Dr KK Aggarwal
Chocolates have been forever associated with love and
romance. Come Valentine’s Day, chocolates are much in demand. Beautifully
packaged, they are a popular Valentine’s Day gift.
So, why are chocolates gifted as an expression of
love?
To understand the reason for this is to know the
chemistry of love because the neurochemistry of eating chocolates is the same
as that occurs when a person falls in love.
Any relationship undergoes four major phases:
Euphoria, reaction, adjustment and liking.
When two persons are attracted to each other, a
virtual explosion of adrenaline-like neurochemicals occurs. Phenylethylamine, a
naturally occurring amphetamine, speeds up the flow of information between
nerve cells. Also, involved in chemistry are dopamine and norepinephrine,
chemical cousins of amphetamines. Dopamine makes one feel good and
norepinephrine stimulates the production of adrenaline, which makes the heart
race. Together these three chemicals combine to
produce “infatuation” the first stage of love, the feeling of
euphoria and floating on air.
Phenylethylamine mediates feelings of attraction,
excitement, giddiness, apprehension and euphoria associated with falling in
love. Hence, it is also called the “love chemical”. Chocolate contains
phenylethylamine and this is one reason it is often used by persons embarking
on a new relationship.
The caffeine and theobromine in chocolate are both
stimulants and may at least partly be the reason as to why chocolate is so
addictive.
Chocolate triggers the release of endorphins, the
feel-good hormones, which bring on a feeling of well-being. They can also bring
about feelings of euphoria. Serotonin is also released when chocolate is
eaten, which makes a person more calm and happier. Chocolate contains
tryptophan, which produces serotonin.
Chocolate also contains anandamide, an
endogenous cannabinoid in the brain, which helps to stimulate and
open synapses in the brain and facilitates easy transmission of the “feel good”
waves. Anandamide was discovered in 1992 and has been named after
“ananda”, the Sanskrit word, which means joy, bliss and so has been called the
“bliss molecule”.
Remember, most chocolates are high in calories, fat
and free sugars; dark chocolate contains 48 g sugar, white chocolate 59 g,
Hershey’ Milk Chocolate Bar 43 g, Snickers Bar 57 g, Dairy milk 56 g, Munch
27.5 g, Gems 60 g (all per 100 g). Therefore, moderation is the key.
Dark chocolates have been shown to prevent cancer,
improve heart health and cognition, lower blood pressure. These beneficial
effects are attributed to polyphenols and flavonoids (antioxidants) in cocoa.
Dark chocolate mainly contains cocoa (more than 60%) and cocoa butter, sugar
and does not contain milk or milk.
But, those who have heartburn should avoid
chocolates as they can worsen the heartburn (dyspepsia), a symptom of
gastroesophageal reflux disease (GERD) or acid reflux. The American College of
Gastroenterology (Am J Gastroenterol. 2005;100:190-200) has listed
chocolate as one of the foods that may trigger GERD symptoms by decreasing the
lower esophageal sphincter pressure.
Cocoa in chocolate is acidic; caffeine and
theobromine in the chocolate relax the lower esophageal sphincter causing acid
reflux and aggravating the symptoms.
Dr KK Aggarwal
Padma Shri Awardee
President Elect Confederation of Medical
Associations in Asia and Oceania
(CMAAO)
Group Editor-in-Chief IJCP Publications
President Heart Care Foundation of India
Past National President IMA
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