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.
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.
Key Features
- State-of-the-art of a very popular topic.
- Media often talk about this topic.
- Includes biomedical research, psychology, and food technology.
Contents
- 1 Chocolate as Medicine: A Changing Framework of Evidence Throughout History
- 2 Industrial Treatment of Cocoa in Chocolate Production: Health Implications
- 3 Biomarkers of Cocoa Consumption
- 4 Botany and Pharmacognosy of the Cacao Tree
- 5 Chocolate and Health: A Brief Review of the Evidence
- 6 Polyphenolic Antioxidants and Health
- 7 Acute Vascular Effects of Chocolate in Healthy Human Volunteers
- 8 Vascular and Platelet Effects of Cocoa
- 9 Cocoa, Chocolate and Hypertension
- 10 Cocoa, Chocolate and Blood Lipids
- 11 Psychological Drivers of Chocolate Consumption
- 12 Chocolate and Mood
Book Details
- Hardcover: 200 pages
- Publisher: Springer; 2012 edition
- Language: English
- ISBN-10: 8847020379
- ISBN-13: 978-8847020375
- Product Dimensions: 9.3 x 6.3 x 0.6 inches
List Price: $189.00