Essential fatty acids are fatty acids that humans must ingest
because the body requires them for good health, but it cannot
synthesize itself. Therefore, such nutrients need to be supplied
from either diet or dietary supplements. Recent studies raised
scientific and medical interest in the beneficial effects of these
fatty acids on brain and retina function, as well as reducing ill
health effects, such as cardio-metabolic diseases. Thus, there is
an interest in developing requirements and dietary recommendations.
Essential Fatty Acids: Sources, Processing Effects, and Health
Benefits provides a systematic introduction and comprehensive
information about the essentiality of diets rich in omega fatty
acids for successful human growth, development and disease
prevention. This book presents detailed knowledge about essential
fatty acids, their different food sources, biochemistry, and
metabolism. It provides a comprehensive assessment of current
knowledge about the effects of various processing and storage
conditions on essential fatty acids, their bioavailability and
supplementation in foods and diet. Chapters highlight the
contribution of essential fatty acids in prevention and improvement
of various conditions such as heart problems, arthritis, cancer,
brain and bone health, especially in developing fetuses and
children. Key Features: Presents comprehensive information on
nutritional and health aspects of fats and essential fatty acids
Contains a wealth of information on the structure, sources,
biochemistry and nutritional properties of essential fatty acids
Provides the latest information about the changes in essential
fatty acids during various processing and storage conditions
Highlights the bioavailability, supplementation and dietary
requirements of these fatty acids By bringing together diverse
areas of biochemistry, storage, as well as processing behavior and
dietary requirements, this book lays the groundwork for striking
expansion in our understanding of these important biochemicals and
their role in health and disease prevention. Essential Fatty Acids
will be of interest to a large and varied audience of researchers
in academia, industry, nutrition, dietetics, food science,
agriculture, and regulators.
General
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