Effects of Chocolate on Mood - Research Paper Example

? Effects of Chocolate (Anandamide) on Mood When people are sad and stressed, they usually resort to chocolate. There has been a lot of talk about the “happy and good feeling” experienced after eating chocolate. Thus, it is interesting to find out the chemical compositions of chocolate and how they can make us feel pleasurable by affecting our brain. In the paper, the effect of anandamide, one of the chemicals found in chocolate is discussed. A search of PubMed and Web of Knowledge was conducted in order to get the data. References were collected by searching the terms ‘chocolate brain’, ‘chocolate anandamide’ and ‘anandamide brain’. Filters were used to filter out certain article types such as in vitro studies, animal studies and human clinical studies. From the in vitro studies, anandamide activates cannabinoid receptors which then stimulates dopamine release. Evidently, dopamine acts as a neurotransmitter stimulates the brain’s pleasure center to control the generation of pleasure and helps to regulate emotion. The animal studies also showed that anandamide acts on the animals’ endocannabinoid system which is involved in emotional control. On the other hand, both observational studies and human clinical studies generally showed that people eating chocolate have elevated mood and positive emotion. From the results, we can conclude that anandamide found in chocolate is one of the chemicals responsible for the elevated mood bring by eating chocolate. However, there are over 300 chemicals found in chocolate, there may be other chemicals involved in the pleasurable feeling experienced after eating chocolate. More research on chocolate is needed. Introduction Chocolate has been commonly referred to as an aphrodisiac and psychoactive food. To this end, the cocoa plant is the natural parent derivative of the ultimate end product that is chocolate. The cocoa bean is a constituent seed of a tropical tree known as Theobroma cacao (Afoakwa, 2010). Evidently, chocolate is attributed as having a varied number of uses from the ancient to contemporary periods. For example, the ancient Aztec community used the cacao beans in preparing a steamy and thick beverage that had significant restorative and stimulant properties. According to nutrition researchers such as Michael Levine, chocolate is among the perfect foods in the world. Moreover, chocolate is credited with having positive effects on an individual’s body and heart. However, it is critical to note that dark chocolate is the major beneficial variety. This is because it contains a high amount of cocoa, and relatively low levels of cocoa butter (Becket, 2008). In contrast, the other varieties of white and milk chocolates contain low amounts of cocoa but high amount of cocoa butter. Apparently, the white and milk chocolate varieties constitute the most commercially sold and popular varieties among consumers. To this end, most people are fooled into thinking that the white and milk varieties exhibit significant health benefits. On the contrary, only the dark chocolate poses significant health benefits. Evidently, the dark chocolate variety possesses cardioprotective properties due to the presence of phenolic phytochemicals and flavonoids (Ruiz et al. 2000). The flavonoids exhibit defensive properties on the heart by maximizing endothelial functions, minizing oxidation, lowering hypertension, and minimizing the risk of blood clots Vizi, & Lajtha, 2008). Consequently, the likelihood of heart disease is minimized. Moreover, dark chocolate is associated with vital minerals such as magnesium that aids in the proper functioning of organs in the body. There is an undeniable feeling of sensual and euphoric pleasure that is produced after consumption of chocolate. To this end, research on the chemical components of chocolate have been conducted to identify the casual agents of the elevated mood. Evidently, chocolate contains a concoction of bioactive compounds that result to ‘feel good factors’ on the mind. These include anandamide, Theobromine, phenylethamine, epicatechin or flavenoid, and tetrahydro-beta-carbolines C (Mechoulam & Fride, 2001). In particular, anandamide is a unique bioactive compound found in chocolate. Moreover, it is an endogenous cannabinoid that is present in the brain (Fredholm, 2011). To this end, annandamide fuses with cannabinoid brain receptors in the brain. Consequently, a growing body of evidence suggests that it elicits response of euphoria or elevated mood. Anandamide has been discovered as a vital actor in memory, fertility, pain, appetite and depression. Moreover, the anandamide messenger molecule has been established as a common denominator in forgetful mice, chocolate cravings and blissful pigs. To this end, the subsequent sections will delve into the effect of anandamide release by examining in vitro evidence, animal evidence and human clinical studies. To this end, the methods used in locating relevant articles and the consequent results will be intricately elaborated. Furthermore, a discussion on the findings from all the