Summary of Product
TL;DR - contains multiple supplements
Energy Drinks are a classification of drinks designed to provide acute neural benefits such as stimulation, focus, and anti-fatigue. Most energy drinks have Caffeine as their primary ingredient.
'Energy Drinks' are fairly well studied as a combination of ingredients, and even more so as isolated ingredients. That being said, sometimes the combination of ingredients exerts different effects than isolated ingredients (when beneficial, it is known as 'synergism')
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Also Known As
Redbull Energy Drink, Monster Energy Drink, Full Throttle Energy Drink, NOS Energy Drink
Do Not Confuse With
Caffeine (Main ingredient)
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'Energy Drinks' are a classification of functional drinks and the exact composition can and most likely will vary depending on what energy drink you consume. Always look at the label(s) to see what ingredients are in the energy drinks.
The most common ingredients include:
Other ingredients that are not common, but have been found in Energy Drinks, include:
Due to the Caffeine content, it is generally accepted that energy drinks may acutely increase Blood Pressure (usually in the caffeine naive). However, a presentation at the European Society of Cardiology (2012) noted that after consumption of an Energy Drink containing Taurine that heart function increased despite increases in blood pressure.
Scientific Support & Reference Citations
Energy drinks improve heart function
Writing Group for the NINDS Exploratory Trials in Parkinson Disease (NET-PD) Investigators, et al Effect of creatine monohydrate on clinical progression in patients with Parkinson disease: a randomized clinical trial
. JAMA. (2015)
Taylor MJ1, et al Folate for depressive disorders
. Cochrane Database Syst Rev. (2003)
Godfrey PS1, et al Enhancement of recovery from psychiatric illness by methylfolate
. Lancet. (1990)
Kushwaha S1, Chawla P1, Kochhar A1 Effect of supplementation of drumstick (Moringa oleifera) and amaranth (Amaranthus tricolor) leaves powder on antioxidant profile and oxidative status among postmenopausal women
. J Food Sci Technol. (2014)
(Editors who contributed to this page include
KurtisFrank, Sol )