Why is it that after you nosh some chocolate you feel so good? Is it simply the rich flavor and creamy texture that promote that soothing feeling of well being? Perhaps. But it may be more than that. Researchers have found that the popular sweet may actually have the same effect on the brain as marijuana.
Pharmacologists at the Neurosciences Institute in San Diego recently isolated an anandamide a lipid naturally produced in the brain - from cocoa and three brands of chocolate. It stimulates the same receptors in the brain as does thc, the active ingredient in marijuana. Researchers believe that when someone ingests the anandamide or smokes marijuana, the compound binds to those receptors and induces a feeling of euphoria.
They also uncovered a pair of related chemicals - found in higher quantities than the anandamide - that they believe may prolong the sense of well being the anandamide induces.
Philip Babcock, phd, an associate professor of pharmacognosy (the study of drugs of natural origin) at the College of Pharmacy at Rutgers, says although the anandamides in chocolate are structurally different from those in marijuana, "it appears they do have the molecular requirements necessary to bind to and activate the brain's receptors, but a great deal of work still needs to be done."
Riva Touger-Decker, phd, rd, director of the Master of Science in Clinical Nutrition Program at umdnj's School of Health Related Professions, says in vitro studies are not conclusive in predicting chocolate's effects on humans. She explains that chocolate contains several compounds that might affect the brain's chemistry. One is tryptophan, which is a precursor to serotonin, a neurotransmitter known for its relaxing effect. Another is phenylethylamine - which is similar in structure to amphetamine - known to improve mood in some depressed patients.
There is no proof, however, that these chemical compounds are the reason chocolate is craved by many. Touger-Decker, who is also a clinical assistant professor at umdnj-New Jersey Dental School, cites a study published in Physiological Behavior (Vol.56, 1994).
Chocolate cravers were given either a milk chocolate bar; a white chocolate bar (containing cocoa butter but no cocoa, thus providing the sweetness and texture of chocolate without the chemical compounds); or a capsule containing either cocoa or white flour as a placebo. None of the capsules contained the flavor in chocolate.
"Only those who ate the white chocolate or milk chocolate bar said their cravings were satisfied," she says. "That strongly suggests that chocolate is craved for its sensory properties like aroma, taste and texture, rather then its chemical effects.
