Chocolate in Health and Nutrition

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)

• Prehispanic Use of Cocoa.- History of the Medical Use of Chocolate.- Cocoa and Its By-Products: Identification and Utilization.- The Microbiology of Cocoa Fermentation.- Fungi and Mycotoxin Occurrence in Cocoa.- Non-nutritive Mineral Constituents in Chocolate and Cocoa.-Chocolate and Cocoa Aroma.- Composition of Cacao Beans.- Industrial and Home Processing of Cocoa Polyphenols.- Methods in Chocolate Analysis: Use of Atomic Spectrometric Techniques.- Chocolate By-product Consumption by Wild and Domestic Animals.- Chocolate Bars Based on Human Nutritional Requirements.- Comparing Sunflower Stearins with Cocoa Butter.- Low-Calorie Chocolates and Acceptability/Sensory Properties.- Polyphenols in Cocoa: From In Vitro Digestion to In Vivo Bioavailability.- The Effect of Chocolate on Human and Gut Microbial Metabolic Interactions: Emphasis on Human Health and Nutritional Status.- The Absorption, Metabolism, and Pharmacokinetics of Chocolate Polyphenols.- Biological Activity of Cacao Husk and Mass Lignin Carbohydrate Complexes.- Clinical Benefits of Cocoa: An Overview.-   Endothelial Control of Vascular Tone by Chocolate and Other Polyphenols.- Chocolate Flavonoids in the Prevention of Arterial Disease.- Chocolate and Coronary Heart Disease.- Dark Chocolate and (Pre-)Hypertension.- Polyphenol-rich Cocoa and Chocolate: Potential Role in the Prevention of Diabetes.-  Polyphenol-Rich Dark Chocolate in Treatment of Diabetes Mellitus Risk Factors.- Chocolate and Cancer Prevention?.- The Effects of Cocoa- and Chocolate-Related Products on Neurocognitive  Functioning.- Flavonoid-Rich Chocolate and Cognitive Improvement.- Cocoa and Chocolate: Chemistry, Biochemistry, and Beneficial Brain Effects.- Chocolate: Mood.- Chocolate: Psychopharmacological Aspects, Mood, and Addiction.- Chocolate and Pain Tolerance.- Cocoa for Recovery.-  Chocolate and Withdrawal.- Cues Linked to the Consumption of Chocolate: Orexin and Reward-Based FeedingBehaviors.-  Behavioral, Cognitive, and Affective Consequences of Trying to Avoid Chocolate.- Chocolate and Children’s Food and Flavor Preferences.- Chocolate Use and Knowledge in Oral and Dental Health in Children.- Acne and Chocolate: Is There Any Evidence of Their Association?.- Cocoa and Chocolate in Humans: The Rationale for Clinical Studies on Healthy Volunteers.