The Dopa-Mood formula contains Mucuna pruriens, Matcha and Camu-Camu Extracts.  This combination supports the production of dopamine in the brain.  Dopamine is a neurotransmitter that is released in the brain's reward system, creating feelings of pleasure and satisfaction that motivate you to repeat beneficial activities, such as eating, sex, or achieving a goal.  It plays a vital role in the regulation of voluntary movement.  Dopamine is also involved in higher-level cognitive tasks, including attention, concentration, memory, and decision-making.  It contributes to feelings of happiness and contentment; and helps with planning, prioritizing and learning new things.  Low dopamine can lead to low motivation, anxiety, depression, poor concentration, low energy, and trouble sleeping.  Imbalances can be linked to conditions like depression, schizophrenia, bipolar disorder, ADHD and Parkinson's disease.
Velvet Bean (Mucuna pruriens) Extract has a naturally high levodopa (L-dopa) content.  L-dopa is the direct precursor to dopamine in the brain.
Matcha Extract contains Epigallocatechin Gallate (EGCG) and L-Theanine.
L-theanine is a free amino acid that can pass through the blood-brain barrier.  It is known to have stress-reducing effects and can elevate levels of neurotransmitters like dopamine, serotonin, and GABA in the brain. EGCG and L-theanine have shown synergistic effects that protect and repair nerve cells in experimental models. 
​EGCG can inhibit the enzyme COMT (catechol-O-methyltransferase), which is responsible for breaking down L-dopa.  By inhibiting this enzyme, more L-dopa remains in its active form, potentially increasing the amount that can cross the blood-brain barrier.  EGCG also has neuroprotective properties that can help shield brain cells from damage, which is beneficial for individuals with neurodegenerative diseases.
Camu-Camu Extract has one of the highest natural vitamin C levels of any food, up to 150 times more vitamin C than oranges.​
​Vitamin C's antioxidant properties and low PH help protect L-dopa from oxidative degradation in solution.
Vitamin C also increases the bioavailability of L-dopa