Omega-3 Fatty Acids in health and disease / edición, Robert S. Lees, Marcus Karel.

Colaborador(es):

Tipo de material: Texto

TextoIdioma: Inglés Series Food science and technology ; 37Detalles de publicación: New York : Marcel Dekker, 1990Descripción: viii, 240 p. : il., gráf. ; 24 cmISBN:

0824782925
9780824782924

Tema(s):

Clasificación LoC:

QP752.O44 M4 1990

Contenidos parciales:

Part I: Health Effects of Omega-3 Fatty Acids.-- 1. Impact of Dietary Fat on Human Health.-- 2. Effects of Omega-3 Fatty Acids on Risk Factors for Cardiovascular Disease.-- 3. Clinical and Epidemiological Data on the Effects of Fish Oil in Cardiovascular Disease.-- 4. The Effects of Fish Oil on Connective Tissue Metabolism and Connective Tissue Disease.-- 5. Experimental and Epidemiological Evidence on Marine Lipids and Carcinogenesis.-- 6. Omega-3 Fatty Acids in Growth and Development.-- Part II: Sources of Dietary and Pharmacological Omega-3 Fatty Acids.-- 7. Sources of Omega-3 Fatty Acids in Human Diets.-- 8. Supercritical Fluid Fractionation of Fish Oils.-- 9. Omega-3 Fatty Acids from Algae.-- 10. Chemical and Analytical Aspects of Assuring an Effective Supply of Omega-3 Fatty Acids to the Consumer.

Alcance y contenido: This important reference presents objective medical, chemical, industrial, and legal information on the consumption of omega-3 fatty-acids-found chiefly in cold-water fish. Leading authorities share clinical and experimental evidence of short- and long-term effects of these dietary fats on cancer and cardiovascular and rheumatic diseases. Clarifying numerous issues surrounding the consumption of fish oil, Omega-3 Fatty Acids in Health and Disease reviews methods for producing fish oil, problems with standardization and preservation, regulatory considerations, effects of consumption on blood lipids and platelet activity, epidemiologic and toxicologic data, and more. An authoritative, comprehensive presentation of the current state of knowledge in the field, this outstanding book is an essential source for food scientists and technologists; chemists, biochemists, and biologists; nutritionists, dieticians, epidemiologists, toxicologists, and pharmaceutical scientists; cardiologists, and rheumatologists; and food and drug administrators, food quality assurance and safety inspectors, and public health professionals.

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Existencias ( 2 )
Notas de título ( 4 )

Existencias
Tipo de ítem	Biblioteca actual	Colección	Signatura topográfica	Copia número	Estado	Notas	Fecha de vencimiento	Código de barras
03-Préstamo a 3 días (Libros)	Biblioteca Magna a	Acervo General	QP752.O44 M4 1990	V. 1 Ej. 02	Disponible			052748
01-Préstamo Interno (Libros)	Biblioteca Magna a	Acervo General	QP752.O44 M4 1990	V. 1 Ej. 01	Disponible	Préstamo interno (etiqueta naranja)		052747

Incluye referencias bibliográficas.

Part I: Health Effects of Omega-3 Fatty Acids.--
1. Impact of Dietary Fat on Human Health.--
2. Effects of Omega-3 Fatty Acids on Risk Factors for Cardiovascular Disease.--
3. Clinical and Epidemiological Data on the Effects of Fish Oil in Cardiovascular Disease.--
4. The Effects of Fish Oil on Connective Tissue Metabolism and Connective Tissue Disease.--
5. Experimental and Epidemiological Evidence on Marine Lipids and Carcinogenesis.--
6. Omega-3 Fatty Acids in Growth and Development.--

Part II: Sources of Dietary and Pharmacological Omega-3 Fatty Acids.--
7. Sources of Omega-3 Fatty Acids in Human Diets.--
8. Supercritical Fluid Fractionation of Fish Oils.--
9. Omega-3 Fatty Acids from Algae.--
10. Chemical and Analytical Aspects of Assuring an Effective Supply of Omega-3 Fatty Acids to the Consumer.

This important reference presents objective medical, chemical, industrial, and legal information on the consumption of omega-3 fatty-acids-found chiefly in cold-water fish. Leading authorities share clinical and experimental evidence of short- and long-term effects of these dietary fats on cancer and cardiovascular and rheumatic diseases.

Clarifying numerous issues surrounding the consumption of fish oil, Omega-3 Fatty Acids in Health and Disease reviews methods for producing fish oil, problems with standardization and preservation, regulatory considerations, effects of consumption on blood lipids and platelet activity, epidemiologic and toxicologic data, and more.

An authoritative, comprehensive presentation of the current state of knowledge in the field, this outstanding book is an essential source for food scientists and technologists; chemists, biochemists, and biologists; nutritionists, dieticians, epidemiologists, toxicologists, and pharmaceutical scientists; cardiologists, and rheumatologists; and food and drug administrators, food quality assurance and safety inspectors, and public health professionals.

Área de Ciencias de la Salud