Fitxers
Tipus de document
ArticleVersió
Versió publicadaData de publicació
Llicència de publicació
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/152531
Health benefits of methylxanthines in cacao and chocolate
Títol de la revista
Director/Tutor
ISSN de la revista
Títol del volum
Recurs relacionat
Resum
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.
Matèries
Matèries (anglès)
Citació
Citació
FRANCO FERNÁNDEZ, Rafael, OÑATIBIA ASTIBIA, Ainhoa and MARTÍNEZ-PINILLA, Eva. Health benefits of methylxanthines in cacao and chocolate. Nutrients. 2013. Vol. 5, num. 10, pags. 4159-4173. ISSN 2072-6643. [consulted: 11 of August of 2026]. Available at: https://hdl.handle.net/2445/152531