Nutritional and Physiological Aspects of Chocolate

In addition to primary constituents such as proteins, fats and carbohydrates, cacao produces a variety of chemicals that often influence the consumer. Cacao is most well-known for its methylxanthine alkaloids, theobromine and caffeine. These compounds interfere with adenosine receptors, thus having noticeable effects on mood and alertness. Cocoa flavanols are associated not only with their antioxidant potential, but also their ability to lower blood pressure and improve mental processes. Possible synergistic and antagonistic effects among these main phytochemicals and others, such as amines and endocannabinoids, are also discussed.