“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.”
“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.”