374 replies to this topic

[inawe]

New guidelines term systolic over 115 "pre-hypertension." I'd aim for 100/65.

100/65 gives you a pulse pressure of 35. Pulse pressure has to do with the stiffness of the vasculature (I think). How can one decrease the stiffness without an effective cross link breaker?

I'd speculate that green tea (EGCG) and possibly resveratrol could do that.

J Cardiovasc Pharmacol. 2004 Feb;43(2):200-8. Links
Inhibitory effect of epigallocatechin 3-O-gallate on vascular smooth muscle cell hypertrophy induced by angiotensin II.Zheng Y, Song HJ, Kim CH, Kim HS, Kim EG, Sachinidis A, Ahn HY.
Department of Pharmacology, College of Medicine, Chungbuk National University, Cheongju, South Korea.

Recent evidence indicates that epigallocatechin 3-O-gallate (EGCG), the major catechin derived from green tea leaves, lowers the risk of cardiovascular diseases such as atherosclerosis and hypertension. However, a precise mechanism for this biologic function has not yet been clearly delineated. Angiotensin II (Ang II) stimulates vascular smooth muscle cell (VSMC) hypertrophy, which is a critical event in the development of atherosclerosis, hypertension, and angioplasty-induced restenosis. In the present study, we show that EGCG inhibits Ang II-stimulated VSMC hypertrophy, as determined by [3H]leucine incorporation into VSMC. Since mitogen-activated protein kinase (MAPK) families are involved in cell growth, we determined whether EGCG affects them. EGCG pretreatment did not exert any significant changes in Ang II-stimulated activation of extracellular signal-regulated kinase (ERK) and p38 MAPK. EGCG only inhibited Ang II-stimulated activation of c-Jun N-terminal kinase (JNK). Moreover, EGCG suppressed Ang II-induced c-jun mRNA expression. In contrast, EGC, a structural analogue of EGCG, did not inhibit the JNK activity or c-jun mRNA expression. In addition, a specific JNK inhibitor, SP600125, dose-dependently suppressed Ang II-stimulated VSMC hypertrophy. These results suggest that the effect of EGCG on Ang II-induced VSMC hypertrophy is due to specific inhibition of the JNK signaling pathway at both transcriptional and posttranslational levels, which may underlie its beneficial effect on the cardiovascular diseases.

PMID: 14716206

From the abstract is hard to tell how they reached the conclusion. In vitro? On Rats? Hopefully it's true and it also work on big rats. Anyway, more EGCG will be, there isn't danger in that.
Thanks.
Caveat.- Some red flags sprung up recently as far as research coming out of Korea. They are turning into the Nigerians of Science.

[tintinet]

^^ yes, and according to what I've heard, another caveat is that there are subjective elements to actually measuring BP (the counting thing, etc.): it is difficult for the same nurse to be consistent with the same patient; and among and between many nurses this is even more true. The only way to get a true reading is to do what my brother did: have a BP system monitor hooked up to you on a 24 hour basis as you walk around.

And as you relax, and as you sleep also.

[malbecman]

Well, here is an excellent article from the NEJM about measuring ambulatory blood pressure, diurnal variations, etc. I found it a very good read.

Note: One conclusion they show is that your lowest BP reading is the few hours after you fall asleep and your BP actually tends to rise in the hours before you awaken. So a measurement first thing in the morning, while good, is still likely to be a little higher than your true lowest measurement.

Read and enjoy:

http://content.nejm..../354/22/2368#F2



Edited for clarification, typos...

Edited by malbecman, 20 March 2008 - 08:22 PM.

[DukeNukem]

>>> I use IP-6 and Chlorella, i also use edta, which seems from what i understand, to do a better job of clearing out not only your arteries of calcium, but also removes just about any other mineral in the body, what do you say on that Duke? <<<

EDTA is pretty hardcore and so I've not used it. I have used DMSA for a month, though. Protecting the vascular system is a key part of my health strategy, and so I use several supps that reduce and even reverse glycation, I take 4g's of vit C daily, I take about 500mg elemental magnesium daily (no mag. oxide), pomegranate extract, resveratrol, and GliSODin, and fish oil.

[katzenjammer]

Well, here is an excellent article from the NEJM about measuring ambulatory blood pressure, diurnal variations, etc. I found it a very good read.

