Thursday, November 23, 2017


During several centuries man has enjoyed food and beverages containing stimulating ingredients such methylxanthines. Methylxanthines is one of the most recognizable active components of cacao.

The three main vital methylxanthines are theobromine, caffeine, aminophylline and theophylline.

The blood pressure and peripheral vascular resistance are slightly raised by normal consumption of methylxanthine- containing beverages. Methylxanthines also have relaxing and anti-inflammatory effects.

Aminophylline and theophylline are typically use in the treatment COPD and asthma. Caffeine is widely consumed throughout the world.

Methylxanthines (caffeine and theobromine) impart bitterness an during fermentation of cocoa, the levels of methylxanthines fall by around 30% probably by diffusion from the cotyledans.
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