Cocoa: Difference between revisions

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{{headerpanel|{{~~Approval~~}}}}

{{headerpanel|{{Template:Warning/Cocoa_strains}}}}

[[File:cocoa pods.JPG|300px|thumbnail|right|Cocoa pods growing on the plant.]]

'''Cocoa''', or ''cocoa powder'' is a naturally occurring product from the cocoa beans of the cacao tree ''[[Theobroma cacao]]'', known for being a main ingredient in chocolate. It is found usually in the form of cocoa beans, which are taken from the cocoa plant, or cocoa powder. Cocoa beans and bean powder contain psychoactive compounds that when ingested or insufflated act as mild to moderate stimulants. Businesses as well as companies and their subsidiaries sell cocoa powder for baking because cocoa powder is used to add chocolate flavor to baked items or doughs.

'''Cocoa''', or ''cocoa powder'' is a naturally occurring product from the cocoa beans of the cacao tree ''[[Theobroma cacao (botany)|Theobroma cacao]]'', known for being a main ingredient in chocolate. It is found usually in the form of cocoa beans, which are taken from the cocoa plant, or cocoa powder. Cocoa beans and bean powder contain psychoactive compounds that when ingested or insufflated act as mild to moderate stimulants. Businesses as well as companies and their subsidiaries sell cocoa powder for baking because cocoa powder is used to add chocolate flavor to baked items or doughs.

~~====Insufflated====~~

The generic name for ''Theobroma cacao'' is derived from the Greek for "food of the gods"; from θεός (theos), meaning 'god', and βρῶμα (broma), meaning 'food'.

:''(~~Please do not add a substancebox until preparatory measures have been made to ensure information is correct.~~)''

~~:''~~(~~Citations are needed here.~~)''

~~Dosage:~~

~~Common | 0.5-2g (0.25-1tsp)~~

==Dosage==

~~Duration~~:

See [[UserWiki:David_Hedlund/Dark_chocolate_milk|dark chocolate milk]] for preparation.

~~Onset~~ | 10-~~120 seconds~~

===Dosages based on cocoa strain===

The caffeine content in the table is base on the calculation from various [[#Cocoa varieties|cocoa varieties]].<ref name="Gene A. Spiller" />

{| class="wikitable sortable" border="1" style="font-size:smaller"

|-

! rowspan="2" | Level

! colspan="4" | Cocoa bean strain

|-

! Criollo

! Trinitario

! Nacional

! Forastero

|-

| Threshold: 20-50 mg caffeine

| 2-4 g

| 3-9 g

| 8-21 g

| 15-38 g

|-

| Light: 50-100 mg caffeine

| 4-9 g

| 9-16 g

| 21-42 g

| 38-77 g

|-

| Common: 100-200 mg caffeine

| 9-18 g

| 16-32

| 42-83 g

| 77-154 g

|-

| Strong: 200-300 mg caffeine

| 18-27 g

| 32-48 g

| 83-125 g

| 154-231 g

|-

| Heavy: 300-400 mg caffeine

| 27-35 g

| 48-63 g

| 125-167 g

| 231-308 g

|}

~~Total | 10-30 minutes~~

~~{{citation needed}}~~

==History and culture==

~~{{historyStub}}~~

Several mixtures of cacao are described in ancient texts, for ceremonial or medicinal, as well as culinary, purposes. Some mixtures included maize, chili, vanilla (Vanilla planifolia), and honey. Archaeological evidence for use of cacao, while relatively sparse, has come from the recovery of whole cacao beans at Uaxactun, Guatemala.<ref>Kidder (1947).</ref>

~~Snorted cocoa has became a popular party drug~~ in ~~Europe~~, ~~usually~~ as ~~a legal~~ and ~~subtle replacement~~ for ~~[[MDMA]] or [[cocaine]]~~.<ref>~~https://thetab~~.~~com/uk/2016/06/20/i-spent-saturday-night-getting-high-sniffing-cocoa-3438~~</ref>

Ceremonial cacao, along with retreats centered around its use, has been experiencing a surge in popularity in recent years.

