Fatty Acids In Foods And Their Health Implications Third Edition

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Fatty Acids in Foods and their Health Implications,Third Edition

Ching Kuang Chow
Fatty Acids in Foods and their Health Implications Third Edition Book PDF

Author : Ching Kuang Chow
Publisher : CRC Press
Page : 1296 pages
File Size : 45,7 Mb
Release : 2007-11-19
Category : Technology & Engineering
ISBN : 1420006908

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Fatty Acids in Foods and their Health Implications,Third Edition by Ching Kuang Chow Pdf

Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures. Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction. The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.

Fatty Acids in Foods and Their Health Implications

Ching Kuang Chow
Fatty Acids in Foods and Their Health Implications Book PDF

Author : Ching Kuang Chow
Publisher : CRC Press
Page : 1078 pages
File Size : 46,5 Mb
Release : 1999-11-12
Category : Technology & Engineering
ISBN : 1420001531

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Fatty Acids in Foods and Their Health Implications by Ching Kuang Chow Pdf

An examination of certain types of fatty acids and their role in the aetiology of cancer, cardiovascular disease, immune and inflammatory diseases, renal disease, diabetes, neuromuscular disorders, liver disease, mental illness, visual dysfunction, and ageing. It reviews historic advances in biotechnology, including techniques for genetic manipulation of fatty acid composition. This revised and expanded second edition contains 11 new chapters.

Omega-3 Fatty Acids in Health and Disease

Lees
Omega 3 Fatty Acids in Health and Disease Book PDF

Author : Lees
Publisher : CRC Press
Page : 262 pages
File Size : 45,6 Mb
Release : 1990-02-09
Category : Medical
ISBN : 0824782925

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Omega-3 Fatty Acids in Health and Disease by Lees Pdf

A report from research in the MIT Sea Grant College Program. Discusses the relationship between particular fatty acids found only in fish oil, and human health. Presents and evaluates information on the health effects of dietary fats generally; evidence that fish oil consumption affects the incidenc

Essential Fatty Acids

Sanju Bala Dhull,Sneh Punia,Kawaljit Singh Sandhu
Essential Fatty Acids Book PDF

Author : Sanju Bala Dhull,Sneh Punia,Kawaljit Singh Sandhu
Publisher : CRC Press
Page : 168 pages
File Size : 42,9 Mb
Release : 2020-10-01
Category : Health & Fitness
ISBN : 9781000196863

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Essential Fatty Acids by Sanju Bala Dhull,Sneh Punia,Kawaljit Singh Sandhu Pdf

Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from either diet or dietary supplements. Recent studies raised scientific and medical interest in the beneficial effects of these fatty acids on brain and retina function, as well as reducing ill health effects, such as cardio-metabolic diseases. Thus, there is an interest in developing requirements and dietary recommendations. Essential Fatty Acids: Sources, Processing Effects, and Health Benefits provides a systematic introduction and comprehensive information about the essentiality of diets rich in omega fatty acids for successful human growth, development and disease prevention. This book presents detailed knowledge about essential fatty acids, their different food sources, biochemistry, and metabolism. It provides a comprehensive assessment of current knowledge about the effects of various processing and storage conditions on essential fatty acids, their bioavailability and supplementation in foods and diet. Chapters highlight the contribution of essential fatty acids in prevention and improvement of various conditions such as heart problems, arthritis, cancer, brain and bone health, especially in developing fetuses and children. Key Features: Presents comprehensive information on nutritional and health aspects of fats and essential fatty acids Contains a wealth of information on the structure, sources, biochemistry and nutritional properties of essential fatty acids Provides the latest information about the changes in essential fatty acids during various processing and storage conditions Highlights the bioavailability, supplementation and dietary requirements of these fatty acids By bringing together diverse areas of biochemistry, storage, as well as processing behavior and dietary requirements, this book lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention. Essential Fatty Acids will be of interest to a large and varied audience of researchers in academia, industry, nutrition, dietetics, food science, agriculture, and regulators.

Food Lipids

David B. Min
Food Lipids Book PDF

Author : David B. Min
Publisher : CRC Press
Page : 930 pages
File Size : 46,6 Mb
Release : 2008-03-17
Category : Technology & Engineering
ISBN : 9781420046649

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Food Lipids by David B. Min Pdf

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

Health Effects of Dietary Fatty Acids

Gary J. Nelson
Health Effects of Dietary Fatty Acids Book PDF

Author : Gary J. Nelson
Publisher : The American Oil Chemists Society
Page : 290 pages
File Size : 53,5 Mb
Release : 1991
Category : Medical
ISBN : 0935315314

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Health Effects of Dietary Fatty Acids by Gary J. Nelson Pdf

This book is intended to be both a reference work for the active investigator and an overview for the professional who is not actively engaged in laboratory or clinical studies. It attempts to bring the entire field of dietary fats and health into perspective.

