Lipids in Nutrition and Health
eBook - PDF

Lipids in Nutrition and Health

A Reappraisal

  1. 240 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Lipids in Nutrition and Health

A Reappraisal

About this book

Since 80% of the global production of oils and fats is consumed as food and a further 6% is eaten by animals to produce more human food, it is not surprising that nutrition is one of the active areas in lipid science. For 10 years, Mike Gurr has written nutrition articles in lipid technology amounting to nearly 60 reviews. The result is a powerful and critical survey of important aspects of lipid nutrition which will be appreciated by lipid technology readers and should be compulsory reading for those not familiar with the original articles.Areas covered include: influence of dietary fats on the concentrations of lipids carried in the blood and the significance for health, the nutritional and biological properties of the polyunsaturated fatty acids, and lipids in foods and raw materials, among other topics.

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Yes, you can access Lipids in Nutrition and Health by M I Gurr in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biochemistry. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Oily Press
Year
1999
Print ISBN
9780953194919
eBook ISBN
9780857097989
Topic
Biological Sciences
Subtopic
Biochemistry
Index
Biological Sciences

Table of contents

  1. Front Cover
  2. Lipids in Nutrition and Health: A Reappraisal
  3. Copyright Page
  4. Table of Contents
  5. Foreword
  6. Preface
  7. Abbreviations
  8. Chapter 1. Influence of Dietary Fats on the Concentrations of Lipids carried in the Blood and the Significance for Health
  9. Chapter 2. Dietary Fats and Cardiovascular Disease
  10. Chapter 3. Nutritional Significance of Lipid Peroxidation
  11. Chapter 4. The Nutritional and Biological Properties of the Polyunsaturated Fatty Acids
  12. Chapter 5. Dietary Fats in Relation to Weight Control
  13. Chapter 6. Lipids in Foods and Raw Materials