Showing papers on "Theobromine published in 2013"

Health Benefits of Methylxanthines in Cacao and Chocolate

Abstract: 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.

Cocoa and human health.

Abstract: Cocoa is a dry, powdered, nonfat component product prepared from the seeds of the Theobroma cacao L. tree and is a common ingredient of many food products, particularly chocolate. Nutritionally, cocoa contains biologically active substances that may affect human health: flavonoids (epicatechin and oligomeric procyanidins), theobromine, and magnesium. Theobromine and epicatechin are absorbed efficiently in the small intestine, and the nature of their conjugates and metabolites are now known. Oligomeric procyanidins are poorly absorbed in the small intestine, but catabolites are very efficiently absorbed after microbial biotransformation in the colon. A significant number of studies, using in vitro and in vivo approaches, on the effects of cocoa and its constituent flavonoids have been conducted. Most human intervention studies have been performed on cocoa as an ingredient, whereas many in vitro studies have been performed on individual components. Approximately 70 human intervention studies have been carried out on cocoa and cocoa-containing products over the past 12 years, with a variety of endpoints. These studies indicate that the most robust biomarkers affected are endothelial function, blood pressure, and cholesterol level. Mechanistically, supporting evidence shows that epicatechin affects nitric oxide synthesis and breakdown (via inhibition of nicotinamide adenine di-nucleotide phosphate oxidase) and the substrate arginine (via inhibition of arginase), among other targets. Evidence further supports cocoa as a biologically active ingredient with potential benefits on biomarkers related to cardiovascular disease. However, the calorie and sugar content of chocolate and its contribution to the total diet should be taken into account in intervention studies.

Psychopharmacology of theobromine in healthy volunteers

Abstract: Theobromine, a methylxanthine related to caffeine and present in high levels in cocoa, may contribute to the appeal of chocolate. However, current evidence for this is limited. We conducted a within-subjects placebo-controlled study of a wide range of oral theobromine doses (250, 500, and 1,000 mg) using an active control dose of caffeine (200 mg) in 80 healthy participants. Caffeine had the expected effects on mood including feelings of alertness and cardiovascular parameters. Theobromine responses differed according to dose; it showed limited subjective effects at 250 mg and negative mood effects at higher doses. It also dose-dependently increased heart rate. In secondary analyses, we also examined individual differences in the drug’s effects in relation to genes related to their target receptors, but few associations were detected. This study represents the highest dose of theobromine studied in humans. We conclude that theobromine at normal intake ranges may contribute to the positive effects of chocolate, but at higher intakes, effects become negative.

Profiles of phenolic compounds and purine alkaloids during the development of seeds of Theobroma cacao cv. Trinitario.

Abstract: Changes occurring in phenolic compounds and purine alkaloids, during the growth of seeds of cacao (Theobroma cacao) cv Trinitario, were investigated using HPLC-MS/MS Extracts of seeds with a fresh weight of 125, 700, 1550, and 2050 mg (stages 1-4, respectively) were analyzed The phenolic compounds present in highest concentrations in developing and mature seeds (stages 3 and 4) were flavonols and flavan-3-ols Flavan-3-ols existed as monomers of epicatechin and catechin and as procyanidins Type B procyanidins were major components and varied from dimers to pentadecamer Two anthocyanins, cyanidin-3-O-arabinoside and cyanidin-3-O-galactoside, along with the N-phenylpropernoyl-l-amino acids, N-caffeoyl-l-aspartate, N-coumaroyl-l-aspartate, N-coumaroyl-3-hydroxytyrosine (clovamide), and N-coumaroyltyrosine (deoxyclovamide), and the purine alkaloids theobromine and caffeine, were present in stage 3 and 4 seeds Other purine alkaloids, such as theophylline and additional methylxanthines, did not occur in detectable quantities Flavan-3-ols were the only components to accumulate in detectable quantities in young seeds at developmental stages 1 and 2

The history and science of chocolate.

