Your browser doesn't support javascript.

Portal de Búsqueda de la BVS España

Información y Conocimiento para la Salud

Home > Búsqueda > ()
XML
Imprimir Exportar

Formato de exportación:

Exportar

Email
Adicionar mas contactos
| |

Health benefits of methylxanthines in cacao and chocolate.

Franco, Rafael; Oñatibia-Astibia, Ainhoa; Martínez-Pinilla, Eva.
Nutrients; 5(10): 4159-73, 2013 Oct 18.
Artículo en Inglés | MEDLINE | ID: mdl-24145871
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.