Does Cacao Contain Anandamide? The Bliss Molecule in Chocolate

December 18, 2025 •

4 min read

According to a 1996 study in the journal Nature, researchers successfully isolated three cannabinoid-like compounds from cocoa powder, including trace amounts of anandamide. This groundbreaking discovery led to a surge of interest in the connection between chocolate, mood enhancement, and the body's endocannabinoid system. However, the reality of how cacao affects our brain chemistry is more nuanced and involves more than just the direct presence of anandamide.

Quick Summary

Cacao contains very small amounts of anandamide, but significantly higher concentrations of two compounds that inhibit its breakdown. These inhibitors, combined with other psychoactive compounds like theobromine and phenylethylamine, extend the euphoric and mood-lifting effects felt when consuming high-quality chocolate.

Key Points

Cacao contains trace amounts of anandamide: Research has found very small concentrations of anandamide in cacao, not enough to directly cause a significant psychoactive effect.
Cacao inhibits anandamide's breakdown: Cacao contains other compounds, N-oleoylethanolamine and N-linoleoylethanolamine, which prevent the natural enzyme FAAH from breaking down anandamide.
This inhibition prolongs mood elevation: By slowing the degradation of the body's natural anandamide, cacao helps extend the blissful and euphoric feelings associated with this neurotransmitter.
A mix of compounds creates the mood effect: In addition to FAAH inhibitors, other components like phenylethylamine and theobromine contribute to cacao's mood-boosting properties.
Processing affects potency: The concentration of beneficial compounds is highest in raw or ceremonial-grade cacao and diminishes significantly with processing and the addition of milk and sugar.
High-quality cacao is best: To maximize the mood-enhancing effects, opt for high-cacao content dark chocolate (70%+) or pure cacao, which contains less sugar and fewer processed ingredients.
The effect is synergistic: The complex interplay of various compounds within cacao, not just anandamide, creates the overall sense of well-being experienced when consuming it.

Understanding Anandamide and the Endocannabinoid System

Anandamide, often called the “bliss molecule,” is an endocannabinoid naturally produced by the human body. It is a neurotransmitter that plays a crucial role in regulating mood, memory, pain, and appetite by binding to cannabinoid receptors in the brain and nervous system. The feeling of a "runner's high" is often attributed to the body's release of anandamide.

The endocannabinoid system (ECS) is a complex network of receptors (CB1 and CB2), endocannabinoids, and enzymes that maintain balance, or homeostasis, within the body. Endocannabinoids like anandamide are quickly broken down by an enzyme called fatty acid amide hydrolase (FAAH). The real magic of cacao's effect on our mood lies not just in the presence of anandamide but in its ability to influence the ECS through other pathways.

The Direct Answer: The Trace Presence of Anandamide

So, to answer the central question: Does cacao contain anandamide? Yes, it does, but in very low concentrations. The amount of anandamide found in cacao is so minute that you would need to consume kilograms of chocolate to achieve a psychoactive effect directly from this compound alone. The real power of cacao's interaction with our endocannabinoid system comes from other, more abundant, compounds that work indirectly to heighten and prolong the effects of the anandamide already present in our bodies.

Cacao's Endocannabinoid Analogs

Cacao contains two other significant N-acylethanolamines (NAEs), which are structural cousins of anandamide: N-oleoylethanolamine (OEA) and N-linoleoylethanolamine (LEA). Instead of directly activating cannabinoid receptors like THC, these compounds work in a more subtle but profound way. They inhibit the FAAH enzyme, which is responsible for breaking down anandamide in the brain. By slowing this metabolic breakdown, cacao effectively helps the body's natural anandamide levels stay elevated for a longer period, intensifying and prolonging its "blissful" effects.

The Synergistic Effect of Other Cacao Compounds

Beyond its effect on anandamide, cacao is a complex food that contains a symphony of other mood-enhancing compounds that work together to create its well-known feeling of well-being.

