Health Benefits of Methylxanthines in Cacao and Chocolate

Franco, Rafael; Oñatibia-Astibia, Ainhoa; Martínez‐Pinilla, Eva

doi:10.3390/nu5104159

Cited by 181 publications

(164 citation statements)

References 72 publications

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“…The methylxanthines present in chocolate, caffeine and theobromine, are nonspecific antagonists of adenosine receptors at concentrations attained with common dietary intake [3]. Whereas caffeine is the most abundant methylxanthine in coffee, theobromine has been found to be the main xanthine in all types of chocolate [3,33]. The combination of caffeine and theobromine in the proportions found in cacao and chocolate has been shown to display psycho-stimulant effects [30,34].…”

Section: Discussionmentioning

confidence: 99%

“…Certainly this effect might be due to several components of cocoa/chocolate. The methylxanthines present in chocolate, caffeine and theobromine, are nonspecific antagonists of adenosine receptors at concentrations attained with common dietary intake [3]. Whereas caffeine is the most abundant methylxanthine in coffee, theobromine has been found to be the main xanthine in all types of chocolate [3,33].…”

Section: Discussionmentioning

confidence: 99%

“…Despite the drawbacks related to the high caloric intake associated with this practice, several potential benefits on different main systems in the human physiology have been investigated, namely in the cardiovascular, immunological, and neurological systems [1]. Many of the advantages of chocolate consumption have been attributed to the properties of some of its components, such as the polyphenolic structures named flavonoids (specially procyanidins and flavanols) [2] and also the methylxanthine compounds present in chocolate, namely caffeine and theobromine [3]. In the past few years, the existence of enhancing cognitive effects and improvement in mood related to chocolate or chocolate components has been emphasized [4].…”

Section: Introductionmentioning

confidence: 99%

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Chocolate Consumption is Associated with a Lower Risk of Cognitive Decline

Moreira

Diógenes

Mendonça

et al. 2016

JAD

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Abstract. Cocoa-related products like chocolate have taken an important place in our food habits and culture. In this work, we aim to examine the relationship between chocolate consumption and cognitive decline in an elderly cognitively healthy population. In the present longitudinal prospective study, a cohort of 531 participants aged 65 and over with normal MiniMental State Examination (MMSE; median 28) was selected. The median follow-up was 48 months. Dietary habits were evaluated at baseline. The MMSE was used to assess global cognitive function at baseline and at follow-up. Cognitive decline was defined by a decrease ≥ 2 points in the MMSE score between evaluations. Relative risk (RR) and 95% confidence interval (95%CI) estimates were adjusted for age, education, smoking, alcohol drinking, body mass index, hypertension, and diabetes. Chocolate intake was associated with a lower risk of cognitive decline (RR = 0.59, 95%CI 0.38-0.92). This protective effect was observed only among subjects with an average daily consumption of caffeine lower than 75 mg (69% of the participants; RR = 0.50, 95%CI 0.31-0.82). To our knowledge, this is the first prospective cohort study to show an inverse association between regular long-term chocolate consumption and cognitive decline in humans.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chocolate Consumption is Associated with a Lower Risk of Cognitive Decline

Moreira

Diógenes

Mendonça

et al. 2016

JAD

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“…Concretely, with previous findings by Mckim et al (2002), they was found that the cocoa extract prevent liver injury by alcohol consumption due to the presence of flavonoids which a potent antioxidants and reverse the fat accumulation and inflammation and decrease the level of 4-hydroxynonenal, a product of lipid peroxidation (Mckimet al 2002). The review presented by Franco and others investigate that a methyl xanthines in cocoa act as phosphodiesterase inhibitors; thus they stimulate the lipolysis and triglyceride break down through the oxidation pathway (Franco et al 2013). Also the HDL was increased significantly in galaxy chocolate treated group compared to that treated with low, high cocoa doses and prednisolone drug (p=0.000, 0.000 and 0.000) respectively.…”

Section: Discussionmentioning

confidence: 99%

Impact of raw cocoa and chocolate on lipid profile and liver function in alcohol-induced toxicity Wister rats

Saleh¹,

Sabahelkhier

2017

IJM

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The aim of study is to evaluate the impact of raw cocoa and processed cocoa (galaxy chocolate) in the treatment of alcoholic fatty liver compare to prednisolone drug as common medication to treat fatty liver and carried out in Al-Neelain University in 2016. Eighteen female Wister rats were classified into six groups: Group one represented negative (H2O), Group two positive controls (0.5 ml/40% alcohol), Group three represented doses of 0.67g\kg raw cocoa, Group four represented dose of 1.35 g/kg raw cocoa, Group five represent dose of 5.4 g/kg galaxy chocolate, Group six received dose of 4.8 mg/kg prednisolone. The results show that the cocoa with low and high doses, galaxy chocolate and prednisolone significantly reduce the ALT, AST and GGT, and a significant decrease in the ALT level after administration of prednisolone drug when compared high cocoa dose group. Whereas, Galaxy chocolate significantly reduce the AST compared to low dose cocoa treated group. Also there is a significant increase in HDL and decrease in Total cholesterol, Triglycerol and low density lipoprotein in all treated groups compared to positive control. The ratio between Triglycerol: HDL and LDL: HDL show a significant reduction in group treated with galaxy chocolate compared to other treated groups. The results concluded that, cocoa in both forms raw and processed are efficient in the treatment of alcoholic fatty liver in comparison with prednisolone drug.

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“…People have only recently started asking if they are healthy for us or not, but it seems that these substances are finally being accepted as important for health-maintenance in human daily life (Box 1). The positive effects of methylxanthines have brought them to be useful for the prevention or treatment of some pathologies of the central nervous system or the respiratory tract [3]. Coffee can make you feel more awake and put you in a better mood by blocking the adenosine receptors in the brain.…”

Section: Figurementioning

confidence: 99%