Differential contributions of theobromine and caffeine on mood, psychomotor performance and blood pressure

Mitchell, Ellen Siobhan; Slettenaar, Marieke; Meer, N. vd; Transler, Catherine; Jans, L.A.W.; Quadt, Frits; Berry, Mark J.

doi:10.1016/j.physbeh.2011.07.027

Cited by 102 publications

(94 citation statements)

References 32 publications

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“…The authors found that 3 out of the 8 studies that met the criteria for inclusion revealed evidence for cognitive enhancement following cocoa flavanols and methylxanthine intake [29]. All studies examined the cognitive effects of potentially psychoactive fractions of chocolate: 5 studies focused on cocoa flavanol fractions of cocoa [5][6][7]9, 10] and 3 (from two articles) on combinations of the methylxanthines, caffeine, and theobromine [30,31]. This review concluded that there are measurable neurocognitive effects with acute administration of cocoa flavanols, caffeine, and theobromine, in isolation and in combination, and suggested that some effects of chocolate and chocolate components could be due to attenuation of negative mood.…”

Section: Discussionmentioning

confidence: 99%

Chocolate Consumption is Associated with a Lower Risk of Cognitive Decline

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et al. 2016

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Abstract. Cocoa-related products like chocolate have taken an important place in our food habits and culture. In this work, we aim to examine the relationship between chocolate consumption and cognitive decline in an elderly cognitively healthy population. In the present longitudinal prospective study, a cohort of 531 participants aged 65 and over with normal MiniMental State Examination (MMSE; median 28) was selected. The median follow-up was 48 months. Dietary habits were evaluated at baseline. The MMSE was used to assess global cognitive function at baseline and at follow-up. Cognitive decline was defined by a decrease ≥ 2 points in the MMSE score between evaluations. Relative risk (RR) and 95% confidence interval (95%CI) estimates were adjusted for age, education, smoking, alcohol drinking, body mass index, hypertension, and diabetes. Chocolate intake was associated with a lower risk of cognitive decline (RR = 0.59, 95%CI 0.38-0.92). This protective effect was observed only among subjects with an average daily consumption of caffeine lower than 75 mg (69% of the participants; RR = 0.50, 95%CI 0.31-0.82). To our knowledge, this is the first prospective cohort study to show an inverse association between regular long-term chocolate consumption and cognitive decline in humans.

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Section: Discussionmentioning

confidence: 99%

Chocolate Consumption is Associated with a Lower Risk of Cognitive Decline

Moreira

Diógenes

Mendonça

et al. 2016

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“…Despite the existence of commercially available cocoa products with added caffeine, investigations examining the psychological consequences of interactions between constituents in chocolate or cocoa-containing beverages are rare. Related studies, such as those examining glucose and caffeine or cocoa and theobromine, suggest possible synergistic effects on aspects of cognitive performance [13][14][15]. Conversely, there is inconsistent evidence from small studies showing that the consumption of cocoa with milk can reduce the bioavailability of flavanols [16].…”

Section: Introductionmentioning

confidence: 99%

Acute effects of brewed cocoa consumption on attention, motivation to perform cognitive work and feelings of anxiety, energy and fatigue: a randomized, placebo-controlled crossover experiment

et al. 2017

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Background: Acute effects of caffeinated and non-caffeinated cocoa on mood, motivation, and cognitive function are not well characterized. The current study examined the acute influence of brewed cocoa, alone and with supplemental caffeine, on attention, motivation to perform cognitive tasks and energy and fatigue mood states. Methods: A randomized, double-blinded, within-subjects crossover trial was conducted with four 473-milliliter brewed beverage treatments: cocoa, caffeinated cocoa (70 milligrams caffeine total), placebo (flavored and colored brewed water) and positive control (placebo plus 66 milligrams caffeine, "caffeine alone"). Participants (n = 24) were low consumers of polyphenols without elevated feelings of energy. Before and three times after beverage consumption, a 26-minute battery was used to assess motivation to perform cognitive tasks, mood and attention (serial subtractions of 3 and 7, the continuous performance task, and the Bakan dual task) with a 10-minute break between each postconsumption battery. The procedure was repeated with each beverage for each participant at least 48 h apart and ±30 min the same time of day. Data were evaluated using Treatment X Time analysis of covariance controlling for hours of prior night's sleep. Results: Compared to placebo, cocoa reduced overall false alarm errors progressively across time with 0.92, 1.44 and 2.35 fewer false alarms on average 22-48, 60-86 and 98-124 min post-consumption (η 2 = 0.08, p = 0.019). Caffeinated cocoa: (i) attenuated the anxiety-provoking effects of cognitive testing found after drinking caffeine alone (η 2 = 0.064, p = 0.038), and (ii) increased accuracy (η 2 = 0.085, p = 0.01) and reduced omission errors (η 2 = 0.077, p = 0.016) on the Bakan primary task compared to cocoa alone.