Phenylethylamine (PEA): Dubbed the "love drug," PEA is a stimulant that can trigger the release of endorphins and dopamine, boosting mood and excitement. The levels of PEA can be significantly increased by the roasting process.
Theobromine: A mild, longer-lasting stimulant compared to caffeine, theobromine increases blood flow and has a mood-improving effect. It acts as a vasodilator, which helps drive other nutrients and chemicals into the tissues.
Tryptophan: This essential amino acid is a precursor to the neurotransmitter serotonin, which is crucial for regulating mood, sleep, and appetite. By providing the body with tryptophan, cacao supports the natural production of this key neurotransmitter.
Flavonoids: These powerful antioxidants are abundant in raw cacao. They can improve blood flow to the brain, which may enhance cognitive function and contribute to an overall sense of well-being.

Cacao vs. Chocolate: Potency and Processing

The concentration of these beneficial compounds is significantly impacted by how cacao beans are processed. Raw, or ceremonial-grade, cacao typically retains more of its delicate psychoactive compounds and flavonoids than highly processed cocoa powder or milk chocolate.

Comparison Table: Cacao vs. Processed Chocolate


Feature	Raw/Ceremonial Cacao	Processed/Milk Chocolate
Anandamide Content	Very low, but contains potent FAAH inhibitors	Trace amounts; often reduced by processing
FAAH Inhibitors	Present in higher concentration; helps prolong anandamide effects	Present but often diminished; effects are less potent
Theobromine	High concentration; provides a gentle, lasting boost	Varies greatly; often diluted by sugar and milk
Flavonoids (Antioxidants)	High levels; supports cardiovascular and cognitive health	Significantly reduced by processing and alkalization
Sugar and Dairy	Little to no added sugar or dairy	Often high in sugar and contains dairy, which may block antioxidant absorption

Practical Tips for Maximizing Benefits

To get the most mood-boosting potential from cacao, it's essential to be mindful of your consumption habits. Opt for high-cacao content dark chocolate (70% or higher) or raw ceremonial cacao to ensure a higher concentration of beneficial compounds. For example, the fat and sugar in milk chocolate dilute these compounds and can override their positive effects with a temporary sugar high. Incorporating pure cacao into a daily ritual, like drinking a warm cup, is a fantastic way to support your mental well-being over the long term.

Conclusion: The Whole is Greater than the Sum of its Parts

In summary, while cacao does contain trace amounts of the bliss molecule anandamide, the effects are not caused by the compound itself but rather by a sophisticated and synergistic combination of other bioactive compounds. Cacao's true benefit to our mood and sense of well-being comes from N-acylethanolamines that inhibit anandamide's breakdown, combined with stimulants like theobromine, PEA, and tryptophan. This complex interaction with the body's endocannabinoid system is why high-quality, minimally processed cacao can offer a gentle, sustained lift in mood, making it a truly powerful food for both body and mind.

Frequently Asked Questions

Anandamide is a naturally occurring endocannabinoid neurotransmitter in the human brain and nervous system, often referred to as the “bliss molecule” because it plays a role in feelings of well-being, euphoria, and pleasure.

Scientific studies have found only trace, very small amounts of anandamide in cacao. The concentration is far too low to produce a psychoactive effect directly from the compound itself.

Cacao contains other N-acylethanolamines, like N-oleoylethanolamine and N-linoleoylethanolamine, that inhibit the enzyme which breaks down anandamide. This allows your body's natural anandamide to last longer in the brain.

No, eating chocolate will not make you high in the same way as cannabis. While the combination of compounds can create a sense of well-being, the effect is subtle and not intoxicating.

Yes, raw or ceremonial cacao generally retains more of its delicate compounds, including the N-acylethanolamines that inhibit anandamide's breakdown. Processed cocoa powder and milk chocolate often have diminished levels due to heating and alkalization.

Phenylethylamine is a stimulant also found in cacao that triggers the release of dopamine and endorphins. It's associated with feelings of excitement and pleasure, similar to those experienced when falling in love.

To maximize the mood-boosting effects, opt for high-quality, high-cacao content dark chocolate (70% or more) or raw ceremonial cacao. These options have higher concentrations of the beneficial compounds and less sugar and milk.