Handbook of Lipids in Human Nutrition

Herausgeber: Spiller, Gene A

• Gebundenes Buch

Produktbeschreibung

Provides a concise overview of lipids and health and opens the way to more challenging thinking about this important subject.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 256
• Erscheinungstermin: 5. Dezember 1995
• Englisch
• Abmessung: 262mm x 186mm x 19mm
• Gewicht: 653g
• ISBN-13: 9780849342486
• ISBN-10: 0849342481
• Artikelnr.: 23513287

Autorenporträt

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).

Inhaltsangabe

Section 1. Chemistry, Nomenclature, and Analyses
Chapter I.I Lipids in Foods: Chemistry and Nomenclature /Irena B. King
Chapter 1.2 Analytical Methodologies for Lipids in Food /Irena B. King
Chapter 1.3 Analytical Procedures for Measurement of the Lipids and Lipoproteins in Cardiovascular Risk Assessment /G. Russell Warnick and Elizabeth Teng Leary
Section 2. Effect of Food Lipids on Health
Chapter 2.1 Effects of Dietary Fatty Acids and Cholesterol on Cardiovascular Disease Risk Factors in Man /Ruth McPherson and Gene A. Spiller
Chapter 2.2 Omega
3 Fatty Acids. Part I: Metabolic Effects of Omega
3 Fatty Acids and Essentiality /Artemis P. Simopoulos
Chapter 2.3 Omega
3 Fatty Acids. Part II: Epidemiological Aspects of Omega
3 Fatty Acids in Disease States /Artemis P. Simopoulos
Chapter 2.4 Trans Fatty Acids /Artemis P. Simopoulos
Chapter 2.5 Plant Sterols: Their Biological Effects in Humans /John W. Farquhar
Chapter 2.6 Saponins in the Treatment of Hypercholesterolemia /David Oakenfull
Chapter 2.7 Food Lipids and Thermogenesis in Relation to Obesity /Fabio Armellini, Mauro Zamboni, Tiziana Todesco, and Ottavio Bosello
Chapter 2.8 Dietary Lipids and Colon Cancer /Bandaru S. Reddy
Section 3. Effects of Selected Whole Foods and Interaction of Antioxidants and Fiber on the Health Effects of Dietary Fatty Acids and Cholesterol Introduction /Gene Spiller
Chapter 3.1 Almonds, Walnuts, and Serum Lipids /Joan Sabate and Debra Geary Hook
Chapter 3.2 Nut Consumption and Coronary Heart Disease Risk /Joan Sabate, Heather E.T. Bell, and Gary E. Fraser
Chapter 3.3 Olive Oil and Health /Apostolos (Paul) Kiritsakis, Antony Kafatos, and Maria Hassapidou
Chapter 3.4 Modified LDL in the Pathogenesis of Atherosclerosis: Role of Nutrition /L. Cominacini, U. Garbin, A. Fratta Pasini, A. Davoli, M. Campagnola, A. De Santis, A. M. Pastorino, and V. Lo Cascio
Chapter 3.5 Short Chain Fatty Acid Production and Possible Metabolic Consequences in Humans /Tiziana Todesco, Mauro Zamboni, Fabio Armellini, Luisa Bissoli, Emanuela Turcato, and Ottavio Rosello
Chapter 3.6 Effect of Dietary Fiber on Plasma Lipoproteins /David J. A. Jenkins, Peter J. Spadafora, Alexandra L. Jenkins, and Cynthia G. Rainey
Macdonald
Appendix I Polyunsaturated, Monounsaturated, and Saturated Fats in Some Common Foods /Thomas J. Hudson
Appendix II Physical Properties of Fatty Acids /Gene A. Spiller
Appendix III Cholesterol in Some Common Animal Foods /Gene A. Spiller
Appendix IV Plant Sterols in Foods /Gene A. Spiller
Appendix V Definitions and Composition of Various Olive Oils /Gene A. Spiller
Appendix VI A Note on Proposed Technologies for Extracting Cholesterol from Food /David Oakenfull
Index.