articles will be discussed conclusively. Finally, a discussion on the future directions and further needs assessment for research will be distinctively observed before delving on an elaborate conclusion. Methods A search of PubMed, Medline and Web of Knowledge was conducted in order to establish relevant data. To this end, references were collected by searching the terms ‘chocolate brain’, ‘anandamide chocolate’, ‘chocolate anandamide’ and ‘anandamide brain’. Moreover, filters were used to delineate specific article types such as in vitro studies, animal studies and human clinical studies. Consequently, a total of thirty articles were identified and comprehensively applied in developing the research paper. Results There were a total number of thirty articles identified for use in the research. The thirty articles compromised of in vitro evidence, animal studies as well as human clinical studies relevant to the chocolate’s anandamide bioactive component. Consequently, all articles relevant to each sub heading of the in vitro evidence, animal studies and human clinical studies are intricately summarized in the subsequent sections. 1) In Vitro Evidence According to a research conducted by Morris and Tarren (1999), chocolate contains several pharmacological properties that induces drug like effects on a person. Evidently, the anandamides are molecules present in chocolate that imitate the functions of cannabinoids. Other cannabinoids such as marijuana have been in supply as medicinal drugs for treating, seizures, glaucoma, migraines, nausea and pain. Moreover, they have been used as recreational drugs due to the mood arousal, relaxation, and mind altering properties. To this end, a research study undertaken at San Diego in the Neuroscience Institute identified anandamide as a principal target of the brain’s endogenous cannabinoid system. The anandamide combines with the brain’s cannabinoid receptors and thus results to feelings such as euphoria and increased sensitivity. These feelings are in effect imitations of the psychoactive responses of cannabinoid drugs (Bruinsma & Taren, 1999). Fernando et al. (2005) offered description of endogenous cannabinoid system. To this end, they described it as a lipid signaling mechanism charged with regulatory functions in all vertebrates’ bodies. Moreover, the article stated that the major endocannabinnoids are minute molecules stemming from anandamide and arachidonic acid. Evidently, endocannabinoids act as regulators of postsynaptic transportation and interact with neurotransmitters such as dopamine (de Fronseca 2005). Kirsti Dyer while investigating the effects of chocolate on the mind, established that anandamide was produced as a neurotransmitter. In effect, the anandamide targeted the similar brain receptor as tetrahydrocannibinol (THC). Evidently, THC constitutes the major component in cannabis. Moreover, she equally noted that two other chemical slowed down the breakdown process of anandamide. Consequently, this led to the prolonged effect of anandamide on the brain (Dyer, 2006).Moreover, in vitro studies by Fride (2002) have displayed that anandamide congeners; such as oleoyl ethanolamide, linoleoyl ethanolamide and oleamide that do not bind with cannanoboid 1 receptors; exhibit cannabiminetic effects similar to anandamide. Tomaso, Beltramo & Piomelli (1996) linked the presence of imitations of anandamide compound to dark chocolates. Moreover, they equally established the identity of compounds that blocked the breakdown of anandamide. As a result, they identified these compounds as N-acylethanolamines. To this end, the authors speculated that the pleasurable feeling from chocolate emanated from anandamide conservative N-acylethanolamines and anandamide (Tomaso, Beltramo & Piomelli, 1996). In examining the endocannabinoid signaling pathway, Mangieri and Piomelli (2007) studied its effectiveness in the treatment of depression. To this end, changes in the amount of endogenous or cannabinoid CB (1) receptors as well as the 2-AG and anandamide were studied in humans affected by depression. Moreover, animal rodents exhibiting depression tendencies were equally examined. To this end, suppressors of anandamide inactivation were identified as catalyzers of mood behavior as well as maximization of stress adaptive mechanisms. Consequently, the research exhibited the efficacy of endocannabinoid metabolism regulators as a possible therapy treatment of depression. (Mangieri & Piomelli, 2007). In vitro studies on the human tissue by Steffens et al. (2004) investigated the effects of cannibinoid receptors on dopamine release in multi-fused slices of brain. To this end, the results produced in human tissue showed that endocannabinoid levels in the cabbaninoid receptors were 1.07nm (Steffens et al., 2004). Consequently, the implication drawn was that dopamine release was modulated by cannabinoids. In-vitro investigation on cellular actions of annadamide was conducted by Jennings et al. (2003). The research was conducted in vitro on the superficial medullary dorsal horn of rats. Evidently, anandamide exhibited an increased