Evaluation of xanthine derivatives in chocolate – nutritional and chemical aspects

@article{Matissek1997EvaluationOX,
  title={Evaluation of xanthine derivatives in chocolate – nutritional and chemical aspects},
  author={R. Matissek},
  journal={Zeitschrift f{\"u}r Lebensmitteluntersuchung und -Forschung A},
  year={1997},
  volume={205},
  pages={175-184}
}
  • R. Matissek
  • Published 1997
  • Chemistry
  • Zeitschrift für Lebensmitteluntersuchung und -Forschung A
  • Abstract Organic substances containing nitrogen are widespread throughout the whole of the natural world. Also included amongst these are the methylxanthine derivatives caffeine, theobromine and theophylline. These are very closely related and are to be found in extremely varying contents in different plants. Because of their pharmacological effect, which is fundamentally of a stimulative nature, methylxanthines have been significant since time immemorial as luxury, non-essential foodstuffs and… CONTINUE READING
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