Download Chocolate and health : chemistry, nutrition and therapy by Philip K Wilson, W Jeffrey Hurst (eds.) PDF

By Philip K Wilson, W Jeffrey Hurst (eds.)

Following on from their earlier quantity on Chocolate as medication, Philip ok. Wilson and W. Jeffrey Hurst edit this significant other quantity, Chocolate and future health, offering a finished evaluate of the chemistry, foodstuff and bioavailability of cacao and chocolate.

The e-book starts with a short old creation to the subject, outlining the present and historic clinical makes use of of chocolate and chocolate derivatives. the rest of the textual content is prepared into 3 sections, taking the reader via quite a few facets of the dietary and overall healthiness facets of cacoa. the 1st part covers the cultivation, chemistry and genome research of cacao. the second one part discusses the biochemistry and dietary parts of cacao when it comes to healthiness, overlaying bioavailabilty and the metabolism and metabolomics of cacao. the ultimate part offers an outline of the aptitude use of chocolate in overall healthiness and scientific care.

Each part is written and ready via specialists inside each one box, delivering an international point of view of the present and ongoing study during this quarter. this article presents the reader with an entire assessment of the sphere and is of curiosity to meals and biomedical scientists, in addition to nutritionists, medicinal chemists and somebody with an curiosity in chocolate.

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Additional resources for Chocolate and health : chemistry, nutrition and therapy

Sample text

Before the exploration of the New World, Europeans had neither seen nor experienced cocoa drinks. 3 Cacao trees are about 40 feet tall and can grow in the tropical rainforests around the world. The tree evolved in the tropics where the environment lacks the extremes of extended dry periods and freezing, typical of more 30 Chapter 2 temperate climates. Cacao seeds do not undergo the dormancy typical of temperate crops. Instead, the seeds germinate over time without drying out. They remain trapped within the robust cocoa husk—the surrounding pod cover—unless the pod is broken open by birds, squirrels, monkeys or humans.

Sustainable Cocoa Production: A Healthy Bean Supply 39 The STCP program launched in late 2000 in Ghana, Ivory Coast, Cameroon and Nigeria and was designed as a demonstration or ‘‘pilot program’’ to impact about 2% of the cocoa farms in the West African growing region. 7 Formation of the World Cocoa Foundation Prior to the Indonesian Pod Borer Project and the STCP, no formal organization existed to provide research and implementation for sustainable cocoa production. The industry funding and coordination was done on an ad hoc basis through the US, Canadian and European chocolate trade organizations.

The pods harbored a minute insect that quickly spread to the surrounding plantings of cocoa. This insect, the cocoa pod borer, is only 6 mm long as an adult. It lays microscopic eggs on immature pods. The eggs hatch into larvae that bore into the developing pods. Within the pod, the larva eats the developing placenta that nourishes the developing cocoa bean, at times even eating the seed itself. This insect spread rapidly and caused a severe decline in otherwise very good yields (900 kg haÀ1) of cocoa beans.

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