A study recently published in the Neuroscience Bulletin by Borah et al. at the Assan University in India claimed that B-Phenethylamine (B-PEA, a component naturally found in cococa beans, could be a precipitating factor for Parkinson’s disease.

The researchers said: “As consumption of some B-PEA-enriched food items has become an addiction in modern life, our proposed mechanism is of enormous significance and impact.” That is why they suggest limiting our consumption of chocolate.

However, their claim is quite arguable, considering it zeroes in on rodent studies. They admit that they need further investigation on human needs.

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