Chocolate’s reputation as an aphrodisiac is highly exaggerated, say food researchers. Romantic and deeply pleasurable, yes, but it showed that a 130-pound person would have to eat 25 pounds of chocolate in one sitting to significantly alter the mood. But who would be in the mood after eating 19.2 per cent of her weight in chocolate?
Of all the legions of purported aphrodisiacs, very few have been proved scientifically to have lingering libidinous effects. Chili peppers, for example, quicken the pulse and induce sweating, mimicking the state of sexual arousal, according to Meryl S Rosofsky, co-author of the study conducted by the Smell and Taste Research Foundation in Chicago. In one small experiment on sexual response to food scents, vaginal and penile blood flow was measured in 31 men and women who wore masks emitting various food aromas. The findings uncovered strong links between scent, emotion and sexual attraction, which were found to trigger neurochemical changes in our brains.
Besides, the study also reiterated the role of culture and tradition in deciding what kind of food was viewed as pleasurable. Ancient Greeks and Romans for example coveted foods like basil, rosemary, saffron and honey for their great libidinal powers.
Others like figs, asparagus and cucumbers have long been seen as erotic because of their resemblance to sex organs. Some ingredients are considered sensual by virtue of how they are eaten, for example, sharing food from a common platter.
Foods with nutrients that could potentially enhance fertility and virility also drew interest. Oyster, for example, which contains zinc, is linked to increased sperm production. Garlic, according to the study, contains an amino acid that enhances blood flow and could augment erections.