InhaltsangabeSection A:  Historical Perspectives and ProductionChapter 1: Prehispanic Use of Cocoa Patricia L. CrownChapter 2:  History of the Medical Use of ChocolateDonatella LippiChapter 3:  Cocoa and Its By-Products: Identification and UtilizationEmmanuel O.K. Oddoye, Christian K. Agyente-Badu, and Esther Gyedu-AkotoChapter 4: The Microbiology of Cocoa FermentationDennis S. Nielsen, Michael Crafack, Lene Jespersen, and Mogens JakobsenChapter 5:  Fungi and Mycotoxin Occurrence in Cocoa Marina Venturini Copetti, Beatriz Thie Iamanaka, and Marta Hiromi Taniwaki Chapter 6: Non-nutritive Mineral Constituents in Chocolate and CocoaWilliam I. MantonChapter 7: Chocolate and Cocoa AromaJürgen VoigtSection B: Composition of Chocolate Sources and Related Plant Components Chapter 8:  Composition of Cacao BeansAntonella Bertazzo, Stefano Comai, Francesca Mangiarini, and Su ChenChapter 9:  Industrial and Home Processing of Cocoa Polyphenols Rosa M. Lamuela-Raventos, María Izquierdo-Pulido, and Ramón EstruchChapter 10:  Methods in Chocolate Analysis: Use of Atomic Spectrometric TechniquesDenise Bohrer and Carine Viana Silva IeggliChapter 11: Chocolate By-product Consumption by Wild and Domestic AnimalsBrett David Gartrell and Wendi Dianne RoeChapter 12:  Chocolate Bars Based on Human Nutritional RequirementsAnthony A. RobsonChapter 13:  Comparing Sunflower Stearins with Cocoa ButterJoaquín J. Salas, Miguel A. Bootello, Enrique Martínez-Force, and Rafael GarcésChapter 14: Low-Calorie Chocolates and Acceptability/Sensory PropertiesLauro Melo,  Helena Maria André Bolini, and Priscilla Efraim  Section C: Chocolate Metabolism and Activities in Culture Chapter 15: Polyphenols in Cocoa: From In Vitro Digestion to In Vivo BioavailabilityNàdia Ortega Olivé  and Maria-José Motilva CasadoChapter 16: The Effect of Chocolate on Human and Gut Microbial Metabolic Interactions: Emphasis on Human Health and Nutritional StatusFrançois-Pierre J. Martin, Sebastiano Collino, Serge Rezzi, and Sunil KochharChapter 17: The Absorption, Metabolism, and Pharmacokinetics of Chocolate PolyphenolsCesar A. Lau-CamChapter 18: Biological Activity of Cacao Husk and Mass Lignin Carbohydrate ComplexesHiroshi Sakagami and Tomohiko Matsuta Section D: Disease-Related Clinical Studies Chapter 19:  Clinical Benefits of Cocoa: An Overview Margarida Castell, Francisco J. Pérez-Cano, and Jean-François BissonChapter 20:  Endothelial Control of Vascular Tone by Chocolate and Other PolyphenolsCyril Auger, Noureddine Idris-Khodja, and Valérie B. Schini-KerthChapter 21: Chocolate Flavonoids in the Prevention of Arterial Disease Catherine Christie and Nancy J. Correa-MatosChapter 22: Chocolate and Coronary Heart DiseaseImre Janszky and Kenneth J. MukamalChapter 23:  Dark Chocolate and (Pre-)HypertensionKarin RiedChapter 24: Polyphenol-rich Cocoa and Chocolate: Potential Role in the Prevention of DiabetesSuzana Almoosawi and Emad Al-DujailiChapter 25:  Polyphenol-Rich Dark Chocolate in Treatment of Diabetes Mellitus Risk FactorsEmad Al-Dujaili, Catherine Tsang, and Suzana Almoosawi Chapter 26: Chocolate and Cancer Prevention?Gertraud Maskarinec Chapter 27: The Effects of Cocoa- and Chocolate-Related Products on Neurocognitive  FunctioningW. David Crews, Jr.,  David W. Harrison, Kim P. Gregory,  Bon Kim, and Allison B. DarlingChapter 28:  Flavonoid-Rich Chocolate and Cognitive ImprovementEha NurkChapter 29: Cocoa and Chocolate: Chemistry, Biochemistry, and Beneficial Brain EffectsMaria Patrizia Carrieri and Joe A. Vinson Section E: Non-Disease-Related Cli

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