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Cocoa: Difference between revisions

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>David Hedlund
Added more compounds
>David Hedlund
Added Catechin and Epicatechin
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==Constituents==
==Constituents==
* Anandamide<ref name="Cacao content">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575938/</ref>
* Anandamide<ref name="Cacao content">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575938/</ref>
* Catechin<ref name="Procyanidin flavonoids">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4897191/</ref>
* Epicatechin<ref name="Procyanidin flavonoids" />
* Phenylethylamine<ref name="Cacao content" />
* Phenylethylamine<ref name="Cacao content" />
* Salsolinol<ref name="Cacao content" />
* Salsolinol<ref name="Cacao content" />
Line 11: Line 13:
* Tyramine<ref name="Cacao content" />
* Tyramine<ref name="Cacao content" />
* Tyrosine<ref name="Cacao content" />
* Tyrosine<ref name="Cacao content" />


==Dangerous interactions==
==Dangerous interactions==
Avoid with [[MAOI]]s.
Avoid with [[MAOI]]s.

Revision as of 14:10, 29 November 2018

Cacao comes from the cocoa (Theobroma cacao) bean.

Constituents

  • Anandamide[1]
  • Catechin[2]
  • Epicatechin[2]
  • Phenylethylamine[1]
  • Salsolinol[1]
  • Serotonin[1]
  • Tetrahydro‐β‐carbolines (THBCs)[1]
  • Tryptamine[1]
  • Tryptophan[1]
  • Tyramine[1]
  • Tyrosine[1]


Dangerous interactions

Avoid with MAOIs.