fbpx
Skip to content

Methylxanthines in Chocolate: From Bean to Bliss

In recent years, the global chocolate market has swelled, reaching a staggering 131.7 billion US dollars in 2019 according to reports. A treat loved by many, chocolate is not only sought-after for its rich flavors but also for the complex chemistry behind its production and the effects it has on human health. One such area of interest lies in the realm of methylxanthines – a group of chemicals including caffeine and theobromine. Today, we delve deep into the world of and powder, exploring their journey from bean to bliss.

Does cocoa powder have methylxanthine?

To answer plainly, yes, is known to be a rich source of methylxanthines. Derived from cacao beans, cocoa powder is essentially a byproduct of the chocolate manufacturing process. The methylxanthine content, however, largely hinges on the bean's original state and the processing techniques employed during production.

methylxantines in chocolate, all begins from the beans

Also, while cocoa powder is a significant source of methylxanthines, they are distributed differently in cocoa solids and cocoa butter, with these chemicals more prevalent in cocoa solids. Studies observing the chemical composition of cocoa products have revealed high concentrations of (a type of methylxanthine) in cocoa powder, exceeding even those found in chocolate.

How much methylxanthines are in chocolate?

There are primarily three types of methylxanthines in chocolate: caffeine, theobromine, and theophylline. The most abundant types of methylxanthines in chocolate are caffeine and theobromine, which are key contributors to chocolate's unique properties, both in terms of flavor and physiological effects. Theophylline is present in much smaller amounts compared to the other two compounds.

The amount of methylxanthines in chocolate mainly depends on the type of chocolate and its cocoa content. Dark chocolate, hailed for its high cocoa content (above 60%), is especially rich in these compounds, particularly theobromine—its main methylxanthine.

methylxanthines in chocolate

According to a review of caffeine and theobromine contents in chocolate products published in the Journal of Agricultural and Food Chemistry, dark chocolate was found to contain an average of 10 milligrams of caffeine and 100 to 250 milligrams of theobromine per 28 grams (one ounce). Whereas, milk chocolate usually contains much less due to its lower cocoa content.

What foods contain methylxanthines?

Methylxanthines, such as caffeine and theobromine, are found mostly in chocolate and cocoa products, simply because they are derivatives of cacao beans. However, these compounds aren't exclusive to chocolate alone. They occur in a wide array of other foods and beverages as well.

Coffee is a well-known source of caffeine, a methylxanthine famous for its stimulating effects. Similarly, tea contains various types of these chemicals, including caffeine and theophylline. Other food items high in methylxanthines include certain soft drinks, particularly cola, and some medications where they are used for their anti-inflammatory and bronchodilator effects.

A group of hands holding cups of coffee Description automatically generated

Over the years, the fascination with chocolate has transcended beyond its taste. With an increased focus on its chemical composition, especially its methylxanthine content, we learn more about the journey from bean to bliss and why this beloved treat continues to entrance us.

What is the function of methylxanthines?

Methylxanthines are a class of alkaloids commonly found in several foods and beverages, including chocolate and coffee. Methylxanthines in chocolate, specifically theobromine and a small amount of caffeine, are found primarily in cocoa powder, the main ingredient of all chocolate products.

The main function of methylxanthines in the human body is their capability to act as stimulants. They function as central nervous system stimulants to the human body, with several psychological effects including increased alertness, prolonged wakefulness, and decreased perceived effort during physically intensive tasks. This may be one of the reasons why consuming chocolate gives a euphoric, energizing feel.

In addition, methylxanthines show other significant benefits. They can induce the release of catecholamines, hormones that activate the body's flight or fight response. They also have been reported to possess anti-inflammatory properties, reduction of chronic inflammation, and antioxidant as well as anticancer effects.

Are methylxanthines safe?

Methylxanthines are generally safe for consumption by humans, subject to the intake amount and individual tolerance. Moderate usage, as found in daily food and beverage consumption, is typically harmless and can even provide specific health benefits. However, high intake of these compounds may lead to what is referred to as caffeine intoxication, symptoms of which include restlessness, nervousness, insomnia, and tachycardia.

A person sitting in a yoga pose Description automatically generated

It is also important to note that methylxanthines are metabolized differently among individuals because of various factors such as age, liver function, pregnancy, and even genetic predisposition. Hence, some may experience adverse effects even with average intake.

Speaking of methylxanthines in chocolate specifically, it contains a relatively small quantity of these compounds compared with other sources, like coffee or tea, making it a safe source of enjoyment and indulgence.

Are methylxanthines addictive?

The question of whether methylxanthines, and by extension chocolate, are addictive is a topic of ongoing debate in the scientific community. It's known that these compounds have a mild stimulant effect, and that they are capable of creating a sensation of pleasure due to their impact on the brain's reward system, which acts to reinforce certain behaviors.

In the context of addiction, a behaviour or substance is considered addictive if it meets several specific criteria including increased tolerance to the substance over time, experiencing withdrawal symptoms when not consuming the substance, and a persistent desire or unsuccessful efforts to cut down or control the substance use.

While it's true that some people do report feeling a “need” for chocolate or coffee (both containing methylxanthines), it doesn't fit neatly into the traditional addiction framework used for substances like alcohol and other drugs. The “addiction” some people experience may be more of a psychological desire rather than a physical dependence.

In conclusion, although methylxanthines can have a mild stimulant effect on the body, chocolate is not seen as an addictive substance, and consuming it in moderation can be part of an overall healthy and balanced diet.

Is Methylxanthines a Stimulant?

Yes, methylxanthines are indeed a type of stimulant. Broadly categorized under the classification of alkaloids, methylxanthines chiefly encompass three key compounds: theobromine, caffeine, and theophylline. These constituents can be primarily found in a variety of agents such as tea, coffee, and notably in our context, chocolate. As stimulants, methylxanthines operate by blocking the action of a neurotransmitter called adenosine, which confers relaxation and tranquility to the body. Consequently, the blocking action of methylxanthines on adenosine leads to an increased heart rate, alertness, and overall stimulation.

What is the Source of 7 Methylxanthine?

7-methylxanthine is a derivative of the primary methylxanthines (theobromine, caffeine, theophylline). Interestingly, theobromine, which is the principal methylxanthine in cocoa and chocolate, can be metabolized to 7-methylxanthine in humans. Essentially, our body can convert theobromine into 7-methylxanthine, hence indicating the latter's endogenous production.

Methylxanthines in Chocolate: What are the Side Effects of Methylxanthines?

While methylxanthines, particularly in the form of a delicious treat like chocolate, can offer irresistible appeal, they do entail potential side effects that warrant consideration. As a stimulant, an excessive intake may cause symptoms such as nervousness, insomnia, and jitteriness, resembling an ‘over-caffeinated' state. More severe side effects can include digestive problems, arrhythmia, and in extreme cases, can even lead to convulsions.

The potential side effects of methylxanthines are amplified by the fact that they have a relatively long half-life in the body (approx 3-5 hours), thus a high intake can gradually build up in the system, predisposing one to the aforementioned side effects. It is therefore wise to moderate one's intake of methylxanthine-rich products, whilst still savoring the distinctive sensations that these stimulants confer.

In conclusion, the methylxanthines in chocolate and cocoa powder are a significant reason behind the beloved status of this sweet treat. Their stimulating properties can bring about a mood-enhancing effect, all stemming from the humble cacao bean. However, like all good things in life, it comes with a caveat and hence consumption should be monitored to prevent any unpleasant side effects. After all, as they say, balance brings bliss.

Open chat
Need help?
Hi, how can we help you?