Cocoa: Composition and Health Effects

Duane Mellor

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

Cocoa: Composition and Health Effects

Duane Mellor

School of Life Sciences

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

2 Citations (Scopus)

Original language	English
Title of host publication	Encyclopedia of Food and Health
Editors	Benjamin Caballero, Paul Finglas, Fidel Toldrá
Publisher	Academic Press
Pages	179
Number of pages	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

Bibliographical note

This chapter is not available in Pure.

Keywords

Cacao
Cardiovascular disease
Chocolate
Cholesterol
Cocoa
Diabetes
Endothelial function
Flavanols
Health
Hypertension
Insulin resistance
Polyphenol

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

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

Cite this

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title = "Cocoa: Composition and Health Effects",

keywords = "Cacao, Cardiovascular disease, Chocolate, Cholesterol, Cocoa, Diabetes, Endothelial function, Flavanols, Health, Hypertension, Insulin resistance, Polyphenol",

author = "Duane Mellor",

note = "This chapter is not available in Pure.",

year = "2016",

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N1 - This chapter is not available in Pure.

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KW - Cardiovascular disease

KW - Chocolate

KW - Cholesterol

KW - Cocoa

KW - Diabetes

KW - Endothelial function

KW - Flavanols

KW - Health

KW - Hypertension

KW - Insulin resistance

KW - Polyphenol

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

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

M3 - Chapter

SN - 978-0-12-384953-3

SP - 179

BT - Encyclopedia of Food and Health

A2 - Caballero, Benjamin

A2 - Finglas, Paul

A2 - Toldrá, Fidel

PB - Academic Press

ER -