxanthine coffee can be ground and then compounded with other auxiliary materials to prepare a paraxanthine coffee beverage. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figures 1 and 2 are graphs showing the changes in reaction time of subjects in the Go task and the No-Go task, respectively.

[0023] FIG3 is a graph showing the results of the running test for the two groups of subjects.

[0024] FIG4 is a graph showing changes in fat oxidation rates of the two groups of subjects. DETAILED DESCRIPTION

[0025] In the above summary of the invention and this detailed description of the invention, as well as in the following claims, specific features of the present invention are mentioned. It should be understood that all possible combinations of these specific features are disclosed in the present specification. For example, when a specific feature is disclosed in a specific aspect or embodiment of the present invention or in a specific claim, this feature can also be used as much as possible and / or in combination with other specific aspects and embodiments of the present invention.

[0026] As used herein, the term "or" is intended to include "and" and "or." In other words, the term "or" can also be replaced with "and / or."

[0027] As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.

[0028] As used herein, the term "comprises" or "includes" or variations thereof refers to instances where the term is used in its non-limiting sense, meaning that items following the term are included, but items not specifically mentioned are not excluded. It also includes the more restrictive verbs 'consisting essentially of' and 'consisting of.'

[0029] As used herein, the term "adsorption" refers to the process by which a first substance forms a film on the surface of a second substance. For example, by adsorbing paraxanthine onto coffee beans, this means that the paraxanthine is adsorbed onto the coffee beans.

[0030] As used herein, the term "effective amount" refers to the amount required to achieve the effect as taught herein.

[0031] As used herein, the term "dietarily or physiologically acceptable" refers to substances that are generally safe, non-toxic, and have no adverse biological or other effects, and are acceptable for pharmaceutical, cosmetic, or food (human or animal) use, particularly food. A "dietarily or physiologically acceptable salt" of a compound refers to a physiologically acceptable salt as defined above, which possesses the desired activity (pharmacological, cosmetic, or food) of the parent compound. Examples

[0032] In the present invention, unless otherwise specified, the scientific and technical terms used herein have the meanings commonly understood by those skilled in the art. In addition, the laboratory procedures used herein are all conventional procedures widely used in the relevant fields.

[0033] Unless otherwise specified, the raw materials and reagents used in the present invention are commercially available. All reagents are of commercial or food grade and used according to the standards received.

[0034] The coffee beans containing no or little theobromine and theophylline used in the present invention can be prepared and obtained by known methods, and can be raw or green, or can be roasted when paraxanthine is added. The paraxanthine used in the present invention includes anhydrous paraxanthine, paraxanthine salts and / or paraxanthine hydrates, and suitable paraxanthine salts include but are not limited to paraxanthine magnesium salt, paraxanthine calcium salt, paraxanthine sodium salt and paraxanthine potassium salt.

[0035] Paraxanthine coffee of the present invention is produced by adding paraxanthine to coffee beans that do not contain or contain less theobromine and theophylline. In order to add paraxanthine to the coffee beans by adsorption, unroasted or roasted coffee beans are coated with a concentrated solution of paraxanthine on the outer surface of the coffee beans, and then the carrier solvent is evaporated, leaving a thin layer of paraxanthine on the outer surface of the coffee beans. During the adsorption process described herein, some paraxanthine and / or the carrier solvent may also be absorbed into the inside of the beans. Therefore, those skilled in the art will recognize that absorption and adsorption can occur simultaneously. Suitable carrier solvents for paraxanthine adsorption include ethanol, water or ethanolic aqueous solutions.

[0036] Coffee beans with no or low levels of theobromine and theophylline can be prepared by brewing.

[0037] The paraxanthine coffee of the present invention includes, but is not limited to, brewed paraxanthine coffee (including hot brew and cold brew paraxanthine coffee), concentrated paraxanthine coffee, paraxanthine coffee beverages, instant paraxanthine coffee, ready-to-drink paraxanthine coffee beverages, roasted paraxanthine coffee beverages, paraxanthine milkshakes, paraxanthine energy drinks, paraxanthine sodas, paraxanthine diet drinks, paraxanthine supplement drinks, and paraxanthine sports drinks.

