If I were to conduct a survey on chocolates, it would be evident that they are loved by many. While I personally believe milk chocolates are the best, opinions differ, with some preferring dark chocolates despite their slight bitterness, while others avoid orange chocolates for various reasons. We all share a common love for chocolates, but our preferences and reservations differ greatly. Surprisingly, many of us are unaware of the complex composition of chocolates.
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Let me share a surprising fact! Chocolates contain compounds that have similar effects on the body as coffee, marijuana, and amphetamines. Theobroma cacao, also known as cocoa, is the tropical plant from which chocolate is derived. Several tropical plants, like Coffea arabica (coffee), Erythroxylum coca (cocaine), and Papaver somniferum (morphine), are also used for stimulants, producing alkaloids that affect us pharmacologically.
Alkaloids are compounds with one or more nitrogen atoms in them thereby causing pharmacological effects on us. So, for easy understanding, chocolates also have caffeine which keeps us awake by blocking adenosine receptors in the brain thereby preventing neuronal activity that would have occurred if adenosine binds with adenosine receptors. This makes you feel tired but when you drink caffeinated drinks, or you eat that dark or brown chocolate, the caffeine in them binds to the receptors thereby preventing the tired feeling, making you feel awake and alert.
Before you think about binging on chocolate bars to stay awake, remember that chocolate contains only trace amounts of caffeine. But it does have another alkaloid called theobromine, which is structurally similar to caffeine but with some differences. Theobromine is also a stimulant and blocks adenosine receptors, though it acts more slowly and has a longer duration compared to caffeine. However, be cautious, as theobromine is toxic to dogs and can lead to serious health issues if consumed by them.
Now, let's talk about Phenylethylamine, an alkaloid similar in structure to amphetamine. Amphetamine and methamphetamine are strong nervous system stimulants, and since Phenylethylamine resembles them, it is also considered a stimulant. When you consume chocolates, Phenylethylamine binds to receptors that amphetamines target, leading to the release of dopamine and norepinephrine in the body. Dopamine provides a feeling of happiness, while norepinephrine increases heart rate and blood sugar levels, leading to a sense of awareness.
I must clarify that despite the presence of stimulants like caffeine and alkaloids like theobromine and Phenylethylamine, there's no need to stop enjoying chocolates. The quantities present in chocolates are not comparable to dangerous substances like cocaine. Moreover, chocolates also contain cannabinoids, specifically anandamide, which is also found in marijuana. Anandamide binds to CB1 and CB2 receptors in the brain, producing a relaxing effect. However, the potency of this effect is limited since our bodies produce their own anandamide, which is quickly broken down by fatty acid amide hydrolase (FAAH).
Different chocolates have different concentrations, and while some chocolates that we refer to as chocolates have a small concentration because they aren't really chocolates but contain more of other ingredients such as milk chocolate, Some chocolate have a high concentration such as Dark chocolate or Baking Chocolate. So when you are eating that chocolate bar, you should know what you are eating, and not worry about being high or dying because theobromine is the lethal compound in chocolate but the lathal dose is 1,000 mg/kg of body weight. So it will take a 75kg person to consume 75,000 mg of theobromine before it can be lethal and that is really impossible.
While enjoying that tasty chocolates for those who are not taking the dark chocolate, it is important to remember that moderation is safe. it's essential to be mindful of the composition of chocolates and appreciate the delightful experience they offer without unnecessary concern but remember what they are made off.
REFERENCE
- (https://biobeat.nigms.nih.gov/2020/02/the-chemistry-of-chocolate/)
- (https://www.science.org.au/curious/everything-else/chocolate)
- (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4145303/)
- (https://analyticalscience.wiley.com/do/10.1002/sepspec.1440186f7de/)
- (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4335269/)
- (https://escholarship.org/uc/item/2kk1604c)
- (https://www.psychologytoday.com/us/blog/the-red-light-district/202010/is-it-possible-overdose-chocolate)