Health effects of polyunsaturated fatty acids in seafoods

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書誌事項

Health effects of polyunsaturated fatty acids in seafoods

edited by Artemis P. Simopoulos, Robert R. Kifer, Roy E. Martin

Academic Press, 1986

大学図書館所蔵 件 / 全9件

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注記

"Proceedings of a Conference on Health Effects of Polyunsaturated Fatty Acids in Seafoods held in Washington, D.C., June 24-26, 1985, sponsored by Nutrition Coordinating Committee, National Institutes of Health ... [et al.]."--P. facing t.p

Includes bibliographies and index

内容説明・目次

内容説明

Health Effects of the Polyunsaturated Fatty Acids in Seafoods emerged from the 1985 Proceedings of a Conference on Health Effects of Polyunsaturated Fatty Acids in Seafoods held in Washington, D.C., spearheaded by the National Fisheries Institutes of Health (NIH), the Department of Commerce (DOC), and the National Fisheries Institute (NFI). The conference aims to review the data about the health effects of polyunsaturated fatty acids in seafood; the impact of omega-3 fatty acids on eicosanoid formation, thrombosis, and inflammation; and the role of docosahexaenoic acid in membrane function and metabolism. It also encourages the researchers to study the possible origin of the health effects of seafood in the American diet. Composed of seven parts, the book begins by discussing the summary, conclusions, and recommendations the chairman of each working groups presented during the conference. It also explains the effects of fatty acids on lipoprotein and generation of products of the 5-Lipoxygenase pathway and the membrane functioning and metabolism. Moreover, it discusses the status of the fishery industries worldwide, the different classes of lipids that contain fatty acids, and recipes with seafood as the main ingredient. This book will be of great interest to the scientists such as basic researchers, clinical investigators, and epidemiologists, as well as to health personnel and consumers.

目次

  • PrefacePart I. Summary of Conference and Recommended Research Agenda Chapter 1. Historical Perspective, Conference Conclusions and Recommendations, and Actions by Federal AgenciesPart II. The Impact of Omega-3 Fatty Acids on Eicosanoid Formation Chapter 2. The Fate of Polyunsaturated Fatty Acids Chapter 3. Dietary Omega-3 Polyunsaturated Fatty Acids and Eicosanoid Formation in Man Chapter 4. Biochemical and Functional Effects of Dietary Substrate Modification in ManPart III. Thrombosis and Atherosclerosis Chapter 5. Introduction: Approaches to Prevention Chapter 6. Cellular Dynamics in Atherosclerosis Chapter 7. Thrombosis and Omega-3 Fatty Acids: Epidemiological and Clinical Aspects Chapter 8. The Antithrombotic Effects of Fish OilPart IV. Lipoproteins and Atherosclerosis Chapter 9. Effects of Fatty Acids on Lipoprotein Metabolism in Man: Perspectives for Actions of Fish Oil Fatty Acids Chapter 10. Hypolipidemic Effects of Dietary Omega-3 Fatty Acids in Normal and Hyperlipidemic Humans: Effectiveness and Mechanisms Chapter 11. Dietary Long Chain Polyenoic Fatty Acids: 1. Suppression of Triglyceride Formation in Rat Liver
  • 2. Attenuation in Man of the Effects of Dietary Cholesterol on Lipoprotein CholesterolPart V. Immunology and Inflammation Chapter 12. Effects of Omega-3 Fatty Acids on the Generation of Products of the 5-Lipoxygenase Pathway Chapter 13. Effects of Eicosapentaenoic Acid on Immune Responses and Inflammation in Humans Chapter 14. Dietary Marine Lipids Modify Autoimmune DiseasesPart VI. Docosahexaenoic Acid: Membrane Function and Metabolism Chapter 15. Docosahexaenoic Acid: Membrane Function and Metabolism Chapter 16. The Role of Docosahexaenoic Acid (22:6?3) in Biological Membranes: Examples from Photoreceptors and Model Membrane Bilayers Chapter 17. Comparison of Omega-3 and Omega-6 Fatty Acid MetabolismPart VII. Availability, Composition, and Preparation of Seafood Chapter 18. Status of the World Fisheries Chapter 19. Fatty Acids in Fish Chapter 20. Seafood in Your Diet-A Choice of Recipes Chapter 21. Effects of Cooking on the Fatty Acid Profiles of Selected SeafoodsAppendix Provisional Table of the Content of Omega-3 Fatty Acids and Other Fat Components in Selected FoodsIndex

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