Watson R.R., Preedy V.R., Zibadi S. Chocolate in Health and Nutrition

Springer, NY, 2013. — 553 p.The volume contains over 100 detailed tables and figures that assist the reader in comprehending the complexities of the metabolism as well as the biological significance of chocolate for human health. The overriding goal of this volume is to provide the health professional with balanced documentation and awareness of the newest research and therapeutic approaches, including an appreciation of the complexity of this relatively new field of investigation. Hallmarks of the 40 chapters include keywords and bulleted key points at the beginning of each chapter, complete definitions of terms with the abbreviations fully defined for the reader, and consistent use of terms between chapters.
There are over 2,500 up-to-date references; all chapters include a conclusion to highlight major findings. The volume also contains a highly annotated index. 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 in 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, and addiction and withdrawal, are included in well-referenced, informative chapters. The overarching goal of the editors is to provide fully referenced information to health professionals so they may have a balanced perspective on the value of various preventive and treatment options that are available today as well as in the foreseeable future.
The major objective of this comprehensive volume is to review the growing evidence that chocolate contains a number of bioactive molecules that can be of value to many aspects of health. However, it would be highly remiss to not first review the complexities of sourcing of cocoa, chocolate manufacture, as well as the physical and biochemical aspects of chocolate components and its by-products so that the clinical studies can be placed in the proper perspective, especially with regard to the potential for comparisons between studies. For example, the volume includes discussions of milk chocolate, dark chocolate, white chocolate, cocoa powder, cocoa butter, and cocoa husks and hulls and comprehensively reviews the effects of temperature and fermentation conditions for the production of each of these “chocolates” on the potential for clinical efficacy. This fi rst comprehensive review of the science behind the active molecules in chocolate and their effects on humans is of great importance to the nutrition community as well as for health professionals who have to answer client questions about this new area of clinical research.
Chocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the fl avonoids and microorganisms associated with the beneficial effects of chocolate. This volume provides an in-depth overview of the natural occurrence and biochemistry of relevant molecules in chocolate as well as human exposure to chocolate in its many forms and includes the latest research on the role of chocolate in normal health areas, including mood, pain and weight management, cardiovascular disease and related conditions, as well as their use as adjuncts to therapeutic agents used in the treatment of neurodegenerative diseases. Of importance, this volume includes an in-depth review of the safety of chocolate with emphasis on the mineral content as well as potential for adverse microbial effects. Fortunately, the safety reviews reinforce the con fi dence in the products sold by major manufacturers.