The book "Chocolate and Health" offers a comprehensive examination of the relationship between chocolate and health. It highlights the latest research findings in the fields of food chemistry, food technology, and health sciences, particularly the bioactive compounds in cocoa that offer potential health benefits. Following an introduction to the historical development of the topic, technological advancements and clinical studies on the health effects of cocoa and chocolate are discussed in detail. The various health effects, such as acute vascular responses, blood pressure, blood lipids, and the role of chocolate in a psychological context, are thoroughly analyzed. This specialized book is a valuable source of information for anyone interested in the health aspects of cocoa and chocolate and who wishes to keep up with the latest scientific insights in this area.