Chocolate in Health and Nutrition

  • Ronald Ross Watson
  • Victor R. Preedy
  • Sherma Zibadi

Part of the Nutrition and Health book series (NH, volume 7)

Table of contents

  1. Front Matter
    Pages i-xxi
  2. Historical Perspectives and Production

    1. Front Matter
      Pages 1-1
    2. Patricia L. Crown
      Pages 3-9
    3. Donatella Lippi
      Pages 11-21
    4. Emmanuel O. K. Oddoye, Christian K. Agyente-Badu, Esther Gyedu-Akoto
      Pages 23-37
    5. Dennis S. Nielsen, Michael Crafack, Lene Jespersen, Mogens Jakobsen
      Pages 39-60
    6. Marina Venturini Copetti, Beatriz Thie Iamanaka, Marta Hiromi Taniwaki
      Pages 61-71
    7. William I. Manton
      Pages 73-87
    8. Jürgen Voigt
      Pages 89-101
  3. Composition of Chocolate Sources and Related Plant Components

    1. Front Matter
      Pages 103-103
    2. Antonella Bertazzo, Stefano Comai, Francesca Mangiarini, Su Chen
      Pages 105-117
    3. Rosa M. Lamuela-Raventos, María Izquierdo-Pulido, Ramón Estruch
      Pages 119-124
    4. Denise Bohrer, Carine Viana Silva Ieggli
      Pages 125-133
    5. Joaquín J. Salas, Miguel A. Bootello, Enrique Martínez-Force, Rafael Garcés
      Pages 149-161
    6. Lauro Melo, Helena Maria André Bolini, Priscilla Efraim
      Pages 163-176
  4. Chocolate Metabolism and Activities in Culture

    1. Front Matter
      Pages 177-177
    2. Nàdia Ortega Olivé, Maria-José Motilva Casado
      Pages 179-188
    3. François-Pierre J. Martin, Sebastiano Collino, Serge Rezzi, Sunil Kochhar
      Pages 189-200

About this book

Introduction

Chocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the flavonoids and microorganisms associated with the beneficial effects of chocolate.   This unique text provides practical, data-driven resources based upon the totality of the evidence to help the reader understand the basics, treatments and preventive strategies that are involved in the understanding of the role chocolate may play in healthy individuals as well as those with cardiovascular disease, diabetes or neurocognitive declines.  Of equal importance, critical issues that involve patient concerns, such as dental caries and food preferences in children, potential effects on weight gain, addiction and withdrawal are included in well-referenced, informative chapters.  The latest research on the role of chocolate in normal health areas including mood, pain and weight management, cardiovascular disease and related conditions are presented.  Chocolate in Health and Nutrition provides health professionals in many areas of research and practice with the most up-to-date, well referenced and comprehensive volume on the current state of the science and medical uses of chocolate. 

Keywords

Cancer Prevention Chocolate Chocolate Polyphenols Flavonoids Fungi Metabolism Mycotoxin Neurocognitive Functioning Nutrition

Editors and affiliations

  • Ronald Ross Watson
    • 1
  • Victor R. Preedy
    • 2
  • Sherma Zibadi
    • 3
  1. 1.Health Sciences Center, Department of Health Promotion SciencesUniversity of ArizonaTucsonUSA
  2. 2.Dept. Nutrition & DieteticsKing's CollegeLondonUnited Kingdom
  3. 3.Division of Health Promotion Sciences, Mel and Enid ZuckermanUniversity of ArizonaTucsonUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-61779-803-0
  • Copyright Information Springer Science+Business Media, LLC 2013
  • Publisher Name Humana Press, Totowa, NJ
  • eBook Packages Medicine
  • Print ISBN 978-1-61779-802-3
  • Online ISBN 978-1-61779-803-0
  • About this book