Abstract
Beltramo and Piomelli reply — The two most abundant N-acylethanolamines (NAEs) found in chocolate (N-oleyl-ethanolamine and N-linoleylethanolamine) do not activate brain cannabinoid receptors but effectively inhibit anandamide degradation1,2. This observation suggested to us that these compounds might contribute to the hedonic properties of chocolate by causing non-metabolized anandamide to accumulate at its sites of action2.
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Beltramo, M., Piomelli, D. Trick or treat from food endocannabinoids?. Nature 396, 636–637 (1998). https://doi.org/10.1038/25270
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DOI: https://doi.org/10.1038/25270
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