Theobromine extract 99% | Theobroma cacao

Theobromine extract 99% | Theobroma cacao

Properties: Perhaps the name “theobromine” does not ring a bell. At least not for everyone. Yet there are hardly any people who have never experienced the taste of hot cocoa. As it turns out, theobromine is one of the most important natural compounds found in cocoa seeds. Thus, every cup of coffee or hot chocolate contains this substance. Therefore, it might be worth learning something more about its properties. Interestingly, its effects resemble the effects of caffeine, although they are less intense. In contrast to caffeine, theobromine can boost the energy without the unpleasant side effects such as overstimulation often caused by coffee overdose. However, these are not the only beneficial properties of theobromine.   

This compound helps to fight the drowsiness as well as mental exhaustion caused by intellectual work. As a result, it allows us to maintain concentration and the optimal functioning of the brain for a longer time. This is especially important nowadays, when working hours extend into evenings, or whenever we feel lack of energy. Theobromine brings about a slight stimulation, which makes work more effective. On top of that, this substance increases the neuroplasticity of the brain – its ability to modify or create new neural pathways. In such a way, it prolongs the health of the central nervous system. 

Interestingly, theobromine is often used among sportsmen. It has been demonstrated that its supplementation improves the efficacy of workouts. This is possible mostly thanks to stimulating properties of theobromine. First and foremost it increases the blood flow towards muscles, thereby improving the oxygenation of the whole organism. On top of that, it influences the metabolic processes, which stimulates faster fat burning. In sum, theobromine is an excellent supplement for all those who need to lose some extra weight by means of physical activity.

Who would have thought that the active compound found in every chocolate bar has so many beneficial properties? However, to take the most out of them it makes sense to supplement the raw compound rather than consume excessive amounts of cocoa. Although this kind of “supplementation” may seem like fun, sugar overdose can backfire.

Occurrence: Theobromine is the bioactive compound found in the proper cocoa plant (Theobroma cacao). Cocoa tree is either an evergreen tree growing up to 10-15 m height, or a 5 meters tall bush. It belongs to the mallow plant family (Malvaceae). Naturally, it grows in South and Central Americas, in the tropical forests. Currently, it is widely cultivated in Africa. Cocoa plants have big, shiny leaves (reaching up to 30 cm in length) and tiny white-yellow flowers with purple elements that grow directly from the trunk. Their fruits are called berries and they are surrounded by thick shells. Each fruit contains from 20 to 60 seeds used to make cocoa. These seeds are the main source of theobromine. 

Cocoa seeds were enjoyed as food already as early as 3500-3350 BC, according to an archeological site found in Ecuador in the upper tributaries of the Amazon. Cocoa was also popular among Mayan and Aztecs. In their culture cocoa seeds were used to prepare a drink rich in proteins and fats named “chocolatl”. Due to its extraordinary nutritional values it was called “beverage of gods” and often consumed during religious rituals and festivities. These Indian tribes also applied cocoa as a medicine targeting heart and kidneys.  

Today, it is known that theobromine is a main active compound responsible for health-promoting properties of cocoa. Theobromine can also be found in Paraguay shrub, yerba mate (Ilex paraguariensis), guarana (Paullinia cupana), Arabic coffee (Coffea arabica), Chinese tea (Camellia sinensis), or cola acuminata (Cola acuminata). In these plants theobromine is often accompanied by caffeine, such as in tea or yerba mate.

Biochemistry: The raw cocoa seeds contain around 380 chemical compounds, including proteins, fats, heterocyclic compounds, aldehydes, ketones, polyphenols and alkaloids with a stimulating effect. Among these most important are theobromine (around 2.5%) and caffeine (around 0.8%). Although thermal processing lowers the amount of these compounds, it is necessary to make the seeds edible. Otherwise high levels of polyphenols would result in extremely bitter taste.  

Cocoa plants’ unique properties come from the compound theobromine (3,7-dimethylxanthine). In chemistry it is classified as a purine alkaloid (methylxanthine) with stimulating effects on the nervous system. It enters the human body immediately after consumption. Apart from that it can be secreted metabolically during digestion of another purine alkaloid, caffeine. Theobromine benefits the functioning of the kidneys and regulates the lipid profile of the organism.

Fun fact: Swedish biologist, Carl Linneus, came up with the scientific name of the cocoa plant – “Theobroma”. This name stems from two greek words: “theos” meaning “god” and “broma” – food. The name replaced the traditional “Cacao”, as the latter was considered barbarian, coming from the word “cacahoaquahuitl” in the language nahuatl (main dialect of Aztecs). However, Carl Linneus decided to leave “Cacao” as a genus epithet.