While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products.
Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification.
Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.
Nutraceutical and Specialty Lipids. Medium Chain Triacylglycerols. Cereal Grain Oils. Fruit Seed Oils. Minor Specialty Oils. Sphingolipids. Modification and Purification of Sphinogolipids and Gangliosides. Hydroxy Fatty Acids. Tree Nuts, Oils, and By-Products: Compositional Characteristics and Nutraceutical Applications. Gamma-Linolenic Acid (GLA). Diacylglycerols (DAG) and their Mode of Action. Conjugated Linoleic Acids (CLA): Food, Nutrition, and Health. Occurrence of Conjugated Fatty Acids in Aquatic and Terrestrial Plants and their Physiological Effects. Marine Conjugated Polyunsaturated Fatty Acids. Marine Oils: Compositional Characteristics and Health Effects. Single Cell Oils as Sources of Nutraceutical and Specialty Lipids: Processing Technologies and Applications. Emulsions: Formation, Stability, and Applications. Lipid Emulsions for Total Parenteral Nutrition (TPN) Use and as Carriers for Lipid Soluble Drugs. Modified Oils. Fat Replacers: Mimetics and Substitutes. Application of Functional Lipids in Foods. Application of Multi-Step Reactions with Lipases to Oil and Fat Industry. Structure Related Effects on Absorption and Metabolism of Nutraceutical and Specialty Lipids. Lipid Oxidation in Specialty Oils. Trans Fatty Acids in Specialty Lipids. Tocopherols and Tocotrienols as By-Products of Edible Oil Processing Vitamin E: A New Perspective. Plant Sterols and Steryl Esters in Functional Foods and Nutraceuticals. Phospholipids/Lecithin: A Class of Nutraceutical Lipids. Centrifugal Partition Chromatography (CPC) as a new Tool for Preparative-Scale Purification of Lipid and Related Compounds. Oilseed Medicinals: Applications in Drugs and Functional Foods.