Effects of Caffeine on Hemostasis and Blood Coagulation: A Comprehensive Review

Caffeine is one of the most regularly taken behaviorally active drugs in the world. It is typically found in coffee, tea, kola nuts, numerous soft and energy drinks, and chocolate. High prevalence of caffeine consumption worldwide is due to its stimulatory effect in the central nervous system coupled with its widespread presence in foods such as coffee, tea, and chocolate. This review explains the roles of red blood cells, platelets, coagulation factors, anticoagulant systems, and fibrinolysis in maintaining hemostatic balance. Emphasis is placed particularly on laboratory assessment of coagulation using the following parameters; prothrombin time (PT), activated partial thromboplastin time (APTT), bleeding time, clotting time, fibrinogen levels, and platelet function tests. This review also covers the pharmacokinetics of caffeine, mechanism of action and physiological effects of caffeine including its interaction with adenosine receptors, cAMP pathways, and neurotransmitter systems. Moderate intake of caffeine may provide certain physiological and cognitive benefits and if taken in excess, caffeine can induce adverse cardiovascular, neurological and hematological effects. This review highlights the importance of understanding the relationship between caffeine consumption and hemostatic function to guide safe dietary practices amongst young adults.

Keywords: Caffeine, Hemostasis, Coagulation, Platelets, Prothrombin Time, Activated Partial Thromboplastin Time, Platelet Function, Blood Coagulation