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The chemistry of chocolate
The chemistry of chocolate
e t a l o c o h C CHEMISTRY OF CHOCOLATE Chemical Compounds Caffeine A bitter chemical present in cacao in very small amounts that has a structure similar to theobromine and stimulant and mild anti- inflammatory properties. e i n e Ca f f Phenylethylamine (PEA) Often referred as the 'love drug'. m ine Phenyl e t h y l a A bitter chemical that encourages the body to produce mood-altering drugs and is frequently held responsible for the uplifting effects of chocolate. Antioxidants Cocoa contains more phenolic antioxidants than most foods. Antioxidant activity is primarily mediated by flavonoids, particularly catechin, epicatechin, and procyanidins. Epic a t echin Theobromine Theobromine is an amino acid, which is essential in producing serotonin (The happy hormone). r o mine Th e o b Its a bitter chemical that dilates blood vessels, stimulates the heart and has mild diuretic properties. Why chocolate is toxic to dogs? NEARLY ALL ALKALOIDS ARE POISNUOUS IN LARGE QUANTITIES Since theobromine is an alkaloid, it comes from a class of organic nitrogen compounds. Whereas for humans the lethal dose is 1000mg/kg, it is 300mg/kg for canines. So, dogs can reach the lethal dose easily due to their small size.
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