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Abstract：
In general, preparations of coffee, teas, and cocoa containing high levels of polyphenols, L-theanine and other bioactive compounds selectively enhance mood and cognition effects of caffeine. This review summarizes the bioactive components of commonly consumed natural caffeine sources (e.g. guayusa, mate and camellia teas, coffee and cocoa) and analyzes the psychopharmacology of constituent phytochemicals: methylxanthines, polyphenols, and L-theanine. Acute and chronic synergistic effects of these compounds on mood and cognition are compared and discussed. Specific sets of constituent compounds such as polyphenols, theobromine and L-theanine appear to enhance mood and cognition effects of caffeine and alleviate negative psychophysiological effects of caffeine. However, more research is needed to identify optimal combinations and ratios of caffeine and phytochemicals for enhancement of cognitive performance.
摘要：
总的来说,咖啡的准备，茶,和含有高水平多酚的可可，L-茶氨酸和其他生物活性化合物选择性地增强咖啡因的情绪和认知作用。这篇综述总结了通常食用的天然咖啡因来源的生物活性成分(例如guayusa，mate和山茶花茶，咖啡和可可），并分析了组成植物化学物质的心理药理学：甲基黄嘌呤，多酚，还有L-茶氨酸.比较并讨论了这些化合物对情绪和认知的急性和慢性协同作用。特定组的组成化合物，如多酚，可可碱和L-茶氨酸似乎可以增强咖啡因的情绪和认知作用，并减轻咖啡因的负面心理生理作用。然而,需要更多的研究来确定咖啡因和植物化学物质的最佳组合和比例，以提高认知能力。
