Theobromine
Theobromine, also known as xantheose, is the principal alkaloid of Theobroma cacao (cacao plant).[4] Theobromine is slightly water-soluble (330 mg/L) with a bitter taste.[5] In industry, theobromine is used as an additive and precursor to some cosmetics.[4] It is found in chocolate, as well as in a number of other foods, including the leaves of the tea plant, and the kola nut. It is a white or colourless solid, but commercial samples can appear yellowish.[5]
History
Theobromine was first discovered in 1841[7] in cacao beans by Russian chemist A. Woskresensky.[8] Synthesis of theobromine from xanthine was first reported in 1882 by Hermann Emil Fischer.[9][10][11]
Etymology
Theobromine is derived from Theobroma, the name of the genus of the cacao tree, with the suffix -ine given to alkaloids and other basic nitrogen-containing compounds.[12] That name in turn is made up of the Greek roots theo ("god") and broma ("food"), meaning "food of the gods".[13]
Despite its name, the compound contains no bromine, which is based on Greek bromos ("stench").
Sources
A chocolate bar and molten chocolate.
Chocolate is made from the cocoa bean, which is a natural source of theobromine.
Theobromine is the primary alkaloid found in cocoa and chocolate. Cocoa butter only contains trace amounts of theobromine. There are usually higher concentrations in dark than in milk chocolate.[14]
There are approximately 60 milligrams (1 grain) of theobromine in 28 grams (1 oz) of milk chocolate,[15] while the same amount of dark chocolate contains about 200 milligrams (3 grains).[16] Cocoa beans naturally contain approximately 1% theobromine.[17]
Plant species and components with substantial amounts of theobromine are:[18]
- Theobroma cacao – seed and seed coat
- Theobroma bicolor – seed coat
- Ilex paraguariensis – leaf
- Camellia sinensis – leaf
Theobromine can also be found in trace amounts in the kola nut, the guarana berry, yerba mate (Ilex paraguariensis),* Ilex vomitoria, Ilex guayusa*,[19] and the tea plant.[20]