Theobromines

Theobromine is a bitter alkaloid of the methylxanthine class. It is found naturally in the cacao bean, the fruit of the cocoa tree (Theobroma cacao). It is also present in smaller amounts in kola nuts and the guarana berry. Theobromine is chemically similar to caffeine and theophylline, and it shares some of their stimulant properties.

Historically, theobromine gained widespread recognition as a component of chocolate. It is responsible for some of the physiological effects associated with chocolate consumption, though the effects are generally milder than those of caffeine. The concentration of theobromine varies depending on the type of chocolate, with darker chocolates containing higher amounts than milk chocolate.

Theobromine acts as a stimulant, a vasodilator, and a diuretic. It can increase heart rate and blood pressure, although generally to a lesser extent than caffeine. Its vasodilating properties mean it can widen blood vessels, which may have some minor cardiovascular benefits. As a diuretic, it increases urine production.

While theobromine is generally safe for human consumption in the amounts found in food, it can be toxic to some animals, particularly dogs. This is because dogs metabolize theobromine much more slowly than humans, leading to a buildup in their system. Symptoms of theobromine poisoning in dogs can range from vomiting and diarrhea to seizures and even death. Therefore, chocolate should never be given to dogs. Theobromine has been investigated for potential medicinal uses, including as a bronchodilator for asthma and as a treatment for coughs, though its efficacy and widespread medical application are limited.