Note: One conclusion they show is that your lowest BP reading is the few hours after you fall asleep and your BP actually tends to rise in the hours before you awaken. So a measurement first thing in the morning, while good, is still likely to be a little higher than your true lowest measurement.

One thing I don't understand is: given that BP varies so much during the day, the apparent imprecision of traditional measuring devices, that BP raises for healthy and unhealthy reasons alike (everything from weightlifting [I know, it's short term, but still, if I'm exerting myself all day long, I'd have high BP most the day, no? I have heard that hard-core athletes often have relatively high BP] to arterial stiffening), and the likelihood that individual persons have an ideal BP for their own body: how on earth can we know what's average - or what the meaning of that average is? Or what is a healthy BP? And what isn't? Etc? I've always wondered this. To me, the whole BP thing has always seemed somewhat vague & imprecise.

[Minor edits]

Edited by katzenjammer, 21 March 2008 - 01:45 PM.

[Curtis1943]

It seems like a massive ORAC score, does it sound right?

Boily,

Keep in mind that the ORAC score is just one simple in-vitro (test tube/petri dish) that the USDA
and food scientist use to compare the potential antioxidant capabilities of different foods.
The whole picture is a lot more complicated, esp. with metabolism, absorption, genetics, etc.

Of course, it still provides a starting point but its as not as black and white as 0-60mph or 1/4 mile
times in a car.

That ORAC score does look in line with some of the papers on Pubmed, eg PMID 16719535
The paper has the units as per gram, your quote has them listed as per 100 grams.

Excellent points malbecman on the ORAC, lots of companies try to make their ORAC stupendous by giving the value per 100g as they do in whole foods, vs per 1 gram as they do with concentrated extracts. Also something can be an incredible antioxidant but if it does not get past the GI tract then it is likely near useless. Cocoa does seem interesting but more needs to be done on bioavailability as well as some longer term human studies to make me a believer. I dont doubt it is somewhat healthy but this is keeping in mind that 'big chocolate' has funded a lot of what we know about its potential health benefits. The fact that we have not seen much published on bioavailability may mean that they have done this work already but it did not turn out favorable so they didnt publish it. Plus its constituents dont seem to be very unique and it could be that from a health standpoint an equal amount of health benefits can be gained from drinking green tea which has zero the fat or calories of a chocolate bar.

[krillin]

Also something can be an incredible antioxidant but if it does not get past the GI tract then it is likely near useless. Cocoa does seem interesting but more needs to be done on bioavailability as well as some longer term human studies to make me a believer. I dont doubt it is somewhat healthy but this is keeping in mind that 'big chocolate' has funded a lot of what we know about its potential health benefits. The fact that we have not seen much published on bioavailability may mean that they have done this work already but it did not turn out favorable so they didnt publish it. Plus its constituents dont seem to be very unique and it could be that from a health standpoint an equal amount of health benefits can be gained from drinking green tea which has zero the fat or calories of a chocolate bar.

See Tables 4 and 9 for cocoa polyphenol bioavailability in this review.

This database shows that epicatechin and catechin are relatively minor components of green tea but quite concentrated in cocoa. And since we have supplements now we don't have to worry about calories.

[renwosing]

I have a source for cocoa powder.

Anybody interested can PM me.

Thanks.

Renwosing

[malbecman]

Just more proof not to use Dutch processed cocoa.

Also, a lot of variability out there as you might expect........

J Agric Food Chem. 2008 May 14;56(9):3111-7. Epub 2008 Apr 16.
Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process.
Andres-Lacueva C, Monagas M, Khan N, Izquierdo-Pulido M, Urpi-Sarda M, Permanyer J, Lamuela-Raventós RM.

