Comparative Effects of Ripeness on Monoamine Oxidase (MAO) Inhibition and Anti-oxidative Activity of Amelonado and F3 Amazon Cocoa (Theobroma Cacao) Beans In vitro

Background: The oxidative deamination of amines and neurotransmitters as typified by the action of monoamine oxidase (MAO) is known to be involved in psychological disorders, oxidative stress, and many other adverse pharmacological reactions. A new series of studies have been geared towards identifying natural inhibitors of monoamine oxidase that also possess strong antioxidant activity. Some psychological disorders have been identified as direct implications of the breakdown of neurotraansmitters by monoamine oxidases. The breakdown, which is biochemically an oxidative deamination, results in the production of reactive species of aldehyde and oxygen. An overexpression or increased activity of monomine oxidase gives rise to an increased production of free radicals. A relatively higher production of free radicals depletes the natural antioxidants in the brain and results in brain disorders. Inhibition of monoamine oxidase has been identified as the major intervention to this pathological process. However, identification of therapeutic interventions that can inibit monoamine oxidase as well as supress the activity of free radicals has been proposed to be a major therapeutic improvement. Cocoa beans elicited significant inhibition against free radical in addition to the substantial antioxidant activity recorded. These findings can be further investigated to identify the major components of cocoa responsible for these molecular interactions.