BeschreibungProvides a concise overview of lipids and health and opens the way to more challenging thinking about this important subject.
InhaltsverzeichnisChemistry, Nomenclature, and Analyses Lipids in Foods: Chemistry and Nomenclature, I.B. King Analytical Methodologies for Lipids in Foods, I.B. King Analytical Procedures for Measurement of the Lipids and Lipoproteins in Cardiovascular Risk Assessment, G.R.Warnick and E.T. Leary Effect of Food Lipids on Health Effects of Dietary Fatty Acids and Cholesterol on Cardiovascular Disease Risk Factors in Man, R. McPherson and G.A. Spiller Omega-3 Fatty Acids. Part I: Metabolic Effects of Omega-3 Fatty Acids and Essentiality, A.P. Simopoulos Omega-3 Fatty Acids. Part II: Epidemiological Aspects of Omega-3 Fatty Acids in Disease States, A.P. Simopoulos Trans Fatty Acids, A.P. Simopoulos Plant Sterols: Their Biological Effects in Humans, J.W. Farquhar Saponins in the Treatment of Hypercholesterolemia, D. Oakenfull Food Lipids and Thermogenesis in Relation to Obesity, F. Armellini, M. Zamboni, T. Todesco, and O. Bosello Dietary Lipids and Colon Cancer, B.S. Reddy Effects of Selected Whole Foods and Interaction of Antioxidants and Fiber on the Health Effects of Fatty Acids and Cholesterol Introduction, G.A. Spiller Almonds, Walnuts, and Serum Lipids, J. Sabate and D.G. Hook Nut Consumption and Coronary Heart Disease Risk, J. Sabate , H.E.T. Bell , and G.E. Fraser Olive Oil and Health, A. Kiritsakis, A. Kafatos, and M. Hassapidou Modified LDL in the Pathogenesis of Atherosclerosis: Role of Nutrition, L. Cominacini, U. Garbin, A.F. Pasini, A. Davoli, M. Campagnola, A. De Santis, A.M. Pastorino, and V. Lo Cascio Short Chain Fatty Acid Production and Possible Metabolic Consequences in Humans, T. Todesco, M. Zamboni, F. Armellini, L. Bissoli, E. Turcato, and O. Bosello Effect of Dietary Fiber on Plasma Lipoproteins, D.J.A. Jenkins, P.J. Spadafora, A.L. Jenkins, and C.G. Rainey-Macdonald Appendix I: Polyunsaturated, Monounsaturated, and Saturated Fats in Some Common Foods, T.J. Hudson Appendix II: Physical Properties of Fatty Acids, G.A. Spiller Appendix III: Cholesterol in Some Common Animal Foods, G.A. Spiller Appendix IV: Plant Sterols in Foods, G.A. Spiller Appendix V: Definitions and Composition of Various Olive Oils, G.A. Spiller Appendix VI: A Note on Proposed Technologies for Extracting Cholesterol from Food, D. Oakenfull Index
Untertitel: Sprache: Englisch.
Verlag: CRC PR INC
Erscheinungsdatum: Februar 1996
Seitenanzahl: 256 Seiten