The Contribution of cocoa additive to cigarette smoking addiction

Page 22 of 207 RIVM report 650270002
Theobromine
inhalation need to be studied.
Although, chocolate craving qualities are well known, it is generally accepted that
theobromine does not seem to play a role in this addiction process. Due to the weak
pharmacological effects of theobromine on the pulmonary system, it seems unlikely
whether theobromine plays a role in the tobacco addiction process.
Some beneficial effects of theobromine are reported: it inhibited the angiogenesis in
lung cancer cells and enhanced the antitumor activity of adriamycin. In view of
cigarette smoking these reported beneficial efects are not known.
It can be concluded that theobromine exerts various pharmacological and
toxicological effects in the body. For smoking the bronchodilatory effect seems to be
most relevant, but the doses occurring in cigarettes seem not sufficient to evoke such
an effect. However, there are no data available on the pharmacodynamics,
pharmacokinetics and toxicology after inhalation exposure.
More studies are needed on:
- the determination of pyrolysis and combustion products of theobromine in
cigarette smoke;
- the local (respiratory system) and the systemic effects of longterm use of
theobromine alone and in combination with other xanthines via inhalation.
Date this sheet was generated
Based on literature available in March 2001.
REFERENCES
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Electronic version, 10th edition, Version 2.0 . 1999. John Wiley & Sons, Inc.
(2) The Merck Index. Electronic version 12:1 . 1996. Chapman & Hall EPD.
(3) Handbook of Chemistry and Physics. Electronic version, 79th edition . 1999.
CRC, Electronic version by William Andrew Publishing, USA.
(4) Theobromine. Coffe, tea, mate, methylxanthines and methylglyoxal. Lyon:
World Health Organization, International Agency for Research on Cancer,
1991: 421-441.
(5) J.March. Advanced Organic Chemistry. 3 rd ed. New York, 1985.
(6) Roemer E, Hackenberg U. Mouse skin bioassay of smoke condensates from
cigarettes containing different levels of cocoa. Food Addit Contam, 1990;
7(4):563-569.
(7) Stavric B. Methylxanthines: toxicity to humans. 3. Theobromine,
paraxanthine and the combined effects of methylxanthines. Food Chem
Toxicol, 1988; 26(8):725-733.