Trick or treat from food endocannabinoids?

Massimiliano Beltramo and Daniele Piomelli
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Massimiliano Beltramo: 360 Med Surge II, University of California at Irvine
Daniele Piomelli: 360 Med Surge II, University of California at Irvine

Nature, 1998, vol. 396, issue 6712, 636-637

Abstract: Abstract Beltramo and Piomelli reply — The two most abundant N-acylethanolamines (NAEs) found in chocolate (N-oleyl-ethanolamine and N-linoleylethanolamine) do not activate brain cannabinoid receptors but effectively inhibit anandamide degradation1,2. This observation suggested to us that these compounds might contribute to the hedonic properties of chocolate by causing non-metabolized anandamide to accumulate at its sites of action2.

Date: 1998
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DOI: 10.1038/25270

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