[0038] The paraxanthine content of the paraxanthine coffee of the present invention can be expressed as weight of paraxanthine / weight of paraxanthine coffee. The amount of paraxanthine in the paraxanthine coffee is sufficient to provide the desired positive effects to the consumer upon brewing without causing undesirable side effects, for example, ranging from about 0.1% w / w, or about 10 mg of paraxanthine per 10 g of paraxanthine coffee, to about 10% w / w, or about 1000 mg of paraxanthine per 10 g of paraxanthine coffee. The amount of paraxanthine in the paraxanthine coffee disclosed herein is between about 0.1% and about 10% w / w, or about 0.2% to 10% w / w, or about 0.5% to 10% w / w, or about 1% to 10% w / w, or about 0.2% to 8% w / w, or about 0.5% to 8% w / w, or about 0.2% to 5% w / w, or about 0.5% to 5% w / w, or about 1% to 5% w / w, or about 0.1% to 8% w / w, or about 0.1% to 5% w / w.

[0039] The present invention discloses paraxanthine coffee comprising 0.1% (w / w), 0.2% (w / w), 0.3% (w / w), 0.4% (w / w), 0.5% (w / w), 0.6% (w / w), 0.7% (w / w), 0.8% (w / w), 0.9% (w / w), 1.0% (w / w), 1.2% (w / w), 1.4% (w / w), 1.5% (w / w), 1.6% (w / w), 1.8% (w / w), 2.0% (w / w), 2.2% (w / w), 2.4% (w / w), 2.6% (w / w), 2.8% (w / w), 2.9% (w / w). w), 3.0% (w / w), 3.2% (w / w), 3.4% (w / w), 3.6% (w / w), 3.8% (w / w), 4% (w / w), 4.2% (w / w), 4.4% (w / w), 4.6% (w / w), 4.8% (w / w), 5.0% (w / w), 5 .5% (w / w), 6.0% (w / w), 6.5% (w / w), 7.0% (w / w), 7.5% (w / w), 8.0% (w / w), 8.5% (w / w), 9.0% (w / w), 9.5% (w / w), or about 10% (w / w) paraxanthine, its salt or its hydrate.

[0040] The theobromine and theophylline content of the present invention can be expressed as the weight of theobromine or theophylline per weight of paraxanthine coffee. The theobromine and / or theophylline content can be less than 1% w / w, or less than 0.5% w / w, or less than 0.25% w / w, or less than 0.1% w / w, or less than 0.05% w / w, or less than 0.01% w / w.

[0041] The paraxanthine-coated or partially-coated coffee of the present invention may have a coating thickness ranging from 0.01 mm to 2 mm, 0.01 mm to 1.8 mm, 0.01 mm to 1.5 mm, 0.01 mm to 1 mm, 0.01 mm to 0.5 mm, 0.01 mm to 0.2 mm, 0.05 mm to 0.5 mm, 0.05 mm to 1 mm, 0.05 mm to 1.5 mm, or 0.05 mm to 2 mm.

[0042] The paraxanthine coffee of the present invention may also include 0.01% to 1% coffee oil, which can enhance the aroma. Since the aroma of the coffee beans is lost during the preparation process, adding some coffee oil can make the aroma consistent with the original coffee beans, or even more intense and attractive. The paraxanthine coffee of the present invention may also include 0.01% to 2% MCT (medium-chain triglyceride) oil. This addition can give the paraxanthine coffee a glossy appearance. Since the surface of the paraxanthine-coated coffee beans is uneven and the color is different from the original coffee beans, adding a small amount of MCT oil makes the paraxanthine coffee beans appear more oily.

[0043] Coffee contains caffeine, which stimulates the central nervous system, promotes liver glycogenolysis, and increases blood sugar. Drinking it in moderation can temporarily boost energy and sharpen thinking. Drinking it after exercise can relieve fatigue, restore strength, and boost morale. Coffee also contains certain acidic substances that promote gastric acid secretion, aid gastrointestinal motility, alleviate symptoms of indigestion, aid digestion, and contribute to weight loss. Therefore, coffee has become a favorite of young people, but it has some side effects, such as anxiety, irritability, tremors, nervousness, and increased urination. The paraxanthine coffee of the present invention contains no or less theobromine and theophylline, and thus does not cause undesirable side effects for consumers, making it highly adaptable to consumers.

