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http://hdl.handle.net/2445/152531
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DC Field | Value | Language |
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dc.contributor.author | Franco Fernández, Rafael | - |
dc.contributor.author | Oñatibia Astibia, Ainhoa | - |
dc.contributor.author | Martínez-Pinilla, Eva | - |
dc.date.accessioned | 2020-03-11T16:14:37Z | - |
dc.date.available | 2020-03-11T16:14:37Z | - |
dc.date.issued | 2013-10-18 | - |
dc.identifier.issn | 2072-6643 | - |
dc.identifier.uri | http://hdl.handle.net/2445/152531 | - |
dc.description.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. | - |
dc.format.extent | 15 p. | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | MDPI | - |
dc.relation.isformatof | Reproducció del document publicat a: https://doi.org/10.3390/nu5104159 | - |
dc.relation.ispartof | Nutrients, 2013, vol. 5, num. 10, p. 4159-4173 | - |
dc.relation.uri | https://doi.org/10.3390/nu5104159 | - |
dc.rights | cc-by (c) Franco Fernández, Rafael et al., 2013 | - |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es | - |
dc.source | Articles publicats en revistes (Bioquímica i Biomedicina Molecular) | - |
dc.subject.classification | Begudes sense alcohol | - |
dc.subject.classification | Cafeïna | - |
dc.subject.classification | Alcaloides | - |
dc.subject.classification | Adenosina | - |
dc.subject.other | Non-alcoholic beverages | - |
dc.subject.other | Caffeine | - |
dc.subject.other | Alkaloids | - |
dc.subject.other | Adenosine | - |
dc.title | Health benefits of methylxanthines in cacao and chocolate | - |
dc.type | info:eu-repo/semantics/article | - |
dc.type | info:eu-repo/semantics/publishedVersion | - |
dc.identifier.idgrec | 635812 | - |
dc.date.updated | 2020-03-11T16:14:38Z | - |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | - |
dc.identifier.pmid | 24145871 | - |
Appears in Collections: | Articles publicats en revistes (Bioquímica i Biomedicina Molecular) |
Files in This Item:
File | Description | Size | Format | |
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635812.pdf | 299.98 kB | Adobe PDF | View/Open |
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