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Chocolate in Health and Nutrition pp 381–388Cite as

Flavonoid-Rich Chocolate and Cognitive Improvement

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

Keywords

  • Alzheimer’s disease
  • Cerebral blood flow
  • Chocolate
  • Cocoa
  • Cognitive functioning
  • Dementia
  • Flavanols

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  • DOI: 10.1007/978-1-61779-803-0_28
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Author information

Authors and Affiliations

  1. Department of Surveillance and Evaluation, National Institute for Health Development, Tallinn, Estonia

    Eha Nurk M.D., M.Phil., Ph.D.

  2. Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway

    Eha Nurk M.D., M.Phil., Ph.D.

Authors
  1. Eha Nurk M.D., M.Phil., Ph.D.
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Corresponding author

Correspondence to Eha Nurk M.D., M.Phil., Ph.D. .

Editor information

Editors and Affiliations

  1. Health Sciences Center, Department of Health Promotion Sciences, University of Arizona, 1295 N. Martin Ave. 1295, Tucson, 85724-5155, Arizona, USA

    Ronald Ross Watson

  2. Dept. Nutrition & Dietetics, King's College, Stamford St. 150, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  3. Division of Health Promotion Sciences, Mel and Enid Zuckerman, University of Arizona, 1295 N. Martin Avenue, Tucson, 85724, Arizona, USA

    Sherma Zibadi

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Nurk, E. (2013). Flavonoid-Rich Chocolate and Cognitive Improvement. In: Watson, R., Preedy, V., Zibadi, S. (eds) Chocolate in Health and Nutrition. Nutrition and Health, vol 7. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-61779-803-0_28

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  • DOI: https://doi.org/10.1007/978-1-61779-803-0_28

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  • Publisher Name: Humana Press, Totowa, NJ

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