Watson / Preedy / Zibadi Chocolate in Health and Nutrition

1. Auflage 2012
ISBN: 978-1-61779-803-0
Verlag: Humana Press
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 553 Seiten, eBook

Reihe: Nutrition and Health

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.

Zielgruppe

Professional/practitioner

Autoren/Hrsg.

Zibadi, Sherma

Watson, Ronald Ross

Preedy, Victor R.

Watson, Ronald

Inhaltsverzeichnis

Prehispanic Use of Cocoa.- History of the Medical Use of Chocolate.- Cocoa and Its By-Products: Identification and Utilization.- The Microbiology of Cocoa Fermentation.- Fungi and Mycotoxin Occurrence in Cocoa.- Non-nutritive Mineral Constituents in Chocolate and Cocoa.-Chocolate and Cocoa Aroma.- Composition of Cacao Beans.- Industrial and Home Processing of Cocoa Polyphenols.- Methods in Chocolate Analysis: Use of Atomic Spectrometric Techniques.- Chocolate By-product Consumption by Wild and Domestic Animals.- Chocolate Bars Based on Human Nutritional Requirements.- Comparing Sunflower Stearins with Cocoa Butter.- Low-Calorie Chocolates and Acceptability/Sensory Properties.- Polyphenols in Cocoa: From In Vitro Digestion to In Vivo Bioavailability.- The Effect of Chocolate on Human and Gut Microbial Metabolic Interactions: Emphasis on Human Health and Nutritional Status.- The Absorption, Metabolism, and Pharmacokinetics of Chocolate Polyphenols.- Biological Activity of Cacao Husk and Mass Lignin Carbohydrate Complexes.- Clinical Benefits of Cocoa: An Overview.-   Endothelial Control of Vascular Tone by Chocolate and Other Polyphenols.- Chocolate Flavonoids in the Prevention of Arterial Disease.- Chocolate and Coronary Heart Disease.- Dark Chocolate and (Pre-)Hypertension.- Polyphenol-rich Cocoa and Chocolate: Potential Role in the Prevention of Diabetes.-  Polyphenol-Rich Dark Chocolate in Treatment of Diabetes Mellitus Risk Factors.- Chocolate and Cancer Prevention?.- The Effects of Cocoa- and Chocolate-Related Products on Neurocognitive  Functioning.- Flavonoid-Rich Chocolate and Cognitive Improvement.- Cocoa and Chocolate: Chemistry, Biochemistry, and Beneficial Brain Effects.- Chocolate: Mood.- Chocolate: Psychopharmacological Aspects, Mood, and Addiction.- Chocolate and Pain Tolerance.- Cocoa for Recovery.-  Chocolate and Withdrawal.- Cues Linked to the Consumption of Chocolate: Orexin and Reward-Based FeedingBehaviors.-  Behavioral, Cognitive, and Affective Consequences of Trying to Avoid Chocolate.- Chocolate and Children’s Food and Flavor Preferences.- Chocolate Use and Knowledge in Oral and Dental Health in Children.- Acne and Chocolate: Is There Any Evidence of Their Association?.- Cocoa and Chocolate in Humans: The Rationale for Clinical Studies on Healthy Volunteers.