Fatty Acids in Foods and their Health Implications,Third Edition (Google eBook)

Front Cover
Ching Kuang Chow
CRC Press, Nov 19, 2007 - Technology & Engineering - 1296 pages
2 Reviews
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.
  

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Contents

III
1
VI
17
VII
47
X
67
XI
87
XIV
109
XV
127
XVI
155
XXXV
693
XXXVI
713
XXXVII
727
XXXVIII
741
XXXIX
757
XL
791
XLI
813
XLII
825

XVII
187
XVIII
227
XIX
263
XX
303
XXI
317
XXII
335
XXIII
377
XXIV
439
XXV
461
XXVI
473
XXVII
493
XXVIII
511
XXIX
545
XXX
561
XXXI
591
XXXII
631
XXXIII
651
XXXIV
675
XLIII
837
XLIV
855
XLV
879
XLVI
899
XLVII
935
XLVIII
955
XLIX
977
L
1007
LI
1019
LIV
1061
LV
1085
LVI
1109
LVII
1145
LVIII
1197
LIX
1229
LX
1257
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