CHOCOLATE AND COCOA: Health and Nutrition.Edited by I Knight Published 1999. Hardback. 352 pages. Price: [pounds]79.00 (UK: Blackwell Science) Cocoa, referred to as the Food of Gods as far back as 1662 by Dr Joseph Bachot and formally classified as such (Theobroma cacao Theobroma cacao, n See cacao. Theobroma cacao tree of South American origin of the family Sterculiaceae; source of cocoa, chocolate; contains the toxin theobromine; causes diarrhea, sudden death. ) by Linnaeus in 1753, has successfully conquered all countries and continents of the world in just 500 years since its discovery in the ancient civilisation of the Mayas and Aztecs in South America. As part of its efforts to keep the world at large informed about cocoa and chocolate, the ICCO ICCO Interchurch Organisation for Development Co-operation (Utrecht, The Netherlands) ICCO International Cocoa Organisation ICCO Injury Compensation Control Office ICCO International Committee for Chinese Orphans (International Cocoa Organisation) decided to undertake a review of these products. This book is the result of the ICCO requesting the ICREF (International Cocoa Research and Education Foundation) to review the literature of the last 25 years on the nutritional and health aspects of cocoa and chocolate. This is a comprehensive distillation of the available technical and scientific literature covering all stages from agriculture to finished product. Chapter titles: Overview of the Nutritional Benefits of Cocoa and Chocolate; Cacao cacao (kəkä`ō, –kā`–), tropical tree (Theobroma cacao) of the family Sterculiaceae (sterculia family), native to South America, where it was first domesticated and was highly prized by the Aztecs. Growing and Harvesting Practices; Cacao Bean and Chocolate Processing; Analysis and Nutrient Databases; Cocoa Butter and Constituent Fatty Acids; Cardiovascular Health: Role of Stearic Acid stearic acid /ste·a·ric ac·id/ (ste-ar´ik) a saturated 18-carbon fatty acid occurring in most fats and oils, particularly of tropical plants and land animals; used pharmaceutically as a tablet and capsule lubricant and as an emulsifying on Atherogenic ath·er·o·gen·ic adj. Initiating, increasing, or accelerating atherogenesis. atherogenic adjective Referring to the ability to initiate or accelerate atherogenesis—the deposition of atheromas, lipids, and and Thrombogenic throm·bo·gen·ic adj. Causing or resulting in thrombosis or coagulation of the blood. Factors; Carbohydrate and Protein; Phytochemicals and Phenolics; Minerals in Cocoa and Chocolate; Methylxanthines; Obesity: Taste Preferences and Chocolate Consumption; Chocolate Consumption and Glucose Response in People with Diabetes; Chocolate and Dental Health; Food Allergy food allergy Allergy medicine A condition, the incidence of which–0.3-7.5%–is obscured by controversial data and differing disease definitions; food-induced reactions of immediate-hypersensitivity type are common and include anaphylaxis, angioedema, , Intolerance and Behavioural Reactions; Chocolate and Headache: Is there a Relationship?; The Role of Chocolate in Exercise Performance; Chocolate Craving: Biological or Psychological Phenomenon?; Cocoa, Chocolate and Acne; Liver, Kidney and Gastrointestinal Effects; Chocolate Consumption Patterns; Sensory and Taste Preferences of Chocolate; Cultural and Psychological Approaches to the Consumption of Chocolate; Followed by a Subject Index. |
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