Chocolate, "Food of the Gods": History, Science, and Human Health

被引:65
作者
Montagna, Maria Teresa [1 ]
Diella, Giusy [1 ]
Triggiano, Francesco [1 ]
Caponio, Giusy Rita [2 ,3 ]
De Giglio, Osvalda [1 ]
Caggiano, Giuseppina [1 ]
Di Ciaula, Agostino [2 ]
Portincasa, Piero [2 ]
机构
[1] Univ Bari Aldo Moro, Sch Med, Sect Hyg, Dept Biomed Sci & Human Oncol, Piazza G Cesare 11, I-70124 Bari, Italy
[2] Univ Bari Aldo Moro, Sch Med, Dept Biomed Sci & Human Oncol, Clin Med A Murri, Piazza G Cesare 11, I-70124 Bari, Italy
[3] Univ Bari Aldo Moro, Dept Soil Plant & Food Sci DISSPA, Via Amendola 165-A, I-70126 Bari, Italy
关键词
chocolate; cocoa; Food of the Gods; Theobroma cacao; nitric oxide; cardiovascular effects; CACAO LIQUOR PROANTHOCYANIDINS; CARDIOVASCULAR RISK-FACTORS; PROCYANIDIN-RICH EXTRACT; NATURAL COCOA POWDER; DARK CHOCOLATE; THEOBROMA-CACAO; DIABETES-MELLITUS; HEART-FAILURE; SERUM-LIPIDS; CONSUMPTION;
D O I
10.3390/ijerph16244960
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
Chocolate is well known for its fine flavor, and its history began in ancient times, when the Maya considered chocolate (a cocoa drink prepared with hot water) the "Food of the Gods". The food industry produces many different types of chocolate: in recent years, dark chocolate, in particular, has gained great popularity. Interest in chocolate has grown, owing to its physiological and potential health effects, such as regulation of blood pressure, insulin levels, vascular functions, oxidation processes, prebiotic effects, glucose homeostasis, and lipid metabolism. However, further translational and epidemiologic studies are needed to confirm available results and to evaluate other possible effects related to the consumption of cocoa and chocolate, verifying in humans the effects hitherto demonstrated only in vitro, and suggesting how best to consume (in terms of dose, mode, and time) chocolate in the daily diet.
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页数:21
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