Handbook Of Lipids In Human Function And Health

Lipids are a diverse group of organic compounds that are insoluble in water. They include fat, oil, wax and hormones. Lipids serve many different functions in the human body such as helping in signal transduction, contributing to the structural integrity of cellular membranes, and regulating the energy metabolism. The process of lipid metabolism involves biosynthesis and lipid degradation. Biosynthesis is a metabolic process that involves the conversion of excess carbohydrate and protein into fatty acids and triglycerides. Beta-oxidation is a metabolic degradation process that is involved in the breakdown of fatty acid molecules in the mitochondria or in peroxisomes to generate acetyl-CoA. There are some positive health benefits associated with the consumption of fatty acids. However, there are some risk factors such as cardiovascular disease, diabetes, and obesity related to the total dietary intake of fats and other lipids. This book addresses the role of lipids in human function and health. Its extensive content provides the medical students and researchers interested in studying lipids with a thorough understanding of the subject.

Handbook of Lipids in Human Function: Fatty Acids presents current research relating to health issues whose impact may be modified by adopting personalized diets and lifestyle interventions of the consumption of fatty acids. Addressing cardiovascular and neurological diseases as well as cancer, obesity, inflammatory conditions, and lung disease, the authors correlate lipid sources with specific conditions, providing important insights into preventative as well as response-based actions designed to positively impact health outcomes. The material is presented in 29 chapters and brings together the research and work of an international team of experts. designed to bridge the gap between traditional approaches to dietary interventions and leading edge integrated health strategies, Handbook of Lipids in Human Function: Fatty Acids is a valuable resource for researchers and clinicians. Discusses the importance of essential fatty acids in maintaining cardio- and cerebro-vascular health Explains the metabolic risks associated with deficiencies and/or imbalance of essential fatty acids Explores the promise of essential fatty acids as adjuvants to pharmacopoeia Suggests interventions with personalized lipid diets

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.

Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation b

Internationally eminent scientists illuminate the most important scientific aspects of essential fatty acids (EFAs)-from their biochemistry to their physiological consequences in both health and illness. The distinguished contributors integrate a wide range of topics, including the basic biochemistry of EFAs and lipid metabolism, the role of EFAs in the neuronal membrane, the effects of EFAs and lipids in various diseases, and the effects of normal levels and EFA deficiencies on cognition and behavior. The book's consolidation of our knowledge of the biology and metabolism of the EFAs lays the groundwork for dramatic advances in our understanding of these ubiquitous biochemicals and their role in health and illness.

The handbook of cholesterol - biology, function and role in health and disease - gathers a substantial set of contributions supporting the modern view that dietary and blood cholesterols are safe or even beneficial in a balanced omega-6/3 fatty acids environment, whereas they may turn into unsafe or detrimental to health in a typical omega-6 fatty acid environment. Dietary and blood cholesterols, including LDL-cholesterol, are secondary risk factors which belong to the human omnivorous diet and physiology, which may represent clinical valid surrogates of the outcome, cardiovascular diseases. However, the primary risk factors, the omega-6/3 fatty acids, determine whether human health is in the safe evolutionary zone or not. Omega-6/3 fatty acids are essential to human physiology. They must be present and maintained in physiologically-defined essential amounts and balanced in blood and tissue lipid pools, through the diet. Chronic deviations from omega-6/3 fatty acids make LDL-cholesterol valid indicators of cardiovascular disease. The handbook takes preventive and acute approaches, based on biochemical and clinical evidence, to the management of cholesterol - a per se non-essential nutrient, yet an essential blood and tissue component. The reviews, especially when combined, will help understand the essentiality of dietary and blood cholesterol as (risk) factors in human health.

Lipids are essential components of our diet because of their important contribution in energy, representing 9 kcal/g (or 37.7 kJ/g), and by some components relevant to the metabolism, such as essential fatty acids, fat soluble vitamins and sterols (cholesterol and phytosterols). Lipids (fats and oils) are an extensive range of organic molecules that activate several functions in organisms. Besides this, lipids have vital roles in human growth and development, along with prevention and treatment of various diseases. This book emphasizes on the importance of these molecules in the body and examines lipid metabolism in health and disease and also in plants.

For the 6th Edition of this highly regarded textbook devoted to lipids, the title has been modified from Lipid Biochemistry to Lipids to acknowledge the coming together of biological and medical sciences, the increasingly blurred boundaries between them and the growing importance of lipids in diverse aspects of science and technology. The principal aims of this new edition - to inform students and researchers about lipids, to assist teachers and encourage further research – have not changed since previous editions. Significant advances in lipid science have demanded yet another extensive rewriting for this edition, with the addition of two new authors, to cover new knowledge of genes coding for proteins involved in lipid metabolism, the many lipids involved in cell signalling, the roles of lipids in health and disease and new developments in biotechnology in support of agriculture and industry. An introductory chapter summarizes the types of lipids covered and their identification and provides a guide to the contents. Chapters contain boxes illustrating special topics, key point summaries and suggested further reading. Lipids: Sixth Edition provides a huge wealth of information for upper-level students of biological and clinical sciences, food science and nutrition, and for professionals working in academic and industrial research. Libraries in all universities and research establishments where biological, medical and food and nutritional sciences are studied and taught should have copies of this excellent and comprehensive new edition on their shelves.