[0044] Paraxanthine coffee can increase the excitability of the human body, relieve fatigue, and improve brain functions, including mood, memory, alertness, reaction time, etc., and paraxanthine coffee is not as addictive as other coffees due to caffeine, which brings extremely high applicability to users. The magnesium and potassium contained in it help insulin regulate blood sugar levels, reduce the desire for sweets and snacks, and can help the body burn fat, break down body fat, and have a weight loss effect. Paraxanthine coffee contains the antioxidant tannin, which can fight cardiovascular disease while also making our skin better and better, delaying skin aging, and is beneficial to skin metabolism and reducing the occurrence of dark circles. The nicotinic acid contains vitamin B and free fatty acids, which can promote metabolism, help gastrointestinal digestion, and promote the decomposition of fat, thereby alleviating the occurrence of constipation. Example 1 Preparation of coffee beans that contain no or little theobromine and theophylline

[0045] The preparation method is as follows: (1) Soaking: Weigh an appropriate amount of green coffee beans, add water and soak at 80-120°C for 1-4 hours, then take out and dry them for use. (2) Roasting: Place the coffee beans after soaking in (1) on a coffee roaster at 160-260°C to prepare low-roasted, medium-roasted and high-roasted coffee beans at different temperatures. Example 2 Preparation of paraxanthine by adsorption method

[0046] The preparation method is as follows: (1) Weighing: Weigh pectin, paraxanthine, coffee beans with or without theobromine and theophylline according to the formula amount, and set aside. (2) Preparation of paraxanthine suspension: Take an appropriate amount of water and add the formula amount of pectin and paraxanthine in sequence, stir for 15 minutes, and set aside. (3) Adsorption: Put the formula amount of coffee beans with or without theobromine and theophylline into the high-efficiency coating pot for preheating, and set the parameters (air volume: 230m 3 / h, air inlet temperature: 65°C, tablet bed temperature: 45°C, main engine speed: 12rpm, negative pressure: -30MPa). After the tablet bed temperature reaches 45°C, the liquid preparation tank containing the suspension is connected to the peristaltic pump and the spray adsorption is started (atomization pressure: 1.30MPa, ejector pressure: 1.00MPa, peristaltic pump speed 2-3rpm). After the adsorption is completed, continue drying for 20min. After drying, discharge the material. Example 3 Preparation of paraxanthine by adsorption method

[0047] The preparation method is as follows: (1) Weighing: According to the formula, weigh 0.2% of gum arabic, 1.0% of paraxanthine, and 98.8% of coffee beans containing no or little theobromine and theophylline, and set aside. (2) Preparation of paraxanthine suspension: Take an appropriate amount of water and add the formula amount of guar gum and paraxanthine in sequence, stir for 15 minutes, and set aside. (3) Adsorption: Put the formula amount of coffee beans containing no or little theobromine and theophylline into a high-efficiency coating pot for preheating, and set the parameters (air volume: 210m 3 / h, air inlet temperature: 60°C, tablet bed temperature: 40°C, main engine speed: 10rpm, negative pressure: -25MPa). After the tablet bed temperature reaches 40°C, the liquid preparation tank containing the paraxanthine suspension is connected to the peristaltic pump and the spray adsorption is started (atomization pressure: 1.20MPa, ejector pressure: 1.00MPa, peristaltic pump speed 2rpm). After the adsorption is completed, continue drying for 25min. After the drying is completed, the material is discharged. Example 4 Preparation of paraxanthine by adsorption method

[0048] The preparation method is as follows: (1) Weighing: weigh 0.2% guar gum, 1.0% paraxanthine, and 98.8% coffee beans containing no or little theobromine and theophylline according to the formula, and set aside. (2) Preparation of paraxanthine suspension: take an appropriate amount of water and add the formula amount of guar gum and paraxanthine in sequence, stir for 15 minutes, and set aside. (3) Adsorption: put the formula amount of coffee beans containing no or little theobromine and theophylline into a high-efficiency coating pot for preheating, and set the parameters (air volume: 210m 3 / h, air inlet temperature: 60°C, tablet bed temperature: 40°C, main engine speed: 10rpm, negative pressure: -25MPa). After the tablet bed temperature reaches 40°C, the liquid preparation tank containing the paraxanthine suspension is connected to the peristaltic pump and the spray adsorption is started (atomization pressure: 1.20MPa, ejector pressure: 1.00MPa, peristaltic pump speed 2rpm). After the adsorption is completed, continue drying for 25min. After the drying is completed, discharge the material. Example 5 Preparation of paraxanthine by adsorption method

