Fatty Acids in Foods and their Health Implications,Third Edition
Ching Kuang Chow
CRC Press, Nov 19, 2007 - Technology & Engineering - 1296 pages
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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absorption Ackman activity Agric amounts arachidonic acid avor Biochem Biol Biophys butter calcium carbohydrate cells cholesterol Clin compounds concentrations conjugated linoleic acid consumption contain deciency decrease desaturase diet dietary fat double bonds effect of dietary eggs eicosanoids enzyme essential fatty acids esters fatty acid composition fatty acid content Food Chem free fatty acids frying gene human hydrogenated increased intake inuence isomers levels linolenic lipase lipid Lipid Res lipoprotein long-chain margarine meat membrane metabolism milk fat muscle n-3 fatty acids n-3 PUFA Nutr Nutrition Oil Chem oleic acid olestra oxidation palmitic palmitic acid phospholipids plasma polyunsaturated fatty acids protein receptor reported samples saturated fatty acids seed oil sh oil signicant signicantly Source soybean oil specic stearic acid studies sunower oil synthesis Table tocopherols total fat total fatty acids total lipid tracer trans fatty acids triacylglycerols triglycerides unsaturated USDA vegetable oils