Dietary ω3 and ω6 Fatty Acids

Corraldo Galli
Dietary 3 and 6 Fatty Acids Book PDF

Author : Corraldo Galli
Publisher : Springer Science & Business Media
Page : 433 pages
File Size : 46,6 Mb
Release : 2013-06-29
Category : Science
ISBN : 9781475720433

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Dietary ω3 and ω6 Fatty Acids by Corraldo Galli Pdf

On June 24-26, 1985, a major International Conference on the Hea1th Effects of P01yunsaturated Fatty Acids in Seafoods was held in Washington, D. C. The conference had two objectives: (1) to review the research data on the health effects of polyunsaturated fatty acids in seafoods in terms of the impact of omega-3 fatty acids on eicosanoid formation, thrombosis and inflammation, and the role of docosahexaenoic acid in membrane function and metabolism, and (2) to develop a research agenda to determine the spectrum of the health effects of polyunsaturated fatty acids of seafood origin in the American diet. The 1985 conference established the fact that omega-3 fatty acids of marine origin - eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) - play important roles in prostaglandin metabolism, thrombosis and atherosc1erosis, immunology and inflammation, and membrane function. In response to the conference recommendations, the Congress of the United States provided special funding for the establishment of a "test materials 1aboratory" within the US Department of Commerce to produce under documented quality contr01 the types and quanti ties of omega-3 te~3t materials required by biomedica1 researchers. The forms of test materials to be produced include refined fish oil, polyunsaturated fatty acid enhanced triglycerides, concentrates of esters of fatty acids, purified omega-3 fatty acids, and omega-3 mono-, di- and tri~lyceride mixtures.

Food Lipids

Casimir C. Akoh
Food Lipids Book PDF

Author : Casimir C. Akoh
Publisher : CRC Press
Page : 1325 pages
File Size : 41,9 Mb
Release : 2017-03-16
Category : Medical
ISBN : 9781351647908

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Food Lipids by Casimir C. Akoh Pdf

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.

Fats and Oils

Richard D. O'Brien
Fats and Oils Book PDF

Author : Richard D. O'Brien
Publisher : CRC Press
Page : 680 pages
File Size : 49,6 Mb
Release : 2008-12-05
Category : Technology & Engineering
ISBN : 9781420061673

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Fats and Oils by Richard D. O'Brien Pdf

In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well a

Food Lipids

Jose M. Lorenzo,Paulo Eduardo Sichetti Munekata,Mirian Pateiro,Francisco J. Barba,Rubén Domínguez
Food Lipids Book PDF

Author : Jose M. Lorenzo,Paulo Eduardo Sichetti Munekata,Mirian Pateiro,Francisco J. Barba,Rubén Domínguez
Publisher : Academic Press
Page : 518 pages
File Size : 45,6 Mb
Release : 2022-02-26
Category : Health & Fitness
ISBN : 9780128235263

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Food Lipids by Jose M. Lorenzo,Paulo Eduardo Sichetti Munekata,Mirian Pateiro,Francisco J. Barba,Rubén Domínguez Pdf

Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference. Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases. Provides clear information on obtaining, characterizing and applying lipids in several food products Offers strategies to apply new emerging technologies to the recovery of valuable lipids from food by-products, the use of innovative techniques of encapsulation to protect highly oxidizable lipids, and the use of this lipids to produce healthier foods Includes definitions, applications, literature reviews, recent developments, methods and end-of-chapter glossaries

Omega-3 Fatty Acids

Mahabaleshwar V. Hegde,Anand Arvind Zanwar,Sharad P. Adekar
Omega 3 Fatty Acids Book PDF

Author : Mahabaleshwar V. Hegde,Anand Arvind Zanwar,Sharad P. Adekar
Publisher : Humana Press
Page : 610 pages
File Size : 48,6 Mb
Release : 2016-09-15
Category : Medical
ISBN : 9783319404585

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Omega-3 Fatty Acids by Mahabaleshwar V. Hegde,Anand Arvind Zanwar,Sharad P. Adekar Pdf

This volume argues for the importance of essential nutrients in our diet. Over the last two decades there has been an explosion of research on the relationship of Omega-3 fatty acids and the importance of antioxidants to human health. Expert authors discuss the importance of a diet rich in Omega-3 Fatty acids for successful human growth and development and for the prevention of disease. Chapters highlight their contribution to the prevention and amelioration of a wide range of conditions such as heart disease, diabetes, arthritis, cancer, obesity, mental health and bone health. An indispensable text designed for nutritionists, dietitians, clinicians and health related professionals, Omega-3 Fatty Acids: Keys to Nutritional Health presents a comprehensive assessment of the current knowledge about the nutritional effects of Omega-3 fatty acids and their delivery in foods.

