TheLancet.Com : Cannabinoids in chocolate

[Stari uporabnik #457]

Chocolate craving explained?


A novel explanation for chocolate craving appears this week (Nature 1996 382: 677-78). By using high performance liquid chromatography, and gas chromatography/mass spectrometry, three unsaturated N-acylethanolamines were detected in chocolate containing cocoa, but not in white chocolate or coffee, that could possibly directly or indirectly activate cannabinoid receptors. Whether the concentrations in chocolate are sufficient to produce biological effects in vivo is unknown.

[Stari uporabnik #920]

Bojo še čokolado uvrstil na listo prepovedanih, če bo šlo tko naprej

LP

[Stari uporabnik #1893]

Whether the concentrations in chocolate are sufficient to produce biological effects in vivo is unknown.

Shulgin III does not think so!

Z GC/MS (gas chromatography/mass spectrometry) ponavadi detektiramo spojine, ki imajo tako majhno vsebnost, da se ti zmeša. S tem lahko najdeš šivanko v senu. Vendar ali to pomeni, da se lahko zato nabodeš. Verjetno ne. Fenetilamin je še vedno "the main factor" pri čokoladi. Kar pa se tiče kanabinoidnih receptorjev, pa do sedaj še ne poznam primera, da bi se lahko nanje vezala spojina, ki vsebuje dušik. V tem je čar fantje. Samo kanabinoli, in nekateri prostoglandini se lahko pripompajo gor. It must be only carbon, hydrogen and oxygen!
To my knowledge ofcourse!

Regards!

Shulgin III