Theobromine and caffeine are not fat-soluble. Their presence in chocolate increases according to the fat-free cocoa content of chocolate.

Theobromine and caffeine are organic compounds that contain nitrogen. They belong to chemical agent class, methylxanthines. These, in turn, are a member of the alkaloids family. Theobromine is the main alkaloid in cocoa. Its caffeine content is comparatively small. Theobromine tastes bitter and is, along with other compounds, the reason for cocoa’s bitterness.

Theobromine levels in cocoa are subject to natural variations. They are influenced by processing methods, geographical origin, the level of maturity at harvest, and the weight of the cocoa beans.

Methylxanthines are quickly absorbed by the human body. They are broken down to half their original amount within 6 to 10 hours after they are absorbed. Theobromine does not, in contrast to caffeine, stimulate the central nervous system. It is a diuretic (promotes the need to urinate), a vessel expander, and stimulates the heart muscle. Its effects are, however, weaker than those of caffeine.

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