Chocolate in Health and Nutrition by Ronald WatsonChocolate in Health and Nutrition by Ronald Watson

Chocolate in Health and Nutrition

EditorRonald Watson, Victor R. Preedy, Sherma Zibadi

Hardcover | August 2, 2012

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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.
Title:Chocolate in Health and NutritionFormat:HardcoverDimensions:530 pages, 10 × 7.01 × 0.09 inPublished:August 2, 2012Publisher:Humana PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1617798029

ISBN - 13:9781617798023

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Table of Contents

Section A:  Historical Perspectives and ProductionChapter 1: Prehispanic Use of Cocoa Patricia L. CrownChapter 2:  History of the Medical Use of ChocolateDonatella LippiChapter 3:  Cocoa and Its By-Products: Identification and UtilizationEmmanuel O.K. Oddoye, Christian K. Agyente-Badu, and Esther Gyedu-AkotoChapter 4: The Microbiology of Cocoa FermentationDennis S. Nielsen, Michael Crafack, Lene Jespersen, and Mogens JakobsenChapter 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. MantonChapter 7: Chocolate and Cocoa AromaJürgen VoigtSection 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 EstruchChapter 10:  Methods in Chocolate Analysis: Use of Atomic Spectrometric TechniquesDenise Bohrer and Carine Viana Silva IeggliChapter 11: Chocolate By-product Consumption by Wild and Domestic AnimalsBrett David Gartrell and Wendi Dianne RoeChapter 12:  Chocolate Bars Based on Human Nutritional RequirementsAnthony A. RobsonChapter 13:  Comparing Sunflower Stearins with Cocoa ButterJoaquín J. Salas, Miguel A. Bootello, Enrique Martínez-Force, and Rafael GarcésChapter 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 BioavailabilityNàdia Ortega Olivé  and Maria-José Motilva CasadoChapter 16: The Effect of Chocolate on Human and Gut Microbial Metabolic Interactions: Emphasis on Human Health and Nutritional StatusFrançois-Pierre J. Martin, Sebastiano Collino, Serge Rezzi, and Sunil KochharChapter 17: The Absorption, Metabolism, and Pharmacokinetics of Chocolate PolyphenolsCesar A. Lau-CamChapter 18: Biological Activity of Cacao Husk and Mass Lignin Carbohydrate ComplexesHiroshi 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 BissonChapter 20:  Endothelial Control of Vascular Tone by Chocolate and Other PolyphenolsCyril Auger, Noureddine Idris-Khodja, and Valérie B. Schini-KerthChapter 21: Chocolate Flavonoids in the Prevention of Arterial Disease Catherine Christie and Nancy J. Correa-MatosChapter 22: Chocolate and Coronary Heart DiseaseImre Janszky and Kenneth J. MukamalChapter 23:  Dark Chocolate and (Pre-)HypertensionKarin RiedChapter 24: Polyphenol-rich Cocoa and Chocolate: Potential Role in the Prevention of DiabetesSuzana Almoosawi and Emad Al-DujailiChapter 25:  Polyphenol-Rich Dark Chocolate in Treatment of Diabetes Mellitus Risk FactorsEmad 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. DarlingChapter 28:  Flavonoid-Rich Chocolate and Cognitive ImprovementEha NurkChapter 29: Cocoa and Chocolate: Chemistry, Biochemistry, and Beneficial Brain EffectsMaria Patrizia Carrieri and Joe A. Vinson Section E: Non-Disease-Related Clinical Studies Chapter 30:  Chocolate: MoodMarlene M. Millen and Beatrice A. Golomb Chapter 31:  Chocolate: Psychopharmacological Aspects, Mood, and AddictionNuno Rodrigues-Silva Chapter 32: Chocolate and Pain ToleranceKristina M. Eggleston and Theresa White Chapter 33: Cocoa for RecoveryKelly Pritchett and Phillip A. BishopChapter 34: Chocolate and WithdrawalCarla da Silva Benetti and Patrícia Pelufo Silveira Chapter 35: Cues Linked to the Consumption of Chocolate: Orexin and Reward-Based Feeding BehaviorsDerrick 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 PreferencesJanet 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 VolunteersArio Conti, Maria Teresa Pinorini-Godly, and Maria Laura Colombo