What is theobromine and what is its effect on human beings?
Organic substances containing nitrogen are widespread throughout the world. Amongst these are the methylxanthine derivatives caffeine, theobromine and theophylline. These are very closely related structures with similar pharmacological properties. They can occur in as many as 60 plant species. They are often referred to as alkaloids. Theobromine is the major alkaloid in cocoa and is said to contribute towards the typically bitter taste of cocoa. A survey by MAFF of methylxanthines in a range of drink and chocolate products showed that theobromine levels were low, with the exception of chocolate products. Theobromine concentrations in the powdered drinks were in the range 85 – 590 mg/l with a mean value of 367 mg/l. Theobromine concentrations in the chocolate milk drinks ranged from 141 to 371 mg/l. The chocolate mousses had theobromine contents of 386 and 651 mg/kg. In the chocolate bars theobromine levels ranged from 1300 to 4740 mg/kg. Higher cocoa content (70% cocoa) chocolate bars
