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Cocoa, Chocolate and Blood Lipids

  • Claudio Galli

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.

Keywords

Blood Lipid Cocoa Butter Coronary Heart Disease Risk Plant Sterol Dietary Fatty Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Italia 2012

Authors and Affiliations

  1. 1.Department of Pharmacological SciencesUniversity of MilanMilanItaly

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