Description
Chocolate in Health and Nutrition, 2013
Nutrition and Health Series
Coordinators: Watson Ronald Ross, Preedy Victor R., Zibadi Sherma
Language: English
Subjects for Chocolate in Health and Nutrition:
Publication date: 08-2016
Support: Print on demand
Publication date: 08-2012
553 p. · 17.8x25.4 cm · Paperback
Description
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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.
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 AromaJürgen Voigt
Section B: Composition of Chocolate Sources and Related Plant Components
Chapter 8: Composition of Cacao BeansAntonella Bertazzo, Stefano Comai, Francesca Mangiarini, and Su ChenChapter 9: Industrial and Home Processing of Cocoa Polyphenols
Rosa M. Lamuela-Raventos, María Izquierdo-Pulido, and Ramón 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 ButterJoaquín J. Salas, Miguel A. Bootello, Enrique Martínez-Force, and Rafael Garcés
Chapter 14: Low-Calorie Chocolates and Acceptability/Sensory PropertiesLauro Melo, Helena Maria André 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
Nàdia Ortega Olivé and Maria-José Motilva Casado
Chapter 16: The Effect of Chocolate on Human and Gut Microbial Metabolic Interactions: Emphasis on Human Health and Nutritional Status
François-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. Pérez-Cano, and Jean-François Bisson
Chapter 20: Endothelial Control of Vascular Tone by Chocolate and Other Polyphenols
Cyril Auger, Noureddine Idris-Khodja, and Valérie 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 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–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 Recovery
Kelly Pritchett and Phillip A. Bishop
Chapter 34: Chocolate and Withdrawal
Carla da Silva Benetti and Patrícia 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 ChocolateJames 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 Öncel
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
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
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Chocolate and Health 158.24 €
