Cacao, chocolat et produits dérivés : aspects nutritionnels et pharmacologie
1998
Chapelin, M.
Today, the public is more and more concerned by the correlation between food and health. Once people were worried about having nothing on their plates, these days they are more interested about the content of the food they eat. Chocolate is one of the most highly criticized food products. Without ignoring certain side effects, it is important to inform the consumer of the virtues and benefits that chocolate can provide, by explaining its physiological mechanisms. This study describes the main nutritional and pharmacological characteristics of cocoa, chocolate and other derivative products. It has been realised as a result of the latest medical data from scientific and dietetic research. If the nutritive and the healthy value of chocolate is due to its basic compounds (carbohydrates, proteins and specially lipids), minerals and vitamins, then the numerous pharmacodynamical molecules, such as fibers, methylxanthines or phenolic compounds of cocoa, give chocolate its pharmacological characteristics. In the end, it is difficult to prove that chocolate has detrimental effects on humans. The nutritional regulation favors the integration of chocolate in the food regimen, with certain exceptions, and so, helps forwards a balanced diet. (Résumé d'auteur)
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