The Contribution of cocoa additive to cigarette smoking addiction

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Page 194 of 207 RIVM report 650270002 Anandamide AA. Lipopolysaccharide downregulates fatty acid amide hydrolase expression and increases anandamide levels in human peripheral lymphocytes. Archives of Biochemistry and Biophysics, 2001; 393(2):321-328. (42) Jonsson KO, Vandevoorde S, Lambert DM, Tiger G, Fowler CJ. Effects of homologues and analogues of palmitoylethanolamide upon the inactivation of the endocannabinoid anandamide. British Journal of Pharmacology, 2001; 133(8):1263-1275. (43) Di M, V, Melck D, Orlando P, Bisogno T, Zagoory O, Bifulco M, Vogel Z, De Petrocellis L. Palmitoylethanolamide inhibits the expression of fatty acid amide hydrolase and enhances the anti-proliferative effect of anandamide in human breast cancer cells. Biochemical Journal, 2001; 358(1):249-255. (44) Costa B, Giagnoni G, Colleoni M. Precipitated and spontaneous withdrawal in rats tolerant to anandamide. Psychopharmacology, 2000; 149(2):121-128. (45) Wiley JL. Cannabis: Discrimination of "internal bliss"? Pharmacology Biochemistry and Behavior, 1999; 64(2):257-260. (46) Aceto MD, Scates SM, Razdan RK, Martin BR. Anandamide, an endogenous cannabinoid, has a very low physical dependence potential. Journal of Pharmacology and Experimental Therapeutics, 1998; 287(2):598-605. (47) DePetrocellis L, Melck D, Palmisano A, Bisogno T, Laezza C, Bifulco M, DiMarzo V. The endogenous cannabinoid anandamide inhibits human breast cancer cell proliferation. Proceedings of the National Academy of Sciences of the United States of America, 1998; 95(14):8375-8380.
RIVM report 650270002 Page 195 of 207 4. General overview and discussion 4.1 Exposure levels Cocoa level in cigarettes ranges between 1% (w/w) and 3 % (w/w) (1)(2). Ten psychoactive compounds of cocoa were discussed in this review. The final exposure level of these compounds via cigarette smoking depends on the cocoa level in cigarette, the cigarette processing and combustion during smoking. In the next table the average ‘potential’ daily intake of these compounds by smoking 25 cigarettes/day are shown. Table 1: Potential exposure levels of psychoactive compounds through cigarette smoking or food intake Compound Daily intake by smoking 25 cigarettes/day a Estimated daily Plasma intake via food reference value Theobromine 4.75 mg 38.3 mg not applicable Caffeine 0.5 mg 200 –300 mg not applicable Serotonin 15 10 -3 mg 15 µg – 15 mg 0.79 10 -3 mg/l Histamine 0.33 10 -3 mg < 2.6 mg 0.48 – 0.53 10 -3 mg/l Tryptophan 0.75 mg 250 – 900 mg 9.8 mg/l Tryptamine 0.2 10 -3 mg from cocoa 0.15 - 0.8 mg 0.1–1.5 10 1 mg from tobacco -6 mg/g b Tyramine 4 10 -3 mg from cocoa 0.2 – 10 mg 1.3 – 4.0 10 10 mg from tobacco -3 mg/l Phenylethylamine 5.5 10 -3 mg from cocoa 12.1 mg from tobacco < 4 mg 1.13 10 -3 mg/l Octopamine unknown unknown 0.23 10 -3 mg/l Anandamide 12.5 10 -6 mg 0.9 10 -3 mg 1.4 10 -3 mg/l a = based on a cocoa level of 1 % (w/w) in cigarettes b = brain level in ng/g wet weight The expression ‘potential’ level of the compounds is used, because the assumption is made that 100 % of the compounds in cigarettes originating from cocoa is transferred to cigarette smoke. However, we acknowledge that level of the compounds in cigarette may decrease due to tobacco processing, storing and combustion. For ease of comparison between the exposure levels of the compounds via cigarette smoking and via food intake, it is assumed that 100 % of the compounds in cigarettes originating from cocoa is transferred to cigarette smoke. In reality, the level of exposure to these compounds via cigarette smoking will be significantly lower. The exposure to theobromine, caffeine, serotonin, histamine, tryptophan and anandamide via food intake is significantly higher than exposure to these compounds via cigarette smoking. The exposure of other compounds, such as tryptamine, tyramine, phenylethylamine via cigarette smoking is higher or at least comparable with the exposure via food intake. The relatively higher exposure to these compounds via cigarette smoking is attributed to the natural occurrence of these compounds in tobacco rather than by addition of cocoa to cigarettes. Therefore, it is unlikely that cocoa will affect the cigarette smoking addiction via those compounds. All the compounds investigated occur naturally in the human body, except for theobromine and caffeine. However, the daily intake of theobromine and caffeine via food surpassed the exposure via smoking significantly.
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