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The Info List - Anandamide



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ANANDAMIDE, also known as _N_-ARACHIDONOYLETHANOLAMINE or AEA, is a fatty acid neurotransmitter derived from the non-oxidative metabolism of eicosatetraenoic acid (arachidonic acid ) an essential ω-6 polyunsaturated fatty acid. The name is taken from the Sanskrit
Sanskrit
"> Low dose intake has an anxiolytic effect. High dose intake in mice shows evident hippocampus death. It is not possible to train tolerable maximum high dosage for mice. Expired patents from 2004 exist that describe anandamide as a vitalising additive for alcoholic and non-alcoholic beverages, including combining it with another additive, Oleoylethanolamide, recited as an invention from Nestle, to increase the "stimulus" effect. The amount of anandamide in cacao is 0.5 μg per gram. "Lucid Parties", where people eat 20–30 kilograms of chocolate (and, therefore, significant amounts of anandamide), are legal and becoming trendy. According to associate statistics world cacao production in 2013 had a value of around five million metric tons annually with a rising tendency, but since the patent expired anyone is allowed to synthetically produce it and add it to food.

SEE ALSO

* Cannabinoids * Virodhamine * Tetrahydrocannabinol
Tetrahydrocannabinol
(THC) * 2-Arachidonoylglycerol * Fatty acid amide hydrolase * Endocannabinoid transporters * Raphael Mechoulam * NAPE-PLD

REFERENCES

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