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Chocolate and Health

  • Book
  • © 2012

Overview

Editors:
  1. Ario Conti

    1. Alpine Foundation for Life Sciences Olivone, Ticino, Switzerland

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  2. Rodolfo Paoletti

    1. Nutrition Foundation of Italy, Milan, Italy

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  3. Andrea Poli

    1. Nutrition Foundation of Italy, Milan, Italy

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  4. Francesco Visioli

    1. Laboratory of Functional Foods, IMDEA-Food, Madrid, Spain

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  • State-of-the-art of a very popular topic

  • Media often talk about this topic

  • Includes biomedical research, psychology, and food technology

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Table of contents (12 chapters)

  1. Front Matter

    Pages i-x
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  2. Chocolate as Medicine: A Changing Framework of Evidence Throughout History

    • Philip K. Wilson
    Pages 1-16

  3. Industrial Treatment of Cocoa in Chocolate Production: Health Implications

    • Herwig Bernaert, Ieme Blondeel, Leen Allegaert, Tobias Lohmueller
    Pages 17-31

  4. Biomarkers of Cocoa Consumption

    • Nasiruddin Khan, Nathalie M. Nicod
    Pages 33-40

  5. Botany and Pharmacognosy of the Cacao Tree

    • Maria Laura Colombo, Maria Teresa Pinorini-Godly, Ario Conti
    Pages 41-62

  6. Chocolate and Health: A Brief Review of the Evidence

    • Francesco Visioli, Elena Bernardini, Andrea Poli, Rodolfo Paoletti
    Pages 63-75

  7. Polyphenolic Antioxidants and Health

    • Lorenzo Loffredo, Francesco Violi
    Pages 77-85

  8. Acute Vascular Effects of Chocolate in Healthy Human Volunteers

    • Manuel Rusconi, Maria Grazia Rossi, Tiziano Moccetti, Ario Conti
    Pages 87-102

  9. Vascular and Platelet Effects of Cocoa

    • Isabella Sudano, Andreas J. Flammer, Georg Noll, Roberto Corti
    Pages 103-113

  10. Cocoa, Chocolate and Hypertension

    • Davide Grassi, Claudio Ferri
    Pages 115-125

  11. Cocoa, Chocolate and Blood Lipids

    • Claudio Galli
    Pages 127-135

  12. Psychological Drivers of Chocolate Consumption

    • Enrico Molinari, Edward Callus
    Pages 137-146

  13. Chocolate and Mood

    • Gordon B. Parker, Heather L. Brotchie
    Pages 147-153
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Keywords

About this book

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.

Editors and Affiliations

  • Alpine Foundation for Life Sciences Olivone, Ticino, Switzerland

    Ario Conti

  • Nutrition Foundation of Italy, Milan, Italy

    Rodolfo Paoletti, Andrea Poli

  • Laboratory of Functional Foods, IMDEA-Food, Madrid, Spain

    Francesco Visioli

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