Chocolate in Health and Nutrition

By: Ronald Ross Watson (Editor), Victor R. Preedy (Editor), Sherma Zibadi (Editor)

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Paperback | 23 August 2016

At a Glance

Paperback
576 Pages

Dimensions(cm)
25.4 x 17.78 x 2.97

Paperback

$259.62

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Section A: Historical Perspectives and Production

Chapter 1: Prehispanic Use of Cocoa

Patricia L. Crown

Chapter 2: History of the Medical Use of Chocolate

Donatella Lippi

Chapter 3: Cocoa and Its By-Products: Identification and Utilization

Emmanuel O.K. Oddoye, Christian K. Agyente-Badu, and Esther Gyedu-Akoto

Chapter 4: The Microbiology of Cocoa Fermentation

Dennis S. Nielsen, Michael Crafack, Lene Jespersen, and Mogens Jakobsen

Chapter 5: Fungi and Mycotoxin Occurrence in Cocoa

Marina Venturini Copetti, Beatriz Thie Iamanaka, and Marta Hiromi Taniwaki

Chapter 6: Non-nutritive Mineral Constituents in Chocolate and Cocoa

William I. Manton

Chapter 7: Chocolate and Cocoa Aroma

Jurgen Voigt

Section B: Composition of Chocolate Sources and Related Plant Components

Chapter 8: Composition of Cacao BeansAntonella Bertazzo, Stefano Comai, Francesca Mangiarini, and Su Chen

Chapter 9: Industrial and Home Processing of Cocoa Polyphenols

Rosa M. Lamuela-Raventos, Maria Izquierdo-Pulido, and Ramon Estruch

Chapter 10: Methods in Chocolate Analysis: Use of Atomic Spectrometric Techniques

Denise Bohrer and Carine Viana Silva Ieggli

Chapter 11: Chocolate By-product Consumption by Wild and Domestic Animals

Brett David Gartrell and Wendi Dianne Roe

Chapter 12: Chocolate Bars Based on Human Nutritional Requirements

Anthony A. Robson

Chapter 13: Comparing Sunflower Stearins with Cocoa Butter

Joaquin J. Salas, Miguel A. Bootello, Enrique Martinez-Force, and Rafael Garces

Chapter 14: Low-Calorie Chocolates and Acceptability/Sensory Properties

Lauro Melo, Helena Maria Andre Bolini, and Priscilla Efraim

Section C: Chocolate Metabolism and Activities in Culture

Chapter 15: Polyphenols in Cocoa: From In Vitro Digestion to In Vivo Bioavailability

Nadia Ortega Olive and Maria-Jose Motilva Casado

Chapter 16: The Effect of Chocolate on Human and Gut Microbial Metabolic Interactions: Emphasis on Human Health and Nutritional Status

François-Pierre J. Martin, Sebastiano Collino, Serge Rezzi, and Sunil Kochhar

Chapter 17: The Absorption, Metabolism, and Pharmacokinetics of Chocolate Polyphenols

Cesar A. Lau-Cam

Chapter 18: Biological Activity of Cacao Husk and Mass Lignin Carbohydrate Complexes

Hiroshi Sakagami and Tomohiko Matsuta

Section D: Disease-Related Clinical Studies

Chapter 19: Clinical Benefits of Cocoa: An Overview

Margarida Castell, Francisco J. Perez-Cano, and Jean-François Bisson

Chapter 20: Endothelial Control of Vascular Tone by Chocolate and Other Polyphenols

Cyril Auger, Noureddine Idris-Khodja, and Valerie B. Schini-Kerth

Chapter 21: Chocolate Flavonoids in the Prevention of Arterial Disease

Catherine Christie and Nancy J. Correa-Matos

Chapter 22: Chocolate and Coronary Heart Disease

Imre Janszky and Kenneth J. Mukamal

Chapter 23: Dark Chocolate and (Pre-)Hypertension

Karin Ried

Chapter 24: Polyphenol-rich Cocoa and Chocolate: Potential Role in the Prevention of Diabetes

Suzana Almoosawi and Emad Al-Dujaili

Chapter 25: Polyphenol-Rich Dark Chocolate in Treatment of Diabetes Mellitus Risk Factors

Emad Al-Dujaili, Catherine Tsang, and Suzana Almoosawi

Chapter 26: Chocolate and Cancer Prevention?

Gertraud Maskarinec

Chapter 27: The Effects of Cocoa- and Chocolate-Related Products on Neurocognitive Functioning

W. David Crews, Jr., David W. Harrison, Kim P. Gregory, Bon Kim, and Allison B. Darling

Chapter 28: Flavonoid-Rich Chocolate and Cognitive Improvement

Eha Nurk

Chapter 29: Cocoa and Chocolate: Chemistry, Biochemistry, and Beneficial Brain Effects

Maria Patrizia Carrieri and Joe A. Vinson

Section E: Non-Disea

Industry Reviews

From the book reviews:

"This book ... on chocolate is really interesting and should be made available in the central library of any university specialized in food and nutritional sciences, as well as in Medical and Pharmacy schools. It is also recommended for professionals delivering teaching on functional foods and dietary supplements, whatever their discipline." (Luc Cynober, Current Opinion in Clinical Nutrition and Metabolic Care, Vol. 16 (6), November, 2013)

"Chocolate in Health and Nutrition is another important addition to the very successful Nutrition and Health Series ... . This book, aimed at a diverse array of professionals, will prove to be an invaluable source of foundational information for many years, and will be an important reference textbook in chocolate research. It is already on my bookshelf and I would recommend it, without hesitation, to anyone who is interested in exploring and increasing their knowledge on the health effects of this delicious treat, chocolate." (Massimo F. Marcone, Applied Physiology, Nutrition, and Metabolism, Vol. 38 (6), June, 2013)

"This comprehensive scholarly focus on the health impacts and magnetic appeal of chocolate ... . Chocolate in Health and Nutrition is a valuable, one of its kind new text that evaluates the current evidence about a host of potential clinical benefits of chocolate consumption as well as potential risks it may pose to health. It will serve as an essential reference to clinicians, researchers and the lay audience with an interest in the properties and nutritional benefits of chocolate." (Dorothea Bedigian, Economic Botany, Vol. 67, 2013)

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