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re: PEA

Posted by Larry Hoover on August 28, 2004, at 21:17:19

In reply to re: PEA KaraS, posted by lil' jimi on August 28, 2004, at 20:48:27

> KaraS posts:
> > I think it's because of the PEA.
>
> i haven't found mention of significant amounts palmitoylethanolamide in chocolate.
>
> whereas:
> "In the recent study, Piomelli's group identified two anandamidelike compounds in chocolate -- which go by the unwieldy names of N-oleoylethanolamine and N-linoleoylethanolamine. At least in test-tube experiments, both delay anandamide's breakdown. Moreover, relative to the concentration of anandamide measured in chocolate, those of its chemical cousins proved relatively high."
> from http://www.sciencenews.org/pages/sn_arch/10_12_96/food.htm
>
> although PEA may well be present in chocolate, none of the studies i've seen make any reference to it.
>
> would you have a link to a study i have missed?
>
> ~ jim

jimi the geek!

The problem with acronyms is that they can be ambiguous. I'm almost certain that the PEA Kara was mentioning is phenylethylamine, which is formed from phenylalanine.

Lar

 

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poster:Larry Hoover thread:377884
URL: http://www.dr-bob.org/babble/20040825/msgs/383483.html