![]() ![]() The potential phosphodiesterase inhibitory effect of theobromine is seen only at amounts much higher than what people normally would consume in a typical diet including chocolate. The amount of theobromine found in chocolate is small enough that chocolate can, in general, be safely consumed by humans.Ĭompared with caffeine, theobromine is weaker in both its inhibition of cyclic nucleotide phosphodiesterases and its antagonism of adenosine receptors. It is not currently used as a prescription drug. It is a bronchodilator and causes relaxation of vascular smooth muscle. Theobromine has no significant stimulant effect on the human central nervous system. Its effect as a phosphodiesterase inhibitor is thought to be small. The primary mechanism of action for theobromine inside the body is inhibition of adenosine receptors. While caffeine peaks after only 30 minutes, theobromine requires 2–3 hours to peak. Unlike caffeine, which is highly water-soluble, theobromine is only slightly water-soluble and is more fat soluble, and thus peaks more slowly in the blood. The elimination half life of theobromine is between 6 and 8 hours. Important enzymes include CYP1A2 and CYP2E1. In the liver, theobromine is metabolized into xanthine and subsequently into methyluric acid. Pharmacology Caffeine is metabolized in the liver into three primary metabolites: paraxanthine (84%), theobromine (12%), and theophylline (4%) Įven without dietary intake, theobromine may occur in the body as it is a product of the human metabolism of caffeine, which is metabolised in the liver into 12% theobromine, 4% theophylline, and 84% paraxanthine. 7-Methylxanthosine in turn is the precursor to theobromine, which in turn is the precursor to caffeine. Cleavage of the ribose and N-methylation yields 7-methylxanthosine. Theobromine is a purine alkaloid derived from xanthosine, a nucleoside. The mean theobromine concentrations in cocoa and carob products are: Item Theobromine can also be found in trace amounts in the kola nut, the guarana berry, yerba mate ( Ilex paraguariensis), Ilex vomitoria, Ilex guayusa, and the tea plant. Plant species and components with substantial amounts of theobromine are: Cocoa beans naturally contain approximately 1% theobromine. There are approximately 60 milligrams (1 grain) of theobromine in 28 grams (1 oz) of milk chocolate, while the same amount of dark chocolate contains about 200 milligrams (3 grains). There are usually higher concentrations in dark than in milk chocolate. Cocoa butter only contains trace amounts of theobromine. Theobromine is the primary alkaloid found in cocoa and chocolate. Chocolate is made from the cocoa bean, which is a natural source of theobromine. Sources A chocolate bar and molten chocolate. ĭespite its name, the compound contains no bromine, which is based on Greek bromos ("stench"). That name in turn is made up of the Greek roots theo (" god") and broma ("food"), meaning "food of the gods". Theobromine is derived from Theobroma, the name of the genus of the cacao tree, with the suffix -ine given to alkaloids and other basic nitrogen-containing compounds. Synthesis of theobromine from xanthine was first reported in 1882 by Hermann Emil Fischer. Theobromine was first discovered in 1841 in cacao beans by Russian chemist A. Related compounds include theophylline, caffeine, paraxanthine, and 7-methylxanthine, each of which differ in the number or placement of the methyl groups. ![]() It is also classified as a di methyl xanthine. Theobromine is a flat molecule, a derivative of purine. It is a white or colourless solid, but commercial samples can appear yellowish. ![]() It is found in chocolate, as well as in a number of other foods, including the leaves of the tea plant, and the kola nut. In industry, theobromine is used as an additive and precursor to some cosmetics. Theobromine is slightly water- soluble (330 mg/L) with a bitter taste. Theobromine, also known as xantheose, is the principal alkaloid of Theobroma cacao (cacao plant). ![]()
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