[0049] The preparation method is as follows: (1) Weighing: weigh 0.2% carrageenan, 1.0% paraxanthine, and 98.8% coffee beans containing no or little theobromine and theophylline according to the formula, and set aside. (2) Preparation of paraxanthine suspension: take an appropriate amount of water and add the formula amount of carrageenan and paraxanthine in sequence, stir for 15 minutes, and set aside. (3) Adsorption: put the formula amount of coffee beans containing no or little theobromine and theophylline into a high-efficiency coating pot for preheating, and set the parameters (air volume: 220m 3 / h, air inlet temperature: 60°C, tablet bed temperature: 40°C, main engine speed: 10rpm, negative pressure: -25MPa). After the tablet bed temperature reaches 40°C, the liquid preparation tank containing the paraxanthine suspension is connected to the peristaltic pump, and the spray adsorption is started (atomization pressure: 1.20MPa, ejector pressure: 1.00MPa, peristaltic pump speed 2rpm). After the adsorption is completed, continue drying for 25min. After the drying is completed, discharge the material. Example 6 Preparation of paraxanthine by adsorption

[0050] The preparation method is as follows: (1) Weighing: weigh 0.5% carrageenan, 1.0% paraxanthine, and 98.5% coffee beans containing no or little theobromine and theophylline according to the formula, and set aside. (2) Preparation of paraxanthine suspension: take an appropriate amount of water and add the formula amount of guar gum and paraxanthine in sequence, stir for 20 minutes, and set aside. (3) Adsorption: put the formula amount of coffee beans containing no or little theobromine and theophylline into a high-efficiency coating pot for preheating, and set the parameters (air volume: 220m 3 / h, air inlet temperature: 65°C, tablet bed temperature: 45°C, main engine speed: 12rpm, negative pressure: -30MPa). After the tablet bed temperature reaches 45°C, the liquid preparation tank containing the paraxanthine suspension is connected to the peristaltic pump and the spray adsorption is started (atomization pressure: 1.30MPa, ejector pressure: 1.00MPa, peristaltic pump speed 3rpm). After the adsorption is completed, continue drying for 20min. After the drying is completed, the material is discharged. Example 7 Preparation of paraxanthine by adsorption

[0051] The preparation method is as follows: (1) Weighing: weigh 0.5% carrageenan, 2.0% paraxanthine, and 97.5% coffee beans containing no or little theobromine and theophylline according to the formula, and set aside. (2) Preparation of paraxanthine suspension: take an appropriate amount of water and add the formula amount of guar gum and paraxanthine in sequence, stir for 20 minutes, and set aside. (3) Adsorption: put the formula amount of coffee beans containing no or little theobromine and theophylline into a high-efficiency coating pot for preheating, and set the parameters (air volume: 220m 3 / h, air inlet temperature: 65°C, tablet bed temperature: 45°C, main engine speed: 12rpm, negative pressure: -30MPa). After the tablet bed temperature reaches 45°C, the liquid preparation tank containing the paraxanthine suspension is connected to the peristaltic pump, and the spray adsorption is started (atomization pressure: 1.30MPa, ejector pressure: 1.00MPa, peristaltic pump speed 3rpm). After the adsorption is completed, continue drying for 20min. After the drying is completed, the material is discharged. Example 8 The refreshing effect of paraxanthine coffee

[0052] This double-blind, randomized study enrolled 20 healthy subjects (age 22.5 ± 1.5 years, height 173.4 ± 6.7 cm, weight 63.4 ± 15.6 kg) and randomly divided them into two groups: one group received a paraxanthine coffee beverage (n = 10) and the other group received a placebo (n = 10). There were no significant differences in age or years of education between the two experimental groups. All participants completed written informed consent. All participants had not consumed caffeine for at least 48 hours before testing. Other exclusion criteria included: (1) a history of traumatic brain injury, defined as loss of consciousness lasting more than 30 minutes; (2) brain tumor or stroke; (3) any disease that may increase the risk of caffeine exposure; (4) severe impairment of vision, hearing, and / or manual movement; (5) current use of any amount of illicit drugs; (6) smokers (or smoked / used nicotine products within 6 months before the start of the study); and (7) participants who consumed two or more standard alcoholic drinks per day.