rate of 545 in the minute excitatory post synaptic currents (mEPSCs). This occurred without significant changes on the amplitude. Moreover, the results showed that the anandamide within the superficial dorsal horn , acted pre-synaptically to increase exit of glutamate (Jennings et al. 2003). Hetherington, & MacDiarmid (1993) did an observational study on the effect of chocolate cravings and consumption on mood. This was through interviewing respondents via questionnaires. The information related to food cravings, dieting, eating, weight and depressions. Evidently, the results produced on mood showed that 66% exhibited negative feelings such as unhappy, irritable and angry when cutting down on their consumption of chocolate (Hetherington & Macdiarmid, 1993). Moreover, fifty two percent exhibited negative moods such as depression, stress and loneliness during cravings. In addition, 54%, 86% and 46% of respondents equated positive feelings before, during and after consumption of chocolate respectively (Hetherington & Macdiarmid, 1993). To this end, a majority of respondents exhibited positive feelings. 2) Animal Evidence Biochemichal data by Derkinderen et al. (1996) showed that anandamide played a part in the making and disruption of short term neural terminals. The research conducted was based on administration of anandamide on mice test subjects. To this end, animal studies indicated that memory loss was induced by anandamide in over 70% of the test subjects. (Derkinderen, Burgaya & Toutant, 1996). Mahler, Smith & Berridge (2007) sought to identify endocannabinoid hotspots for sensory pleasure in humans and animals. Consequently, they tested whether small injection doses for anandamide in the medial nucleus accumbens shell increased bitter and sweet taste reactions in rats. The results indicated that anandamide ‘liking’ responses doubled in the test subjects. Consequently, the results proved that endocannabinoid signals present in the medial acumbens shell increased the positive consequence of a natural reward ( Mahler, Smith & Berridge, 2007). Di Marzo et al. (1998) showed that anandimides given orally in high doses to mice stimulated cannabimimetic responses. To this end, the small amount of anandimide in powdered cocoa suggested it was a processing artifact in chocolate (Di Marzo et al. 1998). Further research has been conducted on the sedative efficacy of anandamide on the mood of animals. The research was conducted by Gary Weesner, an agricultural researcher with USDA. To this end, the results deduced from the pig test subjects indicated they laid down more and walked less. The implications drawn were consistent with a relative calmness in mood. Research on the endocannabinoids work as mediators of the homeostatic and hedonic systems was conducted by Mendez et al. (2012). To this end, the test subjects were rats in which the aim was to ascertain that palatable food influenced conditioned place preference (CPP). The results showed that endocannabinoids mediate the positive valence of emotions such as negative, pleasant or unpleasant (Mendez et al., 2012). Hao et.al, (2000) conducted a study on the effects of low dose anandamide delivery on the food consumption, and cognitive capabilities in diet restricted mice. The research equally sought to establish the corticosterone and neurotransmitter levels. Consequently, the results indicated 44% increase in food consumption by the mice treated with anandamide. Moreover, the hypothalamus of the mice indicated higher amounts of dopamine, norepinephrine, and 5-hydroxytyptamine. Furthermore, in diet restricted mice, neurotransmitter concentrations decreased significantly in areas that were partly replaced by anandamide for 5-HT and dopamine (Hao et.al, 2000). To this end, the administration of low levels of anandamide exhibited better cognitive abilities, food intake as well as reversing part of the change in neurotransmission due to diet restriction. In a study showing the relationship between level of anandamide and anxiety, Ribeiro et al (2009) examined mice treated with anandamide and subjected them to the elevated plus maze and open field test. In effect, the results showed that an anandamide dosage of 0.1mg/kg manifested into a higher time taken as well as the coverage distance in open field. Moreover, the mice exhibited increased explorative of the elevated plus maze. To this end, administration of anandamide resulted to increased elevations in the endocannabinoid (Ribeiro et al. 2009). Moreover, it resulted to an inverted U shaped dosage reaction in animal subjects of anxiety. Solinas et al (2006) conducted research to the effect of showing that anandamide administration increased the amounts of dopamine in rats’ nucleus accumbens shell. Evidently, the increase in dopamine levels was reflective of the drug abuse effect synonymous among humans. Consequently, the results proved that anandamide plays a role in the initiation of reward processes for the brain. Human Studies Macht & Dettmer (2006) conducted a human clinical study on the emotional change after eating chocolate. To this end, the