Fatty Acids in Foods and their Health Implications,Third Edition

by Chow; Ching Kuang

• ISBN13: 9780849372612
• ISBN10: 0849372615
• Edition: 3rd
• Format: Hardcover
• Copyright: 2007-11-19
• Publisher: CRC Press

Summary

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.

Table of Contents

Fatty Acid Classification and Nomenclature

Chemical and Physical Properties of Fatty Acids

Application of Gas-Liquid Chromatography to Lipid Separation and Analysis - Qualitative and Quantitative Analysis

Isotopic Methods for Assessing Lipid Metabolism - a Tutorial

Fatty Acids in Meats and Meat Products

Fatty Acids in Milk and Dairy Products

Fatty Acids in Poultry and Egg Products

Fatty Acids in Fish and Shellfish

Fatty Acids in Vegetables and Vegetable Products

Fatty Acids in Oilseeds (Vegetable Oils)

Fatty Acids in Fruits and Fruit Products

Fatty Acids in Food Cereal Grains and Grain Products

Fatty Acid Content of Convenience Foods

Fatty Acid Isomers in Foods

Genetic Alteration of Food Fats and Oils

Fat-Based Fat Substitutes

Commercial Applications of Fatty Acid Derivatives in Foods

Effects of Processing and Storage on Fatty Acids in Edible Oils

Factors Affecting Stability and Nutritive Value of Fatty Acids - Culinary Practices

Antioxidants in Dietary Lipids

Absorption and Transport of Dietary Lipid

Effects of Dietary Fatty Acids on Lipid Metabolism

Interaction of Dietary Fatty Acids, Carbohydrates and Lipids on Carbohydrate Metabolism

Dietary Fatty Acids and Minerals

Reappraisal of the Essential Fatty Acids

Fatty Acids and Membrane Function

Dietary Fatty Acids and Eicosanoids

Fatty Acid Regulation of Gene Expression and Fat Cell Differentiation

Fatty Acids, Lipids, and Cellular Signalling

Biological Effects of Palm Oil in Humans

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