My friends say that if you consume chocolate after you smoke, it kills the high a little. Is this true?
Chocolate contains a host of chemicals that affect the mood regulating brain chemicals serotonin and dopamine. Some of these chemicals are fats, some are of course sugars, and chocolate also contains a small quantity of caffeine.
In a series of studies, the researcher Daniele Piomelli of the Neurosciences Institute in San Diego, reported finding several anandamide-like substances in chocolate. Anandamide is a substance produced by the human body, which is called “endogenous.” The cannabinoids, such as THC, also lock onto the anandamide receptors in the brain. This produces the marijuana high. Anandamide is the body’s closest natural substance to cannabinoids.
One substance in particular was found in very low quantities, but seems to mimic anandamide. Of equal interest are two other anandamide-like compounds that are found in higher quantities and may have more influence on a person who is high: N-oleoylethanolamine and N-linoleoylethanolamine.
Using in vitro experiments, Piomelli found that both N-oleoylethanolamine and N-linoleoylethanolamine delay anandamide’s breakdown. Piomelli found that the anandamide-like chemicals in chocolate don’t attach to the receptor site. However, they inhibit the breakdown of anandamide and presumably of cannabinoids. If this breakdown is slowed, the high is prolonged.
Rather than diminishing the high, it is probable that chocolate intensifies and prolongs the high produced by cannabinoids.
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