Lipids: Nutrition and Health, 1st Edition (Paperback) book cover

Lipids

Nutrition and Health, 1st Edition

By Claude Leray

CRC Press

322 pages | 62 B/W Illus.

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Paperback: 9781482242317
pub: 2014-11-05
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Description

The role of lipids in nutrition science has evolved considerably in the past decade with new concepts following new discoveries. Lipids: Nutrition and Health reviews the role of dietary lipids in maintaining health, bringing the latest knowledge from a myriad of sources into one convenient resource. Taking a combined approach that integrates lipid nutrition with normal physiology and clinical applications, the book presents a detailed account of the nutritional aspects of all types of lipids—fatty acids, triacylglycerols, phospholipids, sphingolipids, sterols, and fat-soluble vitamins (A, D, E, K).

The book introduces the biochemistry and sources of lipid compounds, followed by coverage of lipid requirements for a healthy state. Organized by lipid category, the text describes the role played by each lipid in various chronic diseases. It examines specific macronutrients and micronutrients, emphasizing their absorption, metabolism, and deficiency symptoms with respect to their roles in cardiovascular disease, cancer, metabolic diseases, inflammatory diseases, and various pathologies of the nervous system.

Offering a broad overview of all aspects of lipids, from the fatty acids to the other forms of fats, the book provides an extensive and up-to-date survey of the impact of dietary lipids on various aspects of pathological situations. It provides the information needed to efficiently translate new research findings and clinical experiences into practical and personalized recommendations for preventing diseases and treating pathologies induced by poor dietary conditions.

Table of Contents

Introduction, History, Evolution

General

History of the Production and the Use of Lipids

Lipids and Human Nutrition: History, Evolution

Fats and Health

Nature and Sources of the Major Lipids

Introduction

Fatty Acids

Phospholipids

Glycolipids

Cholesterol and Phytosterols

Fat-Soluble Vitamins

Fat Substitutes

Lipids and Human Nutrition

Introduction

Metabolism and Nutrition Needs

Fat and Health

Introduction

Fatty Acids and Health

Sterols and Health

Vitamins and Health

Phospholipids

Sphingolipids

Fat Substitutes

About the Author

Claude Leray, PhD, earned his PhD in biology from Marseille University, France, in 1968. During and after this first research period, he specialized in fish biology. In 1971, he joined the faculty at the Department of Biology, University of Montréal, Québec, Canada, where he held the rank of associate professor for three years. In 1974, Dr. Leray joined the National Center for Scientific Research as research director, at the University of Strasbourg, France, where he developed works on fish, focusing on the influence of dietary lipids on the gill and intestine membrane composition, mainly in the context of the animal salinity changes.

He collaborated on several projects including the importance of n-3 fatty acids in the physiology of rat adipose tissue (Ecology and Energetic Physiology Center, National Center for Scientific Research, Strasbourg) and human platelets (Blood Transfusion Center, National Institute of Health and Medical Research, Strasbourg). His main fields of interest are fatty acids and phospholipids. Dr. Leray has published extensively in the field of lipid and membrane biochemistry. He is the founder and creator of the website: www.cyberlipid.org. He published two books on lipidomics: one in French (Les lipides dans le monde vivant—Introduction à la lipidomique, Lavoisier, 2010) and one in English (Introduction to Lipidomics—From Bacteria to Man, CRC Press, 2013). Recently, he published a book in French on the relationships between lipids and health (Les Lipides—Nutrition et Santé, Lavoisier, 2013).

Subject Categories

BISAC Subject Codes/Headings:
MED008000
MEDICAL / Biochemistry
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science