Discovery of Phenylethylamine

Phenylethylamine occurs naturally in chocolate.

Phenylethylamine is a trace amine in the brain that releases dopamine into the pleasure centers. The discovery of phenylethylamine (PEA) in chocolate, popularized the idea that chocolate is an aphrodisiac. A study of the effects of PEA, published in 1995 in the "Journal of Neuropsychiatry and Clinical Neuroscience," found that phenylacetic acid, the main metabolite of PEA, is decreased in the biological fluids of subjects suffering from clinical depression and elevated in schizoaffective subjects. Studies on the therapeutic use of PEA are ongoing.

Discovery of Phenylethylamine

Due to its structurally simple molecular formula, PEA is the most widely studied of the trace amines. The first mention of PEA was made in a presentation given by the physiological chemist Professor M. Nencki in 1876. Nencki, a contemporary of Louis Pasteur, isolated PEA from decomposing gelatin while conducting research into the processes of putrefaction and fermentation. Nencki's student, Jules Jeanneret, subsequently confirmed the presence of DEA in putrid egg white in 1877.

Subsequent Studies

By 1879, Schulze and Barbieri were able to produce PEA from the amino acid, phenylalaline. In 1882 and 1883, PEA was found by Gautier and Etard in decomposing mackerel. In 1906, Winterstein and Bisegger found a high PEA content in ripe Emmanthaler cheese. Studies conducted by Da Prada et al in 1988 and Skerritt et al in 2000 found PEA in wines, beer and cheeses.

Biological Properties of PEA Discovered.

In 1906, Abelous and colleagues observed that organic extracts of putrefied horsemeat could elevate arterial blood pressure. In 1909, Barger and Walpole became the first to isolate PEA and inject it intravenously to affect the elevation in arterial pressure noted by Abelous.

A Renegade Researcher

Later work with PEA was conducted by Alexander Shulgin who synthesized over 230 different phenylethylamines and tested them on himself. Shulgin published his research in the "Journal of Medical Chemistry" and the journal "Nature," and he wrote the book, "Phenylethylamines I Have Known and Loved."

Potential Benefits of PEA

A 1999 study conducted by Janssen, Leysen, Megens and Awouters at the Centre for Molecular Design of the Janssen Research Foundation in Beerse, Belgium, and published by the International Journal of Neuropsychopharmacology, holds hope for the use of PEA in the treatment of mental disorders. Subnormal levels of PEA were found in subjects displaying symptoms of depression and attention deficit disorders and too much PEA has been found in subjects with paranoid schizophrenia. Synthesized PEA in controlled doses may become a viable therapy for the treatment of mental disorders.

References

• A Synthetic Environment: Alexander Shulgin
• Cacao-chocolate: Phenylethylamine
• National Institute of Health: Pharmacology Therapy