teobromiin

Teobromiin, known in English as theobromine, is a bitter alkaloid found in Theobroma cacao. It is a member of the methylxanthine family, closely related to caffeine and theophylline. In cacao beans and processed chocolate products, theobromine is one of the principal alkaloids, contributing to flavor and physiological effects.

Chemical identity: Theobromine has the formula C7H8N4O2 and is systematic name 3,7-dimethylxanthine. It is a white crystalline compound with stimulant properties similar to caffeine, but generally less potent and longer-lasting in humans.

Natural occurrence and use: Theobromine is especially abundant in cacao seeds and chocolate products. It is also present in smaller amounts in tea and some other plant materials. Historically and commercially, it is studied for its mild stimulant, diuretic, and cardiac effects.

Pharmacology: As a methylxanthine, theobromine acts primarily as an antagonist of adenosine receptors, producing increased alertness and mood effects. It also has weaker effects on phosphodiesterase enzymes, contributes to diuresis, and can promote bronchodilation. Theobromine crosses the blood–brain barrier in humans.

Safety and metabolism: In humans, theobromine is absorbed and metabolized in the liver and excreted in urine as metabolites, with a longer apparent half-life than caffeine. It is generally safe in typical dietary amounts, though large intakes can cause restlessness, tremor, or tachycardia. It is notably toxic to dogs and some other animals, which metabolize it slowly.