==Chemistry==

* Anandamide<ref name="~~Cacao~~ content">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575938/</ref>

* Anandamide<ref name="Cocoa content">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575938/</ref>

* [[~~Phenylethylamine~~]]<ref name="~~Cacao~~ content" />

* [[Caffeine]]<ref name="Cocoa content" />: 230 mg / 100 g<ref name="usda">{{cite web |title=FoodData Central |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/169593/nutrients |website=fdc.nal.usda.gov}}</ref>

* Salsolinol<ref name="~~Cacao~~ content" />

* Phenethylamine<ref>{{cite journal |last1=Irsfeld |first1=M |last2=Spadafore |first2=M |last3=Prüß |first3=BM |title=β-phenylethylamine, a small molecule with a large impact. |journal=WebmedCentral |date=30 September 2013 |volume=4 |issue=9 |pmid=24482732}}</ref>

* [[Serotonin]]<ref name="~~Cacao~~ content" />

* [[Phenylalanine]]:<ref name="Cocoa content" /> 0.941 g/100 g<ref name="usda" />

* Theobromine<ref name="~~Cacao~~ content" />

* Putrescine<ref>{{cite journal |last1=Restuccia |first1=D |last2=Spizzirri |first2=UG |last3=Puoci |first3=F |last4=Picci |first4=N |title=Determination of biogenic amine profiles in conventional and organic cocoa-based products. |journal=Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment |date=2015 |volume=32 |issue=7 |pages=1156-63 |doi=10.1080/19440049.2015.1036322 |pmid=25833003}}</ref>

* [[Tryptamine]]<ref name="~~Cacao~~ content" />

* Salsolinol<ref name="Cocoa content" />

* [[Tryptophan]]<ref name="~~Cacao~~ content" />

* [[Serotonin]]<ref name="Cocoa content" />

* [[Tyramine]]<ref name="~~Cacao~~ content" />

* Theobromine:<ref name="Cocoa content" /> 2060 mg/100 g<ref name="usda" />

* Tyrosine<ref name="~~Cacao~~ content" />

* Theophylline<ref>{{cite journal |last1=Franco |first1=R |last2=Oñatibia-Astibia |first2=A |last3=Martínez-Pinilla |first3=E |title=Health benefits of methylxanthines in cacao and chocolate. |journal=Nutrients |date=18 October 2013 |volume=5 |issue=10 |pages=4159-73 |doi=10.3390/nu5104159 |pmid=24145871}}</ref>

* [[Tryptamine (compound)|Tryptamine]]<ref name="Cocoa content" />

* [[Tryptophan]]:<ref name="Cocoa content" /> 0.293 g/100 g<ref name="usda" />

* [[Tyramine]]<ref name="Cocoa content" />

* Tyrosine:<ref name="Cocoa content" /> 0.735 g/100 g<ref name="usda" />

* Valeric acid<ref>{{cite journal |last1=van Wensem |first1=J |title=Overview of scientific evidence for chocolate health benefits. |journal=Integrated environmental assessment and management |date=January 2015 |volume=11 |issue=1 |pages=176-7 |doi=10.1002/ieam.1594 |pmid=25545257}}</ref>

* [[MAOI]]s

** [[Caffeine]]<ref name="Cacao content" />

** Catechin<ref name="Cocoa content" /><ref name="Procyanidin flavonoids">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4897191/</ref>

** Catechin<ref name="~~Cacao~~ content" /><ref name="Procyanidin flavonoids">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4897191/</ref>

** Epicatechin<ref name="Cocoa content" /><ref name="Procyanidin flavonoids" />

** Epicatechin<ref name="~~Cacao~~ content" /><ref name="Procyanidin flavonoids" />

** Tetrahydro‐β‐carbolines (THBCs)<ref name="Cocoa content" />

** Tetrahydro‐β‐carbolines (THBCs)<ref name="~~Cacao~~ content" />

===Cocoa varieties===

Caffeine content mg/g (sorted by lowest caffeine content):<ref name="Gene A. Spiller">https://books.google.se/books?id=WxmBmvhsoZ8C&pg=PA171&redir_esc=y#v=onepage&q&f=false</ref>

* Forastero (defatted): 1.3 mg/g

* Nacional (defatted): 2.4 mg/g

* Trinitario (defatted): 6.3/g

* Criollo (defatted): 11.3 mg/g

==Pharmacology==

The compounds theobromine, [[caffeine]], and [[phenethylamine]] are the main psychoactive constituents of cocoa. Caffeine and theobromine are metabolized by xanthine oxidase and phenethylamine is metabolized mainly by monoamine oxidase A.

The compounds theobromine, [[caffeine]], and [[phenethylamine]] are the main psychoactive constituents of cocoa. Caffeine and theobromine are metabolized by xanthine oxidase and phenethylamine is metabolized mainly by monoamine oxidase B.

