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Cocoa, Chocolate and Blood Lipids

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Chocolate and Health

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Abstract

Chocolate has been around for more than 3000 years. From the use by Aztecs and Mayans, based on the grinding of chocolate beans into hot cacao drinks, the material and recipes on how to convert cacao to chocolate were sent to Spain by the explorer Hernan Cortez, and from Spain it spread to the rest of Europe.

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Author information

Authors and Affiliations

  1. Department of Pharmacological Sciences, University of Milan, Milan, Italy

    Claudio Galli

Authors
  1. Claudio Galli
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Correspondence to Claudio Galli .

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Editors and Affiliations

  1. Alpine Foundation for Life Sciences Olivone, Ticino, Switzerland

    Ario Conti

  2. Nutrition Foundation of Italy, Milan, Italy

    Rodolfo Paoletti  & Andrea Poli  & 

  3. Laboratory of Functional Foods, IMDEA-Food, Madrid, Spain

    Francesco Visioli

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© 2012 Springer-Verlag Italia

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Galli, C. (2012). Cocoa, Chocolate and Blood Lipids. In: Conti, A., Paoletti, R., Poli, A., Visioli, F. (eds) Chocolate and Health. Springer, Milano. https://doi.org/10.1007/978-88-470-2038-2_10

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