Chocolate and Health


  • J. Copikova Department of Chemistry and Technology of Saccharides, Institute of Chemical Technology, Praha


The article deals with the history of processing of cocoa beans and manufacture of chocolate. A survey of world producers of chocolate and its average consumption in developed countries including the Czech Republic are given. The medicine views at various times on the influence of chocolate on the human organism and findings on its effects on human health are mentioned. The findings follow from the research performed in the U.S.A. in recent years. Attention is especially paid to flavonoid substances, whose structure and mechanism of action the human organism are explained. The action of methylxanthines is briefly mentioned. Although chocolate contains stimulants, the research did not confirm a stimulating action of chocolate on the human organism.



Jak citovat

Copikova, J. (2001). Chocolate and Health. Chemické Listy, 95(10). Získáno z




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