Theobromine has a half-life of 10 hours but over 16% may be unmodified 48 h after a single dose of 10 mg/Kg.<ref>{{cite journal |last1=Martínez-Pinilla |first1=E |last2=Oñatibia-Astibia |first2=A |last3=Franco |first3=R |title=The relevance of theobromine for the beneficial effects of cocoa consumption. |journal=Frontiers in pharmacology |date=2015 |volume=6 |pages=30 |doi=10.3389/fphar.2015.00030 |pmid=25750625 |pmc=4335269}}</ref>

It may take 4-8 weeks of caffeine abstinence to reset tolerance in regular users.<ref>{{cite journal |last1=Cappelletti |first1=S |last2=Piacentino |first2=D |last3=Sani |first3=G |last4=Aromatario |first4=M |title=Caffeine: cognitive and physical performance enhancer or psychoactive drug? |journal=Current neuropharmacology |date=January 2015 |volume=13 |issue=1 |pages=71-88 |doi=10.2174/1570159X13666141210215655 |pmid=26074744 |pmc=4462044}}</ref>

==Subjective effects==

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It is recommended that one use [[responsible use|harm reduction practices]] when using this drug.

Although cocoa is relatively safe when ingested orally, snorting cocoa is very damaging to nasal passages and therefore it is not recommended to snort cocoa powder often, in large amounts, or potentially even at all.

Snorted cocoa has been used as a "party drug" in Europe, usually as a legal and subtle replacement for [[MDMA]] or [[cocaine]].<ref>{{cite news |title=I tried sniffing cocoa to get high on a night out and it was surprisingly good |url=https://thetab.com/uk/2016/06/20/i-spent-saturday-night-getting-high-sniffing-cocoa-3438 |work=UK |date=20 June 2016}}</ref><ref>https://thetab.com/uk/2016/06/20/i-spent-saturday-night-getting-high-sniffing-cocoa-3438</ref> Cocoa solids is a very bulky substance. Insufflation of cocoa solids in the respiratory tract can cause inflammation.<ref>{{cite web |title=The Different Effects in Your Body When You Snort Cacao Powder |url=https://www.verywellmind.com/snorting-lines-of-cacao-powder-4098590 |website=Verywell Mind |language=en}}</ref>

