Health Benefits of Methylxanthines in Cacao and Chocolate |
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| Authors: | Rafael Franco Ainhoa O?atibia-Astibia Eva Martínez-Pinilla |
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| Affiliation: | 1.Cell and Molecular Neuropharmacology Laboratory, Neurosciences Division, Center for Applied Medical Research, Navarra University, Pamplona 31008, Spain; E-Mails: (A.O.); (E.M.);2.Department of Biochemistry and Molecular Biology, University of Barcelona, Barcelona 08028, Spain |
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| 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. |
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| Keywords: | adenosine adenosine receptors adenosine receptor antagonist caffeine theobromine |
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