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Theobroma cacao Theobromine

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. [Pg.556]

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... [Pg.937]

Chocolate has antioxidant properties for low-density lipoproteins and hence could prevent heart disease. Foods and beverages derived from cocoa beans have been consumed by humans since 460 a.d. Cocoa pods from the cocoa tree (Theobroma cacao) are harvested and the beans removed and fermented. Dried and roasted beans contain about 300 chemicals including caffeine, theobromine, and phenethylamine. Chocolate liquor is prepared by finely grinding the nib of the cocoa bean and is the basis for all chocolate products. Cocoa powder is made by removing part of the cocoabutter from the liquor. Bittersweet chocolate, sometimes called dark chocolate, contains between 15 and 60% chocolate liquor, the remainder being cocoa butter, sugar, and other additives. Milk chocolate is the predominant form of chocolate consumed in the U.S. and typically contains 10 to 12% chocolate liquor. [Pg.243]

Caffeine (1.10), found in coffee (Coffea arabica), was introduced to Europe through Constantinople (modem Istanbul) in the 1500s (Figure 1.5). The stimulant effects of coffee were widely acknowledged, but coffee was recognized as a useful diuretic. Caffeine was first synthesized by Emil Fischer in 1882. Two related compounds, theobromine (1.11) and theophylline (1.12), found in cacao seeds (Theobroma cacao) and tea (Camellia sinensi), respectively, are more potent diuretics than caffeine.1 All three compounds are based on the purine ring system (1.13). [Pg.4]

Cacao semen Cacao beaiivS Theobroma cacao L. Sterculiaceae MD 0.2%-0.5% cafleine l%-2% theobromine Fig. 29,30... [Pg.14]

Cacao Shell, Cocoa shells. Shells ol the seed of Theobroma cacao L., Sterculiaceae. Habit. Brazil, Central America, Mexico, West Indies, and most tropical countries. Constit. Theobromine, caffeine, cacao red. protein, pentosans, pec tic acid, starch. Ref Dittmar, Ettgenharia e quim S, no. ], I (1953), C.A. 48, 2949e (1954). Monographs.- E. M, Chatt, Cocoa (Interscience, New York, 1953) D, H. Urquhart, Cocoa (Longmans, London, I960 Powell, Harris, Chocolate and Cocoa in Kirk-Ot(inter Encyclopedia of Chemical Teh nofogy. vol. 5 (Interscience, New York, 2nd ed., 1964) pp 363-402. [Pg.244]

Caffeine belongs to a class of alkaloids called the methyl-xanthines. Chocolate, from the cocoa tree Theobroma cacao contains another member of the class, theobromine. Both caffeine and theobromine are stimulants, that is, compounds... [Pg.138]

The name theobromine is derived from the scientific name for the cacao tree, Theobroma cacao. [Pg.845]

Theobromin—C1H8M4O3—occurs in the seeds of theobroma cacao in the proportion of about two per cent. It is a colorless crystalline powder, bitter in taste difficultly soluble in water, alcohol, ether, and chloroform soluble in acids, with which it forms salts. When heated with chlorin water so that the fluid gradually evaporates it leaves a red-brown residue, which turns to a fine purple-violet with ammonium hydroxid. [Pg.354]

Caffeine, theophylline and theobromine are the three important members of the xanthine diuretics, which are commonly foimd in the common beverages viz., coffee Coffee arabica), coca-cola Cola acuminata) and cocoa Theobroma cacao) contain caffeine tea Thea sinensis) contains caffeine and theophylline and cocoa Theobroma cacao) contains theobromine. [Pg.473]

The methyixanthines naturally occur in coffee Coffea arabica), cacao Theobroma cacao), and tea Camellia sinensis) (29). The major methyixanthines are caffeine, theophylline, and theobromine, and they differ by the... [Pg.1947]

Theobromine (3,7-dimethylxanthine, 3,7-dihydro-3,7-dimethyl-lW-purine-2,6-dione). C7H,N402, Mr 180.17 formula, see under theophylline. Monoclinic, bitter tasting needles, mp. 357 °C, sublimes at 290-295 °C, soluble in hot water, alkali hydroxides, concentrated acids, moderately soluble in ammonia, poorly soluble in cold water and alcohol. With acids T. forms salts which decompose in water detection by the murexid reaction. T. is the main alkaloid of cocoa (Theobroma cacao, 1.5-3 wt.-%), from which it is obtained - especially from the husks in which it accumulates during fermentation. The typical bitter taste of cocoa is the result of interactions between T. and the pip-erazinediones formed in the roasting process. T. has diuretic, vasodilatory, and stimulating effects on cardiac muscle. The activities are weaker than those of the structurally related caffeine (a methylation product of T.) with which it co-occurs in cola nuts. For further pharmacological properties, see table under theophylline. [Pg.646]

Food residues containing cocoa were also found in vessels dating from the preclassical Maya period (900 BC-250 AD). The vessels were burial artefacts, which were found in the city of Colha (52 km north of Belize City). Cocoa (Theobroma cacao) is the only Central American plant which contains theobromine. Therefore, It Is the indicator substance to prove the prior existence of cocoa at those archaeological sites its detection Involves HPLC coupled mass spectrometry. [135]... [Pg.108]

Caffeine is also found in tea leaves from Camellia sinensis (up to 5 %) and in the seeds of cola nuts (Cola nitida, up to 2 %). Mat6 (Paraguay tea. Ilex para-guariensis, with 0.3-1.5%) and the seeds of the cocoa plant (Theobroma cacao, with 0.05%) show a significantly lower content. The main alkaloid in cocoa beans is theobromine. [Pg.469]

