Showing papers on "Theobromine published in 1989"
TL;DR: The data emphasize the value of the Child-Turcotte or Child-Pugh classification in assessing the severity of liver cirrhosis in a simpler and less time-consuming way than using quantitative liver function tests.
Abstract: Apparent pharmacokinetic parameters of caffeine elimination from the circulation were determined in 27 patients with histologically confirmed liver cirrhosis, 8 patients with miscellaneous liver disease, and 8 patients with other than liver disease. The usefullness of this quantitative test to assess the severity of liver cirrhosis was compared to the Child-Turcotte or Child-Pugh classification score as well as to the galactose elimination capacity of these patients. Using reversed-phase high pressure liquid chromatography caffeine, paraxanthine, theophylline, and theobromine were analysed in blood plasma collected before and after an oral dose of caffeine. Compared to apparent caffeine pharmacokinetics in patients with normal livers or miscellaneous liver disease, cirrhosis was characterized by a statistically significant reduction in apparent caffeine clearance and prolongation in half-life. The reduced apparent plasma disappearance rate of caffeine in cirrhotics was related to the retarded formation of paraxanthine which was the main metabolite of caffeine in blood plasma both in the absence or presence of liver disease. The apparent caffeine clearance in cirrhosis decreased with increasing Child-Turcotte classification score: Child's class A patients differed significantly from Child's class B or Child's class C patients, whereas the difference between Child's class B and C patients did not reach statistical significance (Wilcoxon's rank test). In addition there was a strong correlation between the Child-Pugh classification score and apparent caffeine clearance (P<0.001). However, no correlation existed between Child's classification and galactose elimination capacity. Our data emphasize the value of the Child-Turcotte or Child-Pugh classification in assessing the severity of liver cirrhosis in a simpler and less time-consuming way than using quantitative liver function tests.
31 citations
TL;DR: Asthmatics have used the naturally occurring methylxanthines caffeine and theobromine, which are present in coffee and tea, for hundreds of years to obtain relief from paroxysms of airway inflammation.
Abstract: Excerpt Asthmatics have used the naturally occurring methylxanthines caffeine and theobromine, which are present in coffee and tea, for hundreds of years to obtain relief from paroxysms of airway o...
25 citations
TL;DR: It was found that the order of efficacy of the analogues in reducing calcium excretion was NECA greater than R- PIA greater than S-PIA, which is consistent with the receptor being A2.
Abstract: The chronic effects of dietary caffeine, theophylline, and theobromine on urinary calcium excretion were investigated in the adult male rat. The effect of acutely administered adenosine and adenosi...
15 citations
Patent•
19 Jan 1989
TL;DR: The protein source is protein hydrolysate and/or 1-amino acids, the latter being selected to give good flavor while retaining the essential qualities of the protein this article.
Abstract: A chocolate of good nutritional value offering improved tolerance to consumers who may be allergic to protein in cocoa or milk and/or sensitive to theobromine or caffeine and/or react to bioactive amines present in regular chocolate. It contains no cocoa liquor or cocoa powder or milk powder. Its protein source is protein hydrolysate and/or 1-amino acids, the latter being selected to give good flavor while retaining the essential qualities of the protein.
13 citations
01 Nov 1989
TL;DR: The present results are interpreted as indicating that the ingestion of theobromine in subjects capable of producing a relatively high metabolic response to the cold, significantly improves cold tolerance by increasing heat production, mainly from a greater lipid utilization.
Abstract: : One of the most successful class of drugs employed to enhance cold tolerance in animals appears to be the methylxanthines. Indeed, methylxanthines such as caffeine, theophylline and theobromine have been shown to increase heat production, delay hypothermia and thus improve cold tolerance in animals. In humans, theophylline and caffeine (taken in combination with ephedrine) have similarly been shown to improve cold tolerance. Whether theobromine could enhance tolerance to cold in humans, is not known. The influence of theobromine was thus investigated in eight healthy young male subjects during two semi-nude exposures to cold air (3h, 7C, 1 m/s wind speed). The ingestion of theobromine produced two different types of responses, as shown by a significant interaction between the effect of group and the effect of drug treatment on the rate of decrease in mean body temperatures. The present results are interpreted as indicating that the ingestion of theobromine in subjects capable of producing a relatively high metabolic response to the cold, significantly improves cold tolerance by increasing heat production, mainly from a greater lipid utilization. Keywords: Core temperature, Carbohydrate, Cold air, Energy substrates, Heat production, Heat losses, Hypothermia, Lipid, Metabolism, Oxygen consumption, Protein, Skin temperature.
1 citations
Patent•
13 Jul 1989
TL;DR: A chocolate of good nutritional value which offers improved acceptability to consumers who are allergic to protein in cocoa or milk and/or sensitive to theobromine or caffeine and react to bioactive amines which are present in normal chocolate is described in this article.
Abstract: The invention relates to a chocolate of good nutritional value which offers improved acceptability to consumers who are allergic to protein in cocoa or milk and/or sensitive to theobromine or caffeine and/or react to bioactive amines which are present in normal chocolate The chocolate according to the invention contains no cocoa liquor, no cocoa powder and no milk powder Its protein source is protein hydrolysate and/or L-amino acids, these being selected so that a good aroma is achieved and the essential qualities of the protein are retained
1 citations