| Description |
1 online resource : illustrations |
| Contents |
Introduction, history, and evolution -- Nature and sources of the main lipids -- Lipids and human nutrition -- Lipids and health |
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Front Cover; Contents; Foreword; Acknowledgment; Author; Chapter 1: Introduction, History, and Evolution; Chapter 2: Nature and Sources of the Main Lipids; Chapter 3: Lipids and Human Nutrition; Chapter 4: Lipids and Health; Abbreviations; Back Cover |
| Summary |
Lipids (fats and oils) are essential cellular components in animals, plants, and bacteria, and they play an important role in human nutrition. This book presents a detailed account of the nutritional aspects of all types of lipid-fatty acids, triacylglycerols, phospholipids, sphingolipids, sterols, and fat-soluble vitamins (A, D, E, K). The importance of the omega-3/omega-6 fatty acid ratio in cardiovascular health is well known, but the nutritional balance of lipids also impacts the immune system, the central nervous system, and cancer processes |
| Bibliography |
Includes bibliographical reference |
| Notes |
Print version record |
| Subject |
Lipids in human nutrition.
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Food -- Lipid content
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Lipids.
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Feeds -- Composition.
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Food -- Composition.
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Lipids
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Nutritive Value
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lipid.
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MEDICAL -- Physiology.
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SCIENCE -- Life Sciences -- Human Anatomy & Physiology.
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Lipids
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Food -- Composition
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Feeds -- Composition
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Lipids in human nutrition
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| Form |
Electronic book
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| ISBN |
9781482242324 |
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148224232X |
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