One theory is that that French remain healthy due, in part, to the consumption of red wine that contains these cardio-protective antioxidant compounds. In a study of healthy adults, Keen found that platelet activation was inhibited two and six hours after consuming a chocolate beverage, suggesting that a long-term moderate intake of chocolate may reduce the risk of heart disease. We crave it, we enjoy the sensations of eating it, and it affects our mood. Chocolate craving has also been tied to PMS in women. The theories are many, but chocolate's complex chemistry does contain several substances that are potentially mood altering.
Chocolate contains biogenic amines that act as sympathomimetic agents.
PEA is functionally and structurally similar to amphetamines and catecholamines, and works as a neuromodulator. Low levels of PEA have been linked to depression, and its effect has been likened to the feeling of being in love. Substances have been found in chocolate, such as the N-acylethanolamines, that bind to the cannabinoid receptors of the brain. Activation of these receptors is known to cause the euphoria and heightened sensitivity experienced by psychoactive substances. However, it is not known whether there is enough of these bioactive substances in chocolate to produce a mood-altering effect.