[0053] Participants were randomly assigned to receive either a placebo or a paraxanthine coffee drink (containing 100 mg of paraxanthine). The placebo group received the same quantity (300 ml) and flavor as the supplemented drink, but without the active ingredient (paraxanthine). Sixty minutes after consuming the drink, participants were tested for changes in reaction time using a Go / No-Go task, which measures their ability to maintain alertness and attention in response to visual stimuli.

[0054] Figures 1 and 2 are graphs showing the changes in reaction time for the Go task and the No-Go task, respectively. The average reaction time changes for the subjects taking the placebo in the Go task and the No-Go task were 0.11 milliseconds and 0.43 milliseconds, respectively; the average reaction time changes for the subjects taking the paraxanthine coffee beverage in the Go task and the No-Go task were -9.53 milliseconds and -6.86 milliseconds, respectively, indicating that the paraxanthine coffee beverage can significantly shorten the average reaction time of the subjects. Therefore, the paraxanthine coffee beverage can enhance attention and has a refreshing effect. Example 9 Paraxanthine coffee improves athletic performance

[0055] This was a randomized, double-blind, placebo-controlled, parallel-group study. The hypothesis was that a paraxanthine coffee beverage (containing 100 mg of paraxanthine) would improve exercise performance compared to a placebo beverage of the same dose.

[0056] This double-blind, randomized study enrolled 20 healthy subjects (age 22.5 ± 1.5 years, height 173.4 ± 6.7 cm, weight 63.4 ± 15.6 kg). There was no significant difference between the two groups in the running exercise test (2000 meters). One group received a paraxanthine coffee beverage (n = 10), and the other group was randomly assigned to a placebo group (n = 10). All participants in the study completed written informed consent and filled out a health history, dietary history, and physical activity questionnaire. The 20 participants were randomly divided into three groups, and all participants in the study completed written informed consent. Other exclusion criteria included: (1) any disease that may increase the risk of exposure to caffeine; (2) current use of any amount of illicit drugs; (3) smokers (or smoked / used nicotine products within 6 months before the start of the study); and (4) participants who drank two or more standard alcoholic drinks per day.

[0057] Subjects consumed either a placebo or a paraxanthine coffee beverage (containing 100 mg of paraxanthine). The placebo group had the same quantity (300 ml) and flavor as the supplemented beverage, but without the active ingredient (paraxanthine). Before testing, all participants fasted for 8 hours and consumed 300 ml of either the placebo or paraxanthine coffee beverage on an empty stomach. Thirty minutes after consuming the beverage, participants completed a 2000-meter run test, with their running times recorded to assess changes in their performance.

[0058] Figure 3 shows the results of a 2000-meter running test. The subjects taking the placebo ran for 8.9 minutes, while the subjects taking the paraxanthine coffee ran for 7.8 minutes, indicating that the paraxanthine coffee beverage can significantly shorten the subjects' running time. Therefore, the paraxanthine coffee beverage can enhance athletic performance. Example 5: Weight Loss Efficacy of Paraxanthine Coffee

[0059] This double-blind, randomized study enrolled 20 healthy subjects (age 22.5 ± 1.5 years, height 173.4 ± 6.7 cm, weight 63.4 ± 15.6 kg) and randomly divided them into two groups: one group received a paraxanthine coffee beverage (n = 10) and the other group received a placebo (n = 10). All participants completed written informed consent. All participants had not consumed caffeine for at least 48 hours before testing. Other exclusion criteria included: (1) a history of traumatic brain injury, defined as loss of consciousness lasting more than 30 minutes; (2) brain tumor or stroke; (3) any disease that may increase the risk of caffeine exposure; (4) current use of any amount of illicit drugs; (5) smokers (or smoked / used nicotine products within 6 months before the start of the study); and (6) participants who consumed two or more standard alcoholic drinks per day.

