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
    4. Hiroshi Sakagami, Tomohiko Matsuta
      Pages 247-262
  5. Disease-Related Clinical Studies

    1. Front Matter
      Pages 263-263
    2. Margarida Castell, Francisco Jose Pérez-Cano, Jean-François Bisson
      Pages 265-275
    3. Cyril Auger, Noureddine Idris-Khodja, Valérie B. Schini-Kerth
      Pages 277-287
    4. Nancy J. Correa-Matos, Catherine Christie
      Pages 289-301
    5. Imre Janszky, Kenneth J. Mukamal
      Pages 303-311
    6. Karin Ried
      Pages 313-325
    7. Emad Al-Dujaili, Catherine Tsang, Suzana Almoosawi
      Pages 341-353
    8. Gertraud Maskarinec
      Pages 355-367
    9. W. David Crews Jr., David W. Harrison, Kim P. Gregory, Bon Kim, Allison B. Darling
      Pages 369-379
    10. Maria Patrizia Carrieri, Joe A. Vinson
      Pages 389-406
  6. Non–Disease-Related Clinical Studies

    1. Front Matter
      Pages 407-407
    2. Marlene M. Millen, Beatrice A. Golomb
      Pages 409-419
    3. Kristina M. Eggleston, Theresa White
      Pages 437-447
    4. Kelly Pritchett, Phillip A. Bishop
      Pages 449-456
    5. Carla da Silva Benetti, Patrícia Pelufo Silveira
      Pages 457-467
    6. Derrick L. Choi, Jon F. Davis, Stephen C. Benoit
      Pages 469-477
    7. James A. K. Erskine, George J. Georgiou
      Pages 479-489
    8. Janet E. Standen-Holmes, Djin Gie Liem
      Pages 491-503
    9. Adilson Costa, Maria Carolina Fidelis
      Pages 517-523
    10. Ario Conti, Maria Teresa Pinorini-Godly, Maria Laura Colombo
      Pages 525-539
  7. Back Matter
    Pages 541-553

About this book


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. 


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
  • 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
  • Buy this book on publisher's site