Chocolate And Health

"Chocolate and Health," edited by Philip K. Wilson and W. Jeffrey Hurst, provided a comprehensive overview of the chemistry, nutrition, and bioavailability of cacao and chocolate. The book began with a historical introduction to the medical uses of chocolate. It was divided into three sections: the first covered the cultivation, chemistry, and genome analysis of cacao; the second discussed the biochemistry and nutritional components of cacao in relation to health, including bioavailability and metabolism; and the third explored the potential use of chocolate in health and medical care. Each section was written by experts, offering a global perspective on current and ongoing research, making it valuable for food and biomedical scientists, nutritionists, and medicinal chemists.