Chocolate and Health provides a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and chocolate. The book begins with a brief historical introduction to the topic, outlining the current and historical medical uses of chocolate and chocolate derivatives. The remainder of the text is arranged into three sections that take the reader through various aspects of the nutritional and health aspects of cacoa. Each section is written and prepared by experts within the field, providing a global perspective of the current and ongoing research in this area. This text will provide the reader with a complete overview of the field and will be of interest to food and biomedical scientists, as well as nutritionists, medicinal chemists and anyone with an interest in chocolate.
