Main description:

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.

Contents:

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 CocoaWilliam I. Manton

Chapter 7: Chocolate and Cocoa AromaJurgen 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, Maria Izquierdo-Pulido, and Ramon 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 AnimalsBrett 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 ButterJoaquin J. Salas, Miguel A. Bootello, Enrique Martinez-Force, and Rafael Garces

Chapter 14: Low-Calorie Chocolates and Acceptability/Sensory PropertiesLauro Melo, Helena Maria Andre 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

Nadia Ortega Olive and Maria-Jose Motilva Casado

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

Francois-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. Perez-Cano, and Jean-Francois Bisson

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

Cyril Auger, Noureddine Idris-Khodja, and Valerie 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 DiseaseImre Janszky and Kenneth J. Mukamal

Chapter 23: Dark Chocolate and (Pre-)HypertensionKarin 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 FunctioningW. 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-Disease-Related Clinical Studies

Chapter 30: Chocolate: Mood

Marlene M. Millen and Beatrice A. Golomb

Chapter 31: Chocolate: Psychopharmacological Aspects, Mood, and Addiction

Nuno Rodrigues-Silva

Chapter 32: Chocolate and Pain Tolerance

Kristina M. Eggleston and Theresa White

Chapter 33: Cocoa for RecoveryKelly Pritchett and Phillip A. Bishop

Chapter 34: Chocolate and Withdrawal

Carla da Silva Benetti and Patricia Pelufo Silveira

Chapter 35: Cues Linked to the Consumption of Chocolate: Orexin and Reward-Based Feeding Behaviors

Derrick L. Choi, Jon F. Davis, and Stephen C. Benoit

Chapter 36: Behavioral, Cognitive, and Affective Consequences of Trying to Avoid Chocolate James A.K. Erskine and George J. Georgiou

Chapter 37: Chocolate and Children's Food and Flavor Preferences

Janet E. Standen-Holmes and Djin Gie Liem

Chapter 38: Chocolate Use and Knowledge in Oral and Dental Health in ChildrenEmine Efe and Selma OEncel

Chapter 39: Acne and Chocolate: Is There Any Evidence of Their Association?Adilson Costa and Maria Carolina Fidelis

Chapter 40: Cocoa and Chocolate in Humans: The Rationale for Clinical Studies on Healthy Volunteers

Ario Conti, Maria Teresa Pinorini-Godly, and Maria Laura Colombo