Chocolate is truly a classic food, originally a beverage developed as long ago as 400 B.C. by the Olmecs in Central America. Both the Mayans and the Aztecs continued to develop and cultivate this delicious bean, and according to the website for the Medical Wellness Association, the Aztecs referred to chocolate as the food of the gods -- a divine drink that could fight fatigue and build up resistance. The drink was made by crushing seeds from the cacao tree. It was believed that someone could journey for an entire day without nutrition if he simply drank a cup of this delicious drink. Today, chocolate is enjoyed in many forms, including beverages, bars and cakes, and the medical field is beginning to uncover the many benefits that chocolate can have.
Pleasure-Inducing Effects
Nutritionist Michael Levine has called chocolate the world's perfect food, and sex therapist Dr. Ruth Westheimer has referred to chocolate as a wicked pleasure. Perhaps these descriptions so readily follow the discussion of chocolate because of the chemicals it induces. Chocolate stimulates the release of endorphins, which are natural hormones produced by the brain. Endorphins generate feelings of pleasure and a sense of well-being. Chocolate also facilitates production of serotonin, another chemical that stimulates feelings of pleasure by providing tryptophan, an essential amino acid required for the production of serotonin.
Blood Flow to the Brain
Ian Macdonald, professor of metabolic physiology at the University of Nottingham, ran a study that used magnetic resonance imaging to monitor the brain after consumption of flavanol-rich cocoa. The study indicated that dilation of the cerebral blood vessels occurred, allowing more oxygen-rich blood to reach key areas of the brain. Macdonald believes that this increased activity produced by the cocoa is an important step in linking the flavanol-rich ingredient to possible remedies for fighting sleep deprivation, fatigue and even the effects of aging. He also believes that these effects can improve general alertness and performance during tasks.
Stimulation
Chocolate contains a few well-known stimulants that can produce feelings of pleasure and mental acuity. Caffeine is found in small amounts in chocolate, along with theobromine. Theobromine is a weaker stimulant than caffeine, but when it's consumed with caffeine, it creates what some researchers call a lifted feeling. Phenylethylamine is also in chocolate and related to amphetamines, another category of stimulants. All of these stimulants increase neurotransmitter activity in the brain and lead to heightened senses.
Processing Methods
The manner in which the cacao bean and its bran are processed also changes how much the chocolate activates the brain, nutritionist Angela Miraglio said in the May 2001 edition of "Nutrition Notes," a quarterly newsletter released by the American Society for Nutrition. When the cacao bean gets processed, some of the key polyphenols are often destroyed, and the positive effects of the bean are reduced. Some candy manufacturers are beginning to develop methods to protect the bean's key nutrients. Some are even considering stamping the labels so consumers know the quality of the chocolate they are consuming.
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