The vitamins (4th Ed.): Fundamental aspects in nutrition and health

The organization of the book is a unique and useful approach to presenting material. Students will find the formatting of individual chapters extremely useful. This is an excellent learning textbook for an undergraduate or early graduate course on the vitamins.

The fourth edition of this bestselling text will again provide the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Extensively revised and expanded on the basis of recent research findings with enlarged coverage of health effects of vitamin-like factors, it is ideally suited for students and an important reference for anyone interested in nutrition, food science, animal science or endocrinology. It contains a cohesive and well-organized presentation of each of the vitamins, as well as the history of their discoveries and current information about their roles in nutrition and health.

Part I. Perspectives on the Vitamins in Nutrition
1. What is a Vitamin?
2. Discovery of the Vitamins
3. Chemical and Physiological Properties of Vitamins
4. Vitamin Deficiency
Part II. Considering the Individual Vitamins
5. Vitamin A
6. Vitamin D
7. Vitamin E
8. Vitamin K
9. Vitamin C
10. Thiamin
11. Riboflavin
12. Niacin
13. Vitamin B6
14. Biotin
15. Pantothenic Acid
16. Folate
17. Vitamin B12
18. Quasi-Vitamins
Part III. Using Current Knowledge of the Vitamins
19. Sources of Vitamins
20. Assessing Vitamin Status
21. Quantifying Vitamin Needs
22. Vitamin Safety
Appendix A. Vitamin Terminology: Past and Present
Appendix B. Original Reports for Case Studies
Appendix C. A Core of Current Vitamin Research Literature
Appendix D. Vitamin Contents of Foods
Appendix E. Vitamin Contents of Feedstuffs

Index .

Students and health professionals, also researchers in food science, veterinary and animal sciences