Health Benefits of Methylxanthines in Cacao and Chocolate

Nutrients

Rafael Franco¹  Ainhoa O༚tibia-Astibia¹ 

[1] Cell and Molecular Neuropharmacology Laboratory, Neurosciences Division, Center for Applied Medical Research, Navarra University, Pamplona 31008, Spain; E-Mails:

关键词: adenosine;    adenosine receptors;    adenosine receptor antagonist;    caffeine;    theobromine;   

DOI  :  10.3390/nu5104159

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.