This single-source reference draws together the current knowledge
of the vitamins' biological properties in the context of human
nutrition. Vitamins are co-enzymes, antioxidants or precursors of
hormones and are therefore involved in a great many biochemical and
physiological processes. They play a vital role in the maintenance
of health, and there is evidence that dietary sources of vitamins
have beneficial effects in the prevention of heart-related
diseases, bone diseases and possibly cancer.
Following introductory chapters on historical and nutritional
aspects of vitamins, the next four chapters cover relevant and
detailed aspects of physiology and functional anatomy,
biochemistry, immunology and the regulation of protein synthesis by
nuclear hormone receptors. These background chapters, supported by
a glossary of terms, provide the scientific principles upon which
vitamin functions are based. The following thirteen chapters deal
with each vitamin in turn. Subject areas include chemical
structure, intestinal absorption, transport, metabolism,
biochemical and physiological actions, immunoregulatory properties,
deficiency-related diseases and potential toxicity. An extensive
bibliography refers the reader to the original research
literature.
Vitamins is aimed at nutritionists, biochemists, physiologists
and physicians whether they be researchers, teachers or students.
Food scientists, food technologists and many others working in the
health professions will also find much of use and interest in the
book. The inclusion of the theoretical principles in the background
chapters makes the book an ideal starting point for those working
outside the area who need asolid overview of the subject.
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