January 22, 2021

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Trans Fatty Acids in Human Nutrition

Trans Fatty Acids in Human Nutrition
Author : Frederic Destaillats,Jean-Louis Sebedio,Fabiola Dionisi,Jean-Michel Chardigny
Publisher : Woodhead Pub Limited
Release Date : 2009-03-01
Category : Health & Fitness
Total pages :418
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In this completely rewritten Second Edition of Trans Fatty Acids in Human Nutrition authors who are recognised international authorities in their field have addressed the major areas of trans fatty acids (TFA) research such as consumption, analysis, biochemistry, synthesis and natural TFA biosynthesis, health effects, food formulation, and also regulation and consumer perception. Each chapter contains the latest references and major advances and breakthroughs in a specific area of trans fatty acids research. Furthermore, the book also includes a discussion of a major issue - the health effects of the natural trans isomers, comparing their effects to those observed for TFA produced during hydrogenation. The availability of so much information in a single volume will help to clarify the major effects of TFA in human nutrition that have been discovered over the last two decades. This book guides the next generation of scientists to the important opportunities for making further progress in this challenging field of research. The First Edition of Trans Fatty Acids in Human Nutrition carried out a very similar task for the state of our knowledge in the late 1990s but the rapid expansion and progress in the subject meant that it had to be completely re-written and expanded from the original nine to the present fifteen chapters of the Second Edition.

Trans Fats Replacement Solutions

Trans Fats Replacement Solutions
Author : Dharma R. Kodali
Publisher : Elsevier
Release Date : 2014-04-22
Category : Science
Total pages :468
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Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist Offers in-depth analysis of the structure, properties, and functionality of fats and oils Describes trans fats regulations and scenarios in different geographies around the world

Functional Dietary Lipids

Functional Dietary Lipids
Author : Thomas Sanders
Publisher : Woodhead Publishing
Release Date : 2015-11-18
Category : Technology & Engineering
Total pages :332
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Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

Evolving Human Nutrition

Evolving Human Nutrition
Author : Stanley J. Ulijaszek,Neil Mann,Sarah Elton
Publisher : Cambridge University Press
Release Date : 2012-10-18
Category : Medical
Total pages :405
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Exploration of changing human nutrition from evolutionary and social perspectives and its influence on health and disease, past and present.

Encyclopedia of Human Nutrition

Encyclopedia of Human Nutrition
Author : Lindsay H Allen,Andrew Prentice
Publisher : Academic Press
Release Date : 2012-12-28
Category : Technology & Engineering
Total pages :2190
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The role of nutrition in improving quality of life and combating disease is undeniable — and researchers from different disciplines are bringing their perspectives to bear on this fundamental topic. The 4-volume Encyclopedia of Human Nutrition, Third Edition, is a thorough revision of the previous award-winning version and reflects the scientific advances in the field of human nutrition. It presents the latest understanding on a wide range of nutrition-related topics including food safety, weight management, vitamins, bioengineering of foods, plant based diet and raw foods among others. New articles on organic food, biofortification, nutritional labeling and the effect of religious customs on diet, among many others, reflect the dedication to currency in this revision. It not only contains the most current and thorough information available on the topic, but also contains broader cross-referencing on emerging opportunities for potential treatment and prevention of diseases. An ideal starting point for scientific research, Encyclopedia of Human Nutrition, Third Edition, continues to provide authoritative information in an accessible format, making this complex discipline available to readers at both the professional and non-professional level. Selected for inclusion in Doody's Core Titles 2013, an essential collection development tool for health sciences libraries Approximately 30% new content ensures readers have the latest research information Extensive cross-referencing provides key connections between topics in this multidisciplinary field Presents current information on relationships between disease and nutrition Covers thoroughly topics ranging from nutrient biochemistry and function to clinical nutrition and the epidemiology of diet, health and disease.

Fatty Acids in Foods and their Health Implications,Third Edition

Fatty Acids in Foods and their Health Implications,Third Edition
Author : Ching Kuang Chow
Publisher : CRC Press
Release Date : 2007-11-19
Category : Technology & Engineering
Total pages :1296
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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.

Protein Turnover in Mammalian Tissues and in the Whole Body

Protein Turnover in Mammalian Tissues and in the Whole Body
Author : John Conrad Waterlow,Peter J. Garlick,D. J. Millward
Publisher : North-Holland
Release Date : 1978
Category : Mammals
Total pages :804
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Fat Detection

Fat Detection
Author : Jean-Pierre Montmayeur,Johannes le Coutre
Publisher : CRC Press
Release Date : 2009-09-14
Category : Science
Total pages :643
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Presents the State-of-the-Art in Fat Taste Transduction A bite of cheese, a few potato chips, a delectable piece of bacon – a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity. Outlines Compelling Evidence for an Oral Fat Detection System Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture. This readily accessible work also discusses: The importance of dietary fats for living organisms Factors contributing to fat preference, including palatability Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption Potential therapeutic targets for fat intake control Genetic components of human fat preference Neurological disorders and essential fatty acids Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.

