The Molecular Nutrition of Fats presents the nutritional and
molecular aspects of fats by assessing their dietary components,
their structural and metabolic effects on the cell, and their role
in health and disease. Subject areas include molecular mechanisms,
membranes, polymorphisms, SNPs, genomic wide analysis, genotypes,
gene expression, genetic modifications and other aspects. The book
is divided into three sections, providing information on the
general and introductory aspects, the molecular biology of the
cell, and the genetic machinery and its function. Topics discussed
include lipid-related molecules, dietary lipids and lipid
metabolism, high fat diets, choline, cholesterol, membranes,
trans-and saturated fatty acids, and lipid rafts. Other sections
provide comprehensive discussions on G protein-coupled receptors,
micro RNA, transcriptomics, transcriptional factors, cholesterol,
triacylglycerols, beta-oxidation, cholesteryl ester transfer,
beta-oxidation, lysosomes, lipid droplets, insulin mTOR signaling
and ligands, and more.
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