Lipids in Health and Nutrition

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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 the most up-to-date 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 and obesity. The wide coverage of the apparently dual nature of lipids, alongside the extensive bibliography, provides the latest information for graduates and researchers in the food science and nutrition areas. Scientists and industrialists in analytical chemistry, organic chemistry and cell and molecular biology will also find this title highly relevant.

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Sobre l'autor (1999)

Professor David Allen is Emeritus professor of chemistry at the Sheffield Hallam University, UK. His main research interests are in phosphonium salts and related compounds. Current interests include the preparation of phosphonioalkyl derivatives of biologically active molecules, the phosphonioalkyl group facilitating the passage of the biologically active agent through cell membranes, and studies of the formation of biologically active surface-functionalised gold nanoparticles.

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