Overview
- State-of-the-art, comprehensive evaluation of the evidence relating to the health benefits of chocolate
- Important new resource covering the properties of chocolate, its role in health, in various patient populations, in a range of medical conditions, and from a historical and public health standpoint
- Written by an international group of experts
Part of the book series: Nutrition and Health (NH)
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Table of contents (40 chapters)
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Front Matter
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Historical Perspectives and Production
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Front Matter
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Composition of Chocolate Sources and Related Plant Components
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Front Matter
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Chocolate Metabolism and Activities in Culture
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Front Matter
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Keywords
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.
Reviews
From the book reviews:
“This book … on chocolate is really interesting and should be made available in the central library of any university specialized in food and nutritional sciences, as well as in Medical and Pharmacy schools. It is also recommended for professionals delivering teaching on functional foods and dietary supplements, whatever their discipline.” (Luc Cynober, Current Opinion in Clinical Nutrition and Metabolic Care, Vol. 16 (6), November, 2013)
“Chocolate in Health and Nutrition is another important addition to the very successful Nutrition and Health Series … . This book, aimed at a diverse array of professionals, will prove to be an invaluable source of foundational information for many years, and will be an important reference textbook in chocolate research. It is already on my bookshelf and I would recommend it, without hesitation, to anyone who is interested in exploring and increasing their knowledge on the health effects of this delicious treat, chocolate.” (Massimo F. Marcone, Applied Physiology, Nutrition, and Metabolism, Vol. 38 (6), June, 2013)
“This comprehensive scholarly focus on the health impacts and magnetic appeal of chocolate … . Chocolate in Health and Nutrition is a valuable, one of its kind new text that evaluates the current evidence about a host of potential clinical benefits of chocolate consumption as well as potential risks it may pose to health. It will serve as an essential reference to clinicians, researchers and the lay audience with an interest in the properties and nutritional benefits of chocolate.” (Dorothea Bedigian, Economic Botany, Vol. 67, 2013)
Editors and Affiliations
Bibliographic Information
Book Title: Chocolate in Health and Nutrition
Editors: Ronald Ross Watson, Victor R. Preedy, Sherma Zibadi
Series Title: Nutrition and Health
DOI: https://doi.org/10.1007/978-1-61779-803-0
Publisher: Humana Totowa, NJ
eBook Packages: Medicine, Medicine (R0)
Copyright Information: Springer Science+Business Media, LLC 2013
Hardcover ISBN: 978-1-61779-802-3Published: 02 August 2012
Softcover ISBN: 978-1-4939-5990-7Published: 23 August 2016
eBook ISBN: 978-1-61779-803-0Published: 04 August 2012
Series ISSN: 2628-197X
Series E-ISSN: 2628-1961
Edition Number: 1
Number of Pages: XXI, 553
Number of Illustrations: 82 b/w illustrations
Topics: Clinical Nutrition, Nutrition, Cardiology, Neurosciences, Food Science