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by
Jacqueline Jaeger Houtman
It is produced from the pod of a tree native to Central America whose genus, Theobroma,
translates as “food of the gods.”
The Aztecs regarded it as an aphrodisiac.
It contains a multitude of chemical compounds that act on our brains and blood vessels.
It can be made into chips, mousse, and molé.
And the answer is: Chocolate.
Of all the sweets, chocolate seems to hold a special place in our hearts. What is in chocolate that affects us so
deeply? Scientists have been asking that question and they have discovered that chocolate is chock full of
compounds which can affect our health and mood, as well as our waistline.
“Chocolate is not a food,” you say. “It’s a drug.” You may be right. Some studies suggest a chemical basis for
our cravings. Chocolate contains unsaturated N-acylethanolamines, which may mimic the effects of marijuana.
Other compounds, the tetrahydro-beta-carbolines, are the same alkaloids that play a role in the cravings of
alcoholics. Of course, chocolate also contains caffeine, a known addictive substance.
“I’m not addicted to chocolate,” you say. “I just like the way it makes me feel.” There may me a chemical basis
for that, as well. Chocolate has quite a bit of phenylethylamine (PEA), an amphetamine-like substance which
some say gives one the feeling of being in love, raising blood pressure and heart rate and heightening
sensations. Low levels of PEA are associated with depression, so maybe we eat chocolate when we’re
depressed so we can feel more like we do when we’re in love. Likewise, it is thought that women with
premenstrual syndrome crave chocolate because they are deficient in magnesium, a mineral found in abundance
in chocolate. Just the smell of chocolate has a measurable calming effect on the brain.
“Something that feels so good can’t be good for me,” you say. You may be wrong. Research (much of it funded
by chocolate manufacturers) has demonstrated that chocolate contains antioxidants called flavonoids, which are
beneficial to the cardiovascular system. These compounds inhibit inflammation and narrowing of the blood
vessels. The result may be a lowered risk for heart disease and stroke. These antioxidants, which are also
found in green tea, red wine and fruits and vegetables, are twice as concentrated in dark chocolate as in milk
chocolate.
“Does that mean I should gorge on chocolate to prevent heart disease?” Hardly. These studies showed a few
hours of antioxidant effects using a dose of chocolate that weighed in at over 500 calories. As with all things,
moderation is the key. I’ll take five pounds, in a heart-shaped box, please.