Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Franco, R. (Rafael) | - |
dc.creator | Oñatibia, A. (Ainhoa) | - |
dc.creator | Martinez-Pinilla, E. (Eva) | - |
dc.date.accessioned | 2015-06-17T09:54:21Z | - |
dc.date.available | 2015-06-17T09:54:21Z | - |
dc.date.issued | 2013 | - |
dc.identifier.citation | Franco 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.issn | 2072-6643 | - |
dc.identifier.uri | https://hdl.handle.net/10171/38635 | - |
dc.description.abstract | One 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.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.subject | Adenosine | es_ES |
dc.subject | Adenosine receptors | es_ES |
dc.subject | Adenosine receptor antagonist | es_ES |
dc.subject | Caffeine | es_ES |
dc.subject | Theobromine | es_ES |
dc.title | Health benefits of methylxanthines in cacao and chocolate | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | http://dx.doi.org/10.3390/nu5104159 | es_ES |
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