Cocoa: Composition and Health Effects

Research output: Chapter in Book/Report/Conference proceedingEntry 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 languageEnglish
Title of host publicationEncyclopedia of Food and Health
PublisherElsevier
Pages179-184
ISBN (Print)978-0-12-384953-3
DOIs
Publication statusPublished - 2016

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    Mellor, D. D. (2016). Cocoa: Composition and Health Effects. In Encyclopedia of Food and Health (pp. 179-184). Elsevier. https://doi.org/10.1016/b978-0-12-384947-2.00178-1