research was focused on monitoring the mood of thirty seven women after eating as chocolate bar and apples. Consequently, the results indicated that the women experienced heightened moods after consumption of chocolate. Moreover, some women exhibited feelings of joy after eating chocolate while others experienced guilt. Furthermore, the positive responses were apparently due to the sensory pleasure that were stimulated by low hunger. On the other hand, the guilt reactions were elicited by negative food related perceptions (Macht & Dettmer 2006). Benton & Donhoe (1999) while conducting a research on the effects of nutrients and mood established that chocolate had the highest impact on mood. To this end, the factor analysis was used in exploring attitudes to chocolate. The results indicated that persons craved for chocolate when they experienced low self esteem and emotional distress. Moreover, chocolate was consumed by persons exhibiting hysteroid dysphoria, anxiety and boredom (Benton & Donhoe 1999). Furthermore, the increase in cravings for chocolates was credited with its ‘drug like’ components such as caffeine, magnesium, anandamides and phenylethylamine. A human clinical study that examined the immediately effects of eating chocolate on mood was conducted by Macht & Mueller (2007). Evidently, the research sought to prove that immediate consumption of chocolate elicited negative mood as opposed to neutral or positive mood. Furthermore, the research equally wanted to prove that palatability of the chocolate played a part in inducing the effects. The results indicated that consumption of chocolate minimized negative moods. However, based on palatability, negative mood was enhanced after eating unpalatable chocolate. However, the negative mood subsided after consumption of palatable chocolate. To this end, consumption of palatable chocolate affected the mood and contributed to the personal habit of eating to counter stress (Macht & Mueller 2007). In the advent of explaining chocolate craving and psychoactive effects of chocolate, Paoletti et al (2011) conducted observational studies on healthy human test subjects. To this end, the human test subjects ingested varieties of white, dark and milk chocolate. Evidently, heightened levels of psychoactive activity were exhibited by those who consumed dark chocolate (Paoletti et al. 2011). Radin, Hayssen & Walsh (2007) conducted a research on the effects of intentionally manipulated chocolate on mood. To this end, a place controlled, random and double blind investigation was set up to determine if exposed chocolate elicited a positive mood compared to unexposed ones. Consequently, the results indicated that mood improved significantly after consumption of exposed chocolate than unexposed chocolate. The implication drawn here was that intention enhanced the mood heightening properties of chocolate (Radin, Hayssen & Walsh, 2007). Discussion The in vitro studies showed that anandamide activates cannabinoid receptor which then stimulates the production of dopamine. Moreover, the brain’s cannabinoid receptors combined anandamide and thus resulted to feelings such as euphoria and increased sensitivity. These feelings are in effect imitations of the psychoactive responses of cannabinoid drugs. However, part of the weakness in vitro studies show that the studies have not been comprehensive in predicting the specific effects of chocolate on humans. This is in recognition of the concoction of compounds present in chocolates. Moreover the craving effect has not offered substantive evidence to show that it is caused by compounds such as tryptophan and phenylethlamine (Litwack, 2009). The observational and clinical human studies widely exhibited that people eating chocolate have elevated mood and positive emotion. Furthermore, the observational studies showed that majority of cravings were evident in women experiencing emotional distress. To this end, anandamide emerged as an imitation of tetrahydrocannibol that aided signaling in the brain. However, observational studies in the effect of anandamide in chocolate experienced some weaknesses. Incidentally, it was evident that the anandamide blissful effect was limited to dark chocolate only (Wilson & Hurst, 2012). Future Directions According to Russo et al. (2002), future research on anandamide should focus on testing it plus associate congeners in certain behavioral assays. For example, ‘place preference’ or ‘drug discrimination’. This will eventually provide further insight on the putative function of endocannabinoids in the chocolates’ reward effects. Conclusion To this end, the scientific research on anandamide in has shown sufficient evidence that it contributes to elevated moods. Consequently, it has attempted to offer some insight on the extreme craving and desirability of chocolate. References Afoakwa, E. O. (2010). Chocolate science and technology. Chichester, U.K.: Wiley- Blackwell. Derkinderen, P., Burgaya, F., & Toutant, M. (1996). Nature. Science, 273 (5282), 1719-1722. Macht, M., & Dettmer, D. (2006). 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