Major brands of cocoa powder products present in the Spanish market were analyzed for monomeric flavanols [(+)-catechin and (-)-epicatechin] and flavonols [quercetin-3-glucuronide, quercetin-3-glucoside (isoquercitrin), quercetin-3-arabinoside, and quercetin]. In addition, the influence of the manufacturing process of cocoa powder products, in particular, the alkalinization treatment ( Dutching), on the original content of these flavonoids has been studied. (-)-Epicatechin was in the range of 116.02-730.26 microg/g, whereas (+)-catechin was in the range of 81.40-447.62 microg/g in the commercial cocoa products studied. Among flavonols, quercetin-3-arabinoside and isoquercitrin were the major flavonols in the cocoa powder products studied, ranging from 2.10 to 40.33 microg/g and from 3.97 to 42.74 microg/g, respectively, followed by quercetin-3-glucuronide (0.13-9.88 microg/g) and quercetin aglycone (0.28-3.25 microg/g). To our knowledge, these results are the first quantitative data in relation to the content of individualized flavonol derivatives in commercial cocoa powder products. The alkalinization treatment resulted in 60% loss of the mean total flavonoid content. Among flavanols, (-)-epicatechin presented a larger decline (67%, as a mean percentage difference) than (+)-catechin (38%), probably because of its epimerization into (-)-catechin, a less bioavailable form of catechin. A decline was also confirmed for di-, tri-, and tetrameric procyanidins. In the case of flavonols, quercetin presented the highest loss (86%), whereas quercetin-3-glucuronide, quercetin-3-arabinoside, and isoquercitrin showed a similar decrease (58, 62, and 61%, respectively). It is concluded that the large decrease found in the flavonoid content of natural cocoa powder, together with the observed change in the monomeric flavanol profile that results from the alkalinization treatment, could affect the antioxidant properties and the polyphenol biovailability of cocoa powder products.

PMID: 18412367

[lucid]

More news in a long line of recent good news:

Sustained Benefits in Vascular Function Through Flavanol-Containing Cocoa in Medicated Diabetic Patients: A Double-Masked, Randomized, Controlled Trial
Study Question: Does cocoa consumption improve vascular function among diabetic patients?

Methods: This study was comprised of two parts: 1) a feasibility study of 10 patients who received single doses of cocoa, with increasing concentrations of flavanols (75, 371, and 963 mg) in a cross-over design, and 2) a randomized study of 41 patients assigned to flavanol-rich cocoa (321 mg flavanols per dose) or a nutrient-matched control (25 flavanols per dose), 3 times per day for 30 days. All subjects were between the ages of 50 and 80 years of age, and had stably treated type 2 diabetes mellitus for at least 5 years. All subjects were asked to refrain from consuming foods high in flavanols (red wine, tea, certain vegetables, and cocoa products) during the study. The primary outcome in both studies was flow-mediated dilation (FMD). Changes in plasma flavanol metabolites were also measured in addition to blood pressure, heart rate, and glycemic control.

Results: At baseline, the mean FMD for the feasibility study was 3.8 +-0.3% and 3.3 +-1.1% for the efficacy study. A single ingestion of flavanol-containing cocoa was associated with significant acute increase in circulating flavanols and FMD in a dose-dependant fashion (at 2 hours: from 3.7 +-0.2% to 5.5 +-0.4%, p < 0.001) with the exception of the lower dose (75 mg), which demonstrated no change in FMD. In the randomized controlled trial study, over a 30-day period, consumption of the trice-daily dose of flavanol-containing cocoa increased the baseline FMD by 30% (p < 0.0001). Endothelium-independent responses, blood pressure, heart rate, and glycemic control were unaffected. At 30 days, plasma levels of flavanol metabolites increased from 1,473+-671 nmol/day to 2,178+- 995 nmol/day.

Conclusions: The authors concluded that diets rich in flavanols can reverse vascular dysfunction in diabetes, thus potentially reducing cardiovascular disease risk.

Perspective: This study adds to current evidence that flavanoid-rich foods may be beneficial for vascular function. Many patients (and physicians) will be pleased to know that a little chocolate is not such a bad thing, and may in fact reduce risk for vascular events.

http://www.cardiosou....asp?cjrID=4260

The perspective is of course silly. Of course the media always says: "well a little chocolate may be good for you". When simple reasoning reveals that a large amount of chocolate is good for you especially if you aren't cramming it full of fats and sugars.

Perhaps it has been mentioned here before, but I was trying to get a reference point for the amount of cocoa powder that one need consume to enjoy the benefits cited in the study. The flavanoid content of cocoa seems to be around 10%/gram which I found hard to believe: (http://www.astrology...chocolate.shtml) So at that rate, the dose was about 3.5g of cocoa powder 3x per day for 30 days. Which is about on par with what people have been doing here @ 10g/day.

[mikeinnaples]

I take 10g in the morning and 10g after the gym with my protein powder. I just wonder what I am really getting out of the powder from BulkFoods.

