Fatty Acids in Foods and their Health Implications 3rd edition [Hardback]

Reflecting new research in an intensely studied field, eight chapters have been added in the 3d ed. of this thorough handbook; six have been completely rewritten. Among the topics of the new chapters are fatty acids in fermented food, the effect of heating and frying on oil and food fatty acids, consumption of fatty acids, the role of Omega-3 polyunsaturated fatty acids in food intake and energy homeostasis, and the role of fatty acid on cognition, behavior and brain development, and mood disease. The chapters on fatty acids in meat and milk fat, and the role of fatty acids in aging and visual dysfunction were rewritten. The chapters were written by specialists worldwide. Each includes an initial outline of the chapter and a list of references. Chow is at the U. of Kentucky in Lexington. Annotation ©2008 Book News, Inc., Portland, OR (booknews.com)

Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures.

Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction.

The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.