Role of Fats in Human Nutrition

Role of Fats in Human Nutrition
Author : Gerard Meurant
Publisher : Academic Press
Release Date : 2013-07-19
Category : Science
Total pages :580
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Dietary fats and carbohydrates represent some eighty to ninety percent of food energy uptake in man; fatty acids play a critical role in human development, health and disease. In affluent populations high fat consumption contributes to heart disease, obesity and type II diabetes mellitus, while in non-affluent groups, the generally poor nutritional state found in young children can be partially attributed to a low fat intake. This book reviews our current understanding of essential fatty acids and their role in human nutrition. The topics addressed include the analysis of dietary fatty acids, dietary fats and fish oils in health and in the prevention of heart disease, linoleic acid in the treatment of diabetes, and the role of essential fatty acids in early human development.

Meat Science and Nutrition

Meat Science and Nutrition
Author : Muhammad Sajid Arshad
Publisher : BoD – Books on Demand
Release Date : 2018-10-10
Category : Health & Fitness
Total pages :86
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Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development.

Handbook of Lipids in Human Nutrition

Handbook of Lipids in Human Nutrition
Author : Gene A. Spiller
Publisher : CRC Press
Release Date : 1995-12-05
Category : Medical
Total pages :256
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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.

The Molecular Nutrition of Fats

The Molecular Nutrition of Fats
Author : Vinood B. Patel
Publisher : Academic Press
Release Date : 2018-10-29
Category : Technology & Engineering
Total pages :470
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The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease. Subject areas include molecular mechanisms, membranes, polymorphisms, SNPs, genomic wide analysis, genotypes, gene expression, genetic modifications and other aspects. The book is divided into three sections, providing information on the general and introductory aspects, the molecular biology of the cell, and the genetic machinery and its function. Topics discussed include lipid-related molecules, dietary lipids and lipid metabolism, high fat diets, choline, cholesterol, membranes, trans-and saturated fatty acids, and lipid rafts. Other sections provide comprehensive discussions on G protein-coupled receptors, micro RNA, transcriptomics, transcriptional factors, cholesterol, triacylglycerols, beta-oxidation, cholesteryl ester transfer, beta-oxidation, lysosomes, lipid droplets, insulin mTOR signaling and ligands, and more. Summarizes molecular nutrition in health as related to fats Discusses the impact of fats on cancer, heart disease, dementia, and respiratory and intestinal disease Includes preclinical, clinical and population studies Covers the genome, the whole body and whole communities Includes key facts, a mini dictionary of terms and summary points

Advanced Human Nutrition

Advanced Human Nutrition
Author : Denis Medeiros,Robert Wildman
Publisher : Jones & Bartlett Publishers
Release Date : 2011-03-10
Category : Health & Fitness
Total pages :391
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Rev. ed. of: Advanced human nutrition / Robert E.C. Wildman, Denis M. Medeiros. 2000.

Olives and Olive Oil in Health and Disease Prevention

Olives and Olive Oil in Health and Disease Prevention
Author : Victor R. Preedy,Ronald Ross Watson
Publisher : Academic Press
Release Date : 2020-12-02
Category : Technology & Engineering
Total pages :746
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Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects. The book is a valuable resource for food and health researchers, nutritionists, dieticians, pharmacologists, public health scientists, epidemiologists, food technologists, agronomists, analytical chemists, biochemists, biologists, physicians, biotechnologists and students. Continues the tradition of exploring olives and olive oil from general aspects down to a detailed level of important micro-and micronutrients Explains how olive oil compares to other oils Details the many implications for human health and disease, including metabolic health, cardiovascular health and effects on tissue and body systems

Advanced Human Nutrition

Advanced Human Nutrition
Author : Denis M. Medeiros,Emeritus Professor and Chair Department of Health Science - California State University Long Beach Robert H Friis,Dean of the Graduate School & Vice Provost for Faculty Affairs University of Missouri Kansas City Denis M Medeiros, Ph.D., R.D.,Robert E. C. Wildman
Publisher : Jones & Bartlett Publishers
Release Date : 2013-12-01
Category : Health & Fitness
Total pages :456
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Written for the upper-level undergrad or graduate level majors course, Advanced Human Nutrition, Third Edition provides an in-depth overview of the human body and details why nutrients are important from a biochemical, physiological, and molecular perspective. Through its writing style and numerous figures and illustrations, the Third Edition clearly outlines metabolism and the molecular functions of nutrients. A variety of pedagogical elements within the text, such as Here s Where You Have Been and Here s Where You Are Going, help clarify key points from the chapter and provide real-world examples that bring the content to life. New and Key Features of the Third Edition: Includes new chapters on Fiber and Nutraceuricals and Functional Foods Before You Go On sections asks students to reflect upon what they ve just read, urging them to go back and re-read portions of the text if they do not readily grasp the material. Special Feature boxes on focused topics add depth to the chapter and, in some cases, allow the student to view the application of basic science. The end-of-chapter summary reiterates key points from the chapter and helps students prepare for future exams."