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Fat Production and Consumption
Kluwer Academic / Plenum Publishers (Verlag)
978-0-306-42591-2 (ISBN)
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This is particularly true for the highly unsaturated compounds belonging to the two metabolic series n-6 and n-3, contained in high concentrations in vegetable oils and in lipids from marine animals respectively, as well as for oleic acid, contained in high concentrations in olive oil.
Nutrition - General Effects.- Conditions Influencing Essentiality of Polyunsaturated Fatty Acids.- Dietary Fats during Early Development.- Cardiovascular System The Significance of Dietary Fat for Metabolic Diseases and Atherosclerosis in Particular.- Dietary and Pharmacological Control of Human and Experimental Hypercholesterolemia.- Dietary Fatty Acids and Vascular Eicosanoids.- Effects of Saturated and Polyunsaturated Fatty Acids on Plasma Lipids, Platelets and the Vascular System.- Thrombosis.- Dietary Fatty Acids and Thrombosis.- Unexpected Effects of Dietary Palm Oil on Arterial Thrombosis (Rat) and Atherosclerosis (Rabbit) Comparison with Other Vegetable Oils and Fish Oil.- Dietary Fatty Acids and Platelet Composition and Function in Human Studies.- Comparative Evaluation of Olive Oil and of Corn Oil in the Prevention of Atherosclerosis.- Selected Fatty Acids.- Minor Fatty Acids of the N-6 Sereis and Platelets.- Fats from Marine Animals in Human Nutrition.- n-3 Fatty Acids and the Eicosanoid System.- Effect of Eicosapentanoic Acid on Leukotriene B Formation by Human Neutrophils and the Relevance to Inflammation.- Minor Components.- A Biological Antioxidant Function for Vitamin E: Electron Shuttling for a Membrane-Bound "Free Radical Reductase".- Biological Effects of Trans Fatty Acids.- Technology.- Agriculture-Industry Relationship.- The Impact of Conventional Technologies on the Chemical Composition of Fats.- Hydrogenation of Edible Oils.- Margarine Production in the U.S.A. and Its Nutritional Contribution to Man's Diet.- Non-Conventional Hydrogenation of Fat.- Fats of Tropical Origin.- The Impact of Non-Conventional Technologies on the Chemical Composition of Fats.- Recent Developments in the Technologies of Plant Breeding for Oilseed Improvement.- Production of Fats of Particular Biological Significance.- Auto-oxidation Process.- By-Products Formed in Heated Fats.- Residues and Contaminants in Edible Fats and Oils.- Complex Natural Phospholipid Blends.- Recommedations from the Advanced NATO Workshop.- Contributors.
Reihe/Serie | NATO Science Series A ; 131 |
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Zusatzinfo | 31 black & white illustrations, biography |
Verlagsort | Dordrecht |
Sprache | englisch |
Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
ISBN-10 | 0-306-42591-2 / 0306425912 |
ISBN-13 | 978-0-306-42591-2 / 9780306425912 |
Zustand | Neuware |
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