[malbecman]

Below is the abstract of the paper title I posted a few frames back regarding the processing of Cocoa and its effect on flavanol content. If you go with their measurements, you are looking at a total flavanol content on the order of 100s-low 1000s of ug/gram of cocoa powder. (Epicatechin is primarily assumed to be the major good actor in this whole story and is the most abundant flavanoid although the other flavanoids likely contribute as well). So you prolly arent getting enough with just 10 grams of powder.

Remember, the Kuna Indians that exhibit all the desirable traits from cocoa consumption consume on average 30-40 grams per day in their drinks and they use a very minimally processed cocoa powder with much higher flavanol content than what we use.

The high flavanoid CocoaPro cocoa powder from Mars, Inc. has ~200 mgs of flavanol content per serving of 1 drink (their CocoaVia line) while they state that the average cocoa powder that the rest of us use is more like on the order of 40-50mg per drink serving. I"ve not tried their products but they look interesting (and I'm sure they are pricey-edit, I found them online, it looks like $6 for 5 servings-ouch!). Has anyone else tried CocoVia?

http://www.cocoavia....ion/default.asp

There is also a study from UC Davis, funded in part by Mars, that showed the proof of concept that epicatechin was responsible for the vasodilation in which a dose of pure epicatechin on the order of 1-2 mg/kg in a drink of water showed the same amount flow-mediated dilation effects as 1 drink of CocoaPro.



Flavanol and Flavonol Contents of Cocoa Powder Products: Influence of the Manufacturing Process
C. Andres-Lacueva, M. Monagas, N. Khan, M. Izquierdo-Pulido, M. Urpi-Sarda, J. Permanyer, and R. M. Lamuela-Raventós*
Departament de Nutrició i Bromatologia, XARTA, INSA Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII s/n, Barcelona 08028, Spain
Abstract:
Major brands of cocoa powder products present in the Spanish market were analyzed for monomeric flavanols [(+)-catechin and (−)-epicatechin] and flavonols [quercetin-3-glucuronide, quercetin-3-glucoside (isoquercitrin), quercetin-3-arabinoside, and quercetin]. In addition, the influence of the manufacturing process of cocoa powder products, in particular, the alkalinization treatment (Dutching), on the original content of these flavonoids has been studied. (−)-Epicatechin was in the range of 116.02–730.26 µg/g, whereas (+)-catechin was in the range of 81.40–447.62 µg/g in the commercial cocoa products studied. Among flavonols, quercetin-3-arabinoside and isoquercitrin were the major flavonols in the cocoa powder products studied, ranging from 2.10 to 40.33 µg/g and from 3.97 to 42.74 µg/g, respectively, followed by quercetin-3-glucuronide (0.13–9.88 µg/g) and quercetin aglycone (0.28–3.25 µg/g). To our knowledge, these results are the first quantitative data in relation to the content of individualized flavonol derivatives in commercial cocoa powder products. The alkalinization treatment resulted in 60% loss of the mean total flavonoid content. Among flavanols, (−)-epicatechin presented a larger decline (67%, as a mean percentage difference) than (+)-catechin (38%), probably because of its epimerization into (−)-catechin, a less bioavailable form of catechin. A decline was also confirmed for di-, tri-, and tetrameric procyanidins. In the case of flavonols, quercetin presented the highest loss (86%), whereas quercetin-3-glucuronide, quercetin-3-arabinoside, and isoquercitrin showed a similar decrease (58, 62, and 61%, respectively). It is concluded that the large decrease found in the flavonoid content of natural cocoa powder, together with the observed change in the monomeric flavanol profile that results from the alkalinization treatment, could affect the antioxidant properties and the polyphenol biovailability of cocoa powder products.

Edited by malbecman, 27 May 2008 - 10:20 PM.

[shuffleup]

Has anyone else tried CocoVia?

http://www.cocoavia....ion/default.asp

I saw this at drugstore.com but seems like too much sugar in their products. The unsweetened mix has 13g's of sugar.

[mikeinnaples]

I've only had thier bars. Really wasnt impressed though they tasted pretty good.

[Mind]

A study indicating benefits from a synthetic form of ECGC. The article calls it GECGC. I did a short search but could not find out how they are changing ECGC. It is another study funded by Mars Corp. Looks like they are trying to come up with something to patent. Does anyone know how well ECGC protects against cancer.

[cmorera]

replying to the very first post here, I'd like to make a few comments.

