Linoleic acids : sources, biochemical properties and health effects
著者
書誌事項
Linoleic acids : sources, biochemical properties and health effects
（Nutrition and diet research progress series）（Protein biochemistry, synthesis, structure, and cellular functions）（Nova biomedical）
Nova Science, c2012
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注記
References: at the end of each chapter
Index: p. [191]-192
収録内容
- Linoleic and α-Linoleic acid content of pork, beef, and lamb lipids / Pilar Teresa Garcia and Jorge J. Casal
- Linoleic acid content and antioxidant properties of different tree nuts : a review / A. Beltrán, M. Ramos, A. Valdés and M.C. Garrigós
- Oxidation of Linoleic acid in bulk, micelle, emulsion and microcapsule systems / Yoshiyuki Watanabe, Yasumasa Minemoto and Shuji Adachi
- Linoleic and other fatty acids, cryoresistance, and fodder value of yakutian plants / Klim A. Petrov, Aleksandr A. Perk and Valentin A. Chepalov
- Influence of variety, geographical site and extraction system on virgin olive oil (VOO) linoleic acid composition and its impact on consumer preference / Kaouther Ben Hassine, Amani Taamalli, Dhafer Malouche, Naziha Kammoun, Aida Lazzez, Cinzia Benincasa, Giovanni Sindona, Enzo Perri, Mohamed Hammami and Mohamed Bouaziz
- The effect of conjugated linoleic acid (CLA) supplementation on body anthropometric measures / Igho Onakpoya and Edzard Ernst
- Conjugated linoleic acid in the prevention of ischemic stroke / Yuri Clement
- Gamma linolenic acid and atopic dermatitis / Igho Onakpoya and James A. Taylor
- Modulation of carcinogenesis and inflammation by linoleic acids and its derivatives / Túlio César Ferreira and Élida Geralda Campos
- Linoleic acid and cancer / Gerard G. Dumancas, Raluca Mateescu, Elmer-Rico E. Mojica and Rachel Murphy
内容説明・目次
内容説明
This book contains information on the latest research on linoleic acid composition, in a wide range of dietary sources, as well as advancements in food technology to ensure better nutritional quality of LA. Biochemists, nutritionists, dieticians, food industry technologists, clinicians, and allied health professionals will find the information in this book essential and immensely valuable. Topics discussed include: natural sources of linoleic acids (LA); variations in the LA content of plant and animal products; extraction methods for LA; plant adaptation in the polar region and its effect on LA composition in agricultural animals; the effect of geographical variation on consumer preferences for olive oil types; the influence of plant lipids on the LA composition of animal fat; the oxidation kinetics of LA; the potential benefits of LA isomers in treatment of obesity, ischemic stroke and atopic dermatitis; and the possible mechanisms linking LA with the development of various types of cancers.
目次
- Preface
- Linoleic & -Linoleic Acid Content of Pork, Beef, & Lamb Lipids
- Linoleic Acid Content & Antioxidant Properties of Different Tree Nuts: A Review
- Oxidation of Linoleic Acid in Bulk, Micelle, Emulsion & Microcapsule Systems
- Linoleic & Other Fatty Acids, Cryoresistance, & Fodder Value of Yakutian Plants
- Influence of Variety, Geographical Site & Extraction System on Virgin Olive Oil (VOO) Linoleic Acid Composition & its Impact on Consumer Preference
- The Effect of Conjugated Linoleic Acid (CLA) Supplementation on Body Anthropometric Measures
- Conjugated Linoleic Acid in the Prevention of Ischemic Stroke
- Gamma Linolenic Acid & Atopic Dermatitis.
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