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Cocoa: Difference between revisions

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>David Hedlund
Linked MAOIs
>David Hedlund
ref
Line 11: Line 11:
* Tyrosine<ref name="Cacao content" />
* Tyrosine<ref name="Cacao content" />
* [[MAOI]]s
* [[MAOI]]s
** Catechin<ref name="Procyanidin flavonoids">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4897191/</ref>
** Catechin<ref name="Cacao content" /><ref name="Procyanidin flavonoids">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4897191/</ref>
** Epicatechin<ref name="Procyanidin flavonoids" />
** Epicatechin<ref name="Cacao content" /><ref name="Procyanidin flavonoids" />
** Tetrahydro‐β‐carbolines (THBCs)<ref name="Cacao content" />
** Tetrahydro‐β‐carbolines (THBCs)<ref name="Cacao content" />


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

Revision as of 14:20, 29 November 2018

Cacao comes from the cocoa (Theobroma cacao) bean.

Constituents

Dangerous interactions

Avoid MAOIs.