Saturday, December 23, 2017

Properties of theobromine

Theobromine is contains in high amount in the seeds of the cacao plant (10 - 40 mg/g), as well as in its derivatives like cacao and chocolate. The drug is also present in small quantity in tea, but is absent in coffee.

As theobromine is present in high amounts in cocoa powder and dark chocolate, it is used as a marker for the absorption of cocoa powder and dark chocolate.

The stimulatory properties of theobromine are about 10-fold lower than those of caffeine. Theobromine (C7H8O2N4) a 3,7-imethylxanthine is a bitter, crystalline an toxic alkaloid. It has diuretic and corona widening properties. High theobromine content is due to fermentation of shells before drying.

Theobromine may play a role in treating various cardiovascular pathologies. It has been reported that the ingestion of theobromine through cacao can have beneficial effects on the heart and blood vessels by increasing the levels of HDL cholesterol and reducing levels of LDL cholesterol in plasma.
Properties of theobromine
at
Labels: , ,
Related Posts Plugin for WordPress, Blogger...

The most popular articles

  • Modern History of Chocolate Milk
    Modern History of Chocolate Milk The cocoa tree is an unusual tree, with its cultivation confined to limited areas and climatic conditions. ...
  • The Cut Test of Cocoa
    The standard method for evaluating the quality of cocoa beans is a cut test on which the interior of a certain number of beans that have bee...
  • Composition of Cocoa Beans
    Composition of Cocoa Beans The general composition of cocoa beans from various sources is similar. With properly fermented mature beans t...
  • Cocoa beans infestation
    Once they have been dried, cocoa beans are quite stable and will not deteriorate for several years, provided they are kept under good condit...
  • Milk Cocoa Beverages
    Milk Cocoa Beverages Dairy based products with additions of coca or chocolate are the most widely known and accepted milk drinks. Cocoa o...

Other interesting articles

  • SAF-DYNAMICS of Food Science and Technology
    Dihydrochalcones are intensely sweet compounds obtained by the hydrogenation of chalcones found in naringin and neohesperidin two flavonones occurring natu...
  • Food Science and Human Nutrition
    Iodine is a component of the thyroid hormones thyroxine and triiodothyronine, which help regulate cell activities. It is through the diverse actions of thy...
  • The Malay Medicine
    *Christia vespertilionis* (L. f.) Bakh. f., (Family: Fabaceae), also commonly known as ‘Red butterfly wing’ or ‘daun rerama’ because of the similarity of i...