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dc.creatorFranco, R. (Rafael)-
dc.creatorOñatibia, A. (Ainhoa)-
dc.creatorMartinez-Pinilla, E. (Eva)-
dc.date.accessioned2015-06-17T09:54:21Z-
dc.date.available2015-06-17T09:54:21Z-
dc.date.issued2013-
dc.identifier.citationFranco R, Oñatibia-Astibia A, Martínez-Pinilla E. Health benefits of methylxanthines in cacao and chocolate. Nutrients. 2013 Oct;5(10):4159-4173.es_ES
dc.identifier.issn2072-6643-
dc.identifier.urihttp://hdl.handle.net/10171/38635-
dc.description.abstractOne may wonder why methylxanthines are so abundant in beverages used by humans for centuries, or in cola-drinks that have been heavily consumed since their appearance. It is likely that humans have stuck to any brew containing compounds with psychoactive properties, resulting in a better daily life, i.e., more efficient thinking, exploring, hunting, etc., however, without the serious side effects of drugs of abuse. The physiological effects of methylxanthines have been known for a long time and they are mainly mediated by the so-called adenosine receptors. Caffeine and theobromine are the most abundant methylxanthines in cacao and their physiological effects are notable. Their health-promoting benefits are so remarkable that chocolate is explored as a functional food. The consequences of adenosine receptor blockade by natural compounds present in cacao/chocolate are here reviewed. Palatability and health benefits of methylxanthines, in general, and theobromine, in particular, have further contributed to sustain one of the most innocuous and pleasant habits: chocolate consumption.es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectAdenosinees_ES
dc.subjectAdenosine receptorses_ES
dc.subjectAdenosine receptor antagonistes_ES
dc.subjectCaffeinees_ES
dc.subjectTheobrominees_ES
dc.titleHealth benefits of methylxanthines in cacao and chocolatees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttp://dx.doi.org/10.3390/nu5104159es_ES

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