Theobromine: Difference between revisions

'''Theobromine''', also known as '''xantheose''', is the principal [[alkaloid]] of ''[[Theobroma cacao]]'' (cacao plant).<ref name="pubchem">{{cite web |title=Theobromine |url=https://pubchem.ncbi.nlm.nih.gov/compound/5429 |publisher=PubChem, US National Library of Medicine |access-date=3 September 2022 |date=27 August 2022}}</ref> Theobromine is slightly water-[[solubility|soluble]] (330&nbsp;mg/L) with a bitter taste.<ref name=Hbk>{{cite book | vauthors = Smit HJ | title = Methylxanthines | chapter = Theobromine and the pharmacologyPharmacology of cocoaCocoa | title = Methylxanthines | series = Handbook of Experimental Pharmacology | volume = 200 | issue = <!-- none --> | pages = 201–234 | year = 2011 | pmid = 20859797 | doi = 10.1007/978-3-642-13443-2_7 | isbn = 978-3-642-13442-5 }}</ref> In industry, theobromine is used as an [[food additive|additive]] and precursor to some [[cosmetics]].<ref name=pubchem/> 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.<ref name=Hbk/>