Provides a concise overview of lipids and health and opens the way to more challenging thinking about this important subject.
Contributions by:
Ruth McPherson (University of Ottawa Heart Institute Ontario Canada),
David G. Oakenfull,
Bandaru S. Reddy (American Health Foundation,
Valhalla,
New York,
USA Rutgers University,
Piscataway,
New Jersey,
USA)
Edited by:
Gene A. Spiller (SPHERA Foundation Los Altos California USA),
Gene A. Spiller (SPHERA Foundation,
Los Altos,
California,
USA)
Imprint: CRC Press
Country of Publication: United States
Dimensions:
Height: 254mm,
Width: 178mm,
Spine: 15mm
Weight: 620g
ISBN: 9780849342486
ISBN 10: 0849342481
Pages: 256
Publication Date: 05 December 1995
Audience:
College/higher education
,
Professional and scholarly
,
Further / Higher Education
,
Undergraduate
Format: Hardback
Publisher's Status: Active
Section 1. Chemistry, Nomenclature, and Analyses -- Chapter I.I Lipids in Foods: Chemistry and Nomenclature /Irena B. King -- Chapter 1.2 Analytical Methodologies for Lipids in Food /Irena B. King -- Chapter 1.3 Analytical Procedures for Measurement of the Lipids and Lipoproteins in Cardiovascular Risk Assessment /G. Russell Warnick and Elizabeth Teng Leary -- Section 2. Effect of Food Lipids on Health -- Chapter 2.1 Effects of Dietary Fatty Acids and Cholesterol on Cardiovascular Disease Risk Factors in Man /Ruth McPherson and Gene A. Spiller -- Chapter 2.2 Omega-3 Fatty Acids. Part I: Metabolic Effects of Omega-3 Fatty Acids and Essentiality /Artemis P. Simopoulos -- Chapter 2.3 Omega-3 Fatty Acids. Part II: Epidemiological Aspects of Omega-3 Fatty Acids in Disease States /Artemis P. Simopoulos -- Chapter 2.4 Trans Fatty Acids /Artemis P. Simopoulos -- Chapter 2.5 Plant Sterols: Their Biological Effects in Humans /John W. Farquhar -- Chapter 2.6 Saponins in the Treatment of Hypercholesterolemia /David Oakenfull -- Chapter 2.7 Food Lipids and Thermogenesis in Relation to Obesity /Fabio Armellini, Mauro Zamboni, Tiziana Todesco, and Ottavio Bosello -- Chapter 2.8 Dietary Lipids and Colon Cancer /Bandaru S. Reddy -- Section 3. Effects of Selected Whole Foods and Interaction of Antioxidants and Fiber on the Health Effects of Dietary Fatty Acids and Cholesterol Introduction /Gene Spiller -- Chapter 3.1 Almonds, Walnuts, and Serum Lipids /Joan Sabate and Debra Geary Hook -- Chapter 3.2 Nut Consumption and Coronary Heart Disease Risk /Joan Sabate, Heather E.T. Bell, and Gary E. Fraser -- Chapter 3.3 Olive Oil and Health /Apostolos (Paul) Kiritsakis, Antony Kafatos, and Maria Hassapidou -- Chapter 3.4 Modified LDL in the Pathogenesis of Atherosclerosis: Role of Nutrition /L. Cominacini, U. Garbin, A. Fratta Pasini, A. Davoli, M. Campagnola, A. De Santis, A. M. Pastorino, and V. Lo Cascio -- Chapter 3.5 Short Chain Fatty Acid Production and Possible Metabolic Consequences in Humans /Tiziana Todesco, Mauro Zamboni, Fabio Armellini, Luisa Bissoli, Emanuela Turcato, and Ottavio Rosello -- Chapter 3.6 Effect of Dietary Fiber on Plasma Lipoproteins /David J. A. Jenkins, Peter J. Spadafora, Alexandra L. Jenkins, and Cynthia G. Rainey-Macdonald -- Appendix I Polyunsaturated, Monounsaturated, and Saturated Fats in Some Common Foods /Thomas J. Hudson -- Appendix II Physical Properties of Fatty Acids /Gene A. Spiller -- Appendix III Cholesterol in Some Common Animal Foods /Gene A. Spiller -- Appendix IV Plant Sterols in Foods /Gene A. Spiller -- Appendix V Definitions and Composition of Various Olive Oils /Gene A. Spiller -- Appendix VI A Note on Proposed Technologies for Extracting Cholesterol from Food /David Oakenfull -- Index.
