Coffee, green and black teas, yerba mate and guarana are examples of broadly consumed beverages in the world in the form of infusions. These plants present bioactive molecules, such as caffeine, theobromine and catechine, responsible antioxidant and anti-inflammatory properties. Some evidences have shown that these beverages can modulate major genes of the endogenous antioxidant system. However, previous studies have been based on hydro alcoholic extracts, which do not characterized the real conditions of population consume. The objective of this study was to evaluate the in vitro effect of hot aqueous extracts of five caffeinated beverages (coffee, green and black teas, yerba mate and guarana) on antioxidant enzymes genes modulation (superoxide dismutase - SOD1 and SOD2, catalase - CAT and glutathione peroxidase - GPX). Hot water extracts of beverage were produced under similar conditions when compared with human typically consume (sample 10g/100 mL water, boiled 10 minutes at 90°C). Mononuclear cells of human peripheral blood (PBMC) were obtained from healthy non-smoking subjects. PBMC were cultivated for 24 hours in controlled conditions (CO2 incubator, 37°C, RPMI culture medium with 10% of fetal bovine serum and 1% of antibiotic and antifungal) and exposed to a concentration of 5 mg/mL of which one of the extracts. After 6 hours of exposure, the gene expression was evaluated by qRT-PCR analysis. The results showed an increase in the SOD1 gene regulation, CAT and GPX to all beverages. However, the intensity of gene expression was depending on the type of extract. These variation might depend on bioactive compounds concentrations present in the extracts tested. The yerba mate extract was able to modulate the expression of all studied enzymes, including SOD2. From these results we suggest that tested drinks can promote antioxidant effects. Thus, having nutrigenomic effect that possibly promoting longevity of populations that consume these beverages.