Evidence supporting the use of: Chocolate liquor
For the health condition: Mood Swings

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Synopsis

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

Chocolate liquor, the ground, roasted cacao beans forming the base of chocolate products, has been investigated for potential mood-modulating effects, largely owing to its content of psychoactive compounds such as theobromine, caffeine, phenylethylamine, and flavonoids. Scientific studies suggest that the consumption of chocolate, especially dark varieties with high cocoa content, can acutely improve mood and promote feelings of pleasure, possibly by stimulating the release of neurotransmitters like serotonin and endorphins. However, these effects are generally modest and short-lived, and evidence directly linking chocolate liquor (as opposed to chocolate products generally) to treatment or substantial support of mood swings is limited. Some epidemiological and small-scale clinical studies have reported that individuals experiencing mood disturbances may crave or consume more chocolate, but causality and therapeutic efficacy remain unproven. Flavonoids in cocoa have also been studied for their potential to reduce stress and improve cognitive function, which could indirectly benefit mood stability. Nonetheless, systematic reviews and meta-analyses conclude that while there may be slight, transient mood improvements after chocolate consumption, robust clinical evidence for its use in treating mood swings is lacking. Thus, the rating reflects preliminary but inconclusive scientific support rather than strong clinical endorsement.

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