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标题：Health Benefits of Methylxanthines in Cacao and Chocolate
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作者：Rafael Franco ; Ainhoa Oñatibia-Astibia ; Eva Martínez-Pinilla 等
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