Vasodilator cocoa

The natural products theophylline 34 (1,3-dimethylxanthine), theobromine 35 (3,7-dimethylxanthine) and caffeine 36 (1,3,7-trimethylxanthine) are derived from the lactam form of xanthine. Theophylline occurs in tea leaves and is a diuretic and a coronary vasodilator. Cocoa beans contain ca. 5% theobromine, which is a stronger diuretic than theophylline or caffeine. 

Fisher NDL, Hughes M, Gerhard-Herman M, Hollenberg NK. 2003. Flavanol-rich cocoa induces nitric-oxide-dependent vasodilation in healthy humans. J Hypertens 21 2281-2286. 

Grassi D, Necozione S, Lippi C, Croce G, Valeri L, Pasqualetti P, Desideri G, Blumberg JB, Ferri C. 2005b. Cocoa reduces blood pressure and insulin resistance and improves endothelium-dependent vasodilation in hypertensives. Hypertension 46 398 -05. 

Theobromine was isolated from the seeds of the cacao tree and then shortly afterward was synthesized from xanthine by Fischer.132 Theobromine is the primary bitter-tasting alkaloid found in cocoa and chocolate chocolate contains 0.5—2.7% theobromine. Theobromine is water insoluble and is an isomer of theophylline as well as paraxanthine. Theobromine is categorized as 3,7-dimethylxanthine while theophylline is 1,3-dimethyl-7f/-purine-2,6-dione and paraxanthine is 1,7-dimethylxanthine. Theophylline is known to be a bitter-tasting principle of green tea. Theobromine is used as a vasodilator (a blood vessel widener), as an aid in urination, and... 

These minor components of cocoa have become an intense focus of research interest because of their demonstrated beneficial effect on health. The interest has been recently reinforced by the scientific opinion on the substantiation of a health claim related to cocoa flavanols and the maintenance of normal endothelium-dependent vasodilation issued by the European Food Safety Authority (EFSA) Panel on Dietetic Products, Nutrition and Allergies (NDA) [3], In order to obtain the claimed effect, 200 mg of cocoa fiavanols should be consumed daily. This amount could be provided by 2.5 g of high-fiavanol cocoa powder or 10 g of high-flavanol dark chocolate. This reinforces the scientific interest in the development of sensitive and rapid analytical methods for determining these minor components in cocoa, cocoa products, and chocolate. Another important aspect is related to the development of analytical methodologies for sensitive and selective identification and quantification of the main metabolites of cocoa polyphenols in biological samples in order to understand their bioavailability and their contribution to health. 

EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). 2012. Scientific opinion on the substantiation of a health claim related to cocoa ilavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/2006. 2012. EFSA J. 10 2809-2830. 

Cocoa flavanols and maintenance of normal endothelium-dependent vasodilation. 

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