Theobroma

Two other commonly found sources of caffeine (16) are kola Cold) from the seeds of, for example. Cola nitida (Vent.) Schott and Engl., which contains 1—4% of the alkaloid, but Httie theophylline or theobromine, and cocoa (from the seeds of Theobroma cacao L.), which generally contains about 3% theobromine and significantiy less caffeine. 

The name Theobroma cacao, food of the gods, indicating both the legendary origin and the nourishing quaUties of chocolate, was bestowed upon the cacao tree by Linnaeus in 1720. All cocoa and chocolate products are derived from the cocoa bean, the seed of the fmit of this tree. Davila Garibi, a contemporary Mexican scholar, has traced the derivation of the word from basic root words of the Mayan language to its adoption as chocolate in Spanish ( ) ... 

D-spirost-4-ene-3-one 1,4-androstadiene-3,16-dione, 20a-hydroxy-4-pregnene-3,16-dione 3a, 11 p,20a-trihydroxy-5a-pregnane-16-one Fusarium solani Vertidllium theobromae Stachylidium bicolor... 

Foods derived from cocoa beans have been consumed by humans since at least 460 to 480 AD. The source of cocoa beans, the species Theobroma, contains a variety of biologically active components. These include the purine alkaloids theobromine, caffeine, and theophylline. Structurally, they are methylated xanthines and, thus, are often referred to as methylxanthines. Theobromine (3, 7-dimethylxanthine) is the predominant purine alkaloid in cocoa and chocolate. Caffeine (1, 3, 7-trimethylxanthine), the major purine alkaloid found in coffee and tea, is found in cocoa and chocolate at about one eighth the concentration of theobromine. Only trace amounts of theophylline (1, 3-dimethylxanthine) are detected in cocoa and chocolate products. 

For commercial purposes, the varieties developed through breeding and cultivation are more important than the species of Theobroma. These varieties are often classified into three or four broad categories Criollo, Forastero, Trinitario, and Nacional. This segregation is not based on botanical purposes, but on the sharp distinction in the kind of flavor and color they exhibit in the manufacturing process. 

Concentration of Theobromine, Caffeine, and Theophylline in Theobroma Beans (mg/g) ... 

Marx, F., Maia, J. G. S., Purine alkaloids in seeds of Theobroma species from the Amazon, Z. Lebensm. Unters. Forsch., 193, 460, 1991. 

Sotelo, A., Alverez, R. G., Chemical composition of wild Theobroma species and their comparison to the cacao bean. J. Agric. Food Chem., 39, 1940, 1991. 

Malini, E., Puranaik, J., Shivashankar, S., Nambudiri, E. S., Physical and chemical composition of Indian cocoa (Theobroma cacao L.) beans, J. Food Sci. Technol., 24, 96, 1987. 

Theobroma cocoa L Seed Brazil, West Africa Cocoa, chocolate 0.03-1.7... 

Sanchez-Rabaneda F, Jauregui O, Casals I, Andres-Lacueva C, Izquierdo-Pulido M and Lamuela-Raventos RM. 2003. Liquid chromatographic/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao). J Mass Spectrom. 38(1) 35—42. 

Arteel and Sies (1999) examined procyanidin oligomers of different size, isolated from the seeds of Theobroma cacao, for their ability to protect against nitration of tyrosine. Serraino and others (2003) investigated antioxidant activity of the blackberry juice and cyanidin-3-O-glucoside on endothelial dysfunction in cells and in vascular rings exposed to peroxynitrite. However, more work is needed in this area, and the confounding effects of oxidized protein/amino acids in the diet need to be elucidated. 

Thallium metal, 24 627—629 Thallium nitrates, 24 633 Thallium organometallics, 24 633—635 Thallium oxides, 24 632—633 Thallium poisonings, 24 637, 638-639 Thallium stress test, 24 629 Thallium sulfates, 24 628, 633 Thaumatin, 72 43, 24 241-242 Thaumatin II, 24 242 Theaspiranes, 24 572 Thebaine, 2 89 Thenardite, 22 863, 5 785t Thenoyltrifluoroacetone molecular formula, 5 712t Theobroma cacao, 6 350 Theobromine, 2 105-106... 

Aneja M, Gianfagna T (2001) Induction and accumulation of caffeine in young, actively growing leaves of cocoa (Theobroma cacao L.) by wounding or infection with Crinipellis pemiciosa. Physiol Mol Plant Pathol 59 13-16... 

The cacao plant, Theobroma cacao, is the source of chocolate which is well known and highly prized in international commerce. The cacao pods contain beans which are fermented and pressed to provide a brown liquid which is the raw material for chocolate. The press cake is ground and sold as cocoa and it also provides a brown colorant. The pods, beans, shells, husks and stems have also been suggested as colorants. They contain a very complex mixture of acyl acids, leucoanthocyanins, flavonoid polymers, tannins, and catechin-type polymers.33... 

Diplodia. This disease has been reported from many areas of cacao production as caused by Botryodiplodia theobromae. It is associated with dieback of young branches and rotting of overripe pods. It is considered of little importance. 

A preliminary report has identified pheromone blends for two tropical species, Distantiella theobroma and Suhlbergella singularis [146]. Females of both species produce hexyl (R)-3-hydroxybutyrate and its ( )-2-butenoate ester (-1 2). In initial field trials, male S. singularis were attracted to the blend. Further work is in progress to conclusively identify and optimize blends for each species [146]. 

Cocoa (Theobroma cacao). Reprinted from Cuibreth DMR. (1927). Materia Medica and Pharmacognosy, 7th ed. Phiiadeiphia Lea Febiger. 

Gotti, R., Furlanetto, S., Pinzauti, S., and Cavrini, V. (2006). Analysis of catechins in Theobroma cacao beans by cyclodextrin-modifled micellar electrokinetic chromatography.. Chromatogr. A 1112, 345-352. 

Some plants produce a mixture of fatty acids (Table 11.3). The fat in seeds of the cacao tree (Theobroma cacao) contains a mixture of stearic and palmitic acids. The fat is known as cocoa butter from its resemblance to the butter produced from cow s milk (see Box 11.2). 

The generic name of the cacao tree (Theobroma) means food of the Gods and gives its name to a caffeine-like stimulant, theobromine (a methylxanthine). It has been claimed that the theobromine in chocolate is responsible for its addictive characteristics. This is based on the fact that methylxanthines bind to adenosine receptors in the central nervous system and act as antagonists to this neurotransmitter (Chapter 14). However, another group of substances, the amides formed between ethanolamine and unsaturated fatty acids, are also possible candidates for the title of the chocolate drug . 

Melzig ME, Putscher I, Henklein P, In vitro pharmacological activity of the tetrahydroisoquinoline salsinol present in products from Theobroma cacao L. like cocoa and chocolate,/Ethnopharmacol75. 55— 53, 2000. 

Crozier J et al. Molecular characterization of fungal endophytic morphospecies isolated from stems and pods of Theobroma cacao, Plant Pathol 55 783—791, 2006. 

Evans HC et al, Endophytes and mycoparasites associated with an indigenous forest tree, Theobroma gileri, in Ecuador and a preliminary assessment of their potential as biocontrol agents of cocoa diseases, Mycol Prog TA A3— G0, 2003. 

Rubini MR et al, Diversity of endophytic fungal community of cacao Theobroma cacao L.) and biological control of Crinipellis pemiciosa, causal agent of witches, broom disease. Inti J Biol Sci 1 24—33, 2005. 

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