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This book provides an authoritative and comprehensive source of
information on the biochemical an metabolic aspects of digestion
and absorption of different dietary fats and other lipids, with
minimal discussion of the physical chemistry of the process, which
has been covered in great detail in previous reviews. It is
intended for both researchers and practitioners in the biomedical
field who require detailed knowledge of the biomedical and
metabolic transformations involed in the intestinal digestion and
resynthesis of dietary fats and other lipids.
This book provides an authoritative and comprehensive source of
information on the biochemical an metabolic aspects of digestion
and absorption of different dietary fats and other lipids, with
minimal discussion of the physical chemistry of the process, which
has been covered in great detail in previous reviews. It is
intended for both researchers and practitioners in the biomedical
field who require detailed knowledge of the biomedical and
metabolic transformations involed in the intestinal digestion and
resynthesis of dietary fats and other lipids.
This book was stimulated by the enthusiasm shown by attendees at
the meetings in Saxon River, VT, sponsored by the Federation
ofAmerican Societies for Experimental Biology (FASEB), on the
subject of the intestinal processing of lipids. When these meetings
were first started in 1990, the original organizers, two of whom
are editors ofthis volume (CMM and PT), had two major goals. The
first was to bring together a diverse group ofinvestiga tors who
had the common goal of gaining a better understanding of how the
intestine ab sorbs lipids. The second was to stimulate the interest
of younger individuals whom we wished to recruit into what we
believed was an exciting and fruitful area ofresearch. Since that
time, the field has opened up considerably with new questions being
asked and new an swers obtained, suggesting that our original goals
for the meetings were being met. In the same spirit, it occurred to
us that there has not been a recentbook that draws to gethermuch
ofthe informationavailableconcerninghow the intestineprocesses
lipids. This book is intended to reach investigators with an
interest in this area and their pre- and post doctoral students.
The chapters are written by individuals who have a long-term
interest in the areas about which they write, and many have been
speakers at the subsequent FASEB conferences that have followed on
the first.
This book was stimulated by the enthusiasm shown by attendees at
the meetings in Saxon River, VT, sponsored by the Federation
ofAmerican Societies for Experimental Biology (FASEB), on the
subject of the intestinal processing of lipids. When these meetings
were first started in 1990, the original organizers, two of whom
are editors ofthis volume (CMM and PT), had two major goals. The
first was to bring together a diverse group ofinvestiga tors who
had the common goal of gaining a better understanding of how the
intestine ab sorbs lipids. The second was to stimulate the interest
of younger individuals whom we wished to recruit into what we
believed was an exciting and fruitful area ofresearch. Since that
time, the field has opened up considerably with new questions being
asked and new an swers obtained, suggesting that our original goals
for the meetings were being met. In the same spirit, it occurred to
us that there has not been a recentbook that draws to gethermuch
ofthe informationavailableconcerninghow the intestineprocesses
lipids. This book is intended to reach investigators with an
interest in this area and their pre- and post doctoral students.
The chapters are written by individuals who have a long-term
interest in the areas about which they write, and many have been
speakers at the subsequent FASEB conferences that have followed on
the first."
Mass spectrometry has developed into a platform for the assessment
of health, sensory, quality and safety aspects of food. Current
nutrition research focuses on unravelling the link between acute or
chronic dietary and nutrient intake and the physiological effects
at cellular, tissue and whole body level. The bioavailability and
bioefficacy of food constituents and dose-effect correlations are
key to understanding the impact of food on defined health outcomes.
To generate this information, appropriate analytical tools are
required to identify and quantify minute amounts of individual
compounds in highly complex matrices (such as food or biological
fluids) and to monitor molecular changes in the body in a highly
specific and sensitive manner. Mass spectrometry has become the
method of choice for such work and now has broad applications
throughout all areas of nutrition research. This book focuses the
contribution of mass spectrometry to the advancement of nutrition
research. Aimed at students, teachers and researchers, it provides
a link between nutrition and analytical biochemistry. It guides
nutritionists to the appropriate techniques for their work and
introduces analytical biochemists to new fields of application in
nutrition and health. The first part of the book is dedicated to
the assessment of macro- and micro-nutrient status with a view to
making dietary recommendations for the treatment of diet-related
diseases. The second part shows how mass spectrometry has changed
nutrition research in fields like energy metabolism, body
composition, protein turnover, immune modulation and cardiovascular
health.
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