[0060] Participants were randomly assigned to receive either a placebo or a paraxanthine coffee beverage (containing 100 mg of paraxanthine). The placebo group received the same quantity (300 ml) and flavor as the supplemented beverage, but without the active ingredient (paraxanthine). Sixty minutes after consuming the beverage, the participants' exhaled breath was collected using a breath gas analysis system to measure their fat oxidation rate.

[0061] Figure 4 shows changes in the subjects' fat oxidation rate. Sixty minutes after taking the placebo, the fat oxidation rate was 0.10 g / min; 60 minutes after taking the paraxanthine coffee beverage, the fat oxidation rate was 0.14 g / min, indicating that the paraxanthine coffee beverage significantly increased the subjects' fat oxidation rate. Therefore, the paraxanthine coffee beverage can accelerate fat metabolism and have a weight-loss effect.

[0062] Although specific embodiments and examples of the present invention have been described herein, it will be understood by those skilled in the art that any modifications and variations may be made without departing from the principles of the present invention. The above examples and descriptions do not limit the scope of the present invention. Any combination of the embodiments of the present invention, as well as any obvious extensions or analogs thereof, are within the scope of the present invention. Furthermore, the present invention encompasses any arrangement intended to achieve the same purpose, as well as all such variations and modifications that fall within the scope of the appended claims.

Claims

1. A paraxanthine coffee, characterized in that: include: 0.1% (w / w) to 10% (w / w) paraxanthine, and less than 1% (w / w) theobromine and / or theophylline.

2. The paraxanthine coffee according to claim 1, characterized in that Paraxanthine coated or partially coated coffee.

3. The paraxanthine coffee according to claim 1 or 2, characterized in that: The thickness of the paraxanthine coating ranges from 0.01 mm to 2 mm.

4. The paraxanthine coffee according to any one of claims 1 to 3, characterized in that include: 0.1% (w / w) to 5% (w / w) paraxanthine, and less than 0.1% (w / w) theobromine and / or theophylline.

5. The paraxanthine coffee according to any one of claims 1 to 4, characterized in that: include: 0.1% (w / w) to 5% (w / w) paraxanthine, and less than 0.1% (w / w) theobromine and / or theophylline.

6. The paraxanthine coffee according to any one of claims 1 to 5, characterized in that: The particle size is 10-30 mesh.

7. The paraxanthine coffee according to any one of claims 1 to 6, characterized in that: The paraxanthine coffee is paraxanthine coffee beans or paraxanthine coffee beverage.

8. The paraxanthine coffee according to any one of claims 1 to 7, characterized in that: The paraxanthine coffee also includes 0.01% to 1% coffee oil.

9. The paraxanthine coffee according to any one of claims 1 to 8, characterized in that: The paraxanthine coffee also includes 0.01% to 2% of medium chain triglyceride.

10. A method for reducing stress or anxiety in a subject, characterized in that: The method comprises administering the paraxanthine coffee of any one of claims 1-9 to a subject.

11. A method for relieving fatigue, restoring physical strength and invigorating the spirit, characterized in that: The method comprises administering the paraxanthine coffee of any one of claims 1-9 to a subject.

12. A method for aiding digestion and weight loss, characterized in that: The method comprises administering the paraxanthine coffee of any one of claims 1-9 to a subject.

13. A method for preparing paraxanthine coffee, characterized in that: The following steps are involved: The coffee beans are soaked and boiled to remove substances such as theobromine and theophylline in the coffee beans; a formula amount of paraxanthine is weighed and prepared into a suspension or solution; the coffee beans of the formula amount are roasted, sprayed with the suspension or solution of paraxanthine of the formula amount, and then dried to prepare paraxanthine coffee.

14. The method according to claim 13, characterized in that A suitable binder is added to the suspension or solution, and the binder is one or more of pectin, xanthan gum, carrageenan, guar gum, gum arabic, hydroxymethyl cellulose and hydroxypropyl methyl cellulose.

15. The method according to claim 13 or 14, characterized in that The baking temperature is 160°C to 260°C.

16. The method according to any one of claims 13 to 15, characterized in that: The equipment used for the spray coating is a high-efficiency coating machine and / or a multifunctional fluidized bed.

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