Foods That Contain Phenylethylamine, the 'Love Drug'

November 27, 2025 •

4 min read

Phenylethylamine (PEA) is a naturally occurring compound that has been found to act as a central nervous system stimulant in humans. It is present in a variety of foods, with some of the most notable being certain chocolates and fermented products. Its presence in these items has led to its reputation as a potential mood enhancer, although its effects are often short-lived due to rapid metabolism.

Quick Summary

This guide details the dietary sources of phenylethylamine (PEA), including chocolate, fermented foods, and foods rich in its precursor amino acid, L-phenylalanine. It explains how PEA is created, metabolized by the body, and the potential impacts of consuming foods containing this trace amine.

Key Points

Chocolate is a well-known source: Raw cocoa beans and dark chocolate contain phenylethylamine (PEA), although the compound is often degraded during processing.
Fermented foods contain PEA: Cheeses, especially aged varieties, fermented sausages, and some wines, naturally develop PEA through microbial action during fermentation.
Oral PEA is poorly absorbed: When consumed, phenylethylamine is rapidly metabolized by the enzyme MAO-B in the gut, meaning very little reaches the brain to produce psychological effects.
L-phenylalanine is the precursor: The body can create its own PEA from the amino acid L-phenylalanine, which is found in high-protein foods like meat, eggs, dairy, nuts, and legumes.
Effects are often overstated: The 'love drug' myth surrounding PEA is largely due to its transient presence and rapid metabolism, making consistent mood-boosting effects from food unlikely.
Potential for side effects: In rare cases or for individuals on MAOI medication, consuming foods high in PEA and other biogenic amines can lead to negative effects like headaches or increased blood pressure.

Understanding Phenylethylamine (PEA)

Phenylethylamine, or PEA, is a naturally occurring trace amine that acts as a central nervous system stimulant. It is a neuromodulator that influences monoamine neurotransmission in the brain by promoting the release of dopamine and norepinephrine, two key neurotransmitters associated with mood, motivation, and alertness. In fact, PEA levels increase in the brain during periods of strong romantic feelings, earning it the nickname 'the love drug'.

While the human body can synthesize its own PEA from the essential amino acid L-phenylalanine, certain foods also contain this compound directly. However, the effects of dietary PEA can be limited. When ingested orally, much of the PEA is rapidly broken down by the enzyme monoamine oxidase B (MAO-B) in the small intestine before it can reach the brain in significant concentrations.

Direct Food Sources of Phenylethylamine

Although its bioavailability is a subject of debate, several foods contain phenylethylamine as a result of natural microbial fermentation processes. These include:

Chocolate and Cocoa Beans: Cacao is famously known for its phenylethylamine content. Levels of PEA are higher in raw, less processed cocoa beans than in heavily roasted versions, as the heating process can degrade the compound. Dark chocolate, especially varieties made with raw cacao, is a richer source than milk chocolate.
Fermented Foods: Many fermented foods contain biogenic amines, including phenylethylamine, which are created during the fermentation process by bacteria. The concentration can vary widely based on the specific fermentation process and ingredients used.
Cheeses: Ripened cheeses, like aged cheddar, Swiss, or blue cheese, can be sources of PEA. The microbial activity involved in the cheese-making process leads to the decarboxylation of amino acids, which produces biogenic amines like phenylethylamine and tyramine. Some ripened cheeses have shown significant levels of PEA in studies.
Wine: Certain wines, particularly red wines, contain PEA due to the fermentation process. The concentration can be variable and often depends on the specific grape variety and winemaking techniques.
Sausages: Fermented sausages also contain phenylethylamine from the bacterial action on proteins. Like other fermented products, the levels can vary depending on the specific fermentation process.

Foods Containing the Precursor Amino Acid: L-Phenylalanine

Since the body synthesizes its own phenylethylamine, increasing your intake of its precursor, the essential amino acid L-phenylalanine, is another dietary strategy. High-protein foods are typically excellent sources of L-phenylalanine. A balanced intake of these foods ensures the body has the building blocks it needs for PEA production.

Comparison: Direct PEA Sources vs. L-Phenylalanine Sources


Feature	Direct PEA Food Sources (e.g., Chocolate, Cheese)	L-Phenylalanine Food Sources (e.g., Meat, Nuts)
Mechanism	Contains pre-formed phenylethylamine; subject to rapid metabolism.	Contains the precursor amino acid (L-phenylalanine) which the body converts to PEA.
Bioavailability	Controversial. Much is metabolized before reaching the brain.	Less direct, but provides a steady supply of the building block for internal production.
Associated Effects	Often linked with transient mood lift, but effects may be minimal for some.	Supports the body's natural synthesis of PEA and other important molecules.
Best Examples	Raw cacao, aged cheese, fermented sausages.	Eggs, poultry, fish, meat, legumes, nuts, seeds.

