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Polyphenols in Cocoa: From In Vitro Digestion to In Vivo Bioavailability

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Chocolate in Health and Nutrition

Part of the book series: Nutrition and Health ((NH,volume 7))

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Author information

Authors and Affiliations

  1. Research and Development, La Morella nuts, S.A.U., Camí Ample, s/n, Castellvell del Camp, Tarragona, 43392, Spain

    Nàdia Ortega Olivé Ph.D.

  2. Department of Food Technology, University of Lleida, Alcade Rovira Roure 191, Lleida, 25198, Spain

    Maria-José Motilva Casado D.Pharm., Ph.D.

Authors
  1. Nàdia Ortega Olivé Ph.D.
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  2. Maria-José Motilva Casado D.Pharm., Ph.D.
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Correspondence to Nàdia Ortega Olivé Ph.D. .

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Editors and Affiliations

  1. Health Sciences Center, Department of Health Promotion Sciences, University of Arizona, 1295 N. Martin Ave. 1295, Tucson, 85724-5155, Arizona, USA

    Ronald Ross Watson

  2. Dept. Nutrition & Dietetics, King's College, Stamford St. 150, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  3. Division of Health Promotion Sciences, Mel and Enid Zuckerman, University of Arizona, 1295 N. Martin Avenue, Tucson, 85724, Arizona, USA

    Sherma Zibadi

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Olivé, N.O., Casado, MJ.M. (2013). Polyphenols in Cocoa: From In Vitro Digestion to In Vivo Bioavailability. In: Watson, R., Preedy, V., Zibadi, S. (eds) Chocolate in Health and Nutrition. Nutrition and Health, vol 7. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-61779-803-0_15

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  • DOI: https://doi.org/10.1007/978-1-61779-803-0_15

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  • Publisher Name: Humana Press, Totowa, NJ

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