Cocoa, Chocolate and Blood Lipids

  • Claudio Galli


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.


Blood Lipid Cocoa Butter Coronary Heart Disease Risk Plant Sterol Dietary Fatty Acid 
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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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