This tribe of people consume cocoa daily, and have very low rates of heart disease, cancer, stroke and diabetus compared to the western world. Well, how does their refined sugar and processed food intake compare to the western world? How about their TV consumption, sedentary lifestyle or trips to Krispy Kreme per week?

So, its a bit silly to compare a tribe of people to the western world, linking one habit the people do (consume cocoa at approximately 40 servings per week) to their dramatic difference in causes of death and lack of other certain types of illnesses.

An accurate study would compare this tribe who consumes cocoa daily, to a neighboring or similar tribe with similar living conditions, who do not consume cocoa daily. IMO, comparing a tribe of natives in South America to a American county bumpkin watching Jerry Springer and eating KFC, and concluding it must be the cocoa!


Yes, there are other studies that attempt to be more objective, and some even funded by Mars company or the chocolate industry. I think this data should be considered in broader terms however.

I do plan on adding a chocolate item to my food daily intake, because of several studies including this one with positive results. Even in the research posted in this thread however, some have pointed out that even consuming the sugar content of a single Hershey's Kiss may out weight the health benefits from the cocoa itself actually. So maybe we should be focusing first on eliminating bad habits that could be causing these issues.


I guess what i'm saying is, there is lack of adequate control in this study.

Edited by cmorera, 17 July 2008 - 06:41 PM.

[cmorera]

oh a different note, I currently have 'cocoa nibs' and have tried to ingest them one time, but they had an extremely bitter taste. Have people come up with good ways to ingest this stuff to make it a bit flavorful? I dont expect it to taste like a snickers, but something to make it a bit more palatable.

Also, I am probably going to try in hot water at some point to simulate the 'hot' drink the natives used, does anyone know if a temperature is too hot or can damage catechins or other health beneficial components? Or would warm water be a better alternative. thanks fellow chocolate peoples ^_^

[Brainbox]

I grind my nibbs in a coffee grinder. An electric one with rotating knife. Works OK if you do not do it to long because in that case it becomes a bit sticky and oily. But it's possible to get a decent powdered form to mix in skakes. I also tried to eat the nibbs directly, but the taste is, uhm, something to get acquired to.

Edited by SubZero, 17 July 2008 - 10:23 PM.

[kenj]

>>> oh a different note, I currently have 'cocoa nibs' and have tried to ingest them one time, but they had an extremely bitter taste. Have people come up with good ways to ingest this stuff to make it a bit flavorful? I dont expect it to taste like a snickers, but something to make it a bit more palatable.

Try them in salads! I have a tablespoon in my salad along with a small handful of nuts. Makes it all more interesting.
BTW, I have a daily cup of organic cocoa with soy milk, stevia and theobromine to whisper a more smooth boost than coffee.
I've cut down on my chocolate consumption, - used to eat 50G+/day, but that adds up calories I'd rather be without, and a cup of hot chocolate is just as good at ~80 cals.

[Forever21]

Any updates on Navitas & Dagoba guys?

The Navitas Nibs have 0% iron. (seen in Canada July 2008)

I have LEF cocoa supplement, Navitas, Dagoba and NOW powder. I'll read this thread again and buy the other good brands mentioned. The one from Amazon looks good. I will probably stop taking Navitas & Dagoba.

Edited by Forever21, 18 July 2008 - 04:45 PM.

[cmorera]

I'm doing some more research now, with my 'late' catching up to this thread, but it seems from old texts that chocolate was regarded as a way to 'add flesh' or make you gain weight. Does anyone notice these effects?

Also, I'm trying to find a recipe for a traditional Cocoa drink, something like that the Kuna's use, or the Mayan's or other culture that used chocolate as a traditional beverage.

More info.

Spanish chroniclers of the conquest of Mexico by Hernán Cortés relate that when Montezuma II, emperor of the Aztecs, dined he took no other beverage than chocolate, served in a golden goblet and eaten with a golden spoon.

Then again I hope chocolate is not linked with human sacrifices oO

For now, my consumption method of nibs is just to add to hot water, then they soften after a few minutes, and drink the water with the chips still in them. The chips are not especially bitter after this, and can be chewed or used like tobacco dip then swallowed. Taste is neutral with this method. Would be very interested in a classic cocoa beverage recipe!

[Brainbox]

The golden spoon and human sacrifices are just placebo. And so 20th century.