Abstract: This article gives an account of the origins, evolution and properties of chocolate. Chocolate is processed from the pod or cabosside of the cacao plant, grown in the tropical belt. The origins of chocolate are traced back to the Maya people who were probably the first to cultivate the cacao plant. The early chocolate drink, considered a "drink of the Gods" was mixed with cinnamon and pepper, tasting bitter and strong, and was most appreciated for its invigorating and stimulating effects than for its taste. Imported from the Americas, the softened version soon spread in Europe. From the 1800s to the 20th Century, it evolved from a drink to its current pleasurable varieties (such as fondant, Gianduja, milky and white chocolate), gaining much momentum in industry and also made great impact as a romantic item and art form. Important components in chocolate are flavonoids (antioxidants), cocoa butter, caffeine, theobromine and phenylethylamine, whereas the presence of psychoactive substances account for its pleasurable effects. Caffeine, theophylline and theobromine constitutes the methylxanthines, known to enhance the action of cAMP, which plays an important role in the transmission of intracellular signals. Chocolate is noted to have anti-inflammatory, neuroprotective and cardioprotective effects, and improves the bioavailability of nitric oxide, which action improves the pressure, platelet function and fluidity of blood.

Effects of theobromine and caffeine on mood and vigilance.

Abstract: Like caffeine, theobromine crosses the blood-brain barrier and binds to adenosine receptors, suggesting it might share caffeine's beneficial effects on mood and vigilance. Therefore, the purpose of this study was to assess the effect of theobromine doses commonly found in foods on mood and vigilance parameters sensitive to caffeine. Caffeine was tested as a positive control. Twenty-four men (age, 23 [3] years) completed 6 double-blind trials during which they consumed experimental beverages, assessed their mood using standardized self-report questionnaires, and completed a 2-hour visual vigilance task. Three experimental doses (100, 200, and 400 mg theobromine) were delivered in a cocoa-based beverage; 3 matched control treatments (0 mg theobromine, 400 mg theobromine, and 100 mg caffeine) were delivered in a non-cocoa beverage. Mean salivary concentrations of theobromine exhibited significant dose-dependent differences (400 mg trials > 200 mg trial > 100 mg trial > 0 mg trials; P 0.05), but 100-mg caffeine significantly decreased lethargy/fatigue and increased vigor (P = 0.006 and 0.011, respectively). These findings indicate theobromine does not influence mood and vigilance when administered in nutritionally relevant doses, despite sharing many of caffeine's structural characteristics.

Blood pressure and endothelial function in healthy, pregnant women after acute and daily consumption of flavanol-rich chocolate: a pilot, randomized controlled trial

Abstract: Several randomized clinical trials (RCTs) indicate that flavanol-rich chocolate has beneficial effects on flow-mediated dilation (FMD) and blood pressure (BP). However, no RCTs have evaluated these outcomes in pregnant women. The objective of this 2-group, parallel, double-blind RCT was to examine the effects of flavanol-rich chocolate on FMD and BP in pregnant women with normal BP. Forty-four healthy, pregnant women were randomized to the high-flavanol (n = 23) or low-flavanol (n = 21) chocolate consumption for 12 weeks. At randomization (0, 60, 120 and 180 min after a single 40-g dose of chocolate), 6 and 12 weeks after daily 20-g chocolate intake, we evaluated plasma concentrations of flavanols and theobromine, as well as the FMD and BP. Plasma epicatechin was significantly increased (p < 0.001) 180 min after the consumption of 40-g high-flavanol chocolate compared to low-flavanol chocolate. Theobromine concentrations were significantly higher 180 min and 12 weeks after the intake of experimental chocolate or low-flavanol chocolate (p < 0.001). FMD was not different between the 2 groups at all pre-defined time periods. No other significant within-group or between-group changes were observed. These results confirm the feasibility of a large-scale RCT comparing daily consumption of flavanol-rich chocolate to an equivalent placebo during pregnancy and demonstrate higher plasma epicatechin and theobromine concentration in the intervention group after acute ingestion ClinicalTrials.gov Identifier: NCT01659060

Biosynthesis and Catabolism of Purine Alkaloids

Abstract: A limited number of plant species accumulate purine alkaloids, such as caffeine and theobromine, which are synthesized from xanthosine, a catabolite of purine nucleotides. The main biosynthetic pathway is a sequence consisting of xanthosine → 7-methylxanthosine → 7-methylxanthine → theobromine → caffeine. This review summarizes the occurrence of purine alkaloids in the plant kingdom, the caffeine biosynthesis routes from purine precursors, the enzymes and genes of N-methyltransferases, key enzymes of caffeine biosynthesis, caffeine catabolism and the possible ecological role of caffeine. Finally, we introduce transgenic plants in which caffeine production is either suppressed or induced by the introduction of caffeine encoded genes. Such plants have the potential to be used for the production of decaffeinated coffee and tea or as natural pesticides in agriculturally important crops.

