Chocolate and Health

Front Cover
Rodolfo Paoletti, Andrea Poli, Ario Conti, Francesco Visioli
Springer Science & Business Media, Jan 26, 2012 - Medical - 153 pages

Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention characteristics.

This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered.

Readers will find this book to be a rich source of essential information on cocoa and chocolate, their purported health-giving qualities, and the advances that are being made in this area.

 

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Contents

A Changing Framework of Evidence Throughout History
1
Health Implications
17
3 Biomarkers of Cocoa Consumption
33
4 Botany and Pharmacognosy of the Cacao Tree
41
A Brief Review of the Evidence
63
6 Polyphenolic Antioxidants and Health
77
7 Acute Vascular Effects of Chocolate in Healthy Human Volunteers
87
8 Vascular and Platelet Effects of Cocoa
103
9 Cocoa Chocolate and Hypertension
115
10 Cocoa Chocolate and Blood Lipids
127
11 Psychological Drivers of Chocolate Consumption
137
12 Chocolate and Mood
147
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