Trans Fatty Acids

Albert J. Dijkstra,Richard J. Hamilton,Wolf Hamm
Trans Fatty Acids Book PDF

Author : Albert J. Dijkstra,Richard J. Hamilton,Wolf Hamm
Publisher : John Wiley & Sons
Page : 256 pages
File Size : 46,9 Mb
Release : 2008-04-30
Category : Technology & Engineering
ISBN : 9780470698075

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Trans Fatty Acids by Albert J. Dijkstra,Richard J. Hamilton,Wolf Hamm Pdf

Trans fatty acids (TFAs) have been used for many years to impart desirable physical characteristics to fats and fat blends used in food manufacturing. However, clinical trials and epidemiological studies conducted over the last thirty years have shown that TFAs can increase “bad” cholesterol levels in the blood while reducing “good” cholesterol. Accordingly, they are also linked with increased risks of coronary heart disease, thrombosis and strokes. For this reason, the food industry has been obliged to find alternatives to TFAs, thus enabling it to meet the presumed consumer demand for “low” or “no” trans fats products. The issue is becoming more and more pressing. For example, US labelling regulations now require that food manufacturers state the trans fat content of their products on the packaging. This book provides an overview of trans fatty acids in oils and fats used in food manufacture. Topics covered include: the chemistry and occurrence of TFAs; analytical methods for determining the fatty acid composition including TFAs of foods; processing techniques for reducing, minimising or even avoiding the formation of TFAs; TFA alternatives in food; health and nutrition concerns and legislative aspects. It is directed at chemists and technologists working in edible oils and fats processing and product development; food scientists and technologists; analytical chemists and nutritionists working in the food industry.

Fats and Associated Compounds

Jose Manuel Miranda Lopez,Alberto Cepeda Saez
Fats and Associated Compounds Book PDF

Author : Jose Manuel Miranda Lopez,Alberto Cepeda Saez
Publisher : Royal Society of Chemistry
Page : 383 pages
File Size : 48,7 Mb
Release : 2021-12-17
Category : Medical
ISBN : 9781788018852

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Fats and Associated Compounds by Jose Manuel Miranda Lopez,Alberto Cepeda Saez Pdf

Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects.

Omega-3 Fatty Acids and Health

Joyce A. Nettleton
Omega 3 Fatty Acids and Health Book PDF

Author : Joyce A. Nettleton
Publisher : Springer Science & Business Media
Page : 372 pages
File Size : 49,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461520719

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Omega-3 Fatty Acids and Health by Joyce A. Nettleton Pdf

The evidence that omega-3 fatty acids are essential for human development and most helpful to achieve good health throughout life is clearly documented by Dr. Joyce Nettleton in her new book Omega-3 Fatty Acids and Health. Omega 3 fatty acids are produced by the plants of the land and sea. The tissues of the body require the omega-3 fatty acids for their proper functioning just as they also need the omega-6 essential fatty acids. It is probable in man's evolutionary development that there has always been the proper balance between these two groups of essential fatty acids, but in the modern era with the provision of inexpensive vegetable oils it is possible that the pendulum for increased dietary omega-6 fatty acids in the form of linoleic acid has swung too far and the intake ofomega-3 fatty acids has actualIy declined. In particular, the 22 carbon omega 3 fatty acid, docosahexaenoic acid, which has six double bonds, is important in the membranes of brain cells, heart muscle cells, the rods and cones of the retina and spermatozoa. Docosahexaenoic acid is found only in foods such as fish and other sea life, having been synthesized by the phytoplankton of the waters. An outright deficiency of omega-3 fatty acids has led to a number of distur bances in animals and human infants such as impaired vision, abnormalities of the electroretinogram, of the eye and various behavioral aberrations.

Les lipides – nutrition et santé

LERAY Claude
Les lipides nutrition et sant Book PDF

Author : LERAY Claude
Publisher : Lavoisier
Page : 354 pages
File Size : 53,7 Mb
Release : 2013-04-04
Category : Lipids
ISBN : 9782743064914

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Les lipides – nutrition et santé by LERAY Claude Pdf

Les substances lipidiques ont longtemps été négligées par les physiologistes, mais des recherches épidémiologiques les ont récemment portées sur le devant de la scène, notamment au travers de leur intérêt dans les domaines de la nutrition et surtout de la santé chez l’Homme. Outre leur importance énergétique, les lipides interviennent dans de nombreux mécanismes cellulaires dont les dérèglements peuvent conduire à des pathologies parfois graves. En effet, en plus de leur impact sur les maladies métaboliques, les systèmes cardiovasculaire et immunitaire et les processus de cancérisation, le système nerveux central peut lui aussi être altéré à des degrés divers par une carence ou un déséquilibre entre les constituants lipidiques ingérés. Après quelques rappels historiques sur la découverte des lipides et leur utilisation, une première partie décrit les principaux lipides présents dans notre ration alimentaire. Puis, les besoins avérés ou éventuels de l’Homme en divers acides gras, stérols et vitamines appartenant au groupe des lipides, sont passés en revue. Enfin, l’impact des principaux lipides sur des pathologies naguère encore peu explorées sous cet aspect est exposé en détail. Les lipides – Nutrition et santé présente, de façon synthétique, un très large panorama de toutes les facettes des lipides, des acides gras aux corps gras les moins abondants, mais tout aussi importants pour l’équilibre de notre organisme. Il permet aux spécialistes de revisiter les principales sources de lipides présentes dans notre alimentation en insistant sur leur production et leur composition. Cet ouvrage s’adresse aux chercheurs, médecins généralistes et spécialistes, diététiciens et étudiants évoluant dans de nombreux domaines tels que la biologie cellulaire, la nutrition ou encore la pharmacologie.