Composition of Cacao Beans

Abstract: The physics and chemistry of cocoa beans are very complex and change throughout the life of the bean, mainly depending on the processing it receives and on geographical origin. The main component of cocoa beans is lipid fraction, approximately 50%, mainly constituted by neutral lipids, with a predominant fraction of triglyceride molecules. Protein fraction constitutes 10–15% of the dry weight of cocoa seeds, and it is composed of 52% and 43% of albumin and globulin fractions, respectively. Other proteins, such as glutelins and prolamins, are present in lower concentrations. Cocoa beans contain stimulant substances, such as theobromine, caffeine, and theophylline, named purinic alkaloids, which affect the central nervous system. Various bioactive compounds with vasoactive effects have also been reported in cocoa beans.

Polyphenol-Retaining Decaffeinated Cocoa Powder Obtained by Supercritical Carbon Dioxide Extraction and Its Antioxidant Activity.

Abstract: Cocoa beans contain many functional ingredients such as theobromine and polyphenols, but also contain a relatively high amount of caffeine, which can negatively impact human health. It is therefore desirable to reduce caffeine levels in cocoa powder used to make chocolate or cocoa beverages while retaining functional ingredients. We have established conditions for supercritical carbon dioxide (SCCO₂) extraction that remove 80.1% of the caffeine from cocoa powder while retaining theobromine (94.1%) and polyphenols (84.7%). The antioxidant activity of the decaffeinated cocoa powder (DCP) made with this optimized SCCO₂ extraction method was 85.3% that of non-processed cocoa powder. The total procyanidin and total polyphenol concentrations of the DCPs resulting from various SCCO₂ extractions showed a significant positive correlation with oxygen radical absorbance capacity (ORAC). The correlation coefficient between total polyphenols and ORAC was higher than that between total procyanidins and ORAC; thus, the concentration of total polyphenols might be a greater factor in the antioxidant activity of DCP. These results indicate that we could remove large quantities of caffeine from conventional high-cocoa products while retaining the functional benefits of high polyphenol content. This SCCO₂ extraction method is expected to be applicable high-cocoa products, such as dark chocolate.

Analytical study on irradiated methylxanthine derivatives

Abstract: The effect of ionising radiation on the physico-chemical properties of three derivatives of xanthine: caffeine, theophylline and theobromine, has been studied. The above-drugs in the solid phase have been irradiated with E-beam of the energy 9.96 MeV with the doses varied from 25 to 400 kGy. The effects of the irradiation have been examined by differential scanning calorimetry (DSC), electron paramagnetic resonance (EPR) and high-performance liquid chromatography (HPLC). The results have shown that the methylxanthine derivatives studied are resistant to ionising irradiation in the doses usually used for sterilisation (<50 kGy), which means that they are relatively radiochemically stable and can be sterilised by irradiation.

Polyethylene Glycols as Efficient Catalysts for the Oxidation of Xanthine Alkaloids by Ceric Ammonium Nitrate in Acetonitrile: A Kinetic and Mechanistic Approach

Abstract: Kinetics of oxidation of xanthine alkaloids, such as Xanthine (XAN), hypoxanthine (HXAN), caffeine (CAF), theophylline (TPL), and theobromine (TBR), have been studied with ceric ammonium nitrate (CAN) using poly ethylene glycols (PEG) as catalysts. Reaction obeyed first order kinetics in both [CAN] and [Xanthine alkaloid]. Highly sluggish CAN-xanthine alkaloid reactions (in acetonitrile media even at elevated temperatures) are enhanced in presence PEGs (PEG-200, -300, -400, -600). An increase in [PEG] increased the rate of oxidation linearly. This observation coupled with a change in absorption of CAN in presence of PEG, [H–(OCH2–CH2)n–O–NH4Ce(NO3)4(CH3CN)] (PEG bound CAN species), is considered to be more reactive than CAN. The mechanism of oxidation in PEG media has been explained by Menger-Portnoy’s enzymatic model.

New use of zerumbone and compositions comprising zerumbone

Abstract: According to the invention, zerumbone is used for a slimming topical treatment. Zerumbone is preferably extracted from Zingiber zerumbet (L.) Smith.In addition according to the invention zerumbone can be combined with an agent that mimics the beneficial effects of caloric restriction via a hormetic response, preferably a Globularia cordifolia extract,and/or a lipolytic additional active agent, preferably from the methylxanthine family, including caffeine, theophylline, theobromine or aminophylline.

