Record Information
Version1.0
Creation date2015-10-09 22:33:12 UTC
Update date2017-01-19 02:36:40 UTC
FoodComEx IDPC000882
FoodDB RecordFDB000455
Chemical Information
NameTheobromine
DescriptionTheobromine, also known as diurobromine, belongs to the class of organic compounds known as xanthines. These are purine derivatives with a ketone group conjugated at carbons 2 and 6 of the purine moiety. Theobromine is an extremely weak basic (essentially neutral) compound (based on its pKa). Theobromine is an isomer of theophylline, as well as paraxanthine. Theobromine exists in all living organisms, ranging from bacteria to humans. Within humans, theobromine participates in a number of enzymatic reactions. In particular, theobromine and formaldehyde can be biosynthesized from caffeine through the action of the enzymes cytochrome P450 1A2 and cytochrome P450 2E1. In addition, theobromine can be converted into 3,7-dimethyluric acid through its interaction with the enzyme xanthine dehydrogenase/oxidase. In humans, theobromine is involved in caffeine metabolism. Theobromine is a bitter tasting compound. Outside of the human body, Theobromine is found, on average, in the highest concentration within a few different foods, such as cocoa powders, chocolates, and cocoa beans and in a lower concentration in other candies, cakes, and soy milks. Theobromine has also been detected, but not quantified in, several different foods, such as hyacinth beans, oyster mushrooms, tamarinds, milk (other mammals), and watercress. This could make theobromine a potential biomarker for the consumption of these foods. Theobromine and caffeine are similar in that they are related alkaloids. A necropsy and toxicology report performed at the University of New Hampshire in 2015 confirmed they died of heart failure caused by theobromine after they consumed 41 kilograms (90 lb) of chocolate and doughnuts placed at the site as bait.
CAS Number83-67-0
Structure
Thumb
Synonyms
SynonymSource
1H-Purine-2,6-dione, 3, 7-dihydro-3,7-dimethyl-biospider
1H-Purine-2,6-dione, 3,7-dihydro-3,7-dimethyl-biospider
1H-purine-2,6-dione,3,7-dihydro-3,7- dimethyl- (9CI)biospider
2,6-Dihydroxy-3,7-dimethyl-purinebiospider
2,6-Dihydroxy-3,7-dimethylpurinebiospider
3-7-DIMETHYLXANTHINEbiospider
3,7-Dihydro-3,7-dimethyl-1H-purine-2,6-dionebiospider
3,7-Dihydro-3,7-dimethyl-1H-purine-2,6-dione, 9CIdb_source
3,7-Dimethyl-3,7-dihydro-1H-purine-2,6-dionebiospider
3,7-Dimethyl-xanthinebiospider
3,7-dimethylpurine-2,6-dionebiospider
3,7-Dimethylxanthinedb_source
Diurobrominedb_source
FEMA 3591db_source
Santheosedb_source
Teobrominbiospider
Theobrominbiospider
Theobromine [ban]biospider
Theobrominumbiospider
Theosalvosebiospider
Theostenebiospider
Thesaldb_source
Thesodatebiospider
Xanthine, 3,7-dimethyl-biospider
Chemical FormulaC7H8N4O2
IUPAC name3,7-dimethyl-2,3,6,7-tetrahydro-1H-purine-2,6-dione
InChI IdentifierInChI=1S/C7H8N4O2/c1-10-3-8-5-4(10)6(12)9-7(13)11(5)2/h3H,1-2H3,(H,9,12,13)
InChI KeyYAPQBXQYLJRXSA-UHFFFAOYSA-N
Isomeric SMILESCN1C=NC2=C1C(=O)NC(=O)N2C
Average Molecular Weight180.164
Monoisotopic Molecular Weight180.06472552
Chemical Taxonomy
Description Belongs to the class of organic compounds known as xanthines. These are purine derivatives with a ketone group conjugated at carbons 2 and 6 of the purine moiety.
KingdomOrganic compounds
Super ClassOrganoheterocyclic compounds
ClassImidazopyrimidines
Sub ClassPurines and purine derivatives
Direct ParentXanthines
Alternative Parents
Substituents
  • Xanthine
  • 6-oxopurine
  • Purinone
  • Alkaloid or derivatives
  • Pyrimidone
  • N-substituted imidazole
  • Pyrimidine
  • Azole
  • Imidazole
  • Heteroaromatic compound
  • Vinylogous amide
  • Lactam
  • Urea
  • Azacycle
  • Hydrocarbon derivative
  • Organic oxide
  • Organopnictogen compound
  • Organooxygen compound
  • Organonitrogen compound
  • Organic oxygen compound
  • Organic nitrogen compound
  • Aromatic heteropolycyclic compound
Molecular FrameworkAromatic heteropolycyclic compounds
External Descriptors
Physico-Chemical Properties - Experimental
PropertyValueReference
Experimental logP-0.78HANSCH,C ET AL. (1995)
Experimental Water Solubility0.33 mg/mL at 25 oCYALKOWSKY,SH & HE,Y (2003)
Melting PointMp 351°DFC
Foods of Origin
FoodContent Range AverageReference
FoodReference
Production Data
Production Methodcommercial
Production Method ReferenceNot Available
Production Method Reference FileNot Available
Quantity AvailableProduction upon request, up to 1 g
Delivery TimeNot Available
Storage Formsolid
Storage Conditions-80°C
StabilityNot Available
PurityNot Available
Spectra
Spectral Data Upon RequestNot Available
Provider Information
Contact NameContact InstitutionContact Email
Rosa Vazquez Fresnovazquezf@ualberta.ca
Commercial Vendors
AKSci J10550
AKSci Q815
AKSci HMDB0002825
Cayman Chemical 21745
MetaSci HMDB0002825
Toronto Research Chemicals T343800