Lipids In Nutrition And Health
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Lipids In Nutrition And Health
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Author : M I Gurr
language : en
Publisher: Elsevier
Release Date : 1999-09-01
Lipids In Nutrition And Health written by M I Gurr and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-09-01 with Science categories.
Since 80% of the global production of oils and fats is consumed as food and a further 6% is eaten by animals to produce more human food, it is not surprising that nutrition is one of the active areas in lipid science. For 10 years, Mike Gurr has written nutrition articles in lipid technology amounting to nearly 60 reviews. The result is a powerful and critical survey of important aspects of lipid nutrition which will be appreciated by lipid technology readers and should be compulsory reading for those not familiar with the original articles. Areas covered include: influence of dietary fats on the concentrations of lipids carried in the blood and the significance for health, the nutritional and biological properties of the polyunsaturated fatty acids, and lipids in foods and raw materials, among other topics.
Lipid Nutrition
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Author : Randy L. Wysong
language : en
Publisher: Wysong Institute
Release Date : 1990
Lipid Nutrition written by Randy L. Wysong and has been published by Wysong Institute this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Lipids categories.
Fats in foods and fat on the body have become national obsessions. With due cause. Research is showing the far-reaching deleterious effects of obesity as well as relationships between lipid (fat and oil) consumption and a wide range of health concerns. In this seminal book, Dr. Wysong brings a surprise and reveals that fats are not the nutritional demons popularly assumed. The key to health is not to avoid dietary fat and jump on the cholesterol checking and drug band wagon. Lipids are a part of every cell and are essential components of hormones and body regulators. Even cholesterol (in its natural state) is critical to health. If it is not eaten, the body produces it. Dr. Wysong provides the understanding necessary to avoid such popular and professional myths.Natural fats are not something to avoid, but rather to seek and cherish. The real villain is food processing. Heat, light, air, hydrogenation, and time are the enemies of healthful fats. Not only does processing destroy important fats and oils, but it can convert them to dangerous disease-producing toxins. Dr. Wysong explains how to choose foods that are protected from these dangers.Read carefully, Lipid Nutrition can be one of those rare books which replaces the reading of dozens of others. Whether you are a person just concerned with better health and nutrition, or a professional seeking keys to prevention and treatment, Lipid Nutrition will prove to be a wonderful aid to understanding and a valuable resource for making healthy decisions.
Lipids In Health And Nutrition
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Author : John H. P. Tyman
language : en
Publisher: Woodhead Publishing
Release Date : 1999
Lipids In Health And Nutrition written by John H. P. Tyman and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Medical categories.
The wide coverage of the apparently dual nature of lipids provides the latest information for graduates and researchers in the food science and nutrition areas.
Lipids In Nutrition And Health
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Author :
language : en
Publisher:
Release Date : 1999
Lipids In Nutrition And Health written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with categories.
Lipids
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Author : Claude Leray
language : en
Publisher: CRC Press
Release Date : 2014-11-05
Lipids written by Claude Leray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-05 with Medical categories.
The role of lipids in nutrition science has evolved considerably in the past decade with new concepts following new discoveries. Lipids: Nutrition and Health reviews the role of dietary lipids in maintaining health, bringing the latest knowledge from a myriad of sources into one convenient resource. Taking a combined approach that integrates lipid
Les Lipides Nutrition Et Sant
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Author : LERAY Claude
language : fr
Publisher: Lavoisier
Release Date : 2013-04-04
Les Lipides Nutrition Et Sant written by LERAY Claude and has been published by Lavoisier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-04 with categories.
