Chocolate in Health and Nutrition

Book Overview

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

J?rgen 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, Mar?a Izquierdo-Pulido, and Ram?n 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

Joaqu?n J. Salas, Miguel A. Bootello, Enrique Mart?nez-Force, and Rafael Garc?s

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

Lauro Melo, Helena Maria Andr? 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

N?dia Ortega Oliv? and Maria-Jos? Motilva Casado

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

Fran?ois-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. P?rez-Cano, and Jean-Fran?ois Bisson

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

Cyril Auger, Noureddine Idris-Khodja, and Val?rie 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

• Format: Paperback
• Language: English
• ISBN: 1493959905
• ISBN13: 9781493959907
• Release Date: August 2016
• Publisher: Humana
• Length: 553 Pages
• Weight: 2.17 lbs.
• Dimensions: 1.2" x 7.0" x 10.0"