Handbook of lipids in human nutrition

著者

書誌事項

Handbook of lipids in human nutrition

edited by Gene A. Spiller

CRC Press, c1996

タイトル別名

Lipids in human nutrition

大学図書館所蔵 件 / 全10件

この図書・雑誌をさがす

注記

Includes bibliographical references and index

内容説明・目次

内容説明

The Handbook of Lipids in Human Nutrition is a concise reference for professionals and students interested in the role of lipids in nutrition. Over 100 tables and illustrations provide quick access to the most current data available.

目次

Section 1. Chemistry, Nomenclature, and Analyses -- Chapter I.I Lipids in Foods: Chemistry and Nomenclature /Irena B. King -- Chapter 1.2 Analytical Methodologies for Lipids in Food /Irena B. King -- Chapter 1.3 Analytical Procedures for Measurement of the Lipids and Lipoproteins in Cardiovascular Risk Assessment /G. Russell Warnick and Elizabeth Teng Leary -- Section 2. Effect of Food Lipids on Health -- Chapter 2.1 Effects of Dietary Fatty Acids and Cholesterol on Cardiovascular Disease Risk Factors in Man /Ruth McPherson and Gene A. Spiller -- Chapter 2.2 Omega-3 Fatty Acids. Part I: Metabolic Effects of Omega-3 Fatty Acids and Essentiality /Artemis P. Simopoulos -- Chapter 2.3 Omega-3 Fatty Acids. Part II: Epidemiological Aspects of Omega-3 Fatty Acids in Disease States /Artemis P. Simopoulos -- Chapter 2.4 Trans Fatty Acids /Artemis P. Simopoulos -- Chapter 2.5 Plant Sterols: Their Biological Effects in Humans /John W. Farquhar -- Chapter 2.6 Saponins in the Treatment of Hypercholesterolemia /David Oakenfull -- Chapter 2.7 Food Lipids and Thermogenesis in Relation to Obesity /Fabio Armellini, Mauro Zamboni, Tiziana Todesco, and Ottavio Bosello -- Chapter 2.8 Dietary Lipids and Colon Cancer /Bandaru S. Reddy -- Section 3. Effects of Selected Whole Foods and Interaction of Antioxidants and Fiber on the Health Effects of Dietary Fatty Acids and Cholesterol Introduction /Gene Spiller -- Chapter 3.1 Almonds, Walnuts, and Serum Lipids /Joan Sabate and Debra Geary Hook -- Chapter 3.2 Nut Consumption and Coronary Heart Disease Risk /Joan Sabate, Heather E.T. Bell, and Gary E. Fraser -- Chapter 3.3 Olive Oil and Health /Apostolos (Paul) Kiritsakis, Antony Kafatos, and Maria Hassapidou -- Chapter 3.4 Modified LDL in the Pathogenesis of Atherosclerosis: Role of Nutrition /L. Cominacini, U. Garbin, A. Fratta Pasini, A. Davoli, M. Campagnola, A. De Santis, A. M. Pastorino, and V. Lo Cascio -- Chapter 3.5 Short Chain Fatty Acid Production and Possible Metabolic Consequences in Humans /Tiziana Todesco, Mauro Zamboni, Fabio Armellini, Luisa Bissoli, Emanuela Turcato, and Ottavio Rosello -- Chapter 3.6 Effect of Dietary Fiber on Plasma Lipoproteins /David J. A. Jenkins, Peter J. Spadafora, Alexandra L. Jenkins, and Cynthia G. Rainey-Macdonald -- Appendix I Polyunsaturated, Monounsaturated, and Saturated Fats in Some Common Foods /Thomas J. Hudson -- Appendix II Physical Properties of Fatty Acids /Gene A. Spiller -- Appendix III Cholesterol in Some Common Animal Foods /Gene A. Spiller -- Appendix IV Plant Sterols in Foods /Gene A. Spiller -- Appendix V Definitions and Composition of Various Olive Oils /Gene A. Spiller -- Appendix VI A Note on Proposed Technologies for Extracting Cholesterol from Food /David Oakenfull -- Index.

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