===Overdose===

@@ Line 1: / Line 1: @@
-{{headerpanel|{{Approval}}}}
+{{headerpanel|{{Template:Warning/Cocoa_strains}}}}
+{{For| the cocoa plant|Theobroma cacao (botany)}}
 {{SummarySheet}}
 {{SubstanceBox/Cocoa}}
 [[File:cocoa pods.JPG|300px|thumbnail|right|Cocoa pods growing on the plant.]]
-'''Cocoa''', or ''cocoa powder'' is a naturally occurring product from the cocoa beans of the cacao tree ''[[Theobroma cacao]]'', known for being a main ingredient in chocolate. It is found usually in the form of cocoa beans, which are taken from the cocoa plant, or cocoa powder. Cocoa beans and bean powder contain psychoactive compounds that when ingested or insufflated act as mild to moderate stimulants. Businesses as well as companies and their subsidiaries sell cocoa powder for baking because cocoa powder is used to add chocolate flavor to baked items or doughs.
+'''Cocoa''', or ''cocoa powder'' is a naturally occurring product from the cocoa beans of the cacao tree ''[[Theobroma cacao (botany)|Theobroma cacao]]'', known for being a main ingredient in chocolate. It is found usually in the form of cocoa beans, which are taken from the cocoa plant, or cocoa powder. Cocoa beans and bean powder contain psychoactive compounds that when ingested or insufflated act as mild to moderate stimulants. Businesses as well as companies and their subsidiaries sell cocoa powder for baking because cocoa powder is used to add chocolate flavor to baked items or doughs.
-====Insufflated====
+The generic name for ''Theobroma cacao'' is derived from the Greek for "food of the gods"; from θεός (theos), meaning 'god', and βρῶμα (broma), meaning 'food'.
-:''(Please do not add a substancebox until preparatory measures have been made to ensure information is correct.)''
-:''(Citations are needed here.)''
-Dosage:
-Common | 0.5-2g (0.25-1tsp)
+==Dosage==
-Duration:
+See [[UserWiki:David_Hedlund/Dark_chocolate_milk|dark chocolate milk]] for preparation.
-Onset | 10-120 seconds
+===Dosages based on cocoa strain===
+The caffeine content in the table is base on the calculation from various [[#Cocoa varieties|cocoa varieties]].<ref name="Gene A. Spiller" />
+{| class="wikitable sortable" border="1" style="font-size:smaller"
+|-
+! rowspan="2" | Level
+! colspan="4" | Cocoa bean strain
+|-
+! Criollo
+! Trinitario
+! Nacional
+! Forastero
+|-
+| Threshold: 20-50 mg caffeine
+| 2-4 g
+| 3-9 g
+| 8-21 g
+| 15-38 g
+|-
+| Light: 50-100 mg caffeine
+| 4-9 g
+| 9-16 g
+| 21-42 g
+| 38-77 g
+|-
+| Common: 100-200 mg caffeine
+| 9-18 g
+| 16-32
+| 42-83 g
+| 77-154 g
+|-
+| Strong: 200-300 mg caffeine
+| 18-27 g
+| 32-48 g
+| 83-125 g
+| 154-231 g
+|-
+| Heavy: 300-400 mg caffeine
+| 27-35 g
+| 48-63 g
+| 125-167 g
+| 231-308 g
+|}
-Total | 10-30 minutes
-{{citation needed}}
 ==History and culture==
-{{historyStub}}
+Several mixtures of cacao are described in ancient texts, for ceremonial or medicinal, as well as culinary, purposes. Some mixtures included maize, chili, vanilla (Vanilla planifolia), and honey. Archaeological evidence for use of cacao, while relatively sparse, has come from the recovery of whole cacao beans at Uaxactun, Guatemala.<ref>Kidder (1947).</ref>
-Snorted cocoa has became a popular party drug in Europe, usually as a legal and subtle replacement for [[MDMA]] or [[cocaine]].<ref>https://thetab.com/uk/2016/06/20/i-spent-saturday-night-getting-high-sniffing-cocoa-3438</ref>
+Ceremonial cacao, along with retreats centered around its use, has been experiencing a surge in popularity in recent years.
 ==Chemistry==
-* Anandamide<ref name="Cacao content">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575938/</ref>
+* Anandamide<ref name="Cocoa content">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3575938/</ref>
-* [[Phenylethylamine]]<ref name="Cacao content" />
+* [[Caffeine]]<ref name="Cocoa content" />: 230 mg / 100 g<ref name="usda">{{cite web |title=FoodData Central |url=https://fdc.nal.usda.gov/fdc-app.html#/food-details/169593/nutrients |website=fdc.nal.usda.gov}}</ref>
-* Salsolinol<ref name="Cacao content" />
+* Phenethylamine<ref>{{cite journal |last1=Irsfeld |first1=M |last2=Spadafore |first2=M |last3=Prüß |first3=BM |title=β-phenylethylamine, a small molecule with a large impact. |journal=WebmedCentral |date=30 September 2013 |volume=4 |issue=9 |pmid=24482732}}</ref>
-* [[Serotonin]]<ref name="Cacao content" />
+* [[Phenylalanine]]:<ref name="Cocoa content" /> 0.941 g/100 g<ref name="usda" />
-* Theobromine<ref name="Cacao content" />
+* Putrescine<ref>{{cite journal |last1=Restuccia |first1=D |last2=Spizzirri |first2=UG |last3=Puoci |first3=F |last4=Picci |first4=N |title=Determination of biogenic amine profiles in conventional and organic cocoa-based products. |journal=Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment |date=2015 |volume=32 |issue=7 |pages=1156-63 |doi=10.1080/19440049.2015.1036322 |pmid=25833003}}</ref>
