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Outline
Caffeine, a bioactive compound widely present in coffee, tea, cola-type beverages and some sports nutrition products, has become one of the most commonly used functional ingredients among competitive athletes.Moderate caffeine intake can improve performance in endurance, intermittent and some strength-based events to a certain extent. However, its sympathoexcitatory effects, potential to increase blood pressure, disturb sleep and alter cerebral blood flow indicate that ergogenic benefits do not necessarily equate to cardiovascular and cerebrovascular safety. At present, traditional caffeinated beverages are limited by large variations in caffeine dose, complex co-formulated ingredients and insufficient individualization, whereas professional supplements offer greater dosing precision but still require further optimization in terms of food properties, palatability and safety. Therefore, balancing cardiovascular and cerebrovascular risk control with food-engineering feasibility and competitive performance needs has become an important issue in the design of caffeine-containing sports foods. This review focused on the effects of caffeine on cardiovascular and cerebrovascular health in physically active populations. It analysed caffeine absorption and metabolism, adenosine receptor antagonism, and the physiological mechanisms through which caffeine affects haemodynamics, metabolic and endocrine responses and exercise performance. It also summarized the application characteristics and limitations of traditional beverages, professional supplements and emerging sports-food delivery systems. Finally, this review discussed future directions for caffeine-containing foods, including individualized dose recommendations, sustained-release or targeted food carriers, and rational combinations with other ergogenic substances tailored to different sporting demands. These perspectives aim to provide a theoretical basis for the functional development, risk assessment and scientifically guided dosing of caffeine-related sports foods.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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