Beneficial Effects of Green Tea Catechins on Neurological Disorders

Abstract: Green tea is natural dried leaves of the tea plant, Camellia sinensis. This “nonfermented” tea contains more catechins than black tea (oxidized green tea) or oolong tea (partially oxidized tea). The composition of tea leaves depends on a variety of factors, including climate, season, horticultural practices, and the type and age of the plant. Green and black teas contain polyphenols, alkaloids (caffeine, theophylline, and theobromine), flavonols (quercetin, kaempferol, and rutin), amino acids, carbohydrates, proteins, chlorophyll, volatile organic compounds that contribute to tea flavonoid, fluoride, aluminum, minerals, and trace elements (Fig. 5.1). Green tea contains gallic acid (GA), chlorogenic acid, and caffeic acid, and flavonols such as kaempferol, myricetin, and quercetin (USDA data base 2003; Wang and Ho 2009). In contrast, black tea mostly has the polymerized catechins such as theaflavins and thearubigins. Collectively, these studies indicate that green tea is the source of catechins—simple flavonoids whereas black tea is rich in theaflavins and thearubigins, which are generated during the process of oxidation (USDA data base 2003; Wang and Ho 2009). Four major theaflavins have been identified from black tea, including theaflavin, theaflavin-3-gallate, theaflavin-3′-gallate, and theaflavin-3,3′-digallate. Catechins are strong antioxidants that can quench reactive oxygen species (ROS) such as super oxide radical, singlet oxygen, hydroxyl radical, peroxyl radical, nitric oxide, nitrogen dioxide, and peroxynitrite (Feng 2006). Since ancient times, green tea has been considered by the traditional Chinese and Japanese medicine as a healthful beverage. Human studies indicate that green tea not only contributes to a reduction in the risk of cardiovascular disease and some forms of cancer, but also induces antihypertensive effects by suppressing angiotensin I-converting enzyme, body weight control by suppressing the appetite, antibacterial, and antivirasic effects, solar ultraviolet protection, bone mineral density increase, antifibrotic effects, and neuroprotective effects. Green tea also decreases blood pressure (Henry and Stephens-Larson 1984) and blood sugar (Matsumoto et al. 1993). Lipid metabolism studies in animals, tissues, and cells have found that tea extract and catechins reduce triacylglycerol and total cholesterol concentrations (Nanjo et al. 1994; Chan et al. 1999), inhibit hepatic and body fat accumulation (Ishigaki et al. 1991), and stimulate thermogenesis (Dulloo et al. 2000). In addition, green tea boosts metabolism and improves immune function.

Use of an agent for stimulating the gene expression of antimicrobial peptides (AMP)

Abstract: The object of the invention is to provide an agent which has good acceptability and stability and also gives rise to an antimicrobial effect. This object is achieved according to the invention in that the agent contains a purine or a purine alkaloid, the latter selected from the group consisting of xanthine, theobromine, paraxanthine, theophylline, 3-isobutyl-1-methyl­xanthine (IBMX) and 1-methylxanthine.

Assay of caffeine and its metabolites in the rat blood plasma using HPLC as a method for determination of metabolic ratios

Abstract: A technique has been developed for the assay of caffeine and its metabolites in biological liquids (the rat blood plasma). The analysis was carried out using high-performance liquid chromatography with an ultraviolet detector. The limits of quantification (LOQ) for caffeine, paraxanthine, theobromine, and theophylline were calculated to be 10 ng/mL, and the LOQ of 1,3,7-trimethyluric acid was 25 ng/mL.

Zdrowotne oddziaływanie polifenoli zielonej herbaty (Camellia Sinensis L.)

Abstract: Green tea is a beverage made from the leaves of Camellia sinensis plant. It is the most popular, next to water, consumed liquid in the word. Due to the health promoting effect of green tea, attributed mainly to the high content of polyphenols (20-40 percent in dry mass), its consumption contributes about 20 percent to the world tea's consumption. The chemical composition of green tea and the fresh leaves is similar and consists of four kinds of basic polyphenols: epicatechin-3-gallate, epigallocatechin and epigallocatechin-3-gallate. In addition, there are present caffeine, theobromine and theophylline; also trace amounts of amino acids, minerals, carbohydrates, lipids and vitamins can be found. Tea polyphenols are bioavailable in the systemic circulation after administration of green tea as a beverage or as an oral product. The regular consumption of green tea as the beverage may lead to health benefits including antioxidant action, prevention of cancer, and antibacterial, antiviral as well as antiinflamatory effects. Moreover, green tea catechins, at least at high doses, may help to retain proper body weight. To sum up, the green tea seems to have a number of beneficial effects on the human health.

