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Trick or treat from food endocannabinoids?

Author

Listed:
  • Vincenzo Di Marzo

    (Istituto per la Chimica di Molecole di Interesse Biologico)

  • Nunzio Sepe

    (Istituto per la Chimica di Molecole di Interesse Biologico)

  • Luciano De Petrocellis

    (Istituto di Cibernetica, Consiglio Nazionale delle Ricerche)

  • Alvin Berger

    (Nestlé Research Centre, Nestec Ltd, Vers-Chez-Les Blanc)

  • Gayle Crozier

    (Nestlé Research Centre, Nestec Ltd, Vers-Chez-Les Blanc)

  • Ester Fride

    (David Bloom Centre for Pharmacy, Faculty of Medicine, Hebrew University)

  • Raphael Mechoulam

    (David Bloom Centre for Pharmacy, Faculty of Medicine, Hebrew University)

Abstract

The discovery of the endogenous cannabinoid N-arachidonoylethanolamine (anandamide)1 and other N-acylethanolamines (NAEs) in chocolate2 has led to speculation that the purported rewarding properties of cocoa are due to the presence of compounds “that could act as cannabinoid mimics”2. This observation raises some important questions. First, are NAEs and anandamide, or the ‘endocannabinoid’ 2-arachidonoylglycerol (2-AG)3, present in widely consumed foods (such as milk) that are less ‘rewarding’ than chocolate? And second, to what extent do these compounds reach the bloodstream and exert pharmacological effects when consumed orally? We believe that the content of endocannabinoids in foods, and in cocoa in particular, is not sufficient to produce cannabis-like effects in mammals.

Suggested Citation

  • Vincenzo Di Marzo & Nunzio Sepe & Luciano De Petrocellis & Alvin Berger & Gayle Crozier & Ester Fride & Raphael Mechoulam, 1998. "Trick or treat from food endocannabinoids?," Nature, Nature, vol. 396(6712), pages 636-636, December.
    • Handle: RePEc:nat:nature:v:396:y:1998:i:6712:d:10.1038_25267
    DOI: 10.1038/25267
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