[tintinet]

ISTM the weight gain issue likely reflected intake of cocoa butter and, perhaps also, sugar. I use raw and roasted organic cocoa powder sans the butter and sugar, and I've not gained any flesh, FWIW.

[Forever21]

My notes from this thread

http://livesuperfood...CFQ5fggodEnb6pw

http://www.amazon.co...e/dp/B000FFGS4M

http://www.amazon.co...1570035-1930437

http://www.rawguru.c...owder-1-lb.html

http://www.amazon.co...8514309-6806262


AUSTRALIA

http://www.livingear.../Raw_Cacao.html

http://www.powersupe...ower/index.html



I am getting the one from Sunfood Nutrition (Nature's First Law) and will stay away from Navitas & Dagoba.

Edited by Forever21, 21 July 2008 - 03:46 PM.

[Mind]

more good news about chocolate

The findings, published in the last issue of the Journal of Nutrition, official journal of the American Society of Nutrition, come from one of the largest epidemiological studies ever conducted in Europe, the Moli-sani Project, which has enrolled 20,000 inhabitants of the Molise region so far. By studying the participants recruited, researchers focused on the complex mechanism of inflammation. It is known how a chronic inflammatory state represents a risk factor for the development of cardiovascular disease, from myocardial infarction to stroke, just to mention the major diseases. Keeping the inflammation process under control has become a major issue for prevention programs and C reactive protein turned out to be one of the most promising markers, detectable by a simple blood test.

The Italian team related the levels of this protein in the blood of examined people with their usual chocolate intake. Out of 11,000, researchers identified 4,849 subjects in good health and free of risk factors (normal cholesterol, blood pressure and other parameters). Among them, 1,317 did not use to eat any chocolate, while 824 used to have chocolate regularly, but just the dark one.

"We started from the hypothesis," says Romina di Giuseppe, 33, lead author of the study "that high amounts of antioxidants contained in the cocoa seeds, in particular flavonoids and other kinds of polyphenols, might have beneficial effects on the inflammatory state. Our results have been absolutely encouraging: people having moderate amounts of dark chocolate regularly have significantly lower levels of C-reactive protein in their blood. In other words, their inflammatory state is considerably reduced." The 17% average reduction observed may appear quite small, but it is enough to decrease the risk of cardio-vascular disease for one third in women and one fourth in men. It is undoubtedly a remarkable outcome".

[Forever21]

Mood elevators and Anti-depressants
Cacao is a great source of serotonin, dopamine, anandamide and phenylethylamine (PEA), four well-studied neurotransmitters, which are associated with feelings of well being and help alleviate depression. Both PEA and Anandamide (the bliss chemical) are found in abundance in the brains of happy people and are particularly released when we are feeling happy. Both of these nuerotransmitters are present in raw cacao in large enough quanitities to affect the brain and lift our moods. Cacao also contains monoamine oxidase inhibitors (MAO Inhibitors) that keep neurotransmitters in the bloodstream for longer without being broken down.

Many of the natural chemical compounds in raw cocoa or cacao beans and in organic dark chocolate have been discussed in scientific literature as being pharmacologically significant to health. Here is a partial list of these active substances in natural organic chocolate (and more are discussed below).

Anandamide (a neurotransmitter known as "the bliss chemical")
Arginine (nature's aphrodisiac)
Dopamine (a neurotransmitter)
Epicatechins (antioxidants)
Magnesium (for healthy heart function)
Serotonin (anti-stress neurotransmitter)
Tryptophan (anti-depressant amino acid)
Phenylethylamine (PEA) (controls the ability to focus attention and stay alert)
Polyphenols (antioxidants)
Histamine
Tyramine
Salsolinol

Does it actually cross the blood–brain barrier? How much intake will produce noticeable effect?

[StrangeAeons]

Mood elevators and Anti-depressants
Cacao is a great source of serotonin, dopamine, anandamide and phenylethylamine (PEA), four well-studied neurotransmitters, which are associated with feelings of well being and help alleviate depression. Both PEA and Anandamide (the bliss chemical) are found in abundance in the brains of happy people and are particularly released when we are feeling happy. Both of these nuerotransmitters are present in raw cacao in large enough quanitities to affect the brain and lift our moods. Cacao also contains monoamine oxidase inhibitors (MAO Inhibitors) that keep neurotransmitters in the bloodstream for longer without being broken down.

