1.0 INTRODUCTION
Kola cola is common name for a genus of about 125 species of evergreen
trees (trees that certain foliage throughout the year). It is a native to tropical
areas of the world. Kola trees are best known for their seeds or nuts which
are rich in caffeine and used in the manufacturing of carbonated soft drinks
known as kola beverages.

Kola trees belong to the cacao family sterculiaceae. The main species grown
for their seed production are classified as kola nitida and kola
acuminate.2They are classified into these groups on the basis of the amount
of cotyledons they have: kola nitida is dicotyledonous while kola acuminate
has more than two cotyledons. Thses are two varieties of kola nitida which
are rubra and alba.

Economically, the most important kola species are those cultivated in
tropical; countries for their caffeine –rich nuts.1 Harvested by hand, the
brown nuts, which resemble chestnuts and have an aroma. Like that of
nutmeg are separated from the follicles and sun-dried, after which they are
ready for shipment. Kola forms a part of social and religious customs in
West Africa. Kola is one of the major sources of caffeine. Humans have
consumed caffeine since the Stone Age.5 Early peoples found that chewing
the seeds, bark, or leaves of certain plants had the effects of easing fatigue,
stimulating awareness, and elevating one's mood. Only much later was it
found that the effect of caffeine was increased by steeping such plants in hot
water. Global consumption of caffeine has been estimated at 120,000 tones
per year,6 making it the world's most popular psychoactive substance. This
amounts to one serving of a caffeinated beverage for every person every day.
Caffeine is a central nervous system and metabolic stimulant,7 and is used
both recreationally and medically to reduce physical fatigue and restore
mental alertness when unusual weakness or drowsiness occurs. Caffeine and
other methylxanthine derivatives are also used on newborns to treat apnea and correct irregular heartbeats. Caffeine stimulates the central nervous
system first at the higher levels, resulting in increased alertness and
wakefulness, faster and clearer flow of thought, increased focus, and better
general body coordination, and later at the spinal cord level at higher doses.8
Once inside the body, it has a complex chemistry, and acts through several
mechanisms as described below.

Many cultures have legends that attribute the discovery of such plants to
people living many thousands of years ago.Muslims consider kola nuts to be
sacred and incorporate them in ceremonial and social occasions. When
chewed kola nuts taste bitter initially but leave a sweet, lingering aftertaste.

1.2 CHEMICAL COMPOSITION OF KOLANUTS
The analysis of the three predominant species k. acuminata and k. nitida
showed that crude protein range from 3.9-6.7%. kola contains between 1.0
and 1.2 caffeine. Kola contains a glycoside kolanine, 9% protein, 2% fat,
74% carbohydrate on fresh bases.

1.3 USES OF KOLANUTS
Use of the kola nut, like the coffee berry and tea leaf, appears to have
ancient origins.
It is chewed in many West African cultures, individually or in a social
setting, to restore vitality and ease hunger pangs.

In 1911, kola became the focus of one of the earliest documented health
scares when the US government seized 40 barrels and 20 kegs.
It is also used in the confectionary industries.
Kola is also used in masticatory and its extract is used in soft drink
manufacturing.
In addition to their use in s of drink manufacture, kola nuts are used in
traditional African folk medicine to cure stomach ulcers, diarrhea, dysentery
and other ills.
It is used to produce kola wine and also incorperated into chocolate drinks.
Kola forms a part of social and religious customs in West Africa.
Kola is a source of caffeine and also essential oils used in the confectionary
industries.

1.4 CAFFEINE
Caffeine is a bitter, white crystalline xanthine alkaloid and a psychoactive
stimulant drug. Caffeine was discovered by a German chemist, Friedrich
Ferdinand Runge. He coined the term kaffein, a chemical compound in
coffee (the German word for which is Kaffee), which in English became caffeine (and changed to Koffein in German).9 Caffeine belongs to the family of heterocyclic compounds known as purines.

It has the systematic name
3,7-dihydro-1,3,7-trimethyl-1H-purine-2,6-dione; it is also known as
1,3,7-trimethylxanthine, and 1,3,7-trimethyl-2,6-dioxopurine. Caffeine
was discovered in coffee in 1820. In 1838, it was established that theine
discovered in tea in 1827 is identical to caffeine.

The exact composition of cola nitida have been shown to include-
xathine alkaloid (caffeine, theophylline, theobronine) tamin, betaine and
kolanine.11 The bitter taste is due to the presence of tamin and betaine
while the reddish stain extracted is the kolatine and kolanine content. It
occurs in the fruit and bark of a number of plants; like tea leaves, coffee,
cocoa, kola nuts, beans and mate-leave. Its molecular formula is
C8H10O2N4 with 28.85% nitrogen content.