Les substances lipidiques ont longtemps été négligées par les physiologistes, mais des recherches épidémiologiques les ont récemment portées sur le devant de la scène, notamment au travers de leur intérêt dans les domaines de la nutrition et surtout de la santé chez l’Homme. Outre leur importance énergétique, les lipides interviennent dans de nombreux mécanismes cellulaires dont les dérèglements peuvent conduire à des pathologies parfois graves. En effet, en plus de leur impact sur les maladies métaboliques, les systèmes cardiovasculaire et immunitaire et les processus de cancérisation, le système nerveux central peut lui aussi être altéré à des degrés divers par une carence ou un déséquilibre entre les constituants lipidiques ingérés. Après quelques rappels historiques sur la découverte des lipides et leur utilisation, une première partie décrit les principaux lipides présents dans notre ration alimentaire. Puis, les besoins avérés ou éventuels de l’Homme en divers acides gras, stérols et vitamines appartenant au groupe des lipides, sont passés en revue. Enfin, l’impact des principaux lipides sur des pathologies naguère encore peu explorées sous cet aspect est exposé en détail. Les lipides – Nutrition et santé présente, de façon synthétique, un très large panorama de toutes les facettes des lipides, des acides gras aux corps gras les moins abondants, mais tout aussi importants pour l’équilibre de notre organisme. Il permet aux spécialistes de revisiter les principales sources de lipides présentes dans notre alimentation en insistant sur leur production et leur composition. Cet ouvrage s’adresse aux chercheurs, médecins généralistes et spécialistes, diététiciens et étudiants évoluant dans de nombreux domaines tels que la biologie cellulaire, la nutrition ou encore la pharmacologie.
Dietary Fats And Health
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Author : Edward George Perkins
language : en
Publisher: The American Oil Chemists Society
Release Date : 1983
Dietary Fats And Health written by Edward George Perkins and has been published by The American Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Dietary fats categories.
Abstracts: This collection of proceedings provides the latest scientific information in fat chemistry and technology as related to nutrition, the general role of fats in nutrition, metabolism of isomeric fats, and the role of vitamins A, D, K, and E in health and disease. The role of lipids in heart disease and cancer, and the effects of diet on the high density lipoproteins were also discussed.
Food Lipids
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Author : Jose M. Lorenzo
language : en
Publisher: Academic Press
Release Date : 2022-02-26
Food Lipids written by Jose M. Lorenzo and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-26 with Health & Fitness categories.
Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference. Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases. Provides clear information on obtaining, characterizing and applying lipids in several food products Offers strategies to apply new emerging technologies to the recovery of valuable lipids from food by-products, the use of innovative techniques of encapsulation to protect highly oxidizable lipids, and the use of this lipids to produce healthier foods Includes definitions, applications, literature reviews, recent developments, methods and end-of-chapter glossaries
Essential Fatty Acids
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Author : Sanju Bala Dhull
language : en
Publisher: CRC Press
Release Date : 2020-10-01
Essential Fatty Acids written by Sanju Bala Dhull and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-01 with Health & Fitness categories.
Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from either diet or dietary supplements. Recent studies raised scientific and medical interest in the beneficial effects of these fatty acids on brain and retina function, as well as reducing ill health effects, such as cardio-metabolic diseases. Thus, there is an interest in developing requirements and dietary recommendations. Essential Fatty Acids: Sources, Processing Effects, and Health Benefits provides a systematic introduction and comprehensive information about the essentiality of diets rich in omega fatty acids for successful human growth, development and disease prevention. This book presents detailed knowledge about essential fatty acids, their different food sources, biochemistry, and metabolism. It provides a comprehensive assessment of current knowledge about the effects of various processing and storage conditions on essential fatty acids, their bioavailability and supplementation in foods and diet. Chapters highlight the contribution of essential fatty acids in prevention and improvement of various conditions such as heart problems, arthritis, cancer, brain and bone health, especially in developing fetuses and children. Key Features: Presents comprehensive information on nutritional and health aspects of fats and essential fatty acids Contains a wealth of information on the structure, sources, biochemistry and nutritional properties of essential fatty acids Provides the latest information about the changes in essential fatty acids during various processing and storage conditions Highlights the bioavailability, supplementation and dietary requirements of these fatty acids By bringing together diverse areas of biochemistry, storage, as well as processing behavior and dietary requirements, this book lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention. Essential Fatty Acids will be of interest to a large and varied audience of researchers in academia, industry, nutrition, dietetics, food science, agriculture, and regulators.
Food Lipids
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Author : David B. Min
language : en
Publisher: CRC Press
Release Date : 2008-03-17
Food Lipids written by David B. Min and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03-17 with Technology & Engineering categories.
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.