"Chocolate in Health and Nutrition" is a comprehensive reference book that summarizes the latest findings on the effects of flavonoids and microorganisms in relation to the health benefits of chocolate. This unique work provides practical, evidence-based resources that enable readers to understand the fundamentals, treatment approaches, and prevention strategies associated with the role of chocolate in healthy individuals as well as in those with cardiovascular diseases, diabetes, or neurocognitive declines. Additionally, critical topics affecting patients are addressed, such as dental caries, food preferences in children, potential impacts on weight gain, as well as addiction and withdrawal. The latest research on the role of chocolate in various health areas, including mood, pain management, and cardiovascular diseases, is also presented. This book is aimed at professionals in various research and practice fields and offers a comprehensive and well-referenced overview of the current state of science and medical applications of chocolate.