Many of the natural chemical compounds in raw cocoa or cacao beans and in organic dark chocolate have been discussed in scientific literature as being pharmacologically significant to health. Here is a partial list of these active substances in natural organic chocolate (and more are discussed below).

Anandamide (a neurotransmitter known as "the bliss chemical")
Arginine (nature's aphrodisiac)
Dopamine (a neurotransmitter)
Epicatechins (antioxidants)
Magnesium (for healthy heart function)
Serotonin (anti-stress neurotransmitter)
Tryptophan (anti-depressant amino acid)
Phenylethylamine (PEA) (controls the ability to focus attention and stay alert)
Polyphenols (antioxidants)
Histamine
Tyramine
Salsolinol

Does it actually cross the blood–brain barrier? How much intake will produce noticeable effect?

Most neurotransmitters by themselves will not cross the BBB, but will exert systemic effects; which is usually not a good thing. Tryptophan is the precursor to 5-HTP, which is the precursor to serotonin. Serotonin in the gut induces all sorts of unpleasant GI effects (think cholinergic). The newer anti-emetic drugs like ondansetron are systemic serotonin antagonists. Dopamine does not cross the BBB, this is why Parkinson's patients can't take it directly; they must take L-DOPA. They also take Carbidopa so that the dopamine will not act systemically. Dopamine is a vasoconstrictor and beta agonist; since people are not experiencing these adverse effects I have to imagine they aren't present in significant quatities.

What I'm most worried about is people who use Deprenyl, as there is a really nasty synergy between selegiline and PEA that can cause hypertensive crisis. From what I understand, cocoa is pretty rich in PEA. I hope people who supplement with high doses of cocoa are aware of this interaction.

[Forever21]

So cocoa does not / would not give this happy pleasant mood feeling eh?

Thank god there's porn.

[niner]

I ran across this disturbing report today, and thought it deserved some attention. Chocolate consumption is related in this retrospective study to reduced bone density. They think it may be due to the oxalic acid content of chocolate.

Am J Clin Nutr. 2008 Jan;87(1):175-80. Free Full Text
Chocolate consumption and bone density in older women.
Hodgson JM, Devine A, Burke V, Dick IM, Prince RL.

Royal Perth Hospital Unit, the University of Western Australia School of Medicine and Pharmacology, Perth, Australia. jonathan.hodgson@uwa.edu.au

BACKGROUND: Nutrition is important for the development and maintenance of bone structure and for the prevention of osteoporosis and fracture. The relation of chocolate intake with bone has yet to be investigated. OBJECTIVE: We investigated the relation of chocolate consumption with measurements of whole-body and regional bone density and strength. DESIGN: Randomly selected women aged 70-85 y (n=1460) were recruited from the general population to a randomized controlled trial of calcium supplementation and fracture risk. We present here a cross-sectional analysis of 1001 of these women. Bone density and strength were measured with the use of dual-energy X-ray absorptiometry, peripheral quantitative computed tomography, and quantitative ultrasonography. Frequency of chocolate intake was assessed with the use of a questionnaire and condensed into 3 categories: <1 time/wk, 1-6 times/wk, >or=1 time/d. RESULTS: Higher frequency of chocolate consumption was linearly related to lower bone density and strength (P<0.05). Daily (>or=1 times/d) consumption of chocolate, in comparison to <1 time/wk, was associated with a 3.1% lower whole-body bone density; with similarly lower bone density of the total hip, femoral neck, tibia, and heel; and with lower bone strength in the tibia and the heel (P<0.05, for all). Adjustment for covariates did not influence interpretation of the results. CONCLUSIONS: Older women who consume chocolate daily had lower bone density and strength. Additional cross-sectional and longitudinal studies are needed to confirm these observations. Confirmation of these findings could have important implications for prevention of osteoporotic fracture.

PMID: 18175753

[YBC]

I ran across this disturbing report today, and thought it deserved some attention. Chocolate consumption is related in this retrospective study to reduced bone density. They think it may be due to the oxalic acid content of chocolate.

Ouch, that's quite disturbing for someone like me who consumes around 50 grams of non-alkalized powder a day, sometimes more. Is there anyway to get around this problem? I guess sweetening it with xylitol (supposedly increasing bone density in rats) and supplementing with D3 isn't enough, ehum...

Edited by YBC, 19 January 2009 - 09:56 PM.