Cell and Molecular Neuropharmacology Laboratory, Neurosciences Division, Center for Applied Medical Research, Navarra University, Pamplona 31008, Spain.
Nutrients. 2013 Oct 18;5(10):4159-73. doi: 10.3390/nu5104159.
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.
人们可能会好奇，为什么甲基黄嘌呤在人类数百年来饮用的饮料中如此丰富，或者在自问世以来就被大量饮用的可乐等饮料中如此丰富。很可能是因为人类一直坚持饮用任何含有具有精神活性的化合物的饮料，从而导致日常生活变得更好，即思维、探索、狩猎等更有效率，而没有滥用药物的严重副作用。甲基黄嘌呤的生理作用早已为人所知，主要是通过所谓的腺苷受体来介导的。咖啡因和可可碱是可可中含量最丰富的甲基黄嘌呤，它们的生理作用非常显著。它们具有显著的促进健康的益处，以至于巧克力被探索作为一种功能性食品。本文综述了可可/巧克力中天然化合物对腺苷受体的阻断作用所带来的后果。甲基黄嘌呤（一般而言）和可可碱（特别是）的可口性和健康益处，进一步促进了维持其中一种最无害和最令人愉悦的习惯：巧克力消费。
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