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Como o café te manipula

   / @atilaiamarino   Link do MeuDNA: https://bit.ly/ATILA-meuDNA A cafeína é uma substância presente em mais de 60 espécies de plantas espalhadas por vários grupos botânicos. Isso significa que seu surgimento se deu de forma independente ao longo da história da evolução. Mas por que tantas plantas diferentes gastam energia produzindo esse composto? No vídeo de hoje, Atila Iamarino nos conta (à base de um bom cafezinho) qual função a cafeína desempenha nos seres vivos, especialmente nos herbívoros e polinizadores, desde seu papel letal em altas doses ao estímulo das funções de memorização e aprendizagem em doses menores. Roteiro e apresentação: Atila Iamarino - Twitter @oatila - Instagram @oatila Consultoria Científica: Roberto Takata Direção e Produção: Paloma Sato Apoio de Produção de Conteúdo: Marcelo K. Sato Caramelo: Instagram: @marceloksato Composição de Imagens, Animação e Thumb: Giulia Donadio: Instagram: @giulia_donadio Edição: Dener Yukio: Instagram: @dyukio Referências: Anthony, F., Combes, M. C., Astorga, C., Bertrand, B., Graziosi, G., & Lashermes, P. (2002). The origin of cultivated Coffea arabica L. varieties revealed by AFLP and SSR markers. Theoretical and Applied Genetics, 104(5), 894-900. Arnold, S. E., Dudenhöffer, J. H., Fountain, M. T., James, K. L., Hall, D. R., Farman, D. I., ... & Stevenson, P. C. (2021). Bumble bees show an induced preference for flowers when primed with caffeinated nectar and a target floral odor. Current Biology, 31(18), 4127-4131. Ashihara, H., Kato, M., & Crozier, A. (2011). Distribution, biosynthesis and catabolism of methylxanthines in plants. Methylxanthines, 11-31. Beauchamp, G. K. (2016). Why do we like sweet taste: a bitter tale?. Physiology & behavior, 164, 432-437. Cowan, B. (2008). The social life of coffee: The emergence of the British coffeehouse. Yale University Press. Ejsmond, M. J., & Provenza, F. D. (2018). Is doping of cognitive performance an anti‐herbivore adaptation? Alkaloids inhibiting acetylcholinesterase as a case. Ecosphere, 9(2), e02129. Glendinning, J. I. (1994). Is the bitter rejection response always adaptive?. Physiology & behavior, 56(6), 1217-1227. Hečimović, I., Belščak-Cvitanović, A., Horžić, D., & Komes, D. (2011). Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food chemistry, 129(3), 991-1000. de Ibarra, N. H., & Rands, S. (2021). Pollination: Influencing bee behaviour with caffeine. Current Biology, 31(18), R1090-R1092. Korekar, G., Kumar, A., & Ugale, C. (2020). Occurrence, fate, persistence and remediation of caffeine: a review. Environmental Science and Pollution Research, 27(28), 34715-34733. Kretschmar, J. A., & Baumann, T. W. (1999). Caffeine in Citrus flowers. Phytochemistry, 52(1), 19-23. Matsuura, H. N., & Fett-Neto, A. G. (2015). Plant alkaloids: main features, toxicity, and mechanisms of action. Plant toxins, 2(7), 1-5. Mustard, J. A. (2014). The buzz on caffeine in invertebrates: effects on behavior and molecular mechanisms. Cellular and molecular life sciences, 71(8), 1375-1382. Ong, J. S., Hwang, L. D., Zhong, V. W., An, J., Gharahkhani, P., Breslin, P. A., ... & Cornelis, M. C. (2018). Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization. Scientific reports, 8(1), 1-8. Pickersgill, B. (2007). Domestication of plants in the Americas: insights from Mendelian and molecular genetics. Annals of botany, 100(5), 925-940. Ramirez, I. (1990). Why do sugars taste good?. Neuroscience & Biobehavioral Reviews, 14(2), 125-134. Roura, E., Aldayyani, A., Thavaraj, P., Prakash, S., Greenway, D., Thomas, W. G., ... & Foster, S. R. (2015). Variability in human bitter taste sensitivity to chemically diverse compounds can be accounted for by differential TAS2R activation. Chemical Senses, 40(6), 427-435. Simmen, B., & Hladik, C. M. (1998). Sweet and bitter taste discrimination in primates: scaling effects across species. Folia Primatologica, 69(3), 129-138. Topik, S. (2009). Coffee as a social drug. Cultural Critique, (71), 81-106. Tougeron, K., & Hance, T. (2022). Cascading effects of caffeine intake by primary consumers to the upper trophic level. Bulletin of Entomological Research, 112(2), 197-203. Vennerød, F. F. F., Nicklaus, S., Lien, N., & Almli, V. L. (2018). The development of basic taste sensitivity and preferences in children. Appetite, 127, 130-137. Ventura, A., & Worobey, J. (2013). Early influences on the development of food preferencesCurrent Biology, 23 (9). R401-R408. https://revistacasaejardim.globo.com/... https://www.theladders.com/career-adv... https://www.theatlantic.com/magazine/...