Lipids
Nutrition and Health

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Langue : Anglais

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Ouvrage 305 p. · 15x23 cm · Broché · 

Lipids (fats and oils) are essential cellular components in animals, plants, and bacteria, and they play an important role in human nutrition. This book presents a detailed account of the nutritional aspects of all types of lipid—fatty acids, triacylglycerols, phospholipids, sphingolipids, sterols, and fat-soluble vitamins (A, D, E, K). The importance of the omega-3/omega-6 fatty acid ratio in cardiovascular health is well known, but the nutritional balance of lipids also impacts the immune system, the central nervous system, and cancer processes.

Introduction, History, Evolution

General

History of the production and the use of lipids

Lipids and human nutrition: history, evolution

Fats and health

Nature and Sources of the Major Lipids

Introduction

Fatty acids

Phospholipids

Glycolipids3

Cholesterol and phytosterols

Fat-soluble vitamins

Fat substitutes

Lipids and Human Nutrition

Introduction

Metabolism and nutrition needs

Fat and Health

Introduction

Fatty acids and health

Sterols and health

Vitamins and health

Phospholipids

Sphingolipids

Fat substitutes