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Cocoa: Difference between revisions

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* Tyramine<ref name="Cacao content" />
* Tyramine<ref name="Cacao content" />
* Tyrosine<ref name="Cacao content" />
* Tyrosine<ref name="Cacao content" />
* MAOIs
* [[MAOI]]s
** Catechin<ref name="Procyanidin flavonoids">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4897191/</ref>
** Catechin<ref name="Procyanidin flavonoids">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4897191/</ref>
** Epicatechin<ref name="Procyanidin flavonoids" />
** Epicatechin<ref name="Procyanidin flavonoids" />

Revision as of 14:16, 29 November 2018

Cacao comes from the cocoa (Theobroma cacao) bean.

Constituents

Dangerous interactions

Avoid MAOIs.

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575938/
  2. ↑ 2.0 2.1 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4897191/
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