Handbook of Lipids in Human Nutrition [Kõva köide]

Chemistry, Nomenclature, and Analyses
Lipids in Foods: Chemistry and Nomenclature, I.B. King
Analytical Methodologies for Lipids in Foods, I.B. King
Analytical Procedures for Measurement of the Lipids and Lipoproteins in Cardiovascular Risk Assessment, G.R.Warnick and E.T. Leary
Effect of Food Lipids on Health
Effects of Dietary Fatty Acids and Cholesterol on Cardiovascular Disease Risk Factors in Man, R. McPherson and G.A. Spiller
Omega-3 Fatty Acids. Part I: Metabolic Effects of Omega-3 Fatty Acids and Essentiality, A.P. Simopoulos
Omega-3 Fatty Acids. Part II: Epidemiological Aspects of Omega-3 Fatty Acids in Disease States, A.P. Simopoulos
Trans Fatty Acids, A.P. Simopoulos
Plant Sterols: Their Biological Effects in Humans, J.W. Farquhar
Saponins in the Treatment of Hypercholesterolemia, D. Oakenfull
Food Lipids and Thermogenesis in Relation to Obesity, F. Armellini, M. Zamboni, T. Todesco, and O. Bosello
Dietary Lipids and Colon Cancer, B.S. Reddy
Effects of Selected Whole Foods and Interaction of Antioxidants and Fiber on the Health Effects of Fatty Acids and Cholesterol
Introduction, G.A. Spiller
Almonds, Walnuts, and Serum Lipids, J. SabatT and D.G. Hook
Nut Consumption and Coronary Heart Disease Risk, J. SabatT , H.E.T. Bell , and G.E. Fraser
Olive Oil and Health, A. Kiritsakis, A. Kafatos, and M. Hassapidou
Modified LDL in the Pathogenesis of Atherosclerosis: Role of Nutrition, L. Cominacini, U. Garbin, A.F. Pasini, A. Davoli, M. Campagnola, A. De Santis, A.M. Pastorino, and V. Lo Cascio
Short Chain Fatty Acid Production and Possible Metabolic Consequences in Humans, T. Todesco, M. Zamboni, F. Armellini, L. Bissoli, E. Turcato, and O. Bosello
Effect of Dietary Fiber on Plasma Lipoproteins, D.J.A. Jenkins, P.J. Spadafora, A.L. Jenkins, and C.G. Rainey-Macdonald
Appendix I: Polyunsaturated, Monounsaturated, and Saturated Fats in Some Common Foods, T.J. Hudson
Appendix II: Physical Properties of Fatty Acids, G.A. Spiller
Appendix III: Cholesterol in Some Common Animal Foods, G.A. Spiller
Appendix IV: Plant Sterols in Foods, G.A. Spiller
Appendix V: Definitions and Composition of Various Olive Oils, G.A. Spiller
Appendix VI: A Note on Proposed Technologies for Extracting Cholesterol from Food, D. Oakenfull
Index

Gene Alan Spiller, D.Sc., Ph.D., is the director of the Health Research and Studies Center and of the SPHERA Foundation in Los Altos, California. He is the editor of many clinical nutrition books. Dr. Spiller received his doctorate in chemistry from the University of Milan (Italy), and a Master's degree and a Ph.D. in nutrition from the University of California at Berkeley. He did additional studies at the Stanford University School of Medicine at Stanford, California. He is a member of many professional nutrition societies. In the 1970s, Dr. Spiller was in charge of the Nutritional Physiology Section of Syntex Research in Palo Alto, California, where he did extensive human and animal research. At the same time he edited many clinical nutrition books. He continued his work in clinical nutrition research and publishing in the 1980s, first as an independent consultant and later as the director of the Health Research and Studies Center and of the SPHERA Foundation in Los Altos, California. Many human clinical studies, reviews, and other publications were the results of this work. Dr. Spiller has carried out clinical studies on the effect of complex whole foods and has focused on fiber, lipids such as monounsaturated fats and foods high in lipids such as nuts, antioxidants, and other beneficial nutrients. In addition, Dr. Spiller has been a lecturer in nutrition in the San Francisco Bay Area at Mills College and Foothill College. Two of his latest multiauthor books are The Mediterranean Diets in Health and Disease (Van Nostrant, 1991) and the CRC Handbook of Dietary Fiber in Human Nutrition 2nd Edition (CRC Press, 1993).