| Description |
1 online resource (xiv, 246 pages) : illustrations (some color) |
| Contents |
Chocolate in science, nutrition and therapy an historical perspective / Philip K. Wilson -- Sustainable cocoa production : a healthy bean supply / David A. Stuart -- Cacoa chemistry / W. Jeffrey Hurst -- Applications of genomics to the improvement of cacao / Mark J. Guiltinan and Siela N. Maximova -- Nutritional and physiological aspects of chocolate / Michelle A. Briggs, Yujin Lee, Jennifer Fleming, Christina Sponsky and Penny M. Kris-Etherton -- Chocolate, the digestive tract and diabetes / John W. Finley, Gabriella Crespo and Zuyin Li -- Chocolate and cardiovascular health / Gabriela Gutiérrez-Saleán, Eduardo Meaney, Guillermo Ceballos-Reyes, and Francisco Villarreal -- Chocolate and exercise recovery / William R. Lunn and Allyson N. Derosier -- Chocolate, cocoa and women's health / Eleonora Brillo and Gian Carlo Di Renzo -- Chocolate and skin health : effects of dietary cocoa polyphenols / Ulrike Heinrich and Wilhelm Stahl -- Chocolate and dental health / Arman Sadeghpour -- Appendix 1 : Brief historical timeline of the early mentions of chocolate in terms of science, nutrition and medicine -- Appendix 2 : Theobroma cacao's reputed medicinal properties |
| Summary |
Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and chocolate. The book begins with a brief historical introduction to the topic, outlining the current and historical medical uses of chocolate and chocolate derivatives. The remainder of the text is arranged into three sections, taking the reader through various aspects of the nutritional and health aspects of cacoa. The first section covers the cultivation, chemistry and genome analysis of cacao. The second section discusses the biochemistry and nutritional components of cacao in relation to health, covering bioavailabilty and the metabolism and metabolomics of cacao. The final section provides an overview of the potential use of chocolate in health and medical care. Each section is written and prepared by experts within each field, providing a global perspective of the current and ongoing research in this area. This text provides the reader with a complete overview of the field and is of interest to food and biomedical scientists, as well as nutritionists, medicinal chemists and anyone with an interest in chocolate |
| Bibliography |
Includes bibliographical references and index |
| Notes |
English |
|
Online resource; title from digital title page (viewed on January 31, 2019) |
| Subject |
Chocolate -- Health aspects
|
|
Nutrition.
|
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Cacao -- physiology
|
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Nutritional Physiological Phenomena
|
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Dietetics & nutrition.
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TECHNOLOGY & ENGINEERING -- Agriculture -- Agronomy -- Crop Science.
|
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Nutrition
|
| Form |
Electronic book
|
| Author |
Wilson, Philip K., editor
|
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Hurst, W. Jeffrey (William Jeffrey), 1948- editor.
|
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Royal Society of Chemistry (Great Britain)
|
| LC no. |
2015304892 |
| ISBN |
9781782622802 |
|
1782622802 |
|
9781782625056 |
|
1782625054 |
|
