Andrew Huberman· PhD
One of the main components in chocolate or cacao is um a compound called theob broine. So theob broine is an alkyoid. It is what we specifically call a zanthine alkyoid which is identically a cousin almost maybe like a a sibling of caffeine. Okay. So, uh caffeine is a is a molecule again a zanthine alkyoid and and it has three nitrogens that contain methyl groups on them. So a carbon with three hydrogens on them attached to the nitrogens. And and caffeine is a easy one to remember in this class because it is fully methylated. So I call it high test full caffeinated uh substituted zanthine alkyoin. And then theob bromine has no bromine on it. It has nothing to do with bromine. I have no idea where the name came from, but it's missing one of those carbons that makes it different from caffeine, but it causes stimulation. It actually improves respiration um when it's been studied very similar to thing things like theopheline um that have been used long time for asthmatics before we got to the inhalers and and things evolved