Pharamceutical composition for treatment of oncological diseases

Abstract: FIELD: medicine, pharmaceuticsSUBSTANCE: invention relates to pharmaceutical composition for treatment of oncological diseases based on sodium dichloroacetate, characterised by fact, that it additionally contains theobromine (3,7-dimethylxanthine) or caffeine (1,3,7- threemethylxanthine) or paraxanthine (1,7- dimethylxanthine), with ratio of sodium dichloroacetate to xathine methyl derivative of those mentioned above constitutes 1:1-10:1EFFECT: pharmaceutical composition ensures synergetic effect9 tbl, 9 ex, 6 dwg

Caffeine and alzheimer's disease

Abstract: Caffeine is a commonly used, unregulated psychoactive substance in use by up to 90% of adults in North America on a daily basis Caffeine acts by competitively inhibiting the inhibitory effects of adenosine, thus enhancing the action of other neurotransmitters ie epinephrine, norepinephrine, acetylcholine, dopamine and serotonin A1 and A2a Adenosine receptors in the basal ganglia are inhibited specifically, and competitively by caffeine In both animal and human studies, 300-500 mg per day of caffeine consumption has been shown to both acutely and chronically reduce blood plasma, and brain levels of amyloid-beta protein, a central player in the development of Alzheimer's Disease Cognitive decline, dementia and Parkinson's Disease are also positively affected by long term caffeine consumption Evidence also exists demonstrating improvement of already lost memory and cognitive function of Alzheimer's Patients The various individually active metabolites of Caffeine (paraxanthine, theophylline and theobromine) have physiological activity yet their administration alone does not produce similar cognitive benefits, nor alter blood and brain levels of amyloid-beta, indicating the key importance of caffeine itself

Determination of Alkaloid and Analysis of Gene Expression in Peculiar Tea Plant

Abstract: The component of caffeine and theobromine of five tea plants was determined by high performance liquid chromatography.The results showed that the theobromine content was low,but caffeine content was high in the same tea plant.The theobromine was accumulated in the tea resource of low caffeine content.The expression level of sAMS and TIDH were nearly affected by the change of caffeine content,according to the differences of expression level of S-adenosylmethionine Synthetase gene(sAMS),Inosine 5'-monophosphate Dehydroge-nase(TIDH) and Caffeine Synthase gene(TCSI) analyzed by RT-PCR in different tea species and the date of caffeine content.TCSI could be expressed whatever in the high caffeine content material or in the low one,but its expression level was higher in the high caffeine content material.The reason could be that the Caffeine Synthase of vitality was low in the low caffeine content tea plant,or other regulation mechanisms could lead to the blockage of biosynthesis of caffeine and the accumulation of theobromine.

Root-Associated Microorganisms Prevent Caffeine Accumulation in Shoots of Salvia officinalis L

Abstract: Salvia officinalis, previously used as an intercrop in coffee plantations, absorbed caffeine fro m incubation med ia. Caffeine was mainly found in the roots, together with traces of theobromine, while solely a small amount of caffeine was found in the shoots. In sterile plants, the caffeine accumu lation was similar in both the roots and the shoots. The addition of antibiotics to the incubation mediu m of non-sterile sage revealed an involvement of plant-associated microorganisms in the caffeine degradation. Three most active microorganisms were isolated from non-sterile sage roots and were identified by mo lecular and microscopic studies as Trichoderma hamatum (fungus), Pseudomonas putida (bacterium) and Rhodotorula glutinis (fungus). Whereas P. putida and R. glutinis were associated with the rhizosphere, T. hamatum existed as an endophyte inside the roots, as ascertained by colonization and re-isolation studies. The study demonstrates that the degradation of caffeine is in itiated by the ability of the microorganisms to perform demethylations, whereas the xanthine degradation may be attributed to either the plant or the microorganisms. Plants, which do not contain caffeine as a secondary product, have not yet been investigated for degradation of the co mpound. Trichoderma hamatum was not known as a caffeine degrading species and as an endophyte of Salvia officinalis. We propose a novel eco-biochemical interaction between endophytic T. hamatum and sage plants in caffeine degradation. If aro matic plants are used as intercrops in coffee plantations, the occurrence of caffeine degradation in those plants is of great importance.