Theobromine in coffee

Caffeine, theophylline, and theobromine are three naturally occurring methylxanthines. Theobromine, which is the main alkaloid found in cacao beans, is obtained from the husks of the beans and used in the production of caffeine. It is also present in small quantities in green coffee beans, tea, and mate.

Theobromine is classified as 3,7-dimethylxanthine and shares structural similarities with theophylline and paraxanthine. In green coffee beans, theobromine content is approximately 1%, meaning that a cup of coffee contains about 10mg of theobromine.

Theobromine acts as a metabolic precursor to caffeine. When compared in terms of potency, an aqueous extract of theobromine from coffee beans is about 60% as powerful as an equal quantity of caffeine.

During the fermentation process, theobromine levels in coffee beans decrease as microorganisms break it down. Additionally, theobromine undergoes degradation during coffee roasting, resulting in some of it being lost in the smoke and fumes released. Decaffeination procedures also lead to a reduction in theobromine levels.

The theobromine present in coffee beans has diverse effects on the human body. When combined with caffeine, it can enhance mood by affecting dopamine production. Theobromine also contributes to improved focus by blocking adenosine receptors and inhibiting phosphodiesterase. Furthermore, it has a mild heart-stimulating effect, acts as a diuretic, and promotes better blood circulation, ultimately leading to a decrease in blood pressure.
Theobromine in coffee