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  • 标题:Health Benefits of Methylxanthines in Cacao and Chocolate
  • 本地全文:下载
  • 作者:Rafael Franco ; Ainhoa Oñatibia-Astibia ; Eva Martínez-Pinilla
  • 期刊名称:Nutrients
  • 电子版ISSN:2072-6643
  • 出版年度:2013
  • 卷号:5
  • 期号:10
  • 页码:4159-4173
  • DOI:10.3390/nu5104159
  • 语种:English
  • 出版社:MDPI Publishing
  • 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.
  • 关键词:adenosine; adenosine receptors; adenosine receptor antagonist; caffeine; theobromine
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