1.4.1 PROPERTIES OF CAFFEINE
IUPAC name
1,3,7-trimethyl- 1H-purine- 2,6(3H,7H)-dione
Other names
1,3,7-trimethylxanthine, trimethylxanthine,
methyltheobromine, 7-methyltheophylline, theine,
mateine, guaranine
Properties

Molecular formula C8H10N4O2
Molar mass 194.19 g/mol
Exact mass 194.080376 u
Appearance Odorless, white needles or powder
Density 1.23 g/cm3, solid
Melting point 227–228 °C (anhydrous);
234–235 °C (monohydrate)
Boiling point 178 °C subl.
Solubility in water
2.17 g/100 ml (25 °C)
18.0 g/100 ml (80 °C)
67.0 g/100 ml (100 °C)
Acidity (pKa) −0.13–1.22[1]
Dipole moment 3.64 D (calculated)

1.4.2 CLASSIFICATION OF CAFFEINE
Caffeine can be classified as an alkaloid, a term used for substances
produced as end products of nitrogen metabolism in some plants. The
chemical formula is C 8 H 10 N 4 O 2 . Caffeine has a molar mass of 194.19
grams (6.85 ounces). It is soluble in water and in many organic solvents, and
it appears in pure form as white crystals.

1.4.3 SOLUBILITY OF CAFFEINE
Caffeine is not a highly water soluble substance and, therefore, has a
moderately slow release from
chewing gum. Caffeine is 2.1% soluble in water at room temperature, 15%
soluble in water at 80oC, and
40% soluble in boiling water.

1.5 SOURCES AND OCCURANCE OF CAFFEINE
Caffeine is found in many plant species and in varying quantities
in the beans, leaves, and fruit of some plants, with high caffeine levels being
observed in seedlings that are still developing foliage, but are lacking
mechanical protection. It acts as a natural pesticide that paralyzes and kills
certain insects feeding on the plants. 12
High caffeine levels have also been found in the surrounding soil of
coffee bean seedlings. Therefore, it is understood that caffeine has a natural
function as both a natural pesticide and an inhibitor of seed germination of
other nearby coffee seedlings, thus giving it a better chance of survival.

1.6 SOURCES OF CAFFEINE
Common sources of caffeine are coffee, tea, and to a lesser extent
chocolate derived from cocoa beans.14 Less commonly used sources of
caffeine include the yerba maté and guarana plants,[14] which are sometimes
used in the preparation of teas and energy drinks. It is most commonly
consumed by humans in infusions extracted from the bean of the coffee plant
and the leaves of the tea bush, as well as from various foods and drinks
containing products derived from the kola nut. Other sources include yerba
mate, guarana berries, and the Yaupon Holly.
Some yerba mate enthusiasts assert that mateine is a stereoisomer of
caffeine, which would make it a different substance altogether.15 This is not
true because caffeine is an achiral molecule, and therefore has no
enantiomers; nor does it have other stereoisomers. The disparity in
experience and effects between the various natural caffeine sources could be
due to the fact that plant sources of caffeine also contain widely varying
mixtures of other xanthine alkaloids, including the cardiac stimulants
theophylline and theobromine, and other substances such as polyphenols that
can form insoluble complexes with caffeine.

One of the world's primary sources of caffeine is the coffee bean
(which is the seed of the coffee plant), from which coffee is brewed.
Caffeine content in coffee varies widely depending on the type of coffee
bean and the method of preparation used,17 In general, dark-roast coffee has
less caffeine than lighter roasts because the roasting process reduces the
bean's caffeine content.18,19 Arabica coffee normally contains less caffeine
than the robusta variety.17 Coffee also contains trace amounts of
theophylline, but no theobromine.

Tea is another common source of caffeine. Although tea contains more
caffeine than coffee (by dry weight), a typical serving contains much less, as
tea is normally brewed much weaker. Besides strength of the brew, growing
conditions, processing techniques- and other variables also affect caffeine
content. Certain types of tea may contain somewhat more caffeine than other
teas. Tea contains small amounts of theobromine and slightly higher levels
of theophylline than coffee. Preparation and many other factors have a
significant impact on tea, and color is a very poor indicator of caffeine
content.20 Teas like the pale Japanese green tea gyokuro, for example,
contain far more caffeine than much darker teas like lapsang souchong,
which has very little.

Two of caffeine's alternative names, mateine and guaranine, are derived from
the names of these plants.[15][16]Caffeine can be prepared by extraction from
natural sources or by synthesis from uric acid.

1.7 HEALTH USES OF CAFFEINE
The precise amount of caffeine necessary to produce effects varies
from person to person depending on body size and degree of tolerance to
caffeine. The uses of caffeine can be seen both from a moderate intake view
and an over use view.

1.7.1 EFFECTS OF CAFFEINE, POSSIBLY AT A MODERATE
INTAKE
Consumption of caffeine does not eliminate the need for sleep, it only
temporarily reduces the sensation of being tired throughout the day.
Caffeine is an ergogenic, increasing a person's capability for mental or
physical labor.
Caffeine has diuretic properties when administered in sufficient doses to
subjects that do not have a tolerance for it.21 Regular users, however, develop
a strong tolerance to this effect.
Caffeine citrate has proven to be of short- and long-term benefit in treating
the breathing disorders of apnea of prematurity and bronchopulmonary
dysplasia in premature infants.22 The only short-term risk associated with
caffeine citrate treatment is a temporary reduction in weight gain during the
therapy,23 and longer term studies (18 to 21 months) have shown lasting
benefits of treatment of premature infants with caffeine.