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

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

Access to Document

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

Cite this

Mellor, D. (2016). Cocoa: Composition and Health Effects. In B. Caballero, P. Finglas, & F. Toldrá (Eds.), Encyclopedia of Food and Health (pp. 179). Academic Press. https://doi.org/10.1016/b978-0-12-384947-2.00178-1

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KW - Endothelial function

KW - Flavanols

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KW - Insulin resistance

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