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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 Cafeïna Alcaloides Adenosina Non-alcoholic beverages Caffeine Alkaloids Adenosine |
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: https://doi.org/10.3390/nu5104159 |
It is part of: | Nutrients, 2013, vol. 5, num. 10, p. 4159-4173 |
URI: | http://hdl.handle.net/2445/152531 |
Related resource: | https://doi.org/10.3390/nu5104159 |
ISSN: | 2072-6643 |
Appears in Collections: | Articles publicats en revistes (Bioquímica i Biomedicina Molecular) |
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