Chocolate in health and nutrition

Chocolate has long been a topic of research with regard to its potential health drawbacks and benefits. The media has publicized studies that tout both positive and negative health effects, but Chocolate in Health and Nutrition aimsto cut through popular mythology and outline the evidence in regard to the nutritional effects of chocolate. There are both positive and negative health effects of chocolate consumption. A variety of health benefits can come from eating dark chocolate. That evidence is well-established. Cocoa beans are rich in flavonoids, which are part of a class of plant-derived antioxidants called polyphenols shown to have heart-protective effects. Dark chocolate can reduce the risk of heart attack and has other cardioprotective actions if consumedregularly in small amounts. In addition chocolate has reported anti-cancer actions along with brain stimulation. It can also help reduce diarrhea and may reduce coughs and other health effects.Much of the chocolate consumed by the average American is milk chocolate which can be high in fat and calories because of the addition of sweeteners. The role that these additives may play in the weight increasing actions of candy and drinks is reviewed in this text. Also the pros and cons for removing chocolate from school diets are addressed in several chapters.Chocolate in Health and Nutrition is an important and timely new text that comprehensively evaluates the most current evidence on a host of potential clinical benefits of chocolate consumption as well as potential risks it may pose to health. Written by a group of international experts, Chocolate in Health and Nutrition will serve as an essential reference to all clinicians and researchers with an interest in the properties and nutritional benefits of chocolate. INDICE: 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 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 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-DujailiChapter 25: Polyphenol-Rich Dark Chocolate in Treatment of Diabetes MellitusRisk 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 FunctioningW. 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 RecoveryKelly 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, JonF. 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 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 Costaand 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

• ISBN: 978-1-61779-802-3
• Editorial: Humana
• Encuadernacion: Cartoné
• Páginas: 520
• Fecha Publicación: 22/05/2012
• Nº Volúmenes: 1
• Idioma: Inglés