Anandamide is a naturally occurring arachidonic acid derivative, present in some foods and in mammalian brains, where it acts as a messenger molecule and plays a role in pain, depression, appetite, memory, and fertility.
Also known as a fatty acid neurotransmitter, it has also been shown to inhibit breast cancer cellproliferation by inhibiting DNA synthesis (De Petrocellis et al., 2011).
Chocolate/Cacao Black Truffles
Increases activity of Anandamide: Black Pepper (TRPV1)
Contains kaempferol (and increases Anandamide):Fruits- apples, berries, grapes, peaches Vegetables- cruciferous, cucumbers, potatoes, squash Green Tea Contains Arachidonic acid (precursor to Anandamide): Meat Dairy Eggs Olive Oil