Chocolate and Health [electronic resource] /
Paoletti, Rodolfo.editor.
Poli, Andrea.editor.
Conti, Ario.editor.
Visioli, Francesco.editor.
Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention characteristics. This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered. Readers will find this book to be a rich source of essential information on cocoa and chocolate, their purported health-giving qualities, and the advances that are being made in this area.
Description based upon print version of record.
Title Page; Copyright Page; Preface; Table of Contents; Contributors; 1 Chocolate as Medicine: A Changing Framework of Evidence Throughout History; 1.1 Introduction; 1.2 Valuing Medical "Evidence" in the Past and Present; 1.3 Chocolate as Medicine: The Early Modern Period; 1.4 Chocolate as Medicine: Eighteenth Through Early Twentieth Centuries; 1.5 Chocolate as Medicine: The Modern Era; References; Suggested Readings; 2 Industrial Treatment of Cocoa in Chocolate Production: Health Implications; 2.1 Ancient Use of Cocoa; 2.2 Cocoa Bean Goldmine; 2.3 Cocoa Flavanols; 2.4 Cocoa and Health
2.5 Final Products2.6 Impact of Processing; 2.6.1 Cocoa Trees, Genotype, Origin, Fermentation and Bean Drying; 2.6.1.1 Cocoa Tree; 2.6.1.2 Cocoa Seed Growth; 2.6.1.3 Fermentation; 2.6.1.4 Cocoa Bean Drying; 2.6.2 Bean to Liquor; 2.6.3 Powder or Chocolate Production; 2.6.4 Stability of Cocoa Flavanols During Production of End Application; 2.7 Commercial Products vs Other Foods; 2.8 Conclusions; References; 3 Biomarkers of Cocoa Consumption; 3.1 Biomarkers of Cocoa Consumption; 3.2 Requisites and Limitations of Biomarkers of Intake; 3.3 Biomarkers of Cocoa Consumption in Urine and Plasma
3.4 ConclusionsReferences; Suggested Readings; 4 Botany and Pharmacognosy of the Cacao Tree; 4.1 The Theobroma cacao Discovery and History; 4.2 Botany of Theobroma cacao L.; 4.3 Cocoa and Health; 4.4 Cocoa and Chocolate; 4.5 Composition of Cocoa and Chocolate and Potential Health-related Benefits; 4.5.1 Lipids; 4.5.2 Sterols; 4.5.3 Fiber; 4.5.4 Polyphenols in Cocoa Beans and Cocoa-based Products; 4.5.4.1 Factors Affecting the Quantity and Quality of Polyphenols in Cocoa Beans and Cocoa-based Products; 4.5.4.2 Bioavailability and Metabolism of Cocoa Flavanols and Procyani-dinsin Humans
4.5.5 Minerals4.5.6 Methylxanthines; 4.5.7 Peptides; References; 5 Chocolate and Health: A Brief Review of the Evidence; 5.1 Introduction; 5.2 The Potential Role of Cocoa Polyphenols in Human Health; 5.2.1 Cocoa and Vascular Function; 5.2.2 Mechanisms of Action: Cocoa Polyphenols as Antioxidants; 5.2.3 Cocoa and Platelet Reactivity; 5.2.4 Healthful Effects of Cocoa Beyond the Cardiovascular System; 5.3 Conclusions; References; 6 Polyphenolic Antioxidants and Health; 6.1 Introduction; 6.2 Polyphenols and Cardiovascular Protection; 6.2.1 Evidence from Epidemiological Studies
6.2.2 Effect of Polyphenols on Cardiovascular Risk Factors6.2.3 Effect of Polyphenols on Oxidative Stress, Endothelial Function and Platelet Aggregation; 6.3 Polyphenols and Cancer; 6.4 Polyphenols and Neuroprotection; 6.5 Conclusions; References; 7 Acute Vascular Effects of Chocolate in Healthy Human Volunteers; 7.1 Introduction; 7.2 Cocoa, Chocolate and Derivatives: Between Ethnobotanic and History; 7.3 The Chemistry of Cocoa and Chocolate; 7.4 Cocoa, Chocolate and Derivatives: Clinical Studies; 7.5 Cocoa, Chocolate and Derivatives: Effect on Biological Systems
7.6 A 28 Day Study of the Effects of Black and White Chocolate on the Neuroimmune System of Healthy Human Volun teers
Includes bibliographical references.
Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention characteristics. This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered. Readers will find this book to be a rich source of essential information on cocoa and chocolate, their purported health-giving qualities, and the advances that are being made in this area.
Pharmacology.
Health promotion.
Complementary medicine.
Food—Biotechnology.
Cardiology.
Pharmacology/Toxicology.
Health Promotion and Disease Prevention.
Complementary & Alternative Medicine.
Food Science.
Cardiology.