Glutamine is the most abundant amino acid and is a major
contributor to whole body nitrogen metabolism and is considered to
be "conditionally essential." Glutamine in Health and Disease
presents the application of current nutritional knowledge by
physicians and dietitians and incorporates emerging fields of
science and important discoveries. Section 1 covers glutamine
structure and function, glutamine synthetase, glutamine binding
protein, glutamine transport, glutamine-rich activation domains and
transcription, glutamine transaminase and cell biochemistry.
Section 2 covers glucose-independent glutamine metabolism,
intestinal barrier function, thyroid-stimulating hormone, glutamine
resonances, focal ischemia, plasma glutamine, metabolic stress,
cancer and absorption. Section 3 covers dipeptide-bound glutamine,
DNA protection, oxidative stress, NF-KB, the inflammatory response,
the lung, kidney, GI tract and liver, autophagy, ethanol and
diabetes. Finally, Section 4 covers the use of glutamine in
preoperative states, enteral and parenteral nutrition, pulmonary
infections, cancer, hypoxic injury, arginyl-glutamine, paediatrics,
pancreatic surgery, the elderly, gastric emptying gastric bypass
and use glutamine cocktails. Written by authors of international
and national standing, leaders in the field and trendsetters,
Glutamine in Health and Disease is essential reading for
nutritionists and dietitians, public health scientists, physicians,
epidemiologists, policy makers, and health care professionals of
various disciplines.
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