Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Cacao contains several compounds that may influence the dopamine system, including theobromine, caffeine, phenylethylamine, and flavonoids. Research indicates that cacao’s psychoactive effects are partly due to its content of these molecules, which can affect neurotransmitter levels in the brain, including dopamine. Animal studies and some small human trials demonstrate that cacao polyphenols may increase dopamine release or prevent its breakdown by inhibiting monoamine oxidase (MAO) enzymes. For example, one study published in "Nutrients" (2018) found that cocoa flavanols could modulate mood and cognitive function, potentially through dopaminergic pathways. However, while there is mechanistic evidence and some clinical indication that cacao has acute effects on dopamine, the overall body of human research is limited and often indirect. Most studies focus on mood, cognitive enhancement, or neuroprotection rather than directly measuring dopamine levels in humans. Moreover, the effects are generally mild and require consumption of relatively high, sometimes impractical, amounts of cacao. Therefore, while there is a scientific basis for cacao’s influence on the dopamine system, the evidence is not robust or directly clinically validated for dopamine support. More research is needed to clarify the extent and practical significance of these effects in humans.

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