Health benefits of methylxanthines in cacao and chocolate

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,...

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Detalles Bibliográficos
Autores: Franco Fernández, Rafael, Oñatibia Astibia, Ainhoa, Martínez-Pinilla, Eva
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2013
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/152531
Acceso en línea:https://hdl.handle.net/2445/152531
Access Level:acceso abierto
Palabra clave:Begudes sense alcohol
Cafeïna
Alcaloides
Adenosina
Non-alcoholic beverages
Caffeine
Alkaloids
Adenosine
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spelling Health benefits of methylxanthines in cacao and chocolateFranco Fernández, RafaelOñatibia Astibia, AinhoaMartínez-Pinilla, EvaBegudes sense alcoholCafeïnaAlcaloidesAdenosinaNon-alcoholic beveragesCaffeineAlkaloidsAdenosineOne 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.MDPI2020202020132020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion15 p.application/pdfhttps://hdl.handle.net/2445/152531Articles publicats en revistes (Bioquímica i Biomedicina Molecular)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.3390/nu5104159Nutrients, 2013, vol. 5, num. 10, p. 4159-4173https://doi.org/10.3390/nu5104159cc-by (c) Franco Fernández, Rafael et al., 2013http://creativecommons.org/licenses/by/3.0/esinfo:eu-repo/semantics/openAccessoai:recercat.cat:2445/1525312026-05-29T05:05:01Z
dc.title.none.fl_str_mv Health benefits of methylxanthines in cacao and chocolate
title Health benefits of methylxanthines in cacao and chocolate
spellingShingle Health benefits of methylxanthines in cacao and chocolate
Franco Fernández, Rafael
Begudes sense alcohol
Cafeïna
Alcaloides
Adenosina
Non-alcoholic beverages
Caffeine
Alkaloids
Adenosine
title_short Health benefits of methylxanthines in cacao and chocolate
title_full Health benefits of methylxanthines in cacao and chocolate
title_fullStr Health benefits of methylxanthines in cacao and chocolate
title_full_unstemmed Health benefits of methylxanthines in cacao and chocolate
title_sort Health benefits of methylxanthines in cacao and chocolate
dc.creator.none.fl_str_mv Franco Fernández, Rafael
Oñatibia Astibia, Ainhoa
Martínez-Pinilla, Eva
author Franco Fernández, Rafael
author_facet Franco Fernández, Rafael
Oñatibia Astibia, Ainhoa
Martínez-Pinilla, Eva
author_role author
author2 Oñatibia Astibia, Ainhoa
Martínez-Pinilla, Eva
author2_role author
author
dc.subject.none.fl_str_mv Begudes sense alcohol
Cafeïna
Alcaloides
Adenosina
Non-alcoholic beverages
Caffeine
Alkaloids
Adenosine
topic Begudes sense alcohol
Cafeïna
Alcaloides
Adenosina
Non-alcoholic beverages
Caffeine
Alkaloids
Adenosine
description 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.
publishDate 2013
dc.date.none.fl_str_mv 2013
2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/152531
url https://hdl.handle.net/2445/152531
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/nu5104159
Nutrients, 2013, vol. 5, num. 10, p. 4159-4173
https://doi.org/10.3390/nu5104159
dc.rights.none.fl_str_mv cc-by (c) Franco Fernández, Rafael et al., 2013
http://creativecommons.org/licenses/by/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Franco Fernández, Rafael et al., 2013
http://creativecommons.org/licenses/by/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 15 p.
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Bioquímica i Biomedicina Molecular)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.811543

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