Cocoa: Composition and Health Effects

D.D. Mellor

doi:10.1016/b978-0-12-384947-2.00178-1

Cocoa: Composition and Health Effects

D.D. Mellor

Aston Medical School

Research output: Chapter in Book/Published conference output › Entry for encyclopedia/dictionary

Abstract

Cocoa and chocolate have a history of being associated with ritual and pleasure. Industrialization and globalization of trade have allowed chocolate, as we know it, to develop and become widely available over time. Chocolate has become a food associated with its hedonic qualities but, over the last decade, increasing evidence has been published suggesting positive effects of chocolate and cocoa on a range of disease risks, including high blood pressure, diabetes, and, potentially, memory loss. These health benefits need to be balanced against the potential negative effects of chocolate with respect to its high energy density and sugar content and the potential to gain weight.

Original language	English
Title of host publication	Encyclopedia of Food and Health
Publisher	Elsevier
Pages	179-184
ISBN (Print)	978-0-12-384953-3
DOIs	https://doi.org/10.1016/b978-0-12-384947-2.00178-1
Publication status	Published - 2016

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10.1016/b978-0-12-384947-2.00178-1

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title = "Cocoa: Composition and Health Effects",

abstract = "Cocoa and chocolate have a history of being associated with ritual and pleasure. Industrialization and globalization of trade have allowed chocolate, as we know it, to develop and become widely available over time. Chocolate has become a food associated with its hedonic qualities but, over the last decade, increasing evidence has been published suggesting positive effects of chocolate and cocoa on a range of disease risks, including high blood pressure, diabetes, and, potentially, memory loss. These health benefits need to be balanced against the potential negative effects of chocolate with respect to its high energy density and sugar content and the potential to gain weight.",

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AB - Cocoa and chocolate have a history of being associated with ritual and pleasure. Industrialization and globalization of trade have allowed chocolate, as we know it, to develop and become widely available over time. Chocolate has become a food associated with its hedonic qualities but, over the last decade, increasing evidence has been published suggesting positive effects of chocolate and cocoa on a range of disease risks, including high blood pressure, diabetes, and, potentially, memory loss. These health benefits need to be balanced against the potential negative effects of chocolate with respect to its high energy density and sugar content and the potential to gain weight.

UR - https://www.sciencedirect.com/science/article/pii/B9780123849472001781?via%3Dihub

U2 - 10.1016/b978-0-12-384947-2.00178-1

DO - 10.1016/b978-0-12-384947-2.00178-1

M3 - Entry for encyclopedia/dictionary

SN - 978-0-12-384953-3

SP - 179

EP - 184

BT - Encyclopedia of Food and Health

PB - Elsevier

ER -

Cocoa: Composition and Health Effects

Abstract

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