Methylxanthines and methyluric acids are secondary plant metabolites derived from purine nucleotides (Figure 6.59). The most well-known methylxanthines are caffeine (1,3,7-trimethylxanthine) and theobromine (3,7-dimethylxanthine), which occur in tea (Camellia sinensis. Camellia ptilophylla, and Camellia taliensis) [242,243], coffee (Coffea arabica, Coffea canephora) [244, 245], cacao (Theobroma cacao) [246], and a number of other nonalcoholic beverages of plant origin Ilex paraguariensis, Paullinia cupana. Cola species and Citrus species [247-249]... [Pg.602]

Purines also occur in common beverages. For example, it is customary to drink tea, coffee, cocoa, mate, guarana, and other related stimulating drinks in many places in the world. Coffee, red tea, green tea, and cocoa are representative drinks that are widely appreciated all over the world. Among these, coffee is prepared from the seeds of Cqffea arabica or Coffea robusta (Rubiaceae), and red tea and green tea are prepared from the leaves of Camellia sinensis (Theaceae). Cocoa is prepared from the seeds of Theobroma cacao (Sterculiaceae). These drinks all contain purine derivatives, i.e., caffeine, theobromine, and theophylline. The history of the research on caffeine and theophylline is old, and these alkaloids were isolated as long ago as 1820 by Pelletier and Caventou. Total syntheses of these alkaloids were attempted at the end of the nineteenth century [3,4]. [Pg.196]

Cacao, from Theobroma cacao (and related species of the Sterculiaceae), is derived from the seed, which is fermented and roasted. These seeds contain 0.9-3% theobromine (31) and the husks 0.2-3%. The genus Theobroma is native to the New World but is extensively cultivated in several tropical areas, especially West Africa. [Pg.700]

The plant Theobroma cacao is the source of chocolate, and theobromine is the primary purine derived from chocolate. Another related alkaloid is theophylline, which is an orally administered asthma drug. [Pg.551]

Theobromine is found mainly in the cocoa plant Theobroma cacao (Sterculiaceae). It is isomeric with theophylline however, it lacks the potent central nervous system effects of the other two alkaloids in this class. It is used mainly as a diuretic and bronchial muscle relaxant. [Pg.155]

These two methylated xanthines are found in quite a number of plants and have been extracted and widely used for centuries. Indeed, they very hkely have been, and remain today, the predominant stimulant consumed by humans. Every time you make a cup of tea or coffee, you perform an aqueous extraction of plant material (tea leaves. Camellia sinenis, 1 %, or coffee beans, Coffea spp., 1-2%) to obtain a dose of 25-100 mg of caffeine. Caffeine is also the active substance (—2%) in mate (used in Paraguay as a tea) made from the leaves of Ilex paraguensis. In coffee and tea, caffeine is the dominant member of the pair, whereas in Theobroma cacao, from which we obtain cocoa, theobromine (1-3%) is the primary source of the biological response. Caffeine acts to stimulate the central nervous system with its main impact on the cerebral cortex, and as it makes one more alert, it is no surprise that it is the chief constituent in No-Doz pills. [Pg.232]

The total alkaloid content of cocoa beans Theobroma cacao, Sterculiaceae) is in the range of from 0.7 to 3.2% of dry matter. The main alkaloid is theobromine, the content of which is 0.6-3.1% and the content of caffeine ranges from 0.02 to 0.5%. Dark chocolate contains 0.3-0.7% of theobromine and 0.02-0.03%... [Pg.776]

Inosine-5 -phosphate can be converted to the nucleotides of adenine and guanine, well-known components of nucleic acids. Here, however, we are concerned with other possible means of utilizing this substance. For when one talks of purine alkaloids, one thinks primarily of caffeine, theophylline, and theobromine (Fig. 131). These methylated purine alkaloids are widely distributed, especially caffeine. Its occurrence in coffee (among others, Coffea arabica), tea Camellia sinensis), and cocoa Theobroma cacao) is well-known. [Pg.156]

The purine alkaloid caffeine (1,3,7-trimethylxanthine) was discovered in coffee Coffea arahka) and tea (Camellia sinensis) in the 1820s (Ashihara and Crozier 2001) (Figures 4.10 and 4.11). Theobromine is also a commercially important purine alkaloid found in the seeds of cacao (Theobroma cacao). Three groups of plants that accumulate purine alkaloids... [Pg.118]

Koyama, Y., Tomoda, M., Kato, J. et al (2003) Metabolism ofpurine bases, nucleosides and alkaloids in theobromine-forming Theobroma cacao leaves. Plant Physiol Biochem., 41, 997-984. [Pg.133]

Zheng, X.-Q., Koyama, Y., Nagai, C. and Ashihara, H. (2004) Biosynthesis, accumulation and degradation of theobromine in developing Theobroma cacao fruits. /. Plant Physiol, 161, 363-369. [Pg.136]


See other pages where Theobroma cacao Theobromine is mentioned: [Pg.328]    [Pg.54]    [Pg.183]    [Pg.201]    [Pg.317]    [Pg.1623]    [Pg.87]    [Pg.155]    [Pg.51]    [Pg.351]    [Pg.387]    [Pg.956]    [Pg.959]    [Pg.1163]    [Pg.4236]    [Pg.4]    [Pg.121]    [Pg.178]   


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