Did you know that chocolate and the endocannabinoid system (ECS) have a quite fascinating biochemical connection?
I recently watched a movie “Chocolate,” and I wondered how chocolate works in our bodies, so I did a little digging…Read on!
Chocolate contains several naturally occurring compounds that can interact with the same biological system that CBD and THC interact with.
There are three particularly interesting connections.
- Chocolate contains compounds related to anandamideAnandamide is one of the body’s naturally produced cannabinoids. It is sometimes called the “bliss molecule” because of its involvement in mood, pleasure, motivation, and reward.Anandamide:
- Activates CB1 cannabinoid receptors.
- Participates in regulating mood and emotional responses.
- Influences appetite and reward pathways.
- Plays a role in pain signaling.
Researchers discovered small quantities of anandamide in cocoa and chocolate in the 1990s.
- Chocolate contains compounds that may slow anandamide breakdownChocolate contains two fatty acid compounds N-oleoylethanolamine (OEA) and N-linoleoylethanolamine (LEA) (do not ask me how to pronounce these!), which may inhibit anandamide breakdown in our bodies. That is a good thing because if OEA and LEA slow anandamide breakdown, anandamide could remain available longer, potentially extending its effects, which means more bliss for you!
Chocolate activates the brain’s reward system
Chocolate consumption has also been associated with changes in circulating endocannabinoids.
One human study found increases in circulating:
- Anandamide (AEA).
- 2-AG (another naturally occurring endocannabinoid).
- OEA.
These compounds are involved in appetite, food motivation, and reward.
So while it is not proven that chocolate directly stimulates cannabinoid receptors, the body’s response to pleasurable food may itself increase endocannabinoid signaling (better mood, lower pain, the feeling of pleasure, etc).
What does this mean?
The interesting takeaway is that the endocannabinoid system isn’t exclusive to cannabis.
Our bodies produce their own cannabinoids, and certain foods contain compounds that may influence the production, availability, or breakdown of these signaling molecules.
And chocolate is one of those delicious examples!
