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Chocolate and health : chemistry, nutrition and therapy by Philip K Wilson, W Jeffrey Hurst (eds.)

By Philip K Wilson, W Jeffrey Hurst (eds.)

Following on from their earlier quantity on Chocolate as medication, Philip okay. Wilson and W. Jeffrey Hurst edit this significant other quantity, Chocolate and overall healthiness, supplying a accomplished evaluation of the chemistry, nutrients and bioavailability of cacao and chocolate.

The publication starts with a quick historic creation to the subject, outlining the present and historic clinical makes use of of chocolate and chocolate derivatives. the rest of the textual content is prepared into 3 sections, taking the reader via numerous elements of the dietary and healthiness facets of cacoa. the 1st part covers the cultivation, chemistry and genome research of cacao. the second one part discusses the biochemistry and dietary elements of cacao with regards to wellbeing and fitness, protecting bioavailabilty and the metabolism and metabolomics of cacao. the ultimate part presents an outline of the capability use of chocolate in future health and scientific care.

Each part is written and ready by means of specialists inside of every one box, supplying an international point of view of the present and ongoing learn during this zone. this article presents the reader with a whole assessment of the sector and is of curiosity to nutrition and biomedical scientists, in addition to nutritionists, medicinal chemists and someone with an curiosity in chocolate.

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L. E. Grivetti and H. Y. Shapiro, John Wiley & Sons, Hoboken, N. , 2009, p. 626; For insight into food fraud history in general, see B. Wilson, Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee, Princeton University Press, Princeton, NJ, 2008. 72. W. C. Saunders, Adulteration of Cocoa and Chocolate, Confectioners’ Journal, 1895, 21, 64. 73. P. P. Gott and L. F. Van Houten, All About Candy and Chocolate: A Comprehensive Study of the Candy and Chocolate Industries, National Confectioners’ Association of the United States, Chicago, 1958, p.

Food of the Gods: Cure for 57. T. Dillinger, P. Barriga, P. S. Esca humanity? A Cultural History of the Medicinal and Ritual Uses of Chocolate, J. , 2000, 130, 2057S–2072S. 58. H. Stubbe, The Indian Nectar; or, A Discourse Concerning Chocolate Wherein the Nature of the Cacao-nut . . is Examined . . the Ways of Compounding and Preparing Chocolate are enquired into; Its Effects, as to its Alimental and Venereal Quality, as well as Medicinal (Specially in Hypochondriacal Melancholy) are Fully Debated, A.

14 Europe dominates the world use with about 40% of the total consumption of beans and cocoa-containing ingredients, followed by the USA with about 25%. 2 Importation of cocoa beans and cocoacontaining ingredients by country in 2009. Nation Rank United States Netherlands Germany France Belgium United Kingdom Malaysia Russian Federation Italy Canada 1 2 3 4 5 6 7 8 9 10 Yield data indicate that the Malaysian plantation production systems discussed below show the highest productivity of all commercial systems at about 2000 kg haÀ1.

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