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Lipids have a variety of functions in the human body which have increasingly been under the spotlight in recent years. A multidisciplinary book, Lipids in health and nutrition addresses the chemical, biochemical and physiological aspects of these widely occurring compounds. International experts combine to present research on a variety of topics, including advanced analytical techniques; the role of flavonoids in diet: possible links between dyslexia, dyspraxia and attention deficit disorder and the metabolism of fatty acids; the influence of dietary fatty acids in coronary heart disease; and

Lipids --- Lipids in human nutrition --- Metabolism --- Fat in human nutrition --- Oils and fats, Edible, in human nutrition --- Nutrition

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Fatty acids in human nutrition. --- Lipids in human nutrition --- Fat in human nutrition --- Oils and fats, Edible, in human nutrition --- Nutrition

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Emulsions. --- Lipids in human nutrition. --- Fatty acids. --- Acids, Fatty --- Carboxylic acids --- Fat in human nutrition --- Oils and fats, Edible, in human nutrition --- Nutrition --- Mixtures --- Separation (Technology)

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While the health consequences and mechanisms by which visceral fat causes disease are well-studied, relatively less is known about ectopic fat, its patterns of deposition and its effects on the pathoetiology of type 2 diabetes, atherosclerosis, and cardiovascular disease. Visceral and Ectopic Fat: Risk Factors for Type 2 Diabetes, Atherosclerosis, and Cardiovascular Disease covers the wealth of literature that has been amassed over the past decade on this topic. This reference brings all the research and clinical data together in one volume and helps clinicians and academic researchers understand more thoroughly the underlying mechanisms and interrelation between fat depots and ectopic fat stores in relation to health and disease. It showcases some of the recent developments in adipose tissue biology, particularly on the impact of interventional strategies - bariatric surgery, liposuction, physical and dietary intervention - of which information is desired among health specialists and policy makers.

Lipids --- Lipids in human nutrition. --- Physiological effect. --- Fat in human nutrition --- Oils and fats, Edible, in human nutrition --- Nutrition --- Lipides --- Lipins --- Lipoids --- Biomolecules --- Steroids --- Lipid Metabolism --- Adipose Tissue --- Pathologic Processes --- Diabetes Mellitus, Type 2 --- Atherosclerosis --- Cardiovascular Diseases

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The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual who consumes that food. Although evidence exists on the health benefits associated with the inclusion of certain lipid-rich foods (e.g. nuts, dairy products and fish) in the diet, the mechanisms that explain the physiological effects and the long-term benefits are not well understood. Lipids in themselves have many beneficial health effects: they are a source of energy and essential fatty acids, they are structural components of cell membranes, they are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food containing the lipids plays a crucial role in determining health benefits, notably by influencing lipid bioaccessibility and digestibility. Bioaccessibility and digestibility of lipids from food uniquely focuses on the physico-chemical properties of lipids and lipid rich food, as well as the subsequent effects on human health. Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products. The editors have developed the book for dietitians, nutritionists, and food scientists. Clinicians and other health professionals, educators in nutrition, and others working in the food industry will also find the material relevant.

Microbiology. --- Food—Biotechnology. --- Nutrition   . --- Food Microbiology. --- Food Science. --- Nutrition. --- Alimentation --- Food --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Microbial biology --- Biology --- Microorganisms --- Health aspects --- Lipids --- Lipids in human nutrition. --- Metabolism. --- Fat in human nutrition --- Oils and fats, Edible, in human nutrition --- Lipid metabolism