Curiosidades

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dark-chocolate-for-stress-relief-and-hea

A teobromina contribui para o perfil sensorial do cacau e do chocolate, sendo responsável pelo sabor amargo destes produtos. É por esta razão que preferimos o chocolate de leite ao chocolate branco e é o que faz o chocolate negro ser mais amargo.

1. Alexander J, Benford D, Cockburn A, et al (2008) Theobromine as undesirable substances in animal feed [1] - Scientific opinion of the Panel on Contaminants in the Food Chain. The EFSA Journal 725, 1-66. https://doi.org/10.2903/j.efsa.2008.725

2. Freeman BC, Beattie GA (2008) An Overview of Plant Defenses against Pathogens and Herbivores. The Plant Health Instructor. DOI: 10.1094/PHI-I-2008-0226-01

3. Frontiers (2015) Scientists date the origin of the cacao tree to 10 million years ago. Phys.org. https://phys.org/news/2015-11-scientists-date-cacao-tree-million.html. Acedido a 16 de março de 2021

4. Martínez-Pinilla E, Oñatibia-Astibia A, Franco R ( 2015) The relevance of theobromine for the beneficial effects of cocoa consumption. Front.Pharmacol. 6(30). https://doi.org/10.3389/fphar.2015.00030

5. National Center for Biotechnology Information (2021) PubChem Compound Summary for CID 5429, Theobromine. https://pubchem.ncbi.nlm.nih.gov/compound/Theobromine. Acedido a 19 de março de 2021 Sokol NA, Kennedy RD, Connolly GN (2014) The role of cocoa as a cigarette addictive: opportunities of product regulation. Nicotine Tob Res. 16(7):984-991. doi:10.1093/ntr/ntu017

6. Smith HJ (2010) Theobromine and the Pharmacology of Cocoa. In: Fredholm BB (ed) Methylxanthines, 1ª ed. Springer, Berlin, Heidelberg, pp 201-234