-* [[Tryptamine]]<ref name="Cacao content" />
+* Salsolinol<ref name="Cocoa content" />
-* [[Tryptophan]]<ref name="Cacao content" />
+* [[Serotonin]]<ref name="Cocoa content" />
-* [[Tyramine]]<ref name="Cacao content" />
+* Theobromine:<ref name="Cocoa content" /> 2060 mg/100 g<ref name="usda" />
-* Tyrosine<ref name="Cacao content" />
+* Theophylline<ref>{{cite journal |last1=Franco |first1=R |last2=Oñatibia-Astibia |first2=A |last3=Martínez-Pinilla |first3=E |title=Health benefits of methylxanthines in cacao and chocolate. |journal=Nutrients |date=18 October 2013 |volume=5 |issue=10 |pages=4159-73 |doi=10.3390/nu5104159 |pmid=24145871}}</ref>
+* [[Tryptamine (compound)|Tryptamine]]<ref name="Cocoa content" />
+* [[Tryptophan]]:<ref name="Cocoa content" /> 0.293 g/100 g<ref name="usda" />
+* [[Tyramine]]<ref name="Cocoa content" />
+* Tyrosine:<ref name="Cocoa content" /> 0.735 g/100 g<ref name="usda" />
+* Valeric acid<ref>{{cite journal |last1=van Wensem |first1=J |title=Overview of scientific evidence for chocolate health benefits. |journal=Integrated environmental assessment and management |date=January 2015 |volume=11 |issue=1 |pages=176-7 |doi=10.1002/ieam.1594 |pmid=25545257}}</ref>
 * [[MAOI]]s
-** [[Caffeine]]<ref name="Cacao content" />
+** Catechin<ref name="Cocoa content" /><ref name="Procyanidin flavonoids">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4897191/</ref>
-** Catechin<ref name="Cacao content" /><ref name="Procyanidin flavonoids">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4897191/</ref>
+** Epicatechin<ref name="Cocoa content" /><ref name="Procyanidin flavonoids" />
-** Epicatechin<ref name="Cacao content" /><ref name="Procyanidin flavonoids" />
+** Tetrahydro‐β‐carbolines (THBCs)<ref name="Cocoa content" />
-** Tetrahydro‐β‐carbolines (THBCs)<ref name="Cacao content" />
+===Cocoa varieties===
+Caffeine content mg/g (sorted by lowest caffeine content):<ref name="Gene A. Spiller">https://books.google.se/books?id=WxmBmvhsoZ8C&pg=PA171&redir_esc=y#v=onepage&q&f=false</ref>
+* Forastero (defatted): 1.3 mg/g
+* Nacional (defatted): 2.4 mg/g
+* Trinitario (defatted): 6.3/g
+* Criollo (defatted): 11.3 mg/g
 ==Pharmacology==
 {{pharmacology}}
-The compounds theobromine, [[caffeine]], and [[phenethylamine]] are the main psychoactive constituents of cocoa. Caffeine and theobromine are metabolized by xanthine oxidase and phenethylamine is metabolized mainly by monoamine oxidase A.
+The compounds theobromine, [[caffeine]], and [[phenethylamine]] are the main psychoactive constituents of cocoa. Caffeine and theobromine are metabolized by xanthine oxidase and phenethylamine is metabolized mainly by monoamine oxidase B.
+Theobromine has a half-life of 10 hours but over 16% may be unmodified 48 h after a single dose of 10 mg/Kg.<ref>{{cite journal |last1=Martínez-Pinilla |first1=E |last2=Oñatibia-Astibia |first2=A |last3=Franco |first3=R |title=The relevance of theobromine for the beneficial effects of cocoa consumption. |journal=Frontiers in pharmacology |date=2015 |volume=6 |pages=30 |doi=10.3389/fphar.2015.00030 |pmid=25750625 |pmc=4335269}}</ref>
+It may take 4-8 weeks of caffeine abstinence to reset tolerance in regular users.<ref>{{cite journal |last1=Cappelletti |first1=S |last2=Piacentino |first2=D |last3=Sani |first3=G |last4=Aromatario |first4=M |title=Caffeine: cognitive and physical performance enhancer or psychoactive drug? |journal=Current neuropharmacology |date=January 2015 |volume=13 |issue=1 |pages=71-88 |doi=10.2174/1570159X13666141210215655 |pmid=26074744 |pmc=4462044}}</ref>
 ==Subjective effects==
@@ Line 81: / Line 136: @@
 It is recommended that one use [[responsible use|harm reduction practices]] when using this drug.
 Although cocoa is relatively safe when ingested orally, snorting cocoa is very damaging to nasal passages and therefore it is not recommended to snort cocoa powder often, in large amounts, or potentially even at all.
+Snorted cocoa has been used as a "party drug" in Europe, usually as a legal and subtle replacement for [[MDMA]] or [[cocaine]].<ref>{{cite news |title=I tried sniffing cocoa to get high on a night out and it was surprisingly good |url=https://thetab.com/uk/2016/06/20/i-spent-saturday-night-getting-high-sniffing-cocoa-3438 |work=UK |date=20 June 2016}}</ref><ref>https://thetab.com/uk/2016/06/20/i-spent-saturday-night-getting-high-sniffing-cocoa-3438</ref> Cocoa solids is a very bulky substance. Insufflation of cocoa solids in the respiratory tract can cause inflammation.<ref>{{cite web |title=The Different Effects in Your Body When You Snort Cacao Powder |url=https://www.verywellmind.com/snorting-lines-of-cacao-powder-4098590 |website=Verywell Mind |language=en}}</ref>
 ===Overdose===