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Title: Health benefits of methylxanthines in cacao and chocolate
Author: Franco Fernández, Rafael
Oñatibia Astibia, Ainhoa
Martínez-Pinilla, Eva
Keywords: Begudes sense alcohol
Non-alcoholic beverages
Issue Date: 18-Oct-2013
Publisher: MDPI
Abstract: One may wonder why methylxanthines are so abundant in beverages used by humans for centuries, or in cola-drinks that have been heavily consumed since their appearance. It is likely that humans have stuck to any brew containing compounds with psychoactive properties, resulting in a better daily life, i.e., more efficient thinking, exploring, hunting, etc., however, without the serious side effects of drugs of abuse. The physiological effects of methylxanthines have been known for a long time and they are mainly mediated by the so-called adenosine receptors. Caffeine and theobromine are the most abundant methylxanthines in cacao and their physiological effects are notable. Their health-promoting benefits are so remarkable that chocolate is explored as a functional food. The consequences of adenosine receptor blockade by natural compounds present in cacao/chocolate are here reviewed. Palatability and health benefits of methylxanthines, in general, and theobromine, in particular, have further contributed to sustain one of the most innocuous and pleasant habits: chocolate consumption.
Note: Reproducció del document publicat a:
It is part of: Nutrients, 2013, vol. 5, num. 10, p. 4159-4173
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ISSN: 2072-6643
Appears in Collections:Articles publicats en revistes (Bioquímica i Biomedicina Molecular)

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