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- Publisher
- Springer Journals
- Copyright
- Copyright © 2010 by Springer Verlag France
- Subject
- Medicine & Public Health; Behavioral Therapy; Psychoanalysis; Psychotherapy; Psychopharmacology; Neuropsychology; Psychiatry
- ISSN
- 1639-8319
- eISSN
- 1955-2351
- DOI
- 10.1007/s11836-010-0141-z
- Publisher site
- See Article on Publisher Site
Abstract
La caféine, alcaloïde principal du café, est la triméthyl 1-3-7 xanthine. Elle est présente en plus faible quantité dans le thé et le chocolat, au côté de diméthylxanthines: la théophylline, 1-3 diméthylxanthine, dans le thé, et la théobromine, 3-7 diméthylxanthine, dans le chocolat. La paraxanthine, 1-7 diméthylxanthine, est issue du métabolisme hépatique de la caféine par le cytochrome 1A2. Les effets de ces méthylxanthines sur l’éveil, l’anxiété, la neuroprotection dans les maladies d’Alzheimer et de Parkinson, l’humeur, la schizophrénie, l’épilepsie, la douleur sont ici brièvement considérés. Cette revue est conclue en soulignant que dans les café, thé, chocolat, l’effet de ces méthylxanthines est complété et parfois revisité par diverses substances associées, tels des polyphénols aux propriétés antioxydantes.
Journal
PSN – Springer Journals
Published: Sep 6, 2010