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“…Theobromine has one fifth the stimulant effect of caffeine, and acute theobromine and caffeine intake have previously been shown to exert opposite results on BP among 24 healthy female volunteers. 30 Interaction analysis suggested that antihypertensive therapy, diabetes mellitus, and alcohol consumption modify the association of caffeine urinary excretion with ambulatory SBP. It is possible that the potential diuretic effect of methylxanthines provides a synergistic effect to antihypertensive drugs.…”

Section: Discussionmentioning

confidence: 99%

Associations of Ambulatory Blood Pressure With Urinary Caffeine and Caffeine Metabolite Excretions

et al. 2015

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H ypertension is a major risk factor for cardiovascular disease and results from a complex interplay between genetic and environmental factors.1 Intake of caffeinated beverages might be associated with lower cardiovascular mortality.2 Caffeine, >70% of which is provided by coffee consumption, 3 is metabolized by the liver CYP1A2 enzyme into paraxanthine (≈80%), theobromine (≈12%), and theophylline (≈4%). Caffeine and caffeine metabolites are methylxanthines: a family of nonspecific adenosine receptor antagonist with several properties, including diuretic and natriuretic properties. 4,5 The urinary excretion of caffeine and caffeine metabolites is a valid measure of caffeine intake. 6 The relation of blood pressure (BP) with caffeine and caffeine metabolites is of major interest, given their widespread consumption in foods and beverages (eg, coffee, tea, cola drinks, chocolate products) and the public health burden of high BP. Studies on the effect of acute consumption of caffeine at dietary levels on BP produced inconsistent results, 7 with a recent study restricted to nonsmokers showing a decrease in systolic BP (SBP). 8 In a crosssectional study, high reported caffeine intake was associated with a lower prevalence of hypertension only in nonsmokers. 9 To date, studies on the association of caffeine and BP have been limited by the use of reported caffeine intake instead of Abstract-Intake of caffeinated beverages might be associated with reduced cardiovascular mortality possibly via the lowering of blood pressure. We estimated the association of ambulatory blood pressure with urinary caffeine and caffeine metabolites in a population-based sample. Families were randomly selected from the general population of Swiss cities. Ambulatory blood pressure monitoring was conducted using validated devices. Urinary caffeine, paraxanthine, theophylline, and theobromine excretions were measured in 24 hours urine using ultrahigh performance liquid chromatography tandem mass spectrometry. We used mixed models to explore the associations of urinary excretions with blood pressure although adjusting for major confounders. The 836 participants (48.9% men) included in this analysis had mean age of 47.8 and mean 24-hour systolic and diastolic blood pressure of 120.1 and 78.0 mm Hg. For each doubling of caffeine excretion, 24-hour and nighttime systolic blood pressure decreased by 0.642 and 1.107 mm Hg (both P values <0.040). Similar inverse associations were observed for paraxanthine and theophylline. Adjusted night-time systolic blood pressure in the first (lowest), second, third, and fourth (highest) quartile of paraxanthine urinary excretions were 110.3, 107.3, 107.3, and 105.1 mm Hg, respectively (P trend <0.05). No associations of urinary excretions with diastolic blood pressure were generally found, and theobromine excretion was not associated with blood pressure. Anti-hypertensive therapy, diabetes mellitus, and alcohol consumption modify the association of caffeine urinary excretion with systolic blood pressure. 14 in Laus...

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Differential contributions of theobromine and caffeine on mood, psychomotor performance and blood pressure

Cited by 102 publications

References 32 publications

Chocolate Consumption is Associated with a Lower Risk of Cognitive Decline

Chocolate Consumption is Associated with a Lower Risk of Cognitive Decline

Acute effects of brewed cocoa consumption on attention, motivation to perform cognitive work and feelings of anxiety, energy and fatigue: a randomized, placebo-controlled crossover experiment

Associations of Ambulatory Blood Pressure With Urinary Caffeine and Caffeine Metabolite Excretions

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