Handbook of Lipids in Human Nutrition

ISBN-13: 9780849342486 / Angielski / Twarda / 1995 / 256 str.

Gene F. Spiller

Opis

The Handbook of Lipids in Human Nutrition is a concise reference for professionals and students interested in the role of lipids in nutrition. Over 100 tables and illustrations provide quick access to the most current data available.

Spis treści

Chemistry, Nomenclature, and AnalysesLipids in Foods: Chemistry and Nomenclature, I.B. KingAnalytical Methodologies for Lipids in Foods, I.B. KingAnalytical Procedures for Measurement of the Lipids and Lipoproteins in Cardiovascular Risk Assessment, G.R.Warnick and E.T. LearyEffect of Food Lipids on HealthEffects of Dietary Fatty Acids and Cholesterol on Cardiovascular Disease Risk Factors in Man, R. McPherson and G.A. SpillerOmega-3 Fatty Acids. Part I: Metabolic Effects of Omega-3 Fatty Acids and Essentiality, A.P. SimopoulosOmega-3 Fatty Acids. Part II: Epidemiological Aspects of Omega-3 Fatty Acids in Disease States, A.P. SimopoulosTrans Fatty Acids, A.P. SimopoulosPlant Sterols: Their Biological Effects in Humans, J.W. FarquharSaponins in the Treatment of Hypercholesterolemia, D. OakenfullFood Lipids and Thermogenesis in Relation to Obesity, F. Armellini, M. Zamboni, T. Todesco, and O. BoselloDietary Lipids and Colon Cancer, B.S. ReddyEffects of Selected Whole Foods and Interaction of Antioxidants and Fiber on the Health Effects of Fatty Acids and CholesterolIntroduction, G.A. SpillerAlmonds, Walnuts, and Serum Lipids, J. Sabaté and D.G. HookNut Consumption and Coronary Heart Disease Risk, J. Sabaté , H.E.T. Bell , and G.E. FraserOlive Oil and Health, A. Kiritsakis, A. Kafatos, and M. HassapidouModified LDL in the Pathogenesis of Atherosclerosis: Role of Nutrition, L. Cominacini, U. Garbin, A.F. Pasini, A. Davoli, M. Campagnola, A. De Santis, A.M. Pastorino, and V. Lo CascioShort Chain Fatty Acid Production and Possible Metabolic Consequences in Humans, T. Todesco, M. Zamboni, F. Armellini, L. Bissoli, E. Turcato, and O. BoselloEffect of Dietary Fiber on Plasma Lipoproteins, D.J.A. Jenkins, P.J. Spadafora, A.L. Jenkins, and C.G. Rainey-MacdonaldAppendix I: Polyunsaturated, Monounsaturated, and Saturated Fats in Some Common Foods, T.J. HudsonAppendix II: Physical Properties of Fatty Acids, G.A. SpillerAppendix III: Cholesterol in Some Common Animal Foods, G.A. SpillerAppendix IV: Plant Sterols in Foods, G.A. SpillerAppendix V: Definitions and Composition of Various Olive Oils, G.A. SpillerAppendix VI: A Note on Proposed Technologies for Extracting Cholesterol from Food, D. OakenfullIndex

O autorze

Gene Alan Spiller, D.Sc., Ph.D., is the director of the Health Research and Studies Center and of the SPHERA Foundation in Los Altos, California. He is the editor of many clinical nutrition books. Dr. Spiller received his doctorate in chemistry from the University of Milan (Italy), and a Master's degree and a Ph.D. in nutrition from the University of California at Berkeley. He did additional studies at the Stanford University School of Medicine at Stanford, California. He is a member of many professional nutrition societies. In the 1970s, Dr. Spiller was in charge of the Nutritional Physiology Section of Syntex Research in Palo Alto, California, where he did extensive human and animal research. At the same time he edited many clinical nutrition books. He continued his work in clinical nutrition research and publishing in the 1980s, first as an independent consultant and later as the director of the Health Research and Studies Center and of the SPHERA Foundation in Los Altos, California. Many human clinical studies, reviews, and other publications were the results of this work. Dr. Spiller has carried out clinical studies on the effect of complex whole foods and has focused on fiber, lipids such as monounsaturated fats and foods high in lipids such as nuts, antioxidants, and other beneficial nutrients. In addition, Dr. Spiller has been a lecturer in nutrition in the San Francisco Bay Area at Mills College and Foothill College. Two of his latest multiauthor books are The Mediterranean Diets in Health and Disease (Van Nostrant, 1991) and the CRC Handbook of Dietary Fiber in Human Nutrition 2nd Edition (CRC Press, 1993).