Caffeine: Alkaloid of the methylxanthine family

The most commonly known source of caffeine is coffee and cocoa seeds. Caffeine and also theobromine are found in chocolate products and cocoa, and they are responsible for the bitterness of these products.

Caffeine (1,3,7-trimethylxanthine) is a heterocyclic organic compound with a purine base called xanthine, consisted of a pyrimidine ring linked to an imidazole ring. Caffeine is known as an alkaloid of the methylxanthine family.

In its pure state, it is an intensely bitter white powder. It dissolves well in boiling water, and its solubility is increased by the addition of acids and formation of complexes, such as benzoate, citrate, and salicylate, at high temperatures (1%, w/v, at 15 °C and 10% at 60 °C). Its chemical formula is C8H10N4O2, its systematic name is 1, 3, 7-trimethylxanthine.

The average cup of coffee or tea in United States is reported to contain between 40 and 150 mg of caffeine.

As a psychoactive stimulant, caffeine is known to increase alertness, elevate mood and give temporary energy boost thereby easing fatigue. It also increases the effectiveness of certain drugs, hence its use in some over-the-counter drugs for the treatment of conditions such as migraine and cluster headaches.

Too much caffeine may lead to sleep deprivation and a tendency to disregard the normal warning signals that the body is tired and needs rest.
Caffeine: Alkaloid of the methylxanthine family

Caffeine in chocolate

Because of its presence in popular drinks, caffeine is doubtlessly the most widely consume of all behaviorally active drugs. Because caffeine occurs naturally in cocoa beans, it is found in all chocolate products.

Because many people eat chocolate in large quantities it is clearly a dietary source of caffeine though a much smaller source than coffee or tea.

Cocoa butter, chocolate liquor and baking chocolate contain 0.21% of caffeine, while milk chocolate contains 0.02% of caffeine.

It was reported that a piece of chocolate cake on average contains 13.8 mg caffeine, nut fudge brownie 7.7 mg caffeine and half a cup of chocolate pudding 5.5 mg caffeine. 2/3 cup of chocolate ice cream contains 4.5 mg caffeine. (Morgan 1982 Reg. Toxic. Pharmacol. 2.296-307) 
Caffeine in chocolate

Methylxanthines

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.

Theobromine

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.
Methylxanthines

Theobromine in cocoa

The cocoa bean is the major natural source of the methylxanthine theobromine (3,7-dimethylxanthine), but contains only small amounts of caffeine (1,3,7-trimethylxanthine).

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.

Together, theobromine and caffeine account for up to 99% of the alkaloid content of T. cacao beans. The higher content is due to their present in the non-lipid portion of the cocoa mass.

Theobromine

Extraction of theobromine and caffeine from cocoa seeds and shells can be done using supercritical carbon dioxide.

In 1841 Woskresensky was the first to discover the alkaloid theobromine in cocoa beans. Theobromine is a white crystalline powder, odorless, easily decomposed, with an extremely bitter taste remotely resembling that of cocoa.

Flavanol-rich cocoa products have been reported to lower blood pressure. It has been suggested that theobromine is partially responsible for this effect. This is due to its ability to dilate blood vessels.
Theobromine in cocoa

Alkaloids in chocolate

Chocolate is a food preparation made from the beans of the tropical cacao tree. Because of their plant origins, chocolate products contain alkaloids.

Alkaloids are usually highly active pharmacologically as they can across the blood-brain barrier and depress or stimulate the central nervous system and interact with neurotransmitter receptors.

The dominant alkaloid present is theobromine, with caffeine being present in a smaller amount. Concentrations of both alkaloids vary depending on the origin of the beans.

A psychotic alkaloid, theobromine, makes the chocolate mildly stimulating and slightly addictive. However, theobromine has a weaker effect on the nervous system compared to caffeine.

While theobromine is present in a concentration between 2% and 3 %, cocoa contains quantities of caffeine lower than coffee (1%).

Dark chocolate is high in theobromine and caffeine due to the addition of more coca solids than that of milk and white chocolates.
Alkaloids in chocolate

Good and bad about caffeine

Caffeine is a chemical alkaloid with central nervous system stimulant properties. It is a colorless, somewhat bitter substance that is found in coffee, tea, chocolate and cola. It is also in many over- the-counter medicines and in many diet/weight loss supplements. It is considered a psychoactive drug.

It has benefits and it has side effects. It helps keep us alert. It stimulates the central nervous system. Some say it improves physical and mental performance. It has diuretic activity.

Moreover, caffeine produces a feeling of well being, increased energy, increase attention, concentration, desire to socialize and motivation for work.

Some studies list is as a mood elevator, and a pain reliever. Because of the increased alertness levels of those who consume caffeine, there has been improved performance in activities such as test-taking, driving, flying and problem solving.

These characteristic include both caffeine’s ability to improve people’s moods, self-confidence and energy and what researchers call ability to act as a reinforce.

There are side effects of caffeine though. Those are insomnia, nervousness, increased tension and anxiety-panic attacks, just from drinking the amount of 300 mg. The amount that causes these side effects vary from individual to individual, however, children seem to have a lower tolerance of it because of their lower body weight.

The Food and Drug Administration advises pregnant women to avoid it altogether. Mother of premature babies and babies with cardiac problems should limit caffeine intake and should report what they do consume to baby’s pediatric care provider.

There was a report on a series of patients presenting a variety of symptoms he attributed to the use of coffee, or tea , concluding that eliminating caffeine from the diets could be beneficial.

However, it was recommended that who terminated the caffeine use abruptly were at risk for developing a severe headache, fatigue, sleepiness, mood disturbance or impaired concentration. Coffee consumption should be reduce gradually over a week or more.

Caffeine is found un coffee beans, tea leaves, and cacao among other plants.
Good and bad about caffeine