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Chocolate in Health and Nutrition

Overview of attention for book
Cover of 'Chocolate in Health and Nutrition'

Table of Contents

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    Book Overview
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    Chapter 1 Pre-hispanic Use of Cocoa
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    Chapter 2 History of the Medical Use of Chocolate
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    Chapter 3 Cocoa and Its By-Products: Identification and Utilization
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    Chapter 4 The Microbiology of Cocoa Fermentation
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    Chapter 5 Fungi and Mycotoxin Occurrence in Cocoa
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    Chapter 6 Nonnutritive Constituents in Chocolate and Cocoa
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    Chapter 7 Chocolate and Cocoa Aroma
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    Chapter 8 Composition of Cacao Beans
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    Chapter 9 Industrial and Home Processing of Cocoa Polyphenols
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    Chapter 10 Methods in Chocolate Analysis: Use of Atomic Spectrometric Techniques
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    Chapter 11 The Effects of Chocolate and Chocolate by-product Consumption on Wild and Domestic Animals
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    Chapter 12 Chocolate Bars Based on Human Nutritional Requirements
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    Chapter 13 Comparing Sunflower Stearins with Cocoa Butter
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    Chapter 14 Low-Calorie Chocolates and Acceptability/Sensory Properties
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    Chapter 15 Polyphenols in Cocoa: From In Vitro Digestion to In Vivo Bioavailability
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    Chapter 16 The Effect of Chocolate on Human and Gut Microbial Metabolic Interactions: Emphasis on Human Health and Nutritional Status
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    Chapter 17 The Absorption, Metabolism, and Pharmacokinetics of Chocolate Polyphenols
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    Chapter 18 Biological Activity of Cacao Husk and Mass Lignin-Carbohydrate Complexes
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    Chapter 19 Clinical Benefits of Cocoa: An Overview
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    Chapter 20 Endothelial Control of Vascular Tone by Chocolate and Other Polyphenols
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    Chapter 21 Chocolate Flavonoids in the Prevention of Arterial Disease
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    Chapter 22 Chocolate and Coronary Heart Disease
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    Chapter 23 Dark Chocolate and (Pre-)Hypertension
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    Chapter 24 Polyphenol-Rich Cocoa and Chocolate: Potential Role in the Prevention of Diabetes
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    Chapter 25 Polyphenol-Rich Dark Chocolate in Treatment of Diabetes Mellitus Risk Factors
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    Chapter 26 Chocolate and Cancer Prevention?
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    Chapter 27 The Effects of Cocoa- and Chocolate-Related Products on Neurocognitive Functioning
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    Chapter 28 Flavonoid-Rich Chocolate and Cognitive Improvement
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    Chapter 29 Cocoa and Chocolate: Chemistry, Biochemistry, and Beneficial Brain Effects
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    Chapter 30 Chocolate: Mood
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    Chapter 31 Chocolate: Psychopharmacological Aspects, Mood, and Addiction
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    Chapter 32 Chocolate and Pain Tolerance
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    Chapter 33 Cocoa for Recovery
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    Chapter 34 Chocolate and Withdrawal
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    Chapter 35 Cues Linked to the Consumption of Chocolate: Orexin and Reward-Based Feeding Behaviors
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    Chapter 36 Behavioral, Cognitive, and Affective Consequences of Trying to Avoid Chocolate
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    Chapter 37 Chocolate and Children’s Food and Flavor Preferences
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    Chapter 38 Chocolate Use and Knowledge in Oral and Dental Health in Children
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    Chapter 39 Acne and Chocolate: Is There Any Evidence of Their Association?
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    Chapter 40 Cocoa and Chocolate in Humans: The Rationale for Clinical Studies on Healthy Volunteers
Attention for Chapter 28: Flavonoid-Rich Chocolate and Cognitive Improvement
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Chapter title
Flavonoid-Rich Chocolate and Cognitive Improvement
Chapter number 28
Book title
Chocolate in Health and Nutrition
Published by
Humana Press, June 2012
DOI 10.1007/978-1-61779-803-0_28
Book ISBNs
978-1-61779-802-3, 978-1-61779-803-0
Authors

Eha Nurk, Eha Nurk M.D., M.Phil., Ph.D.

Editors

Ronald Ross Watson, Victor R. Preedy, Sherma Zibadi

X Demographics

X Demographics

The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 4 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Italy 1 25%
Unknown 3 75%

Demographic breakdown

Readers by professional status Count As %
Professor 1 25%
Student > Master 1 25%
Unknown 2 50%
Readers by discipline Count As %
Agricultural and Biological Sciences 1 25%
Materials Science 1 25%
Unknown 2 50%