Titlebook: Chocolate and Health; Ario Conti,Rodolfo Paoletti,Francesco Visioli Book 2012 Springer Milan 2012 Cardiovascular System.Cocoa.Cocoa.Polyph

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Samsoor Mohmmand,Rupam Fedujwar,Amit Agarwalrom the Mayans, many other Central American Indians including the Aztecs and the Toltecs seem to have at first domesticated and then cultivated cacao trees, and the word “chocolate” (the beverage) derives from xhocolatl (approximate spelling) or cacahuatl, both originating from the Aztec language. T

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Hieu Minh Ngo,Thanh Thien Trang Duongr emotions may have influenced the course of the disease. Such anecdotes have existed since ancient time and in the last decade have been the initial foundation for a new and rapidly developing area of medical research. Central to these sensations, as well as the new field of neuroendocrine-immune i

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C. M. Vivek Vardhan,M. Srimuraliture and taste. Yet many people are attracted to chocolate for other reasons, frequently suggesting that it settles stress, anxiety and depression. In essence, that it also has a beneficial impact on mood, and such a claim is the focus of this chapter.

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https://doi.org/10.1007/978-981-99-2556-8Cocoa is a rich source of polyphenols; indeed cocoa beans contain approximately 6–8% polyphenols by dry weight [1].

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Nguyen Viet Ngan,Lam Nguyen Do KhoaEpidemiological studies demonstrate that regular dietary intake of plant-derived foods and beverages reduces the risk of coronary heart disease [1–4] and stroke [5], and is inversely associated with the risk of cardiovascular disease in general [2], [4].

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Nguyen Viet Ngan,Lam Nguyen Do KhoaChocolate has been around for more than 3000 years. From the use by Aztecs and Mayans, based on the grinding of chocolate beans into hot cacao drinks, the material and recipes on how to convert cacao to chocolate were sent to Spain by the explorer Hernan Cortez, and from Spain it spread to the rest of Europe.