Chocolate in Health and Nutrition (Hardcover) (ISBN-13: 9781617798023)

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

Jürgen 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, 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 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

Joaquín J. Salas, Miguel A. Bootello, Enrique Martínez-Force, and Rafael Garcés

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

Lauro 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 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

Author: Ronald Ross Watson
ISBN-10: 1617798029
ISBN-13: 9781617798023
Publisher: Humana
Language: English
Published: 08/02/2012
Pages: 553
Format: Hardcover
Weight: 2.66lbs
Size: 10.00h x 7.00w x 1.25d