Potential Health Implications of Dietary PEA

While the mood-enhancing folklore around foods like chocolate is strong, scientific evidence suggests that the effects of orally ingested phenylethylamine are typically negligible for most people due to its rapid breakdown by the body. However, high concentrations of PEA, particularly when consumed in conjunction with monoamine oxidase inhibitors (MAOIs), can lead to side effects such as elevated blood pressure, headaches, and anxiety.

It is important to note that for individuals with conditions like phenylketonuria (PKU), a genetic disorder that prevents the body from metabolizing phenylalanine, consuming foods rich in this amino acid can be dangerous. Similarly, those with sensitivities to biogenic amines may experience negative reactions to fermented foods containing PEA.

Conclusion

Foods such as raw cacao, aged cheese, and certain fermented products contain phenylethylamine, a natural compound associated with mood regulation and alertness. However, the psychological effects of consuming these foods are often minimal for most people, as the body's digestive enzymes quickly break down the compound. A more consistent way to support the body's natural production of PEA is to consume a diet rich in L-phenylalanine, which is abundant in high-protein foods like meat, poultry, fish, and legumes. Understanding these different pathways can help consumers make informed choices about their nutritional intake and its potential impact on mood and well-being.

For more detailed information on the metabolic breakdown and effects of PEA, you can consult authoritative resources like the NCBI database: https://pubmed.ncbi.nlm.nih.gov/28084165/.

Other Dietary Sources of L-Phenylalanine

Legumes: Lentils, chickpeas, soybeans (including tofu and tempeh), and various beans are great plant-based sources.
Nuts and Seeds: Almonds, peanuts, sunflower seeds, and pumpkin seeds all provide L-phenylalanine.
Dairy and Eggs: Milk, cheese, yogurt, and eggs are complete protein sources that contain all essential amino acids, including L-phenylalanine.
Meats and Fish: Beef, lamb, pork, chicken, turkey, and seafood are excellent sources of this amino acid.
Spirulina and Blue-Green Algae: Some supplements derived from algae contain trace amounts of PEA.

Considerations for High-PEA Foods

For individuals on MAOI medications, foods high in biogenic amines like PEA and tyramine can cause a hypertensive crisis and should be consumed with caution.
The concentration of PEA in fermented foods is highly variable and depends on the specific strains of bacteria involved and the length of fermentation.
The 'feel-good' effects often attributed to chocolate may be more related to its fat and sugar content than its PEA content, which is poorly absorbed.

A Balanced Approach to Nutrition

Rather than relying on small, inconsistent amounts of PEA from food for mood effects, focusing on a diverse, nutrient-rich diet is a more reliable approach to overall well-being. Consuming foods that provide the raw materials, like L-phenylalanine, ensures the body can produce its own neurotransmitters efficiently.

Frequently Asked Questions

While chocolate contains phenylethylamine (PEA), most of it is metabolized before reaching the brain, so the mood-boosting effects are likely minimal. The pleasant taste and combination of fat and sugar are more likely to be the primary drivers of the enjoyment people experience.

Phenylethylamine has a similar chemical structure to amphetamine and acts as a central nervous system stimulant, but it is not the same and is far less potent when consumed orally due to rapid metabolism. Some phenethylamine derivatives can be psychoactive drugs, but the PEA found naturally in food is distinct.

After ingestion, phenylethylamine is very rapidly broken down by the enzyme monoamine oxidase B (MAO-B) in the small intestine. This means that only a small, often negligible, amount reaches the bloodstream and the brain.

Aged or ripened cheeses, like aged cheddar, Swiss, and blue cheese, are more likely to contain phenylethylamine than fresh, unripened cheeses. The concentration can vary significantly based on the specific microbial activity during the ripening process.

For most healthy people, consuming food with natural levels of PEA is not a concern due to its poor absorption. However, individuals with a genetic disorder called phenylketonuria (PKU) must avoid phenylalanine. Those taking MAOI medications should also be cautious, as high levels of biogenic amines can be harmful.

A more reliable way to support your body's natural production of PEA is to ensure a sufficient intake of L-phenylalanine, the amino acid precursor. This can be achieved by eating a balanced diet rich in protein from sources like meat, dairy, eggs, and legumes.

Yes, microbial fermentation is a key process that can produce biogenic amines, including phenylethylamine. The levels of PEA can increase in fermented foods as bacteria convert amino acids into these amines.