Nutrients, Vol. 17, Pages 1000: Effects of Guarana and Green Tea Consumption on Students’ Intellectual Performances
Nutrients doi: 10.3390/nu17061000
Authors:
Valentina Amaritei
Petronela-Elena Buruiana
Roxana Filip
Florin Filip
Ancuta Veronica Lupaescu
Monica Iavorschi
Roxana-Elena Gheorghita
Background: guarana and green tea are known as compounds that may improve cognitive performance due to their high content of caffeine and other neurostimulants, such as theobromine in the case of guarana and ECGC (apigalocatechin-3-galate) in that of green tea. Methods: this study investigates the effects of Paullinia cupana (guarana) and Camellia sinensis consumption on students’ intellectual performance. The study group consisted of 33 students, mostly women, from various faculties. During the studied period, they consumed 2 g guarana per day for ten days and 1.5 g green tea per day for ten days. The students completed three cognitive tests before and after administration of the products, measuring reaction speed, memory, and attention. They also completed questionnaires regarding health status, product information, product quality, purchase intention, consumer confidence in the product, and perception of effects and preferences. Results and discussion: the results showed that both guarana and green tea fostered significant improvements in cognitive performance. However, more people felt the effect of guarana than the effect of green tea. The study found a strong correlation between cognitive effects and guarana administration, including improvements in energy and retention of information. For green tea, a calming effect and state of well-being were the most relevant responses. Conclusions: the findings suggest that guarana and green tea may constitute a useful strategy for improving academic performance. However, further research is needed to determine optimal doses, frequency of consumption, and potential long-term effects on cognitive function.
Background: guarana and green tea are known as compounds that may improve cognitive performance due to their high content of caffeine and other neurostimulants, such as theobromine in the case of guarana and ECGC (apigalocatechin-3-galate) in that of green tea. Methods: this study investigates the effects of Paullinia cupana (guarana) and Camellia sinensis consumption on students’ intellectual performance. The study group consisted of 33 students, mostly women, from various faculties. During the studied period, they consumed 2 g guarana per day for ten days and 1.5 g green tea per day for ten days. The students completed three cognitive tests before and after administration of the products, measuring reaction speed, memory, and attention. They also completed questionnaires regarding health status, product information, product quality, purchase intention, consumer confidence in the product, and perception of effects and preferences. Results and discussion: the results showed that both guarana and green tea fostered significant improvements in cognitive performance. However, more people felt the effect of guarana than the effect of green tea. The study found a strong correlation between cognitive effects and guarana administration, including improvements in energy and retention of information. For green tea, a calming effect and state of well-being were the most relevant responses. Conclusions: the findings suggest that guarana and green tea may constitute a useful strategy for improving academic performance. However, further research is needed to determine optimal doses, frequency of consumption, and potential long-term effects on cognitive function. Read More